CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO PESTO

As a native Californian (southern), I gravitate towards two things: mexican food & hippie vegetarian.  Although I’m technically an omnivore, you’d never know because I crave birdseed, salads and use chickpeas/peas/beans/lentils (also known as PULSES), as my main protein source.   

I’ve collaborated with USA Pulses & Pulse Canada for their *Half-Cup Campaign* in attempt to inspire us all to eat more pulses (do you need a reason!?).  I will add a chickpea to pretty much anything, but if you need inspiration for more recipes, try here or the PULSES official site for more ideas.  

These tacos are fresh and Californian, light enough for summer with a creamy/spicy sauce you’ll want to put on everything.   It's favorite weeknight meal to date that's quick & perfect for busy days.

CHICKPEA, SWEET CORN & CHERRY TOMATO TOSTADAS WITH AVOCADO CILANTRO SAUCE (Serves 4) gluten-free, vegan

Tostadas are one of my favorite weeknight meals that are quick to throw together in 20 minutes or less and have a huge flavor payoff.  I make this same recipe with whatever bean or lentil I have on hand (pinto/black beans are great!).  Perfect for busy nights or when all you have in your pantry is a can of beans and vegetable scraps on their last leg.

• 2 tablespoon olive oil
• 2 garlic cloves, minced
• 1 spring or red onion, roughly chopped
• 1 jalapeno, minced
• 2 ears of corn, sliced off the cob
• 2 cups cooked chickpeas 
• 1 lime, juiced
• 1 teaspoon tamari 
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground coriander
• 1 cup cherry tomatoes, halved
• 1 teaspoon sea salt
• Freshly ground pepper, to taste
• Shredded red cabbage, to top (opt.)
• Hot sauce, to serve
• Limes, to serve

Avocado Cilantro Pesto:

• 1/2 avocado
• 1 large bunch of cilantro, stems and leaves
• 2 limes, juiced
• 1/4 cup walnuts
• 2 garlic cloves, roughly chopped
• 2 jalapeños, roughly chopped
• 1 teaspoon sea salt
• 1-2 tablespoons honey, to taste
• 2 tablespoons olive oil
• Splash of water

Preheat oven to 350 degrees.

Heat olive oil in a large skillet over medium high heat.  Add garlic, onion and jalapeño, stirring often until they begin to soften - about 3-4 minutes.  Then, add corn, chickpeas, tamari, lime, spices and seasoning.  Stir well to combine and cook over medium heat for 5-7 minutes.  Remove from heat.  Stir in cherry tomatoes.

Add tortillas in a single layer, straight on to the baking sheet.  Bake for 10-12 minutes or until crisp (hard) and browned.  Set aside to cool.

In the meantime, make avocado cilantro sauce:  Add all items to a blender and blend until smooth, adding extra water as needed to blend.

To serve, spread avocado sauce over each tostada, layer a heaping spoonful of chickpea mixture, then top with red cabbage, hot sauce, and a squeeze of lime.  Continue with remaining tortillas. Serve immediately!

THIS POST HAS BEEN SPONSORED BY USA PULSES & PULSE CANADA, TWO ORGANIZATIONS DEDICATED TO INSPIRING US ALL TO EAT MORE PLANT-BASED MEALS.  AS ALWAYS, OPINIONS ARE ALL MY OWN.  THANK YOU FOR SUPPORTING THE BRANDS THAT SUPPORT SASSY KITCHEN!

HIBISCUS WATERMELON GRANITA WITH GINGER & LIME

Summer is finally ending & it feels like I blinked and missed it.  Although I'll never feel like I took full advantage of the sun, tomatoes & outdoors, I'm looking most forward to no longer sweating & letting my many mosquito bites finally heal.  It's weird - for once I feel a little resistant to the seasons changing.  I just can't believe how fast this year, and time in general, is passing me by.   As much as I am the biggest lover of Autumn/Fall, especially in NYC, part of me wishes we could hold out a little longer.  

In the meantime, I'm getting in the last bit of  beloved watermelon with this perfect end-0f-Summer treat.  It will soon be too cold for frozen treats (except ice cream which is always in season), and that's OK.  Summer, like melon, will come again.  Same time next year.

Hibiscus Watermelon Granita with Ginger & Lime (Serves 4-6)

• 2 heap tablespoons dried hibiscus flowers (tea)
• 1 1/4 cup hot water
• 1/2 cup coconut or tubinado sugar
• 4 1/2 cups of watermelon (or 3lb watermelon), cubed
• 4 limes, juiced
• 3 inch piece of ginger, minced

In a small mixing bowl, add hibiscus tea flowers & hot water.  Let it steep for 5-7 minutes, then strain through a fine mesh sieve into a small saucepan.  Add sugar and bring to a boil, then simmer for 20 minutes letting it reduce a bit.  

Remove hibiscus mixture from heat & let it come to room temperature, or set the mixture in a bowl over an ice bath to cool it quickly.  

In a blender, add cubed watermelon, lime juice, ginger & hibiscus mixture.  Puree until smooth & well blended.  Add to a loaf pan or 8x8 inch pyrex.  Set in freezer for 3-4 hours, scraping with a fork every now and then to make sure it freezes evenly.  Serve in small ramekins or coup glasses.

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE

It's been a busy Summer in terms of cooking.  I have not missed a weekend at the farmer's market & have been chasing heirloom tomatoes along with every single kind of seasonal fruit.  I can say I've pretty much been subsisting on those two food groups exclusively.

For New Yorkers, it's a real luxury to have this much amazing food in season at one time.  I try to explain to my family in California, but they just don't understand.  "There's such a buzz in the air! Everyone is so happy about tomatoes!" We definitely couldn't handle this all year round, it's true.

Besides eating plums standing up in my kitchen, I've mostly been assembling random salads all Summer long.  Since I was raised in Southern California, I have very little food heritage except maybe sprouts on sandwiches and mexican food all day/everyday.  So for me, putting salsa verde on basically a panzanella, is not weird at all.  I highly suggest it - it's my favorite end-of-Summer salad.

SUMMER CORN & HEIRLOOM SALAD WITH SPICY BREADCRUMBS, GOAT CHEESE & TOMATILLO SALSA VERDE (Gluten-free)

This salsa recipe will make a ton & I suggest you put it on anything and everything.  Tacos, hippie bowls, eggs, etc.  You'll thank me later!

Tomatillo Salsa Verde:

• 2 garlic cloves
• 1 lb. tomatillos, de-husked
• 1 small sweet onion, halved
• 1 teaspoon olive oil
• 1-2 limes
• 4 scallion stalks, roughly chopped
• 2 jalapeños, de-seeded optional
• 1 small bunch of cilantro leaves (about 1/3 cup)
• 1 teaspoon honey, optional.

Salad:

• 5-6 slices gluten-free bread, cubed
• 1-2 tablespoons olive oil
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon cayenne pepper
• 4 ears of corn
• 6 oz. heirloom tomatoes, sliced
• 4 radishes, shaved
• 1 small bunch of chives, chopped
• 4 oz. goat cheese
• Sea salt, to taste
• Freshly ground pepper

Preheat the oven to 350 degrees.  Add garlic, tomatillos and onion to a sheet pan with a drizzle of olive oil.  Roast for 25-30 minutes or until tomatillos are softened.  Set aside to cool.

Once roasted vegetables have cooled a bit, add to a food processor with lime juice, scallions, jalapeño, cilantro & honey.  Blend until smooth & well-combined.  Set aside.

Use the same sheet pan (wipe down if messy) and toss bread cubes with olive oil, smoked paprika, cayenne, salt & pepper (to taste).  Toast in the oven for 25-30 minutes or until golden brown and extra toasty (not at all soft).

While bread toasts, add husked corn to a large pot.  Bring to a boil, and cook for 2-3 minutes or until corn becomes yellow and tender.  Remove with tongs & add to a colander. Rinse with cold water & set aside to cool.

Once corn has cooled, slice kernels off the cob & add to a platter or serving bowl.  Add sliced heirloom tomatoes, radish, chives & a few hunks of goat cheese.  Season to taste.  Grab a handful of toasted bread cubes & crumble them in your hands over the dish (and leave some cubed, for texture).  Top with tomatillo salsa verde & serve immediately!