It’s been a while since I’ve blogged about food, mostly because the weather has been a dream, so we’re outside every chance we can get, BUT I couldn’t wait to share this recipe.
It is healthy, Gluten Free, but most importantly.. delicious!
The carrot tinga is smokey and sweet with a little kick, and when you top it with the fresh tangy raw green salsa;
…Well, its Cinco de Mayo all over again.
Mitchell and I stayed up late last night talking while Meadow was sleeping and we were reminiscing back on our restauranteur days. We both had the realization that my favorite part was always the menu development. I would surround myself with an absurd number of cookbooks, set all around me for inspiration. Of course, I would always take with me the strangest and coolest sounding ingredients and make them into my own recipe. Not much has changed, except I get to do it more often and still share with others.
So, thank you for reading, and trying these recipes, it means a lot to me.
Lately, all I want to cook is Mexican food, and I’m excited to continue sharing my favorite recipes as I find ways to veganize them. My cousin Maryzela has an amazing enfrijolada recipe that i know you guys would love!
Also, did you know that in Mexico you call pancakes “hot cakes”, pretty random but its one of those little things that I think is awesome.
As always, you don’t have to sacrifice taste to make a healthy plant based meal.
I hope you have a wonderful week full of great surprises!
- 2 tbsp olive oil
- 3 sliced white onions
- 1 tsp of oregano
- 1 bay leaf
- 10 oz of shredded carrots
- 1/4 cup of veggie broth
- 5 tomatoes
- 1 garlic clove
- 3 chipotle peppers
- 1 tbsp of adobo sauce (from chipotle pepper can)
- salt and pepper to taste
- refried beans
- 1 lb of tomatillos
- 1 jalapeño
- 1/4 cup of cilantro
- 2 tbsp diced onion
- salt to taste
- In a medium sauce pan, heat the olive oil in medium high heat, then add the onions and cook for 8-10 minutes until they start to become transparent and release a sweet aroma.
- Add the shredded carrots, lower heat to medium.
- While the carrots and onions are cooking; blend the veggie broth, tomatoes, garlic clove, chipotle peppers, and adobo sauce.
- Pour the blended tinga sauce into the pan with the carrots and onions. Cover and cook for 20 minutes or so, until the carrots and onions are tender.
- Meanwhile, in a blender combine the tomatillos, jalapeño, cilantro and onion until smooth.
- Once everything is prepared you can begin to assemble your tostadas. First, you smear refried beans of your choice, then add the carrot tinga, shredded lettuce, green salsa and a slice of avocado. Enjoy!