make food not war.

I’ve been feeling ultra Bohemian lately!!! (Yes, even Ralph Lauren lovers have a bit of hippy in them… and, no, it doesn’t involve voting democrat or pro-health care reform.) I’ve been drawn to bright colors, gotten back into painting and have continued my joyful yoga practice. Blame it on the sunshine and finally busting out gladiator sandals, but I am dipping my toes into the hippy pool!!!

This feeling transfers into my kitchen since I decided to challenge myself and go through a vegan detox for a full week. (Yes, it’s already been a bit challenging but I’m HOLLY!) I only have vegan food in my house so there is NO turning back- including wheat-free dairy-free cookies. 🙂 I got Alicia Silverstone’s vegan cookbook to provide me with some inspiration.

Hippy vegans don’t have to be rabbits… and there is no way this Hollyized Hippy will be. Today’s Hollyday is Tex-Mex Tuesday! Here are some fun and colorful tostadas to try vegan… or not!

Need:
.75 cup frozen sweet corn (thawed)
2 whole wheat tortillas
Fresh alfalfa sprouts
1 large carrot
.5 avocado (peeled)
.5 small onion
EVOO
Vegan cream cheese or sour cream
1 cup cooked azuki beans (you can find these in the bulk foods section of the grocery store- they come dried and it takes an hour to cook; can use chicken, ground beef/turkey)
Oven heated to 350 degrees

Hollyized Steps:

Shred the carrot with a cheese grater and chop the onion into long thin strips.

Cook the onions in about three tablespoons of EVOO for about 3 minutes. Then add in the carrots and corn and cook for about five minutes. Add some pepper for taste.

Place whole wheat tortillas in the oven and bake on 350 degrees for about seven minutes on each side. (Keep checking on them and flip when one side becomes hard.)

While the tortillas bake, peel and slice the avocado into thin strips. Then prep your sprouts!

Then let the tostada building begin!

These are actually really pretty with all the bright colors and they turned out SO delish! (I inhaled two!) Hollyized Hippy can be festive and fun! Go ahead, tie dye that old white Ralph Lauren button-up! I HIPPY dare you!!! 🙂

Print Recipe

make food not war

Course: Main Course

Cuisine: Tex Mex

Ingredients

• .75 cup frozen sweet corn (thawed)
• 2 whole wheat tortillas
• Fresh alfalfa sprouts
• 1 large carrot
• .5 avocado (peeled)
• .5 small onion
• EVOO
• Vegan cream cheese or sour cream
• 1 cup cooked azuki beans (you can find these in the bulk foods section of the grocery store- they come dried and it takes an hour to cook; can use chicken, ground beef/turkey)

Hollyized Steps:

• Shred the carrot with a cheese grater and chop the onion into long thin strips.
• Cook the onions in about three tablespoons of EVOO for about 3 minutes. Then add in the carrots and corn and cook for about five minutes. Add some pepper for taste.
• Place whole wheat tortillas in the oven and bake on 350 degrees for about seven minutes on each side. (Keep checking on them and flip when one side becomes hard.)
• While the tortillas bake, peel and slice the avocado into thin strips. Then prep your sprouts!
• Then let the tostada building begin!