One of my fave restaurants in LA is Real Food Daily. Organic, vegetarian restaurant. Many of the receipes in their book can be altered to be vegan. Love this tostada with spanish rice, pico de gallo, black beans. with tofu sour cream.
It starts with the black beans
organic black beans – 2 cups, picked through and rinsed
1 (2 – 3 in) piece of kombu
7 cups of water
2 teaspoons olive oil or grape seed oil
1 small chopped onion
3 cloves of garlic, minced
1 tablespoon finely chopped fresh basil
1 tablespoon sea salt
Place the beans and the kombu in a large pot. add enough cold water to cover the beans by 3 inches. Let stand overnight. Drain and rinse the beans, reserving the kombu. Return the soaked beans and kombu to the same pot and add the 7 cups of water. Bring to a simmer over high heat, skimming off the foam that rises to the top. Decrease the heat to medium-low, cover and simmer gently, stirring occasionally, for 1 hr and 30 minutes, or until tender. The beans should hold their shape but be tender and creamy when mashed. Meaanwhile, heat the oil over medium heat, add the onion and garlic and sauté for 5 minutes, or until the onion is tender. Add the basil and sauté 1 minute longer or until it wilts. Add the onion mixture to the beans and stir in the salt. The beans will keep for 2 days. Cool, then cover and refrigerate. Black beans are high in fiber and magnesium and are considered one of the most nutrias beans.
Heat olive oil in pot over medium heat. Add 1 onion finely chopped, a carrot celery bell pepper, jalapeño chile and 4 cloves of garlic finely chopped. sate for 5 minutes or until the vegetables are tender. Stir in the rice (2 cups of uncooked long or medium grain brown rice, rinsed well). Stir in 2 tablespoons organic tomato paste, 1 teaspoon sea salt, 1/2 teaspoon ground cumin, 1/4 teaspoon freshly ground black pepper. Add 2 cups of water, 1 can diced tomato (i put in a large fresh organic tomato – diced). Bring to a boil over high heat. Decrease the heat to medium-low, cover and simmer without stirring for 45 minutes or until the rice is tender and the liquid is absorbed. Remove from the heat. let stand, covered for 10 minutes before stirring…..
preheat the over to 400 degrees F. Using a pastry brush, coat both sides of organic tortillas of your choice with olive oil. Arrange the tortillas in a single layer over 2 large, rimmed baking sheets. Bake for 5 minutes on each side, or until the tortillas are crisp and golden. Spread the beans over the tortillas. Arrange as you like – spanish rice, Pico de Gaillo and Tofu Sour Cream
Tofu Sour Cream
12 ounces vacuum packed organic firm tofu
2 tablespoons umeboshi vinegar
1 tablespoon olive oil
1 teaspoon dry mustard
1/4 teaspoon minced garlic
1 teaspoon dried dill
Blend the tofu, vineyard, olive oil, mustard, and garlic in a food processor until smooth. Transfer the sour cream to a container and stir in the dill. Cover and refrigerate at least 2 hours and up to 2 days.
Pico de gallo
I know everyone has their own way of making this…this is a version I love and mmmmm there is nothing better than fresh Pico de gallo and organic chips
2 karge organice tomatoes
1/2 cup finely chopped white onion
1/4 cup chopped fresh cilantro – I tend to put a bit more as I love fresh cilantro
1 small jalapeño chile, finely chopped
1 tablespoon freshly squeezed lime juice – again i tend to put a lot of lime as I love a good “bite”
1/2 teaspoon sea salt