Vegan Cheese and Poblano Pepper Tostada
Recently I made the decision to go vegan...or plant based or whatever you want to call it. I made the decision after watching the documentary Cowspiracy and seeing the gobs of resources that go towards feeding animal agriculture industry. It's crazyyyy! Seriously. But I'm not here to try to sell on being vegan or plant based. I'm not here to tell you that we'll be in a lot of trouble if society continues to eat the way it does (I'll let Cowspiracy tell you that and p.s. yes, you should see it). No, that's not what this blog is about. I'm here to tell you about this delicious vegan tostada that tastes every bit as good as a non-vegan tostada. Don't even try to argue with me about this one.
I was inspired by the local restaurant, Haggo's Organic Tacos, where I had the most incredible vegan tacos yesterday. They rocked my world, blew my mind...I'd even go as far as to say they were some of the best tacos I've ever had. Believe that.
So anyway, these vegan tacos contained this super melty delicious cheese which left me perplexed. Every vegan cheese I had had prior to this glorious experience tasted not so good. These tacos left me with a rush of serotonin to my brain, and dazed I sauntered up to the order window and asked what in the world this marvelous cheese. The guy happily told me about Daiya vegan cheese and then what did I do today? I went out and bought it.
Inspired by my spiritual taco experience I decided to try to do something similar, not a taco, but a tostada. By the way, I don't want to steal Haggo's glory because their food is beyond what I can make and if you are ever in town, go there. Don't even think about it, just go. They have plenty of non-vegan stuff too and their hours are strange. They close when they run out of fresh fish is the rumor, so get there early, like before 2pm.
But these tostados, for those of you that aren't local, are pretty o-mazing too, straight up.
How to Make Vegan Cheese and Poblano Pepper Tostada
- 2 corn tortilla
- Daiya mozzarella vegan cheese
- 1/2 yellow onion
- 1 small poblano pepper
- 1/4 avocado
- 2 stems of cilantro
- 1 teaspoon of coconut oil
- Slice onion in thin slices and chop poblano pepper into little pieces.
- Add both to a small pan and sauté in coconut oil on medium heat.
- Prep cilantro by washing tearing into small pieces while onions cook.
- Also prep the avocado by slicing the 1/4 of it that you'll be using into small cubes.
- After onions have caramelized (which can take awhile, just keep an eye on them), remove from pan and place on a dish.
- Place tortilla in same pan on low heat. After one side gets a little toasty, flip over and sprinkle the cheese on top.
- Once the cheese has melted on the tortilla, remove from the pan and place on a dish.
- Take half the onions and peppers and place on top of the cheese.
- Sprinkle avocado and onions on top.
- Eat while hot...then repeat.
Note: All produce I use is organic, that goes without saying on this blog and that's what I recommend for this dish.