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Raw Lentil Tostadas with Pineapple Salsa

Posted in Breakfast and Brunch on 2015-05-07
 Raw Lentil Tostadas with Pineapple Salsa
Difficulty 5 minutes Serves 6
Crispy flax seed tostadas topped with sprouted lentil and walnut "refried" beans and a flavorful sweet pineapple salsa and guacamole. This recipe may seem involved but it comes together surprisingly quick once the shells are done dehydrating and your lentils have sprouted. This meal is worth a little extra TLC and time spent in the kitchen - believe us. Yum! Shared via Fragrant Vanilla Cake.

Ingredients

Flax Tortillas:

2/3 cup ground flaxseed

1/3 cup whole flax seed

1/3 cup chia seeds

1/2 tsp sea salt

2 tsp chili powder

2 tsp cumin

1 cup filtered water

Lentil "Refried Beans":

1 1/4 cups sprouted red or green lentils

1 cup raw walnuts

1 Tbsp nutritional yeast (optional)

1 Tbsp chili powder

2 tsp cumin

1/8 tsp chipotle powder

1 garlic clove

sea salt to taste

filtered water as needed

Salsa:

1 1/2 cups diced pineapple

1 red bell pepper, diced

2 scallions, sliced

1 garlic clove, minced

1 jalapeno, seeded and minced

sea salt to taste

juice of 2 limes

1/4 cup chopped cilantro

Guacamole:

2 ripe avocadoes

1 garlic clove

sea salt to taste

juice of one large lime

Directions

To make the tortillas, whisk together all ingredients in a bowl, and then spoon out onto lined dehydrator trays in 6 circles (if it seems too runny at first, let it sit a few minutes).  Dehydrate for 24 hours at 115F until crispy, flipping half way through.  These can be made ahead and stored in an airtight container.

To make the beans, combine all ingredients in a food processor and process until smooth, adding a little water as necessary to achieve a refried bean consistency (you want to be able to spread them onto the tortillas).  Set aside.

To make the salsa, combine all ingredients in a bowl, and stir together until combined.  Set aside.

To make the guacamole, combine all ingredients in a food processor and puree until smooth.

To assemble the tostadas, spread some of the beans on each tortilla, then spoon some of the salsa over that, then spoon some of the guacamole over. Serve at room temperature.

*To sprout the lentils, soak them overnight in a sprouting jar, then rinse and drain well.  Allow to sit for 2 days or until tails start to appear on them in a well lit area, rinsing twice a day so that they do not get moldy.  Once the sprouts appear they are ready to use.  Alternatively, if you would like to use cooked lentils in the recipe that would work as well if you do not mind a recipe with some cooked food along with the raw.