Vegan Tostada.
Directions: Preheat the oven to 400 degrees. Brush canola oil onto both sides of a tortilla shell. Sprinkle desired herbs and spices onto the shell. Pictured above is oregano and red pepper flakes. Bake on a cookie sheet for 4 minutes. Meanwhile saute mushrooms, spinach, kale, bell peppers, jalapeno, and tomato in a pan in olive oil. Season with pepper and cayenne pepper. Once veggies are almost done, top with vegan cheese in the pan.
Remove tortilla shells after a few minutes in the oven. Make sure the shell is not too crisp so that you can still fold it in half. Smooth pesto and herb puree across the shell. Top with sauteed vegetables and vegan cheese. Fold shell in half as you would a taco or quesadilla. Place back into the oven for a few minutes to blend all of the flavors together and make the shell even more crispy.
Serve: Serve warm. Place tostada shell on the center of the plate. Top with a small amount of the pesto in order for the tomato skin rose to stay in place. Place cilantro next to the rose. To create the rose see past blog post on garnishing.
Serving Size: 1 small to medium size tortilla shell is good for one person.