This is one of my newest favorites for a great savory breakfast. I can often happily eat two at one time, so maybe you’ll want to make extras, too.
This is easy and very flavorful, and another great benefit of batch cooking a few roasting pans filled with seasonal vegetables, at some point during the week. Whatever veggies you have on hand will be perfect here too.
And what a great way to enjoy lots of veggies all at once! It’s so simple, yet could not be more delicious!
In addition to roasting vegetables, I often make a super fast veggie mixture on the stove – one that I might add to almost anything I’m eating throughout the day.
Here’s what I do…I steam-sauté 3 vegetables together in a large nonstick skillet on the stove. To a hot pan, I’m adding (in this order), one or two minced shallots, a package of frozen spinach, and a package of either frozen cauliflower or broccoli florets. That’s it!
No water, no oil…just the veggies. I’m using a beautiful Zavor Noir Sauté Pan for this, and I just let them cook down together, scraping up any bits of shallots as they begin to soften, and tossing all of the ingredients a few times, as the moisture cooks off and all of the ingredients get very hot and tender. Then I season to taste.
That’s it! And this mixture comes in so handy to add to almost everything, from mashed potatoes to veggie wraps, and here, to my colorful summer tostada. : )
So here we go, back to the tostada…which really is lovely for any light meal. And when you’re looking for something a little more substantial (maybe for dinner, for example), this tostada is also great alongside something like Colcannon Stuffed Baked Potatoes or big bowl of Hearty Lentil Soup with Butternut Squash and Red Cabbage.
Hope you love it as much as I do!
And if you haven’t already, hop over to Amazon or Barnes and Noble to order your copy of my new book: The Plant-Based for Life Cookbook: Deliciously Simple Recipes to Nourish, Comfort, Energize and Renew.
And thank you very much for your support!! xoxo
GOOD MORNING VEGGIE TOSTADA
1 large whole-grain tortilla (such as Ezekiel)
mixture of roasted, steamed and/or sautéed veggies (like asparagus, bell peppers, zucchini, shallots, and broccoli)
raw fresh veggies (like diced cucumbers and tomatoes)
Lightly toast tortilla.
Spread warm tortilla with a layer of hummus.
Chop all the vegetables you will be using into bite-sized pieces, so they will be easy to sprinkle over the top.
Cover the hummus with lots of roasted, steamed, and/or sautéed vegetables, piled high. Top the cooked vegetables with the raw veggies. Garnish with avocado. Finish with a generous splash of hot sauce. Serve immediately.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen