Posts by tag: vegan

  • Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Posted on May 4, 2017
Category:

I really like rhubarb. Like really. Like probably way more than is considered normal for a human being to like a vegetable (<— yes, that’s true!).

As a kid, I would pick those tart, fibrous stalks straight from the warm soil and dip them into brown paper lunch bags filled with sugar. Instant gratification: farm style.

These days, my rhubarb preparation has gotten a little bit more sophisticated. I’m baking it into pies, mixing it into cocktails and freezing it into popsicles. You name it. I’ve probably tried it. Rhubarb knows no boundaries for me.

Unless of course, we’re talking about savory rhubarb applications. Because there, I’m a total novice. Well, until now.

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw | www.floatingkitchen.net

The idea of a savory rhubarb recipe hadn’t even really crossed my mind until about a month ago. I’ve had a few rhubarb chutneys in the past (and maybe even made one myself at some point), but they were still much more on the sweet side of the equation. A full-fledged savory rhubarb recipe had escaped me. That is, of course, until I spotted this rhubarb and radish salad on Bon Appétit. I immediately started experimenting with a slightly modified version of that recipe. And it’s been on constant rotation in my kitchen ever since.

This rhubarb-radish slaw is a wonderful side dish that celebrates Spring produce. I find it pairs particularly well with flavorful meats, like ribs or brisket. But I also love it as a topping for sandwiches, tacos and these vegan tostadas which I’m sharing here today.

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw | www.floatingkitchen.net

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw | www.floatingkitchen.net

These Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw are such a breeze to prepare. Seriously. 20 minutes is all you need to make these perfect little pitas. Try them some night when you’re in need of a low fuss vegetarian dinner. Or make them for Cinco de Mayo tomorrow! Which is like the best food holiday ever because it involves all of my favorite foods and beverages (hello tequila!).

Because these tostadas are so quick and easy, I’m sharing them as part of our monthly 30 Minute Thursday series. Just scroll down below to find links to other creative (and fast!) dinner recipes. As you might except, there are a couple of other Mexican-themed dishes in this months installment. I hope you find some inspiration for Cinco de Mayo. Or for any night when you need food in a hurry!

Cheers,

Liz

Recipe adapted from my Roasted Delicata Squash Pita Tostadas with Black Beans and Guacamole

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Serves 2-3

Chickpea and Avocado Pita Tostadas with Rhubarb-Radish Slaw

Ingredients

  • For the Chickpeas
  • 1 (15 ounce) can chickpeas, rinsed and drained
  • 1 tablespoon chili sauce
  • 1/4 tsp. salt

  • For the Tostadas
  • 6 sandwich size pita bread (5- to 6-inches in diameter)

  • For the Rhubarb-Radish Slaw
  • 3 medium radishes, trimmed
  • 1 stalk rhubarb, trimmed
  • 1/3 cup fresh cilantro, roughly chopped
  • 1 tablespoon extra-virgin olive oil
  • Juice from 1/2 lime
  • 1 tsp. agave nectar

  • For the Guacamole
  • 2 avocados
  • 1/4 cup fresh cilantro, roughly chopped
  • Juice from 1/2 lime
  • 1/2 tsp. salt

Instructions

  1. Pre-heat your oven to 400 degrees.
  2. Pat the chickpeas dry with a paper towel. Then toss them in a medium bowl along with the chili sauce and salt, stirring until well coated. Spread the chickpeas out onto a rimmed baking sheet and roast in your pre-heated oven for 15 minutes, stirring once halfway through. Remove and set aside.
  3. Meanwhile, place the pita breads on a second rimmed baking sheet and warm them in your pre-heated oven for about 10 minutes, or until the edges become slightly crispy. Remove and set aside.
  4. To make the slaw, first cut the radishes and rhubarb into thin matchsticks. Place them to a medium bowl along with the cilantro. In a separate small bowl, whisk together the olive oil, lime juice and agave nectar. Then pour this dressing over the slaw, tossing to coat. Set aside.
  5. To make the guacamole, slice the avocados in half and remove and discard the pits. Scoop out the flesh and add it to a bowl along with the other ingredients. Using the tines of a fork, mash everything together until well combined. Set aside.
  6. To assemble the tostadas, spread some of the guacamole onto the warmed pita breads. Top with the roasted chickpeas and some of the rhubarb-radish slaw. Serve immediately.
http://www.floatingkitchen.net/chickpea-and-avocado-pita-tostadas-with-rhubarb-radish-slaw/

Easy Black Bean Soup by Pumpkin ‘n Spice

Grilled Portobello Mushroom Asparagus Fajitas by Flavor the Moments

10 Minute BBQ Ham Sandwiches by The Recipe Rebel

One Pot Sausage and Asparagus Pesto Pasta by Bake.Eat.Repeat.

30 Minute Chicken Marsala by My Kitchen Craze

One Pot Teriyaki Beef Zoodles by Life Made Sweeter

One Pot Black Bean Enchilada Pasta by Savory Nothings

  • Creamy Coconut Mango Margarita Popsicles with Basil

Creamy Coconut Mango Margarita Popsicles with Basil

Posted on May 1, 2017
Category:

I feel like I know a lot of people with a “tequila story”. You know the types of stories I mean, right? They usually start out innocently enough. But typically end in some kind of twisted tequila-induced misery, with the storyteller swearing off tequila for life. Sound familiar?

Fortunately, I don’t have one of these stories. Tequila has always been good to me. And to this day, it’s still one of my favorite spirits. Tequila has a firm place in my kitchen and in my heart. And I love being able to enjoy it in everything from cocktails to fruity salsas.

Creamy Coconut Mango Margarita Popsicles with Basil | www.floatingkitchen.net

So needless to say, Margarita Week is a week that I get REALLY excited for. The brainchild of Kate from Hola Jalapeño, #margaritaweek is the celebration of all things margarita. Last year, I crafted some perfectly pink Rhubarb-Raspberry Margaritas for the occasion. And this year, I’m bringing these Creamy Coconut Mango Margarita Popsicles with Basil to the party.

Creamy Coconut Mango Margarita Popsicles with Basil | www.floatingkitchen.net

These boozy popsicles are all grown up. And I’m not just saying that because of the alcohol content. The flavor profile is rather sophisticated, too, thanks to that herby basil swirl (a flavor combination inspired by Heather Christo). And these popsicles aren’t overly sweet. Which is exactly how a good margarita should be. Those insanely sugary margaritas sold in chain restaurants are for amateurs. But that’s just my humble opinion.

Champagne mangoes (also sometimes called honey mangoes) are my favorite variety of mango. And they are currently in season, so buy and use fresh ones if you can. Although I may beat you to the grocery store and buy them ALL before you have a chance to get there. Seriously. I’m obsessed with champagne mangoes. So in that case, use frozen mangoes for this recipe. It works well either way.

For more margarita inspiration, be sure to check out Kate’s Margarita Week webpage, which will be updated throughout the week with all the other bloggers recipes. Hooray!

Cheers,

Liz

Creamy Coconut Mango Margarita Popsicles with Basil

Yield: Makes 10-12 popsicles, depending on molds

Creamy Coconut Mango Margarita Popsicles with Basil

Ingredients

  • For the Coconut Mango Base
  • 2 cups chopped mango
  • 1 (14 ounce) can full-fat coconut milk
  • 1/3 cup tequila
  • 2 tablespoons orange liqueur
  • 2 tablespoons lime juice
  • 1 tablespoon agave nectar

  • For the Basil Swirl
  • 1 cup packed fresh basil leaves
  • 2 tablespoons lime juice
  • 1 tablespoon agave nectar

Instructions

  1. Add all of the ingredients for the coconut mango base to your blender. Blend on high until smooth. Remove and reserve about 2-3 tablespoons of the base mixture in a small clean bowl. Pour the remaining base mixture into your popsicles molds, filling them about three-quarters full. Transfer the popsicle molds to your freezer to chill for about 30 minutes.
  2. Meanwhile, make the basil swirl. Add the basil, lime juice, agave nectar and about 1 tablespoon of the reserved coconut mango base to the bowl of a small/miniature food processor. Processor until the basil is finely chopped, stopping to scrap down the sides of the bowl and to add more of the reserved base mixture to help the blade attachment move more easily, if necessary.
  3. Remove the popsicle molds from your freezer. Spoon a small amount of the basil mixture (about 1/2 to 1 teaspoon) onto the top of each mold, then use a wooden popsicle stick to push it down into the mold, swirling it together slightly with the coconut mango base. You might not use all of the basil mixture.
  4. Insert one wooden popsicle stick into each mold, then return the molds to your freezer to freeze until completely solid, about 6-8 hours.
  5. Once the popsicles are completely frozen, run a little warm water over the molds to help loosen them from their molds. Remove and enjoy immediately.
http://www.floatingkitchen.net/creamy-coconut-mango-margarita-popsicles-with-basil/

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