This recipe was created by Kali Hamm, a veg scheme member and plant-powered chef. Follow her at kalicooking.com, on twitter and instagram
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A nice appetiser or party food. Mexican tostadas made with seasonal British ingredients.
200g podded broad beans
1 courgette
15g Thai basil
15g mint
1 small clove garlic
Juice ½-1 lime
Drizzle olive oil
8 cool chile blue frying corn tortillas
Oil for frying
Cashew Cream
50g cashews, soaked for 4 hours minimum
50g water
50g olive oil
1 tsp Dijon mustard
1 heaped tsp capers
1 clove garlic
1 tsp apple cider vinegar
1 tbsp nutritional yeast
1 tsp ground chipotle
juice ½- 1 lime
Carrot top hot sauce
1 bunch carrot tops
20g coriander
1tsp cumin
1 tsp smoked paprika
1 habanero or jalapeno (depending on how hot you like it)
juice 1 lime
100ml-150ml olive oil
salt to taste
Pod your beans, blanch in boiling salted water for 3 minutes, drain and refresh under cold water a couple of time. Peel the beans from their skins and set aside.
Using a shallow frying pan, heat your oil, test it’s hot enough by dropping a crumb in, if it sizzles then it’s ready. In batches fry your tortillas until crispy. Set aside on some kitchen paper to drain.
Make the cashew cream by blitzing everything in a high speed blender for about 2 minutes until the cream is smooth.
To make your carrot to top salsa, burn the chile over an open flame until charred. This adds a nice smoky flavour to the salsa but you can skip this step or you can blister it until a grill. Blend all the ingredients with enough oil to loosen the salsa. Taste for seasoning.
Using a peeler shave the courgette into ribbons into a mixing bowl, grate in your garlic, add the rest of the ingredients, mix, taste for seasoning.
Serve your tostadas by spreading a table spoon of the cashew cream over the tortillas, top with your fresh vegetables. Serve the carrot top salsa on the side of a small spoon on top.
