Sunday, August 21, 2011

Sprouted Lentil Tostada with Lime Cream Fraiche

The other day when I sprouted lentils I had enough to make another dish and so I made a raw tostada with homemade tortilla chips.  Just for a taste comparison, I made two with raw tortilla chips and the other with corn tortillas, cut to size and baked in the oven until crisp.  I then put my husband through a taste test.  Surprisingly, he liked them both equally in terms of flavor and texture, and so did I.  They were very different, but were equally delicious.  Again, I do not have a dehydrator and so I baked my raw tortillas in the oven at the lowest temperature, about 150 degrees until crispy.  The first sheet tray of tortillas I cooked too long and they just crumbled apart, but the second tray turned out perfect and I was able to break them into different sizes so that I could stack the tostada with yummy, fresh ingredients!

Corn Tortilla Chips:

2 cups yellow frozen corn, thawed and drained
1 cup raw almonds, soaked
3/4 cup hemp seeds
3/4 cup golden ground flax seed
1/2 cup raw pinenuts
1 tsp cumin powder
1/2 tsp turmeric powder
1/4 tsp dried oregano
1/4 tsp paprika
1 tsp sea salt
1/4 tsp black pepper
2-2 1/4 cups filtered water--you want the batter to be thick, but still easy to spread.
Note:  I'm not certain how long the tortilla chips will take in a dehydrator, but probably 12-15 hours, maybe longer.

  • Pre-heat oven to lowest temperature.
  • Soak almonds in filtered water for about four hours, drain.
  • Place almonds in a food processor and process until fine.
  • Add corn kernels and process again, scraping down the sides.
  • Add all other ingredients and blend until smooth.
  • Line two sheet trays with silpats and divide batter between trays and smooth with an off-set spatula.  Cover the entire surface completely.  You want the batter to be about an 1/8" thick.
  • Bake in the oven for about 3-3 1/2 hours, turning tray frequently and making sure that it does not cook too quickly.
  • Once firm with no raw batter visible and pliable, remove tray from oven and carefully flip onto another tray and carefully remove silpat.
  • Return to the oven and bake again on the other side until crisp, but still pliable, checking frequently and being careful not to burn.
  • Remove from oven and let cool before breaking into desired pieces.
Other Ingredients:

1 cup sprouted French green lentils
1 cup fresh corn kernels
1 cup shredded jacima
1 cup shredded green cabbage
2 tbsp minced cilantro leaves
Juice of 1-2 limes
Sea salt and fresh black pepper to taste
Pico de Gallo Salsa (Roma tomatoes, jalapeno, onion, cilantro, lime juice, s&p)
Guacamole (Avocado, lime juice, cilantro, garlic powder, onion powder, s&p)
Cashew Creme Fraiche (Cashew cream, lime juice, minced cilantro, s&p)
Cilantro leaves for garnish

  • In a medium bowl mix together sprouted lentils, corn, jacima, green cabbage, minced cilantro, lime juice and salt and pepper to taste.  Set aside.
  • To plate, place a couple of tortilla chips on a plate and top with sprouted lentil mixture, top with a couple more chips and add more lentils.  Garnish with guacamole, cashew cream, pico de gallo and cilantro leaves.

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