Coconut, Kale and White Bean Tostadas with Tangy Cole Slaw
I’ve been looking at other food blogs a lot lately, and I find myself gravitating toward those that use the most pictures. I love looking at recipes being created step-by-step in a story told by photos. From now on, I’m going to try to do this In the Living Well. Although many of these bloggers use nice, expensive cameras to display their creations, and I just have my iPhone, I hope to get closer to being a photo blogger – at least when it comes to my recipe posts. I found this recipe on Joy the Baker blog for Kale, Coconut and White Bean Tostadas.
- 6 to 8 small, round corn tortillas
- 1 tablespoon soy sauce
- 1 tablespoon sesame oil
- 1 bunch kale, washed and torn into bite-sized pieces
- a sprinkle of hot red pepper flakes
- 1 15 ounce can (or the equivalent in dry) cannellini beans
- 1 teaspoon parsley
- 1 tablespoon chives
- 1 lime
- 1/2 cup unsweetened coconut flakes
- 1 tablespoon olive oil
- 1 lime
- Salt to taste
For the tostadas, place the corn tortillas (barely touching each other) on lightly greased baking sheets. In a small bowl, combine the soy sauce and sesame oil and mix together with a BBQ brush. Lightly brush each tortilla with the mixture. Then, sprinkle each with hot red pepper flakes. Bake in the oven at 375 until crisp and golden brown.
Next, drizzle the olive oil in a large skillet, toss in the kale and season with salt. Cook the kale until wilted, then stir in the cooked beans. Sprinkle in the parsley, chives and additional salt. Lower the heat, and stir periodically to keep warm.
For the coconut, layer a small lightly greased baking sheet with the coconut flakes and either bake or toast in a toaster oven for several minutes until the flakes are lightly browned. Be careful to not overcook.
To serve, pile the kale and bean mixture on top of the crispy tostadas and drizzle with a touch of juice from the lime. Then, sprinkle with the toasted coconut flakes. The unsweetened coconut adds a touch of flavor, but you’ll notice that the fragrance from the flakes as you eat the tostadas makes the kale and spicy tortilla more flavorful. I prefer to eat these with my hands because the tostadas can get a little messy if you try to use a fork and a knife.
Tangy Cole Slaw
- 4 tablespoons Vegenaise
- 3 cups shredded cole slaw
- 6 radishes, sliced
- 2 tablespoons rice wine vinegar
- Salt and pepper to taste
In a large bowl, combine all ingredients and season with salt and pepper to taste. It creates a refreshing, tangy cole slaw with a touch of bitter from the radishes. It’s a perfect pairing for the tostadas.