Things I never thought I’d hear Marc say:
1. Let’s look at your ‘new house’ Pinterest page.
2. There are actually a lot of good ideas on Pinterest.
3. Let’s go couch shopping.
4. These veggie tostadas are awesome.
That last one really blew me away. I knew these tostadas were good because, um, I was eating them too, but I could also live off kale, sweet potatoes, and Sriracha every night whereas my husband needs some meat in his life. Or at least I thought he did. I almost pulled out some chicken from the freezer, just for him to put on these tostadas. Turns out, he didn’t even miss the meat.
I really think the secret in making vegetables appealing for non-veggie lovers is roasting them. I’ve said it before (like a hundred times) but I’m gonna say it again: it brings out so much flavor! I used sweet potatoes, onions, zucchini, mushrooms and bell peppers for these tostadas but you can definitely modify according to what you have on hand and what you like. I think these would also be great with asparagus, eggplant, brussels sprouts, broccoli and cauliflower.
These tostads are a really fun and healthy way to get your Mexican food fix without drowning in grease and cheese. Who knows, maybe you’ll surprise a meat-eater with how food they are, too?