Strawberries make a sweet splash against the spicy jalapeño and cooling jicama in this recipe, standing in for more traditional tostada flavors like avocado and lime. The raw tortillas make for a different texture than the usual crisped version—one that’s fun to try out.
In large bowl, mix strawberries, jicama, chopped cilantro, jalapeño, lime juice and avocados. Season to taste with salt and pepper.
Place a tortilla on each of 4 plates and spoon 3/4 to 1 cup of the strawberry mixture on top. Sprinkle with paprika and cumin, if using. Add 1 Tbsp of cilantro relish to each. Top with a cilantro sprig and a lime wedge.
This recipe is part of the Behold: A vegan empire collection.
This vegan take on classic shepherd’s pie is jam-packed with bold and rich flavours that will ensure no one will miss the meat. While a great source of fibre, lentils also contain the highest amount of folate out of all plant-based foods. Oven ready If you don’t have an ovenproof skillet, you’ll need to transfer cooked lentil filling to a baking dish before topping with mashed sweet potatoes and baking.
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This gloriously comforting dish gets its creamy lusciousness from a can of white beans. Feel free to use whatever vegetables you have on hand instead of broccoli. Pass the pasta Instead of regular pasta, consider serving this sauce over zucchini noodles, carrot noodles, or cooked spaghetti squash.
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