Tuesday, November 27, 2012

A tasty Holiday one-bite appetizer

Holiday parties are now in full swing. I have the perfect little appetizer that is original, super tasty, fun to eat and vegan.  Pinto bean, Mushroom & Avocado Tostada Bites are perfect little one-bite appetizers sure to make your friends super impressed. They are pretty to look at and exciting to taste with lots of different colors, textures and flavors all in one bite.

These tostada bites are so satisfying and creamy, that most folks won’t believe that they are vegan. And since they are served on a corn chip, they are also gluten-free. This is a perfect holiday appetizer for both meat eaters and non-meat eaters alike. I hope you and all your friends enjoy these tasty one bite Foodgasms!
Chef Ashley Simone making avocado puree or her appetizer.

Pinto bean, Mushroom & Avocado Tostada Bites

You’ll need 1-2 cups small round corn chips
For the bean mixture
       •      1 can of pinto beans with liquid (about 1 ½ cups)
       •       ¼ cup chopped yellow onion
       •       ¼ cup chopped roasted Poblano pepper (roast the pepper in the oven or on a    
                grill till slightly charred)
       •       2 cloves of chopped garlic
       •       1 tablespoon olive oil
       •       ¼ teaspoon smoked paprika
       •        ¼ teaspoon cumin
       •        ¼ teaspoon ground clove
       •        ¼ cup water
       •        1-2 teaspoons fresh lime juice
       •        salt/pepper to taste

In a small sauté pan put in the oil and heat over a medium flame. Sauté the onion, garlic, and roasted Poblano pepper till soft. Add in the paprika, cumin, ground clove and sauté for 1 more minute. Add in beans with liquid, water and lime juice. Sauté for 5 minutes over medium heat. Softly mash the mixture with a spoon. Salt and pepper to taste. Set aside

For the mushrooms
       •        1 clove of chopped garlic
       •        1 tablespoon olive oil
       •        2 cups medium chopped portabella mushrooms
       •        dash of cayenne pepper
       •        2 teaspoons lime juice
       •        salt/pepper to taste
Over a medium high flame heat the oil olive in a small skillet. Add the garlic, mushrooms, cayenne, and lime juice. Sauté till soft and slightly caramelized on the edges. Slat and pepper to taste and set aside.

For the avocado puree
       •        2 ripe avocados
       •        2-3 tablespoons fresh lime juice
       •        2 tablespoons chopped cilantro
       •        salt to taste
Cut the avocados in half and scoop out the flesh into a food processor or blender. Add the rest of the ingredients and mix/blend till creamy. Set aside.

For the topping
      •        1 plum tomato, brunoised  (very finely diced)
      •        1/8 cup red onion, brunoised
      •        dash lime juice
      •        salt/pepper to taste

Put all of the ingredients into a small bowl and mix.

For the assembly
Take a corn chip; add a small dollop of the bean mixture and smooth to the edges. Add a little of the mushrooms on top of the bean mixture. Next add the avocado puree on top of the mushroom layer. The avocado puree can be added as a dollop from a spoon or piped on in a pastry bag. Then add a small sprinkling of the topping on top of the avocado puree. Repeat for the remaining chips and serve.

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