Toasted Western Vegan Style Food

VEGAN TOSTADAS

Steps:

• Place the walnuts in a large skillet and cook over high heat, stirring occasionally, until toasted, about 3 minutes. Transfer the nuts to a food processor and reserve the skillet. Add the beans to the food processor and pulse with the nuts until the mixture is fully incorporated but not mushy. Set aside.
• Heat 1 tablespoon of the oil in the same skillet over medium heat. Add the onions and garlic and cook, stirring, until the onions are softened, 2 to 3 minutes.
• Add the bean mixture, tomatoes, cumin, oregano and cayenne, and stir to incorporate. Cook until the mixture is heated through, about 5 minutes.
• Meanwhile, brush both sides of each of the corn tortillas with the remaining oil. Place on a baking sheet and bake until crispy, flipping halfway through, about 6 minutes total.
• Remove the tostadas from the oven and top with the bean mixture, then the shredded cheese. Bake until the cheese is melted, about 5 minutes.
• Add your desired toppings and enjoy!

TOASTED WESTERN, VEGAN STYLE

Steps:

• In skillet with olive oil, place cooking onion on medium heat for about 5 minutes.
• Add green bell pepper to onions, cook 5 more minutes on medium heat or until onions are translucent.
• Take onions and pepper off heat, allow to cool.
• In a large mixing bowl, combine cooked onion and pepper mixture, grated carrot and tofu. Tofu should have some lumps and bumps.
• Add turmeric, dehydrated red pepper flakes, garlic powder, black pepper, sea salt and nutritional yeast flakes.
• Mix all ingredients thoroughly.
• Toast bread.
• While bread is toasting put the tofu mixture into the skillet on medium heat until toast is ready.
• Spoon tofu mixture onto toast.
• Enjoy.
• This recipe is great open-face as well.

WESTERN SANDWICH

Steps:

• cook bacon or ham in butter in pan to desired preference.
• Toss in green pepper and onion and cook until vegetables are almost tender.
• Beat eggs in a bowl with salt and pepper.
• Pour over mixture in skillet and cook until eggs are set.
• Turn with a spatula and brown second side lightly.
• Place between 2 slices of buttered toast.

COUSIN COSMO'S GREEK CHICKEN (VEGAN-STYLE)

Steps:

• Preheat the oven to 425 degrees F.
• Whirl together the lemon juice, oregano leaves and cilantro leaves in a food processor with 1/4 cup olive oil, salt, and pepper. On a dinner plate, pour out the panko bread crumbs.
• In a mixing bowl, toss the eggplant slices together with the herb oil so they are all equally coated. Take each slice, drain off excess oil and coat with panko bread crumbs, like you bread chicken pieces. Set aside oil when done to use when making sauce.
• Spread out on a flat baking pan. Roast for 10-12 minutes, until the eggplant softens and begins to crisp in the oven.
• While the eggplant is baking, add spinach and tomato to medium frying pan. Add sauce ingredients to leftover olive oil marinade and whisk together with a fork until completely incorporated. Adjust the amount of vegetable broth to achieve your desired consistency.
• Slowly add to the frying pan. Cover, turn heat on medium-low, and simmer 5-10 minutes, stirring occasionally.
• When eggplant is done, plate each serving with one slice, portion out approximately 3/4 oz feta crumbles on top, place another eggplant slice over the crumbles and cover with heated sauce, spinach and tomatoes. Serve immediately.

TOASTED WESTERN SANDWICH

Steps:

• Saute peppers and onions in butter until tender.
• Add ham; heat through.
• Beat eggs, and seasonings together.
• Add cheese.
• Pour over ham mixture.
• Cook on low heat until almost set, lifting edges to let uncooked portion run underneath.
• Turn over and cook other side.
• Mix mayonnaise and horseradish together and spread on buttered toast.
• Turn egg onto prepared toast and enjoy.