This is one of my last minute go to meals. Keeping pantry staples on hand means you can whip up a
plant based tostada without breaking a sweat.
A common complaint I hear is that taking on this lifestyle requires too much cooking and planning. Well, it certainly doesn’t have to be that way. This meal just took opening a can, a jar, toasting a couple of tortillas and within minutes you have a delicious plant based tostada.
Establishing a Capsule Pantry
Though it is true that I spend most of my days in one of my three kitchens, you would think that coming up with dinner is a breeze. It’s true that the days that I am recipe testing we have the remains of that day. Most days though I am just like the rest of the world. The day is coming to an end and I have to divine some evening meal inspiration, preferably using ingredients I already have on hand.
Two of my kitchens are in NYC and the third is in East Hampton, which means I can’t easily snag ingredients from one for the other. It took me a little getting used to in the beginning. It was not unheard of for one kitchen to have several bottles of mustard and none in the others for instance. I quickly learned that my best defense was to keep a collection of pantry staples going in all of the different locations. It’s a capsule pantry of the basic ingredients which are the foundations for tons of great and easy meals. Once set up, I find it super easy to keep it monitored and up to date.
Curious about what is on that list? I am in the process of creating a capsule pantry list and small cookbook to go with it. If you are part of the Inner Circle you will automatically get a copy when it comes out. Just one of the bonuses for joining the list- but for now let’s talk about this simple and easy plant based tostada.
Making a pantry plant based tostada
In the fridge I always keep a package of corn tortillas (either homemade or store bought). Just toast them dry until crispy and dry. I often make my own beans in my Instant Pot, but I keep a hearty stash of canned beans in my cupboard, which are just as good. If I don’t specifically have refried beans I can mash a can of kidney beans with a little salt, ground cumin and powdered garlic. Also in the fridge I keep an excellent jar of salsa. Always good to have on hand for so many reasons. On top of that you can add some fresh avocado or if you have some prepared guac that will work beautifully too. Now a splash of some fresh cilantro and some crema made from cilantro and cashew cream, or you could just leave that part out.
And that’s it! A tasty, healthy, smart meal in minutes. May I suggest this is an excellent idea for breakfast, after school, or post workout too.
How to Boost this dish:
Add some fermented vegetables
Dust with adaptogenic mushrooms
Use any leftover cooked veggie and add to the pile
Any leftover grains? Perfect here too.