Veggie Tostadas Part II

Even though I thought it better I finish up most of a carton of veggie broth in the fridge and make spicy lentil soup with spicy cajun chicken sausages, I went with my cravings and considered the fact that my roommate hates legumes as a whole, it was time to have another go at making veggie tostadas. After the decent first run on making veggie tostadas (note I'm not really making an effort for them to be vegan, even - the only thing substituted is the meat), I was prepared to make this batch even better than the first.

...not that such a thing would be very hard. Last time, I threw in a whole onion, veggie meat and seasonings and threw that on top of some refried pinto beans. This time, though, I was prepared. I restocked on onion and veggie meat, and made sure to get some mushrooms and bell peppers (the menage a trois frozen bell peppers from Trader Joe's). This time around, I decided to try the refried black beans with japapeno in them, and I thought I was set. As I was rounding the turn park my car at home, I realized I should have gotten some lettuce to shred on top, but I figured since I'm not using fresh tomatoes and cheese, I could have done without them (who am I kidding...shredded lettuce would have been nice).

I made sure to chop the onions and mushrooms pretty small to ensure my roommate ate them without much hesitation, especially since she wouldn't have the beans with it, and it's after noon and can't have the carb-o-licious tostada shell. I eventually mixed everything in, added some white pepper, a dash of freshly ground black pepper, and a healthy dose of TJ's 21 spice salute. I thought to put a bit of cayenne into the mix, but I figured to make the beans the spicier of the two, of which I didn't. I accidentally put in too much veggie broth to thin out the beans a tad, which made the mixture a good consistency of thick soup, and I didn't put half as much Tabasco as I should have. Still, I think it came out alright, with a good balance of "meat" and veggies, with the "meat" cooked well enough that it didn't have that mushy consistency. Since the beans were a little on the runny side, I spread as thick a layer as I could on the tostada shell without it dripping, added the meat mix, and then put more beans on top. It didn't have as nearly as enough kick as I would have liked, so I busted out the Tapatio. Overall, a good meal, and the roommate liked the "meat."

I think the veggies really made the meal. Even better, it's great to have more than one in the mix. I'm debating on if/when I add tomatoes, whether to throw it in the pan to cook, or have them fresh and raw on top. It would be a nice contrast to have its uncooked freshness, but there's that certain something cooked tomatoes that's so good. I don't know if that's kind of accomplished with the red, green and yellow bell peppers, but I'm almost tempted to try.

Now I have to figure out what to do with the runny beans now. I'm leaving the leftovers for my roommate so she can have them tomorrow before noon so she can eat them with the tostada shell. Maybe I'll make a soup out of that, or maybe make some kind of a topping with it...for something.

Next up in the cooking attempts: the lentil soup with the spicy chicken sausage. After that, I really want to experiment in replicating the oh, so comforting lentil soup from Father Nature in Pasadena. They may blend it with a bean or something, but either way, the lentils are smashed or blended or something, probably made with a chicken stock, and when served, a tiny dash of seasoning salt is put on top as well as some fresh chives. mmmmmmmm, I want that in my belly right now.