April 20, 2011

Easter "Egg" Tostada Bar

Want some more egg-decorating fun without the threat of an allergic reaction?  How about dressing up some egg-shaped food.  Here's a meal suggestion for an "egg" tostada bar.  No eggy ingredients and it's flexible enough to accommodate for gluten and dairy allergies.

What you will need:

-Corn tortillas
-2 or more Tbsp vegetable oil
-Favorite taco ingredients, which may include:
  • Refried beans, warmed (use canned or make from scratch using a simple recipe such as this one for vegetarian refried beans from AllRecipes.com)
  • Guacamole (for a simple recipe, check this out in our archives)
  • Seasoned meat (I used crumbled 3-grain tempeh cooked with dairy-free taco seasoning, both products of Trader Joe's)
  • Cheese of your choice (at Whole Foods we found Daiya shredded vegan cheese)
  • Sour cream (we use Tofutti Sour Supreme)
  • Corn
  • Tomatoes
  • Shredded lettuce
  • Taco sauce, enchilada sauce 
To make tostada shells:
  1. Preheat oven at 400F.
  2. Cut tortillas into egg shapes. (Scissors or kitchen shears are easiest.)
  3. Drizzle oil on pan that is lined with aluminum foil.  Wipe both sides of each tortilla in oil so that tortillas are completely coated.
  4. Bake tortillas for 10-15 minutes or until they are lightly brown and crisp.  I usually end up flipping ours over around 10 minutes and baking for an extra couple minutes.
While the tortillas are baking, prep your tostada toppings.  Have plenty of spoons for your little chefs to spread and pile on the toppings.

My kids always eat more food when they've helped make it.
Callan got some help but was still a happy eater!

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