Raw Vegan Tostadas with a Hint of Sun-Dried Tomato

Makes 4 tostadas - Dehydrator Needed

• 1 cup zucchini, shredded and squeezed dry

• ½ cup carrot, grated

• ¼ cup red bell pepper, chopped

• 1 tablespoon sun-dried tomatoes (unsweetened, oil-free), rehydrated in warm water for 20 minutes, drained

• 1 small garlic clove

• 1 tbsp ground flaxseed

• 1 tsp psyllium husk

• 1.5 tbsp lime or lemon juice

• ½ tsp sea salt

• ½ tsp cumin or smoked paprika (optional)

• 1 tsp fresh cilantro (optional)

• Optional: 1 tsp grated apple or a tiny bit of date paste for subtle sweetness

Squeeze excess water from zucchini and carrot.

In a blender or food processor, combine all ingredients and blend until thick and smooth. Add a teaspoon of water if needed to reach spreadable consistency.

Divide the batter into 4 portions and spread each into a 5–6 inch round, about ¼ inch thick, on your dehydrator tray. (Bright Kitchen makes a mold especially for tostadas and the dehydrator.)

Dehydrate at 115°F (46°C) for 6–7 hours, or until the surface is dry but still flexible in the middle. Flip and dehydrate an additional 1–2 hours for crispier tostadas.

Store in an airtight container in the fridge for up to a week.

Classic Raw Vegan Tostada Toppings

• Sliced avocado or guacamole

• Diced tomatoes

• Fresh cilantro

• Shredded lettuce or cabbage

• Thinly sliced red onion

• Jalapeño or chili slices

• Corn kernels (raw)

• Diced bell peppers

• Black olives (raw, yes they do exist :)

• Fresh lime wedges

• Salsa (raw - mild or spicy is up to you)

• Sprouts (alfalfa, broccoli, radish)

• Fresh cucumber slices

• Chopped green onions

• Radish slices

Squeezing the veggies: Make sure to squeeze out excess moisture from zucchini and carrot to prevent soggy tostadas and ensure proper dehydration.

Dehydration time: Times can vary based on your dehydrator and humidity. Aim for a dry surface but flexible middle for the best texture. Flip them if you want a crisper tostada.

Thickness: Spread the batter evenly about ¼ inch thick. Thicker tostadas will take longer to dehydrate and might be less flexible.

Flavor tweaks: Feel free to adjust herbs, spices, and acidity to suit your taste. Adding a small amount of sweetener like grated apple or date paste balances flavors nicely.

Storage: Keep finished tostadas in an airtight container in the fridge for up to one week. They may soften a bit but will stay tasty.

Serving suggestions: These tostadas are excellent with fresh, crunchy toppings and creamy sauces like guacamole or raw cashew crema.

Experiment: Don’t hesitate to try different veggies or spices in the batter to create your own signature tostadas!