Black Bean Tostadas with Coriander Dressing

Black Bean Tostadas with Coriander Dressing

First of all, these tostadas are pretty messy. If you’re not keen on getting food all over your fingers, make tacos instead, they should be just as good.

A few weeks ago Meatless Monday ended up being a meatless week. On Tuesday, I made some vegetarian black bean tostadas which I served with a coriander dressing. They were fucking amazing.

I’m definitely going to be trying these again, the next time I make them I’ll add spiced shredded chicken to see what they’re like.

if you decide to make tostadas you can make your own, or buy them pre-made like we did.

Here is the recipe – if you decide to try it, let me know what you thought.

Black Bean Tostadas with Coriander Dressing
Black Bean Tostadas with Coriander Dressing
Print Recipe
Servings
2 people
Servings
2 people
Black Bean Tostadas with Coriander Dressing
Black Bean Tostadas with Coriander Dressing
Print Recipe
Servings
2 people
Servings
2 people
Ingredients
Tostadas
Coriander Dressing
Servings: people
Instructions
  1. For the dressing, place all ingredients In a small food processor or blender and mix until smooth. Set aside
  2. Add a little oil to a large pan and once heated add the onion. Cook tuntil translucent then add the corn and cook until it is slightly brown.
  3. Add the tomatoes, and cook until slightly softened then add the beans and cook until they are heated through.
  4. To serve, place the bean mixture on your tostadas, with a bit of the coriander dressing, and serve with your favourite toppings (we used sour cream and homemade guacamole)
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Gluten Free Pumpkin Pie

gluten free pumpkin pie

Those who know me know that I love anything traditionally autumnal or wintery, and because we’ve had a can pf pureed pumpkin in our cupboard forever, i decided to try my hand at making a gluten free pumpkin pie.

It was my first attempt at making a pie, and I think it turned out pretty well, pastry included! To be honest, I thought there would’ve been tears, but nah, it was all good; my first attempt at gluten free pastry was a success and I’m very pleased. I think Phillip thought there were going to be tears as well, because he spent a fair bit of time hovering around the kitchen, just in case he needed to come in and take over the baking, after I fucked it up and huffed off in a sulk.

For this post, i wanted to share the pumpkin pie recipe I used, because it’s pretty damned delicious.

The pastry can be used for sweet or savoury dishes and if you want to make it with gluten, you can use normal flour instead (the original recipe for the pastry wasn’t gluten free, I just substituted it for Edmonds plain gluten free flour).

I also substituted the spices in the pie filling for some pumpkin pie spice I made before Christmas (because pumpkin pie spice all the things). if you’d like the recipe for that, let me know.

Gluten Free Pumpkin Pie
Print Recipe
Servings Prep Time
8 slices 15 minutes
Passive Time
3 hours
Servings Prep Time
8 slices 15 minutes
Passive Time
3 hours
Gluten Free Pumpkin Pie
Print Recipe
Servings Prep Time
8 slices 15 minutes
Passive Time
3 hours
Servings Prep Time
8 slices 15 minutes
Passive Time
3 hours
Ingredients
Short Pastry
Pumpkin Pie Filling
Servings: slices
Instructions
Pastry
  1. Sift the flour and sugar into a bowl, and then add the cubed butter.
    gluten free short pastry
  2. rub the butter into the flour until it resembles breadcrumbs and then gently knead into a stiff dough using a little cold water to bind.
  3. Wrap the pastry in glad wrap, and place in the fridge for a couple of hours to firm up (overnight is best). DO NOT skip this step, you need to firm gluten free pastry in the fridge, otherwise it will fall apart when you bake it.
  4. Once firm, take out of the fridge and blind bake in an oven preheated to 180°c for about 15 minutes. Remove from the oven and let the pastry cool before putting in the pie filling.
Pumpkin Pie Filling
  1. Mix the sugar, cinnamon, salt, ginger and cloves together in a small bowl.
  2. In a large bowl, beat the eggs until fluffy, and then stir in the pumpkin and sugar mixture
    gluten free pumpkin pie
  3. Gradually stir in evaporated milk, and then pour into your pie shell.
  4. Bake in an oven preheated to 220°c for 15 minutes, remove from oven and allow the pie to cool on the kitchen counter.
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