I created this delicious recipe when I was craving Mexican food and wanted something healthy. My family now requests it constantly. (Stephen says it is also the “best pizza alternative on the planet.”)

Ingredients:
1 pound mushrooms, sliced (combination off cremini, button, shiitake, baby bella… your call. I use 2 pounds because we always will want leftovers to assemble the next day!)
2-3 cloves garlic, minced (again I use more)
4 to 6 shallots or one large sweet onion cut thin in half moons
2 tbl olive oil to cover bottom of pan
Tamari (wheat free soy sauce) to taste
Mirin (sweet rice cooking wine) to taste
1 package sodium free tortillas
home made pesto (see recipe below)
Tofutti’s vegan cream cheese

Instructions:

Preheat the oven to 425 degrees. Pop in tortillas sprayed lightly with olive oil spray (3 on one rack 3 on another) and bake until crispy. Turn halfway through… finish until all tortillas are crisp…place on a plate and store the remainder once cooled in zip lock bag.

In a sauté pan over medium heat, add the oil and garlic and onions and leave untouched to begin to caramelize. Stir.Next, add the mushrooms.
Once they get a nice sear, stir and add some tamari and mirin for flavor and liquid.Sauté another 3-4 minutes.

Spread the cream cheese lightly onto the crisp tortilla and then a thin layer of pesto. Top with mushrooms saute. Garnish with a few sliced olives.

Broil 3 tortillas at a time under broiler on high quickly until heated &
serve

Pesto

My family puts pesto on everything so I always have a fresh bunch made and ready to go. We dress up salads, vegetables, steelhead or salmon, egg white scrambles, or as you saw above, even tostadas!

Ingredients:

1 huge bunch organic basil (4 cups)
½ cup pine nuts (or more to taste)
¼ cup olive oil
1 to 2 cloves of garlic
dash of sea salt
fresh lemon juice (optional)
*Parmesan cheese to taste if not wanting a vegan/clean version

Instructions:
Puree in food processor and taste, add more olive oil or seasoning or nuts as needed. Try mixing up nuts such as almonds and walnuts for less expensive versions but use at least 1 cup of nuts.Mix basil and cilantro half and half for excellent detoxing benefits.

Bon Appetit & Namaste!

This delicious vegetarian dish is a hearty main meal! Polenta is another family favorite so I make twice as much as I need for dinner to have for snacks or breakfast the next morning. Heat up the leftovers the next morning and top with a fried, soft boiled, or poached egg and you will feel like you are eating at a five star resort.

Polenta Ingredients:
3 cups of polenta
6 cups of water or stock
1 tsp sea salt
¼ cup julienne sun dried tomatoes

Mushroom Ragout Ingredients:

Few tablespoons Extra Virgin Olive Oil
4 garlic cloves
4 shallots sliced (place in freezer for ten minutes before peeling and slicing to keep your eyes from burning and tearing)
2 pounds wild mushrooms any combo (cremini, button, shiitake, baby bella)
2 tsp marjoram, 2 tsp thyme, 2 tsp parsley chopped fine mix
1/c red wine, chicken stock or vegetable stock
Sea salt and pepper to taste (optional)
Shaved Parmesan (optional)

Instructions:
Polenta
In large saucepan, bring water to boil and whisk in polenta slowly. Add salt if using. Add sun dried tomato and stir constantly until polenta is thick. Pour into two glass pie plates that have been sprayed with olive oil, cool and place in refrigerator to set two hours.

Ragout
In large sauté pan over medium heat, coat pan with oil and sauté garlic and shallots 2 to 3 minutes. Add sliced mushrooms and herbs. Season to taste with salt and pepper. Cook for two minutes and then add wine to reduce. When mushrooms are soft and sauce has thickened, set aside.

Plate
Coat grill or grill pan with olive oil spray. Cut polenta into triangles and grill over medium-high heat until polenta is heated through and grill marks are set approximately 3 ½ minutes per side. Top with ragout, fresh parsley, and shaved parmesan if using.

Bon Appetit & Namaste!