INGREDIENTS
1 cauliflower
5 grey squash (or any type
of zucchini/squash)
1 bunch cilantro
2 cloves garlic
2 cans refried beans
16-32 corn tostada shells
4-6 limes
1/4 cup water
PREPARATION
Chop cauliflower into small pieces.
Slice squash into thin rounds.
Chop cilantro finely.
INSTRUCTIONS
Boil the cauliflower in salted water
for 2 minutes, until tender but crunchy.
Use a blender or food processor to make the dressing. Combine the garlic cloves with the juice of the lime, cilantro, 1/4 cup of water, salt and pepper and then blend.
Marinate the cauliflower and zucchini in the dressing for a minimum of 15 minutes.
To assemble the tostadas, spread the refried beans on each shell and then top with the vegetable ceviche.
SERVES 8
"From its beginnings, The El Nido Culinary program has had a two-pronged approach towards empowering and uplifting the clients it serves – via youth development classes that teach our youth how to cook, how to show up to class with confidence, and how to work in a team; and via therapeutic family programming that teaches mothers how to cook for their infants and families, how to cook together, thereby strengthening their familial bond."
~ Max Kaplan, El Nido Culinary Council Coordinator
