5 grey squash (or any type
1 bunch cilantro
2 cloves garlic
2 cans refried beans
16-32 corn tostada shells
1/4 cup water
Chop cauliflower into small pieces.
Slice squash into thin rounds.
Chop cilantro finely.
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.
"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