Raw Lentil Tostadas with Pineapple Salsa

Happy Cinco de Mayo everyone!  Last week, I made these delicious raw tostadas, and I thought, they would be the perfect thing to share with you today. I have been on a Mexican food kick lately (more so than usual, although I always love it), and these were on the menu for me and Eric.  He loves Mexican food as well, but he puts up with my non-traditional versions, since he is used to the real thing being from Arizona originally.

I didn't make the shells with corn this time, since I did not have any on hand, but instead went for a crispy flax seed crust.  I topped it off with a sprouted lentil and walnut "refried" beans, then some flavorful sweet pineapple salsa and guacamole.  They may sound like a few different components to make and they are, but it all comes together pretty quickly once the shells are done and you have the lentils sprouted (if you do not wish to wait for them to sprout and do not mind a little cooked food, you can cook them instead of sprouting them).  I hope you all get to enjoy some delicious Mexican inspired food today :)!

Raw Lentil Tostadas with Pineapple Salsa

Makes 6

Flax Tortillas:

2/3 cup ground flaxseed

1/3 cup whole flax seed

1/3 cup chia seeds

1/2 tsp sea salt

2 tsp chili powder

2 tsp cumin

1 cup filtered water

Lentil "Refried Beans":

1 1/4 cups sprouted red or green lentils

1 cup raw walnuts

1 Tbsp nutritional yeast (optional)

1 Tbsp chili powder

2 tsp cumin

1/8 tsp chipotle powder

1 garlic clove

sea salt to taste

filtered water as needed

Salsa:

1 1/2 cups diced pineapple

1 red bell pepper, diced

2 scallions, sliced

1 garlic clove, minced

1 jalapeno, seeded and minced

sea salt to taste

juice of 2 limes

1/4 cup chopped cilantro

Guacamole:

2 ripe avocadoes

1 garlic clove

sea salt to taste

juice of one large lime

To make the tortillas, whisk together all ingredients in a bowl, and then spoon out onto lined dehydrator trays in 6 circles (if it seems too runny at first, let it sit a few minutes).  Dehydrate for 24 hours at 115F until crispy, flipping half way through.  These can be made ahead and stored in an airtight container.

To make the beans, combine all ingredients in a food processor and process until smooth, adding a little water as necessary to achieve a refried bean consistency (you want to be able to spread them onto the tortillas).  Set aside.

To make the salsa, combine all ingredients in a bowl, and stir together until combined.  Set aside.

To make the guacamole, combine all ingredients in a food processor and puree until smooth.

To assemble the tostadas, spread some of the beans on each tortilla, then spoon some of the salsa over that, then spoon some of the guacamole over. Serve at room temperature.

*To sprout the lentils, soak them overnight in a sprouting jar, then rinse and drain well.  Allow to sit for 2 days or until tails start to appear on them in a well lit area, rinsing twice a day so that they do not get moldy.  Once the sprouts appear they are ready to use.  Alternatively, if you would like to use cooked lentils in the recipe that would work as well if you do not mind a recipe with some cooked food along with the raw.