This gluten-free vegan recipe from the new cookbook is a favorite one that we serve during our detox retreats.
Yield: 6 servings
2 cups (500 mL) almonds, soaked 12 hours
1 cup (250 mL) pumpkin seeds, soaked 4 hours
½ cup (125 mL) sundried tomatoes, soaked 3 hours
½ cup (125 mL) water
1 teaspoon (5 mL) cayenne
1 teaspoon (5 mL) salt
Whole chia seeds, to taste
Put the almonds and pumpkin seeds in a food processor and process until homogenized, and then add the sundried tomatoes, water, cayenne, and salt and continue to process until a well-blended dough forms.
Cover a counter top with plastic wrap and place the dough on it. Cover the dough with another layer of plastic wrap and use a rolling pin to roll the dough into a sheet ¼ inch (6 mm) thick. Remove the top layer of plastic wrap and sprinkle the dough with chia seeds, and then, with a 4-inch (10 cm) circular cookie cutter, cut out tostada shells.
Place the shells in a dehydrator at 145°F (65°C) for 1 to 2 hours, or on a mesh tray in the oven on the lowest setting until set. Top with guacamole and salsa and serve with a salad.