This week I started a new batch of cabbage fermenting, made roasted tomato sauce and cooked up some pinto beans without any particular dish or meal in mind for any of these projects. I used bits and pieces of all three in today’s tostadas.
A few days ago I started a new batch of red cabbage fermenting. When making the pickled okra a couple weeks ago I had used a few cabbage leaves on top of the okra to keep them submerged in the brine. When the ferment was finished I was more impressed with the cabbage leaves than with the okra. It was so easy to rinse the salty brine off the fermented leaves and chop them for sauerkraut.
Usually I begin making sauerkraut with finely shredded cabbage leaves, but this time I used larger pieces and whole leaves. They can be chopped later as needed. This is only the third day of fermentation but I “borrowed” a few pieces to go on the tostadas.
Tomatoes coming out of the garden this year are small and few but sufficient for our daily needs. They were beginning to accumulate so I made a small batch of roasted tomato sauce. Some of this sauce was used in the salsa served on the tostadas.
Yesterday I cooked up a small pot of pinto beans. These beans have been around for a long time and the last time I cooked them they remained crunchy even after numerous hours of cooking. I had almost came to the conclusion that they were too old to be of any use but decided to try them one more time.
I have always soaked beans before cooking, but this time I brought the rinsed beans to a boil and let them boil for ten minutes then rinsed them and brought them to a boil again for ten minutes. I rinsed and boiled them one more time for ten minutes. After the third boil I again rinsed them and cooked the beans in a pressure cooker for an hour and a half to two hours. They cooked up nice and tender. The boiling and rinsing procedure supposedly eliminates most of the undigestible sugars in pinto beans which cause gas.
Today I turned those cooked beans to into refried beans, some of which I used to make tostadas. The only oil in these “refried” beans is the little bit used to sauté the onion, garlic and red and green jalapeños.
The beans were seasoned with kosher salt and ground cumin.
I put together a salsa to go on the tostadas using tomatoes, green onion, jalapeño, cilantro, garlic, chili powder, salt, lemon juice and the roasted tomato sauce mentioned above.
To make the tostadas I brushed the yellow corn tortillas with oil and baked them for a few minutes on each side at 400ºF. The whole wheat tortilla is there only because there was room on the tray. I much prefer corn tortillas for tostadas.
The ingredients on the toasted tortillas were refried beans, iceberg lettuce, fermented red cabbage, salsa and cheddar cheese. Everything in this vegetarian meal was vegan except for the cheddar cheese.