Prior to making this a meat-free blog...this recipe was on the top of my to-share list. Since then I have looked back on that meal with mixed feelings. It was SO GOOD, but I couldn't stand the thought of eating meat again. After gaining a bit more confidence with vegan cooking, I decided I would tackle veganizing the recipe. The results were indulgent and tasty, without the cholesterol and extra calories!
Warning: The "goat cheese" making process is simple but lengthy, so make sure you plan in advance for that recipe!
Hope you can enjoy this as much as I did! (PS: new poll is up, go vote!)
Dr. Pepper Tempeh Tostadas
Vegan Goat Cheese:
3/4 cup raw cashews
1/4 cup canola oil
2-4 tbs fresh lemon juice (use 2 tbs if you plan to use this as a spread for crackers)
1 tsp sea salt
2 tbs water
fresh cracked black pepper (optional)
8 corn tortillas
cooking spray or canola oil
1 1/2 cups vegan mozzerella (or monterey jack if you can find it!)
12 oz Dr Pepper (what? it's vegan! haha)
8 oz five grain tempeh
2 tsp brown sugar (I could have done without...)
fresh ground black pepper
3 cups red cabbage, thinly sliced (feel free to use a combo of green and red cabbage)
1 cup red bell pepper, thinly sliced
juice of 1 lime
1 tsp sugar
2/3 cup cilantro, chopped
1. Cover cashews in room temperature water and let soak overnight. Drain and rinse the cashews. Place in a food processor with oil, lemon juice, 2 tbs water, and salt and process for 6 minutes. Seriously. 6 minutes. If your processor is like mine, grab your ear plugs.
It will turn out beautifully smooth like this:
3. Toss together bell pepper, cabbage, cilantro, lime juice, and sugar. Set aside. (You could also do this while tostadas are baking; see step #4) NOTE: if you want to make this even more indulgent, follow the Relish version of this slaw, substituting vegan mayo.