{"id":778,"date":"2010-01-18T08:38:08","date_gmt":"2010-01-18T16:38:08","guid":{"rendered":"http:\/\/topmomblog.com\/?p=778"},"modified":"2011-08-08T21:46:28","modified_gmt":"2011-08-09T04:46:28","slug":"mission-meatless-two-bean-tostada-salad","status":"publish","type":"post","link":"https:\/\/shescookin.com\/mission-meatless-two-bean-tostada-salad\/","title":{"rendered":"Mission Meatless: Two-Bean Tostada"},"content":{"rendered":"

As my Tweet Deck pinged and drew me in and out and away from the work I was trying to do on Saturday, I was glad to see that one of Twitter’s power women, was tweeting about the PBS show<\/a> with Robert Kenner, director of \u00a0“Food Inc<\/a><\/em>.” and Michael Pollan which aired in November, 2008. \u00a0It must have been a rerun but, nevertheless, it was relief from the usual tweets about everything you ever wanted to know and more about SM (social media).<\/p>\n

You may have seen Food Inc<\/em>., the documentary movie that takes a harsh look at everything we should know, but that giant food companies don’t want us to know about the journey that our food takes from the processing plant to the grocery stores of America. \u00a0Michael Pollan<\/a> is the author of, most recently, In Defense of Food: an Eater’s Manifesto<\/span>, and his previous book, The Omnivore’s Dilemma <\/span>(2006) was named one of the 10 best books of 2006 by the New York Times and Washington Post and was the recipient of the California Book Award and the James Beard award for best food writing, to name a few. \u00a0He is the Knight Professor of Journalism at UC Berkeley and “few people reflect and report more astutely on the state of American food production and consumption than Michael Pollan”. \u00a0If you read these books, as I have, they will change the way in which you view food forever.<\/p>\n

Anyway, that’s an intellectual introduction to a very simple recipe for my Mission Meatless series which I’ve launched in support of the initiative known as Meatless Monday<\/span><\/strong>. \u00a0Meatless Monday<\/span><\/strong> stems from the idea that YOU can change our food system and one way is to go without meat one day a week. \u00a0How does this help? \u00a0According to this \u00a0list of 10<\/a><\/span><\/strong> things YOU can do to change our food system<\/a> by \u00a0the website\u00a0Hungry for Change<\/a>,\u00a0an estimated 70% of all the antibiotics produced in the US are given to farm animals which are then consumed by us. \u00a0If the entire population went meatless for just one day a week. think of how many fewer injected animals would have to enter the food chain and how much less secondary hormones and antibiotics you would be ingesting.<\/p>\n

\"Tostada\"<\/h2>\n

Two-Bean Taco Salad<\/strong><\/h2>\n

*Easy \u00a0 \u00a0 \u00a0 *Vegan \u00a0 \u00a0 \u00a0*Vegetarian \u00a0 \u00a0*Gluten-free<\/span><\/strong><\/p>\n

This takes about 15 minutes to prepare. \u00a0I keep these tostada shells stocked in my pantry.\"Tostada<\/p>\n

Then all you have to do is heat the refried beans, drain the black beans, and prepare the veggies.<\/p>\n

Tostada shells, warmed in the toaster oven<\/p>\n

1 can vegetarian refried beans<\/p>\n

1 can low-sodium black beans, rinsed and drained<\/p>\n

1 pkg. prepared romaine lettuce<\/p>\n

2 carrots, peeled and grated<\/p>\n

1 avocado, sliced<\/p>\n

1 cucumber, peeled and sliced<\/p>\n

Spread the refried beans on the tostada shells. Top with romaine lettuce and arrange veggies on top, arrange cucumbers around the plate. Serve with purchased salsa. Add cheese if desired (not vegan).<\/p>\n

Note<\/span>: On second thought, the blustery weather we’re experiencing this week in SoCal calls for a warm, tasty, and satisfying bowl of \u00a0Vegetarian Minestrone<\/a>.<\/p>\n