Cashew crema, avocado coleslaw and tostados

Last night I slept for 13 hours.  I should do that more often.  Sadly, most nights I get a lot less sleep.  Fortunately there are other ways to cope with a busy day: simple meals, cooking in bulk and shortcuts.  And the support of friends and family.  I made these tostados for dinner a couple of weekends back while a good friend had Sylvia staying for a sleepover.

I had found a packet of tostado shells in the supermarket and had all sorts of visions of what I might do with them, including an interesting bean or corn topping I saw on a blog but never noted and could not remember.  Finally practicalities took over.  Firstly I had to use my packet of chilli lime carnitas jackfruit.  This was a shortcut that gave me a go at cooking jackfruit without feeling overwhelmed.

I found a neglected avocado hidden in the corner of the fridge.  It had been there so long I was grateful to rescue any flesh but it wasn't enough enough for a guacamole.  I had seen a recipe for coleslaw with avocado mayo recently (while browsing magazines in the newsagents) so I turned it into a simple small coleslaw. 

For a creamy topping I found a simple cashew crema.  I love having a high power blender that means I can skip the soak the cashews.  I am not familiar with crema.  I think it is like sour cream.  Which I don't have much.  So I am not sure I got the seasoning quite right.  It was a nice topping for the tostadas.

E and I enjoyed this simple dinner.  It was quite unlike our usual Mexican meals.  Though it was quite messy as with so many of our Mexican meals.  I am still a little undecided with how much I would like to experiment further with jackfruit but it is quite a fascinating meat substitution.

I am sending these to Soups, Salads and Sammies hosted by Kahakai Kitchen. 

More Mexican-inspired meals on Green Gourmet Giraffe:
Mexicale pie
Mexican lasagne with corn tortillas (gf, v)
Nachos with refried lentils with garlic scapes (gf, v) 
Oaxaca tacos (with potato and cheese) (gf)
Super easy vegie layered tortilla casserole

Cashew Crema
Adapted fro Thyme and Love

1/2 cup raw cashews*
1/2 cup soy milk
1 tbsp water or as needed
1 tbsp lemon juice
1/2 tsp salt flakes
1/2 tsp cider vinegar

Blend in a high power blender, scraping down a couple of times until smooth.  (*If you don't have a high power blender you would need to soak the cashews.)

Colelsaw with avocado dressing
Serves 2

2 and 1/2 tbsp avocado flesh
1 tbsp lemon juice
1/2 tsp mustard
pinch salt
1 cup finely sliced cabbage
1/2 carrot, grated
1/3 red capsicum finely sliced

Mash avocado flesh with lemon juice, mustard and salt.  Stir into vegies and serve.

On the Stereo:
Tracy Chapman: self titled album