Here it is… blue corn tostada in the raw. We used three main components to make this dish.
The first component is the blue corn tostada made out of a mixture of -blue corn-, red bell pepper, zucchini, flax meal, avocado and lime juice with a little bit of agave. We dehydrated it on a Teflex sheet. We also prepared the cream out of orange bell peppers, fresno pepper an some salt and oil. The third component -queso blanco- with soaked cashews, lime and lemon juice, salt and pepper. We also prepared part of the garnish with baby zucchini drizzled with oil and fresh oregano and then dehydrated for a few hours.
Today we assembled the tostada and ate it too! We garnished it with heirloom tomatoes, avocado, the baby zucchini previously dehydrated and some cilantro.