Vegan Couple Well Fed in the Land of the Philly Cheesesteak!

The Schuylkill River which runs through Fairmont Park behind the Philadelphia Art Museum is just a short walk from my bother-in-laws' lovely townhouse. Everyone in the family loves visiting our classy brothers who have an exquisite roof garden where they grow tomatoes galore, chard, a variety of peppers and lettuces, peas and culinary herbs, flowers and even a few trees in huge pots.

They graciously share the bounty of their garden and general lifestyle with us. We have coffee on the roof deck "amidst the garden and the flowers" and are treated to at least one simply made and absolutely delicious meal during a weekend visit.

Philly is no problem where food is concerned. There is an ample variety of eating establishments serving a huge array of ethnic cuisine as well as specifically vegan and vegetarian restaurants. But some of the best food I've ever enjoyed in Philly is made right in my bro-in-laws' immaculate, nicely equipped kitchen.

While T prepared the Tomatillo Salsa (using a cuisinart), M worked on making the elements of,  and on assembling some mighty tasty, completely vegan tostadas.

The following recipe(s) are based on descriptions by M and T, my observation and taste buds...
in other words, not an exact science, but simple enough to try out without a precise recipe.


Veggie and Refried Bean Tostadas Hermosas

1 dozen corn tortillas    
2-3 ears of corn, peeled and blanched. Corn kernals removed after cooking with sharp knife.
A variety of  (fresh picked home grown) cherry tomatoes, halved
One 16 oz package of shredded soy cheese ( I use Daiya. Today's brand was from Trader Joe's and Yummy.)
2 cans (organic) refried beans
1 recipe tomatillo salsa
Toast tortillas lightly. Then spread with refried beans, 
sprinkle with corn, halved tomatoes, and cheese.
Toast in 375 degree oven for 5 minutes (or until cheese just melts).
Serve topped with homemade tomatillo salsa and homemade curried hot sauce on the side.
Yum!

Tomatillo Salsa was made from fresh home grown tomatillos, ample cilantro, a bit of chopped fresh mint (optional),  lime juice, salt and pepper.
Use your taste buds for proportions and/ or let me know if you need more specifics.

This delightful meal was fresh as could be with several ingredients coming out of the garden and very healthy as well, containing all the food groups:  grains (corn tortillas), veggies and, protein (refried beans). And of course the veggies could be varied depending on what's in season.....the corn and fresh tomatos were delish today but you can also try asparagus, broccoli, onion, roasted peppers, herbs including basil, thyme or parsley.

The Tomatillo Salsa went perfectly and lent a clean fresh flavor to the hardy beans and tortillas. T had also made a curried hot sauce made from home grown hot hot peppers....wow! spicey and fab!

So while I was walking along the Schuylkill this morning, my friend Carrie called and asked
"So what do Vegan's eat in the land of the Philly Cheesesteak? " and she then offered, "That should be the
theme/ title of  your next blog" .  Thank you Carrie, brilliant!

And thank you, my hospitable brothers for welcoming us and so kindly serving us the food we love.