Watch Evelisse Capó of The Food Pharmacy culinary demo and Q + A!
Evelisse Capó shows you how to make Butternut Squash Tostadas with Mexicrema Dressing, a delicious WFPB, SOS Free dish!
Butternut Squash Tostadas with Mexicrema Dressing
6 corn or whole grain tortillas
4 cups butternut squash cut in cubes
¼ cup freshly squeezed orange juice use a lemon squeezer
½ tsp garlic powder
1 cup onion, diced
½ cup bell pepper, diced
3 garlic cloves, crushed
2 cups cooked black beans
½ cup red cabbage, shredded
¼ cup cilantro, chopped
¼ cup salsa
¼ cup Mexicrema dressing or guacamole
1 Preheat oven to 400 degrees F.
2 Place the butternut squash in a bowl and add the orange juice, and garlic powder. Mix well.
3 Place the squash mixture in a pan lined with parchment paper and roast for 25 minutes or until squash is tender and slightly brown.
4 While the squash is in the oven, saute the onions and peppers in a skillet for 5 minutes.
5 Add the garlic and beans to the sauteed onions and peppers, stir and cook for 2 minutes.
6 Bake the corn tortillas in the oven for 10 minutes or until crisp but not burned.
7 Arrange the tortillas on a plate. Add salsa, the sauteed vegetable bean mixture and the roasted butternut squash. Top with red cabbage, cilantro, and Mexicrema dressing (see recipe below) or guacamole. Add jalapeños or chiles to make spicy tostadas.
1 cup firm organic silken tofu
3/4 tsp Benson’s Salt Free Table Tasty Seasoning or 1 Tbsp miso paste
½ tsp garlic powder
½ tsp onion powder
Juice of 1 lime or lemon
2 Tbsp water
¼ cup apple cider vinegar
2 Tbsp nutritional yeast
1 handful of cilantro
¼ cup avocado
Combine all ingredients in a blender until smooth.
Watch the video as Evelisse also talks about how you can easily lose weight while eating delicious food till comfortably full! Learn how this lifestyle can prevent and reverse heart disease, Type 2 Diabetes, Hypertension and more!
Evelisse recommends these books:
Evelisse Capó, received a Bachelor of Science in Engineering from Purdue University and a Doctor of Pharmacy degree from the University of the Sciences in Philadelphia.
While practicing clinical pharmacy, she witnessed the pain and suffering of many chronically ill patients in hospitals and long-term care institutions.
Questioning the effectiveness of the conventional approach to treating diseases such as cancer, diabetes, and heart disease, she trained in Culinary Medicine and founded The Food Pharmacy thefoodpharmacy.com /Farmacia en La Cocina farmaciaenlacocina.com where she provides guidance and support to those looking to adopt a whole food plant-based lifestyle.
Evelisse is the Director of Culinary and Spanish Content for the T. Colin Campbell Center for Nutrition Studies. Dr. Capó is a certified instructor for PCRM’s Food for Life Program and collaborated in the GEICO Workplace Nutrition Study coordinated by the Washington Center for Clinical Research.
She is an active board member and speaker for the Casa Vegana de La Comunidad non-for profit organization in Puerto Rico. Evelisse lives in Florida and shares her life with her husband, four children and three dogs.
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