Vegan Black Cumin Crab Tostadas over Cabbage Salad with Lime, Mint and Wasabi Dressing

Cinco de Mayo always brings two thoughts to my mind:

1. Mexican Food (duh.)
2. Tequila.

You see, tequila and I have had a very rocky past. The last time I consumed it, the evening started off like any typical Friday night in West Hollywood. Meet up at best friend Leigh's. Pick up Friend. Pay $10 to park, and then hit the bar. For anyone who knows me personally, I can drink my weight in alcohol. I'm 95% Russian Jew. I make sailors look like baby kittens. But for whatever reason, even one shot of Tequila sends my mind and stomach into a frenzy. We down a shot of Jose Cuervo, and then I down a Corona. Now, being the good daughter that I am, I listened to my mother when she said "Liquor before beer, you're in the clear.” This particular evening, she led me astray.

We start dancing, take another shot of Cuervo, and dance some more. The last few things I remember are as follows:
-I make out with Friend quite publicly for an undetermined amount of time.
-I run for the bathroom, cutting the 10+ people in line, and burst into a stall and begin to heave.

The rest of the story is as told to me by Leigh and the Friend...
Apparently, Leigh and Friend drag me out of the bar, where I proceeded to vomit into a park trash can that was quite visible to by-passers. Leigh and Friend finally drag me to the valet stand (had I mentioned that I'd driven that evening? Like I said...I can usually handle my liquor). The valet man takes one look at my less-than-composed facade and asks, "Is she OK?” Leigh says "No. I'm driving."

They stick me in the back seat of my own car, but I decide I want to sit on the floor instead. I proceed to puke into a PAPER grocery bag...which I miss on more than one occasion. Leigh takes Friend home, deciding that I have to spend the night at her house. She drives back to her place. For ten minutes, I apparently refused to get out of the car. Leigh had to pee quite badly, so she picked up my disgusting little self, and carried me inside. I bee-lined for the bathroom, and in a matter of 45 seconds, threw up again, then fell asleep in the toilet. When Leigh tried to pick me up to clean me off, I grab the scarf she wearing...which just so happened to be an anniversary present from her beloved...and wiped my face on it.
She threw me into bed.

The next thing I remember, it's morning. Awful, headache morning.

I suppose you can understand why I created a Tequila-free recipe for a Cinco De Mayo Picnic. And hopefully I didn’t ruin your appetite.

Vegan Black Cumin Crab Tostadas over
Cabbage Salad with Lime, Mint and Wasabi Dressing

For the Vegan Black Cumin Crab...

• 2 cans Young Green Jackfruit, packed in brine
• 2 TBSP Canola Oil
• 1/2 tsp ground Black Cumin Seeds
• 1/2 tsp ground Coriander Seeds
• 1/2 tsp ground Cumin
• 1/4 tsp Shallot Powder (or Onion Powder)
• 1/4 tsp Garlic Powder
• Salt and Pepper, to taste
• 1 cup Pico de Gallo Salsa (I love the Trader Joe's variety)

First, make your spice blend using the Black Cumin, Coriander Seeds, Cumin, Shallot Powder and Garlic Powder. Set aside.

Drain the cans of Jackfruit well by squeezing over a colander. Break up the Jackfruit into smaller pieces as you squeeze out the liquid. Once well drained and broken down, place into a bowl and drizzle with the 2 TBSP of Canola Oil. Mix well. Slowly mix in the spice blend until it coats all of the Jackfruit, then taste for salt and pepper.

Heat a little more canola oil in a large skillet over medium-high heat. Pan-fry the Jackfruit until it's browned and some of the pieces are crispy, then set aside to cool.

Once room temperature, return the Jackfruit to a bowl, and stir in Pico de Gallo. Serve over cabbage salad on top of the tortillas.

Cabbage Salad with Lime, Mint and Wasabi Dressing

• 1/2 head of Cabbage, thinly sliced
• 1/3 cup Fresh Lime Juice
• 1/4 cup Fresh Mint, finely chopped
• 2 TBSP Fresh Cilantro, chopped
• 1/2 tsp Ground Cumin
• 1/4 tsp Wasabi Paste
• 1/8 tsp Salt
• Pinch of Sugar

After thinly slicing the cabbage, place in a bowl and set aside. Combine the rest of the ingredients, then pour over the sliced cabbage and toss well to combine. Serve atop tortillas underneath the "Crab" mixture.

For the Tostadas

• 8 six-inch corn tortillas
• 1/4 cup Canola Oil
• 1/2 tsp Salt
• 1/4 tsp ground Cumin

Preheat your oven to 350 degrees F.

In a small bowl, combine Canola Oil, Salt and Cumin. Using a basting brush, paint brush or your fingers, rub each tortilla on both sides with the oil blend, then place on a large baking sheet.

Bake in the oven for about 15-20 minutes, flipping over once during the baking process, until the tortillas are crisp and browning around the edges.