Tag Archives: avocado

Avocado and Roasted Veggie Pita

I hadn’t made homemade guacamole in a while… Dang, I’d forgotten how good this stuff is! So addicting.

I topped my pita with a super-easy-to-make cashew sauce, that tastes kind of like sour cream. It’s delicious, trust me!

Avocado and Roasted Veggie Pita

Ingredients
pita bread
1 can chickpeas
chopped veggies, like cauliflower, broccoli, carrots
1-2 tsp chili powder
1/4 cup breadcrumbs (optional)
1 avocado
1 garlic clove
1 lemon
handful of cilantro
1/4 cup cashews
1/2 – 1 tsp apple cider vinegar
1/2 – 1 tsp lemon juice
olive oil

Directions

1. Preheat oven to 400. While the oven is heating, chop the veggies and spread them out on half of a baking sheet. Spread the chickpeas on the other half of the baking sheet. Drizzle olive oil and sprinkle chili powder over the veggies and chickpeas. Optionally, sprinkle breadcrumbs over chickpeas (this makes the roasted chickpeas crispier). Use your hands to stir them around and get everything nice and coated in olive oil, chili powder, and breadcrumbs (for the chickpeas).

Roasted Veggies and Chickpeas

2. Bake the veggies and chickpeas for about 10-15 mins, or until they begin to brown.

3. While the veggies are roasting, make the guacamole. Mix 1 avocado, 1 clove garlic, some cilantro leaves, and juice of 1/2 – 1 lemon. You can either mash these together by hand (with a fork), or use a food processor. I used the food processor because I wanted it smoother/creamier.

Guacamole

4. Make the cashew “sour cream” sauce. In the food processor, mix cashews, apple cider vinegar, and 1/2 – 1 tsp lemon juice. With the food processor running, very slowly add small amounts of water until you reach a creamy, but not TOO watery consistency.

Cashew Sauce

5. Toast the pitas, if desired (either in oven for a few mins with the veggies, or in toaster or toaster oven.)

6. When the veggies are done, assemble the pita. Layer pita, guacamole, veggies, chickpeas, cashew sauce.

pita

pita with guac

pita, guac, roasted veggies

avocado and roasted veggie pita

Quinoa, Kale, Mango Salad with Jalapeno Dressing

Quinoa, Mango, Jalapeno Salad

Ingredients
Quinoa
Kale
1 jalapeno
1 mango
1 avocado
cilantro
1/8 – 1/4 onion
1 lime
1 tbs apple cider vinegar
2 tbs olive oil
sunflower seeds (optional)

Directions

1. Cook quinoa according to directions. While quinoa is cooking, chop all ingredients: mango, avocado, jalapeno, cilantro, onion, kale, and halve the lime.

14631516196_52788607b8_b

2. Make the dressing by mixing chopped jalapeno, onion, cilantro, lime juice, vinegar, and olive oil. Mash the jalapeno pieces with a fork a little bit to give the dressing more of a jalapeno kick!

14652271654_9b5e2f8205_b

3. Once quinoa is done cooking, combine cooled quinoa with kale, mango, and avocado. Top salad with dressing and sunflower seeds.

Quinoa, kale, mango salad with jalapeno dressing

Vegan Crockpot Tortilla Soup

030

Ingredients
1 can of chopped tomatoes (I used chipotle chopped tomatoes)
1 can of tomato sauce (the little half-can size)
1/2 onion, chopped
1 bell pepper (any color), chopped
1 can black or pinto beans, drained (or about 1.5 cups cooked beans)
1 package tempeh, chopped (or soy curls)
corn tortilla, cut into pieces (or crushed/broken tortilla chips)
1 cup frozen or canned corn
3 garlic cloves, minced
1 tbsp chili powder
1/2 tbsp cumin powder
1/2 tsp ground black pepper
4 cups veggie broth or water (that’s one 32 ounce broth carton)

Optional toppings:
chopped green onion
cilantro
avocado
tortilla chips
jalapeno
chopped tomato
sliced black olives
lime wedges

Directions

1. Throw everything into the slow cooker and stir it up. Cook on low for 8 hours. If it cooks for longer than that, you may want to add some more water/veggie broth at the end.

2. Serve with your chosen toppings.

If there are leftovers, you can freeze it in individual servings for later!

 

OLYMPUS DIGITAL CAMERA

OLYMPUS DIGITAL CAMERA

010

024

Lemony Quinoa, Avocado, and Chickpea Salad

I’m all about the “Lemony” stuff lately. I’ve been squeezing lemons over everything!

088

This may be a “salad” but it’s loaded with protein from the quinoa and chickpeas.

Ingredients
Quinoa
Avocado
Chickpeas
Tomato
1 lemon
2 tbs olive oil

Directions

1. Cook quinoa according to package directions. You may want to chill the quinoa in the fridge before using it in this salad, but if you’re impatient like me, then it really doesn’t matter that much if it’s chilled or warm.

2. Mix quinoa, avocado, tomato, and chickpeas, then drizzle with olive oil and lemon juice.

Meatless Monday #88: Tomato, Avocado, White Bean, and Basil Salad

I’ve been all about adding beans to salads lately!

Ingredients (in case you couldn’t guess them):
Tomato (chopped)
Avocado (chopped)
White Beans (Cannelini Beans, or Navy Beans, or Great Northern Beans all work)
Fresh Basil (chopped)
Olive oil
Vinegar (red wine or balsamic are my favorite) OR lemon juice
I topped mine with some seasoning from a grinder

Directions:

1. Mix everything in a bowl.

Meatless Monday #87: Burrito Bowl

Ingredients

All of some of the following:
Rice (brown rice is best, instant rice is fastest)
Black or Pinto beans
Canned corn
Chopped bell pepper
Chopped avocado
Chopped green onion
Chopped cilantro
Chopped tomato
Chopped jalapeno
Salsa

Directions:

1. Cook the rice according to the package. Heat the beans either on the stovetop or in the microwave.

2. Mix the rice and beans with all of the chopped veggies and the salsa.

Meatless Monday #67: Avocado Pesto (Oil Free)

I wanted to make a healthier, oil-free pesto so I simply took my usual pesto recipe and substituted 1/2 avocado for the oil. The result was a creamy pesto sauce with the avocado giving it a nice variation on the flavor.

I served it over pasta with broccoil and lima beans. It was a very green dinner!

Ingredients
1/2 avocado
A lot of fresh basil leaves (1-2 cups)
1/4 cup walnut or pine nuts
1-2 garlic cloves
1/4 cup vegan parmesan (like this) or nutritional yeast
2 tbs (or more if need) non-dairy milk (I used almond milk)

Directions

1. Combine all ingredients in a food processor.

Cinco Salsas for Cinco De Mayo

Hello, my name is Angie and I am an addict. Salsa is my drug. I can not resist it and I constantly crave it. This is what growing up in San Antonio will do to a person.  While living on the east coast for 7 years, I never once found salsa that was up to my standards. And every trip I made back to San Antonio, I’d insist on eating Mexican food for every meal, so I could get my fix. Luckily I’m back in Texas now, and no longer have to suffer through good-salsa-withdrawal (but let’s be honest, while the Tex-Mex in Austin is better than 99% of the rest of the country’s, it’s still not as good as San Antonio’s).

Salsa Instructions:
1) Combine all ingredients in a food processor or blender.
2) The salsa will be frothy from blending, so you may choose to let it settle in the refrigerator for 30 min-1 hour. (I often don’t have the patience for this and just dig right in.)

Uno. The classic

After 30 years of salsa sampling, I can authoritatively say that I have perfected this salsa recipe.
Ingredients: 2 large tomatoes, 1/4 – 1/2 purple onion (start out with less, you can always add more), 1 seeded jalapeño, 1 garlic clove, juice from 1 lime, 1 handful of cilantro.

Dos. Salsa verde

The fantastic thing about making salsa is that it’s basically the same recipe for every kind, with just a slight variation. Salsa verde uses green tomatillos (yes, that’s different than green tomatoes!), instead of red tomatoes. The tomatillos give salsa verde a tangier flavor. Fresh salsa verde is my absolute favorite salsa ever!

Ingredients: 3-5 tomatillos (depending on size) with husks removed, 1/4 – 1/2 white onion (start out with less, you can always add more), 1 seeded jalapeño, 1 garlic clove, juice from 1 lime, 1 handful of cilantro.

Tomatillos

Tres. Creamy avocado salsa

Adding avocado to the classic salsa makes it fantastically creamy and delicious!
Ingredients: 1 large tomato, 1 avocado, 1/4 – 1/2 purple onion (start out with less, you can always add more), 1 seeded jalapeño, 1 garlic clove, juice from 1 lime, 1 handful of cilantro.

Cuatro. Pineapple salsa

The sweetness of the pineapple works perfectly with the spicy-cilantro Mexican flavor. You can make this one with or without the tomato.
Ingredients: 1 large tomato (optional), 1 cup pineapple (fresh, frozen-thawed, or canned), 1/4 – 1/2 purple onion (start out with less, you can always add more), 1 seeded jalapeño, juice from 1 lime, 1 handful of cilantro.

Photos from and flickr.com and recipesforsalsa.com

Cinco. Cranberry or Blackberry salsa

In the summer use blackberries and in the winter use cranberries. The sweet & tangy flavors of the berries work unbelievably well with the jalapeño/onion/cilantro flavors of the salsa. What a deliciously unique treat!
Ingredients: 1 cup of cranberries or blackberries (fresh or frozen-thawed), 1/4 – 1/2 purple onion (start out with less, you can always add more), 1 seeded jalapeño, juice from 1 lime, 1 handful of cilantro, 1/2 – 1 cup 100% fruit juice like cranberry juice or apple juice (use this to sweeten the tangy salsa, add a small amount at a time until desired sweetness is reached)

Bonus!
I couldn’t just stop here (I told you, I’m addicted) so here are a few extras that are technically not salsa, but are close enough.

Seis. Guacamole

Really, there’s not much worse than guacamole squeezed out of a bag. Always make your own. You won’t regret it. (You can make this in the food processor or blender just like salsa. If using tomato, add the chopped tomato pieces after blending so they stay chunky.)
Ingredients: 1 avocado, 1/4 white or purple onion, 1/2 tomato (optional), 1 seeded jalapeño, 1 garlic clove, juice from 1 lime, 1 handful of cilantro.

Siete. Pico de gallo with hearts of palm

Who would have thought that hearts of palm would work in pico de gallo? Since hearts of palm is one of my favorites and salsa/pico is one of my favorites… why not combine the two?! Yum. To make pico, do not blend/process the ingredients. Instead, chop them by hand with a knife.
Ingredients: 1 large tomato, 1 avocado, 1/2 can hearts of palm, 2 green onions, 1 seeded jalapeño, 1 handful cilantro, juice from 1 lime.

Ocho. Homemade (healthy!) tortilla chips

With the amount of salsa I eat, I absolutely HAD to find a healthier alternative to chips! So I’ve started making my own chips from corn tortillas.
Directions: Preheat oven to 350. With a pizza slicer, cut corn tortillas into triangles. Spread tortilla pieces on a foil-lined baking sheet – do not overlap. With a basting brush, brush some water over each tortilla piece. Sprinkle salt over the tortilla pieces. Bake at 350 for 10 minutes, or until crispy.
Feliz Cinco de Mayo everyone!

Meatless Monday #42: Tostadas and A Twist on Pico

‘Pico de gallo’ is Spanish for ‘rooster’s beak.’ The legend is that this Mexican condiment got its name because it was originally eaten with the thumb and forefinger, resembling the actions of a pecking rooster.

IMAG0238

Ingredients:
Tortillas (I used flour)
Soy chorizo, or Meatless crumbles, or black beans, or refried beans
Tomato (I used heirloom yellow & orange tomatoes)
Green onion
Jalapeno
Cilantro
Avocado
Lime
Hearts of Palm (this is the twist!)

Directions:

To make the pico:
1. With a knife (or possibly a food processor), chop the tomato, green onion, jalapeno, cilantro, avocado, and hearts of palm. Mix all of them together and squeeze lime juice over the mixture. [I actually added the hearts of palm after I’d topped my toatadas with pico (step 4).]

To make the tostadas:
2. Toast the tortillas in the oven or toaster oven until crispy. If using flour tortillas, you may want to pierce a hole in the tortillas so they don’t puff up like balloons.

3. Top the toasted tortillas with soy chorizo, or meatless crumbles, or black beans, or refried beans.

4. Add a generous amount of pico. I also like to add salsa or tabasco.

5. Eat the remaining pico with tortilla chips.

IMAG0239

____________________
Join the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.

Meatless Monday #34: Three Bean Burrito

Ingredients
1 large tortilla
Three types of beans (Some suggestions: black beans, kidney beans, pinto beans, refried beans, bean dip)
Mexican rice
Soy cheese
Veggie toppings (Some suggestions: tomato, onion, lettuce, cilantro, avocado or guacamole, salsa, vegan sour cream)

Directions

1. In a large tortilla, wrap the three types of beans, Mexican rice, soy cheese, and veggie toppings of your choice.

My three bean burrito included bean dip (the canned frito-lay kind), refried beans, and black beans, Mexican rice, soy cheese, avocado, and cilantro.

____________________
Join the the Meatless Monday movement! One day a week, cut out meat to reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water and fossil fuel.