Tag: avocado

Salad Skewers

IMG_0942.JPG

What you’ll need:

I bunch spinach washed and trimmed

1 cucumber sliced into rounds

1-1 Anaheim peppers

1/1 red onion sliced into rounds

5-6 button mushrooms quartered

1 avocado cut into chunks

2 hard boiled eggs halved sprinkled with sea salt and pepper

What you do:

Assemble any way you want on a skewer. Grapes would be a great addition if you want something sweet

I used a homemade raspberry vinegarrete for dipping by mixing fresh raspberries, red wine vinegar, honey, olive oil, salt and pepper together

Enjoy!!

Fresh Guacamole

Fresh Guacamole

What you need:
2 large haas avocados
1 lime
1 vine ripened tomato
1/4 yellow sweet onion
2 TBLS cilantro chopped finely
Splash of rice wine vinegar
1 TSP Sea salt (may need more, add to taste)
1 TSP Ground pepper
1 TSP Garlic salt

What you do:
Mix all ingredients together

Enjoy!!

Fresh Salsa

Fresh Salsa

What you’ll need:
1/2 large white onion chopped
4 large vine ripened tomatoes chopped
1 large ripe avocado chopped
1/2 bunch of cilantro (you can use less or more to taste)
1 lemon (juice)

1 jalapeno

1 lime (juice)

Splash of rice wine vinegar
2 TSP sea salt (adjust to taste)

What to do:
Combine all ingredients
You can use a food processor or chop all ingredients well and mix
Keep for up to one week in the fridge

Enjoy!!

Vegan Club Sandwich with Kale Chips

Vegan Club Sandwich with Kale Chips

What you’ll need:
1 bunch of kale
Season salt
Sea Salt
Black pepper
Red pepper flakes (optional)

Wheat bread
Tempeh
2 TBLS olive oil
1 TBLS balsamic vinegar
Tofurkey (I use peppered)
1 vine ripened tomato
1 avocado
Alfalfa sprouts
Pickles
Dressings: mustard, vegenaise, ect.

What you do:
Preheat oven to 350 degrees
Prepare a baking sheet with aluminum foil
Clean and cut kale into bit size pieces removing any veins
Place the cleaned, cut kale on the baking sheet
Drizzle olive oil over kale (I use a spray olive oil to coat the kale more evenly)
Sprinkle the season salt, sea salt, pepper and red pepper flakes on kale
Bake for 10-15 minutes until crispy

In a large frying pan heat 1 TBLS of olive oil and 1 TBLS of balsamic vinegar on medium heat
Place tempeh in pan and cook for about 5 minutes on each side until golden brown

Spread mustard, veganaise (whatever dressings you prefer) onto the bread
Add: tomatoes, avocado, sprouts, pickles, tempeh and tofurkey
Sprinkle with salt and pepper

Enjoy!

Greek salad with roasted chickpeas

Greek salad with roasted chickpeas

What you’ll need:
1 head of romaine lettuce
1/2 red onion cut into thin slices
large green olives
1 large avocado cubed
1 cucumber chopped
1 can chickpeas, drained and rinsed
Olive oil
Sea salt

What to do:
Preheat oven to 425 degrees
Line a baking sheet and spread the chickpeas out evenly (for added flavor you can soak the chick peas in white vinegar for an hour before you lay them on the baking sheet)
Lightly coat the chickpeas with olive oil
Sprinkle sea salt on the chickpeas
Bake for 40 minutes until golden brown
Set aside

Wash and tear romaine lettuce into small pieces
Place in a large mixing bowl
Add olives, cucumbers, onions, avocado and chickpeas
Add your favorite greek or balsamic vinaigrette dressing
(The recipe for the dressing I use is below)
Mix thoroughly and enjoy!

If you are wanting to add more protein to this meal grilled or baked salmon would be a great addition on top of this salad.

Balsamic Vinaigrette:
1/4 cup balsamic vinegar
1/2 cup red wine vinegar
3/4 cup olive oil
Juice from 1/2 of a lemon
1 tsp sea salt
1 black pepper
Place all ingredients in jar with a screw top lid and shake until combined.

Spicy sweet potato burritos

Spicy sweet potato burritos

What you’ll need:
Large tortillas ( I prefer wheat)
1 can of black beans drained
2 red potatoes chopped into small pieces (i prefer to leave the skin on but can be peeled)
1 large sweet potato peeled and chopped into small pieces
1 TBSL extra virgin olive oil
1 medium red onion chopped finely
1 jalapeno pepper, remove seeds and chop finely
10 cherry tomatoes quartered or 1 vine ripened tomato chopped
1 lime
1 tsp chili powder
1/4 tsp Cayenne pepper(you can adjust this depending on the spice level you prefer)
1 tsp red pepper flakes
Sea salt (to taste)
Ground black pepper (to taste)
1 avocado (optional)

What to do:
Fill a medium sized pot with water and bring to a boil. Add chopped potatoes and reduce heat to medium, let cook for about 15 minutes.

White the potatoes are boiling warm a large skillet/wok on medium heat with the TBLS of olive oil. Add the chopped red onion and cook for 5 minutes. When the potatoes are soft drain and slightly mash then add them to the onions in the large skillet. Saute for about 10 minutes.

Now add the black beans, jalapeno, tomatoes, chili powder, cayenne pepper, red pepper flakes and the juice from the lime. Season with sea salt and ground black pepper to taste. Heat for a few minutes.

Spoon mixture onto a tortilla and top with avocado. Wrap and enjoy!

Vegan Tacos on Romaine

Vegan Tacos on Romaine

What you’ll need:
1 1/2 Cups walnuts (unsalted)
1 /12 Tsp Chili Powder
3/4 Tsp Coriander
2 TBLS Soy Sauce
1 1/2 Cups Cashews
1/2 Cups Water
1/2 Tsp Salt
1 TBLS Lemon Juice
Romaine Lettuce
1 Avocado
1 Tomato
1/2 Red Onion

What you do:
For “Taco Meat” in a food processor combine:
Walnuts
Chili Powder
Coriander
Soy Sauce

For “Sour Cream” combine in blender until creamy:
Cashews
Water (if too thick add an additional 1/4 cup)
Salt
Lemon Juice

Spread the “Taco Meat” onto romaine lettuce
Top with Sour Cream
Add: Onion, Avocado(I squeeze any left over lemon on the avocado), Tomato and Salt to taste

I learned this recipe at a cooking class at Beehive Essentials in Spanish Fork Utah(www.healthyeatersclub.wordpress.com) and have loved it. I made a few small changes in seasonings so feel free to use your favorite spice in place of the chili powder or coriander. I make this recipe almost every week, it’s a staple in our home now. Enjoy!!