Tag Archives: avocado

Tangy Mango Guacamole

17 Jul

Aunt B's Tangy Mango Guacamole

Anyone got a chip? Or a spoon?

Nothing completes a sunny summer day (or any day ending in ‘y’) like a glorious heap of guacamole perched upon a perfectly crunchy tortilla chip. And if you want to make your green dip of the gods even more summery, I suggest adding in some sweet and tart mango chunks.

Mmm, mango. As much as I heart avocados, I may love my mangos even more. And they love me right back. A close relative of the cashew and pistachio (somehow), mangos are not just packed with a buttload of vitamin A and C, they also help prevent cancer, they’re good for fighting pimples, and bad cholesterol and diabetes. Check it.

Added bonus: the mango juices also seem to help keep the guac from turning that lovely, unappetizing shade of brown it tends toward.

Ingredients

  • 3 ripe avocados
  • 2 small mangos, peeled and cut into bite-size chunks
  • 2 Tbsps red onion, diced
  • A handful of cherry tomatoes, seeded and diced
  • 1 tsp sea salt
  • Lime  juice, to taste

Squish it!

  1. Throw away the pits and scoop the flesh of the avocados into a bowl.
  2. Add about a tablespoon of the lime juice, and smash it up until it’s as smooth as you prefer.
  3. Carefully stir in your remaining ingredients and taste test. If you like, add in more lime juice.
  4. Max on your yummy dip and bask in your culinary victory.

Thanks for taking pictures of, and eating, my dip even though avocados make your tongue itch, Miles Pfefferle. You’re the bestest.

Bon appetit! 

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Easy-peezy spicy garbanzo bean and kale tacos

4 Mar

Yummy yum spicy chickpea tacos!

Garban-so-easy vegan tacos. Get it? Heh.

When last we met, I promised you, and my dear friend Maggie, a recipe for vegan tacos. Today I deliver. Yumtastically, I might add.

They’re spicy. They’re simple. They’re fast. What’s not to love? And these little guys are packed with protein, fiber, antioxidants and, most importantly, nomnom-ness. The end result reminded me of a chicken taco, only minus bird.

Carl and Michonne =  BFF 4eva

Carl and Michonne = BFF 4eva

And when I say they’re fast, I’m not blowing smoke up your hookah. I whipped these together in about 20 minutes last night as I was racing out to Fat Cat to watch “The Walking Dead.” [Side Note: I lurv that surly pants twins Carl and Michonne are now zombie-slaying besties. You?]

This recipe, with some alterations (as always) comes from one of my favoritest blogs: The Happy Herbivore. Definitely check it out. Head Herbie, Lindsey, recently inspired me to shift to a low-to-no-oil life. That’s going slowly at the moment, but I’m figuring it out. I’ll keep you updated. In the meantime, if you guys have any oil-free tips, lay ‘em on me.

Anyhoo, back to your food…

Ingredients

  • 15 ½ ounces (1 can) garbanzo beans (aka chickpeas), drained and rinsed
  • 1 ounce taco seasoning (recipe below, or use a packet if you have one)
  • 1 Tbsp tamari or soy sauce
  • 2 tsp lemon or lime juice
  • 8 taco shells, soft or crunchy
  • 1 avocado
  • 12 cherry tomatoes, halved
  • 2 leaves Toscana kale, sliced into strips and sans stem

Taco Seasoning Ingredients

  • 1 Tbsp chili powder
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/4 tsp crushed red pepper flakes (omit these if you’re a big baby you want to tone down the spice)
  • 1/4 tsp dried oregano
  • 1/2 tsp paprika
  • 1/2 tsp ground cumin
  • 1 tsp sea salt
  • 1 tsp ground black pepper

Taco time!

  1. In a medium bowl, whisk together the taco seasoning, tamari/soy sauce and lemon/lime juice.
  2. Add your drained and rinsed chickpeas to the mix, and then stir them gently with a spatula or spoon until they’re all coated.
  3. Let your little pea friends stew in their spicy bath while you wait for the oven to heat to 400 degrees.
  4. Throw a piece of tinfoil on a cookie sheet and spray it with canola or olive oil before spreading the chickpeas out in an even layer. Warning: I would seriously advise against skipping the foil, as the sauce will indeed harden and become a beyotch to clean off your pan.
  5. Bake the lot for about 20 to 25 minutes, or until they meet your crunch requirements.
  6. If you’re using soft tortillas, as I did, warm them up on a skillet over medium heat for one or two minutes on each side.
  7. Spread some avocado, as much as you like, on the inside of each taco shell or tortilla, add a spoonful or two of the chickpeas, then top with the kale and tomatoes and — voila! — vegan tacos are yours to enjoy.

I will say that when I first made these, I had some salsa at the ready. But, as it turns out, the chickpeas come out of the oven so flavorful, especially when combined with the creamy avocado, they truly didn’t require any more topping.

Bon appetite!

Avocadopalooza: Creamy Pasta and Chocolate Pudding

30 Jan

Avocadomania: Creamy avocado pasta and chocolate pudding.

No butter. No milk. No cream. No kidding.

Avocados are not just for face masks and guacamole, people. In fact, this smoothtastic and B-vitamin-filled Mexican berry (true story, look it up) was the foundation of my delicious dinner and dessert last night: creamy avocado pasta and chocolate pudding. I also had a salad, so you can stop judging my fatty ways right now, judgy.

Cos approved.

Mr. Cosby may or may not be eating my pudding in this picture.

Before you get all freaked out and walk away from this blog while shaking your head, know that you can’t taste avocado in the pudding. Not at all. It tastes just like chocolate pudding should taste: glorious. Trust me, Mr. Cosby would approve.

You should also know that the best thing about both of these dishes, outside of the fact that they taste crazy good, is that you can throw them together super-fast and they don’t require much effort beyond turning on a food processor.*

And now…to the deets!

Creamy Avocado Pasta
Serves 2

I adapted this recipe, with only slight changes, from the fabulous Angela of Oh She Glows blog fame. My most serious recommendation: stick to one or two cloves of garlic. The original recipe calls for three cloves but, while I loves me some garlic, three left me with vampire-repelling breath. What if Edward had come calling?!

Ingredients

  • 1 ripe avocado, pitted and diced
  • 1 Tbsp lemon juice
  • 1 to 2 garlic cloves
  • 1/2 tsp sea salt
  • 1/4 cup fresh basil (or a few shakes of dried basil, in my case)
  • 2 Tbsp olive oil
  • 6 oz of pasta (I used whole wheat linguini)
  • Ground black pepper, to taste

Pasta it UP

  1. Cook your pasta according to the box instructions.
  2. While your pasta is cooking, blend the garlic, lemon juice and olive oil in a food processor until you get a smooth mixture (and you don’t see any garlic bits).
  3. Add the avocado, basil, and salt to the mix and blend until it’s all one creamy dream.
  4. Drain your cooked pasta and transfer it to a large bowl before pouring on the sauce and tossing until it’s fully combined.**
  5. Grind some black pepper onto your creation.
  6. Devour.

**Angela notes that the avocado causes this dish to not reheat well. But because leftovers are a very important part of my very unimpressive life, I had to develop a fix: set aside some of the sauce and some of the cooked noodles in separate containers and refrigerate both. When you want to nosh on your second helping, heat up the noodles by adding a little water (not too much or your final product will be soupy) to the container and pop it in the microwave for a minute or so, and then toss the pasta with the sauce. Voila!

Pudding ingredients

All you need for puddin’.

Chocolate Avocado Pudding
Serves 2 (yeah, right)

This miracle of a recipe comes from the awesome team at The Centered Chef in Chicago, where I took a deliciously informative (and BYOB!) Vegan 101 cooking class last week. If you live in the area, I highly recommend signing up for a session. They also offer a vegan baking class that I’m game to try whenever the funds magically appear in my bank account.

More recipes from that experience are on the way. Scout’s Brownie’s honor.

Ingredients

  • 1 ripe avocado, pitted and diced
  • ¼ cup agave nectar
  • ¼ cup cocoa powder
  • ¼ cup water
  • 2 tsp. vanilla extract
  • ¼ tsp. sea salt
  • ½ Tbsp lemon juice (or to taste)

Pudding Time

  1. Dump your avocado bits, agave nectar, cocoa powder, vanilla extract and sea salt (yep, all of it) in a blender or food processor and blend away.
  2. Gradually add water until your pudding looks like, well, pudding.
  3. Stop the processor and make sure all of the cocoa powder is scraped off the sides and into the mix, and keep mixing until all the avocado bits are broken up.
  4. Scrape up every last bit of that chocolatey goodness, and set in the refrigerator for about an hour to chill.
  5. Do your best not to eat all of it in one sitting. Good luck!

Bon appetit!

* On a final note, it has come to my attention that I require a new food processor. Mine was a hand-me-down from my grandmother and, while it has lived a fine life, it’s now older than I am and not quite up to snuff. Any recommendations from the peanut gallery on a new appliance that won’t put me in the poor house would be greatly appreciated.

Stupid-easy chips and guacamole

3 Jan

Chips and guac

Dig in.

Eating vegan isn’t complex seitan shenanigans and quinoa schemes all the time, you know. Sometimes I just want a simple snack: chips and dip.

For years, I bought packaged tortilla chips, always kind of assuming in the back of my mind that the science behind the tortilla chip was so far beyond me that I should thank the gods of chip manufacturing for relieving me of the burden of figuring it out.

But, as it turns out, you can make them yourself — in less than 15 minutes, mind you — and they’ll be much tastier and a lot cheaper. Plus, you can control your portion sizes by only making as much as you (should) want to eat. This is really helpful for gals like me who like to drown their sorrows in party-size bags of salty snacks on the regular.

Anyhoo.

Here’s how you make tortilla chips…

Tortilla chips

Just pop me in the oven.

  1. Preheat your oven to 350
  2. Grease a cookie sheet (I like organic olive oil spray because I’m super lazy)
  3. Slice up as many tortillas as you wish like pizzas (I do two usually, of Ezekiel 4:9 brand)
  4. Place your little chips-to-be on the cookie sheet
  5. Spray/brush the chips with olive oil
  6. Sprinkle on a little sea salt if you like
  7. Bake for no more than 10 minutes, just until crispy (keep an eye on them, these little guys can burn fast)

Yeah, that’s it. 15 minutes will get you warm, restaurant-grade tortilla chips just begging for a dip in the best guac you’ve ever eaten (says me).

Now, make yourself some guacamole…

I adapted this recipe from acclaimed Food Network star Alton Brown, based on the ingredients I had on hand.

Ingredients

  • 3 peeled and pitted avocados
  • 3 Tbsps lime or lemon juice
  • 1/2 tsp salt
  • 1/2 tsp ground cumin
  • 1/2 tsp cayenne pepper
  • 1/2 medium onion, diced
  • 10 cherry tomatoes, seeded and diced
  • 1 clove garlic, minced

To the prep!

  1. In a large bowl, coat the avocado goo with the lime or lemon juice (this helps save it from turning a fairly disgusting, yet harmless, shade of brown).
  2. Drain the lime juice into a small bowl and save it (we’ll add it back in later).
  3. Mix in the salt, cumin, and cayenne and mash with a fork until desired consistency (I like my guac a little chunky, but keep on mashing if you like yours smooth).
  4. Fold in the onions, tomatoes, and garlic.
  5. Add 1 Tbsp of the lime or lemon juice you saved earlier.
  6. Enjoy — and share with no one! I mean, you can if you want…but why would you?

See, wasn’t that easy? If you can handle the spice, throw in a diced jalapeño pepper, like Alton recommends, and let me know how that goes for ya.

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