Avocado Cabbage Rolls

There is nothing I love more than some good spring rolls! However, it is not always easy to have rice paper at your disposal. Tip: order it from Amazon and just keep it on hand because there is nothing better than a nice homemade spring roll when you have a craving. You can enjoy the pleasure of putting whatever you want in it and they are a total crowd pleaser for a dinner party appetizer… and if you are my like my husband it can be fun to make it the size of a small burrito :). Anyhow, I saw this recipe on Whole Living and thought it was a great way to still get the look, feel and taste of a spring roll but with a little more ease. It is a bit messier who cares about a mess when peanut sauce is involved, right?! Feel free to play around with the filling – I’m sure they would be awesome with the spring roll filling as well!

Average Time: 15 minutes

Serves: 2-4

Ingredients

Peanut Sauce – found here!

2 cups watercress, chopped

2 carrots, shredded

2 cups jicama, thinly sliced

1/2 bunch basil, stems removed

1/2 bunch mint, stems removed

1 avocado, pitted and mashed

Salt

4-8 cabbage leaves (depending on size and number of rolls you want to make)

Directions

1. Toss watercress with carrot, jicama, basil, mint, avocado, and salt.

2. Roll in cabbage leaf and serve with peanut sauce.

Photo Credit: Whole Living

 

Brussels Sprout Salad with Avocado and Pumpkin Seeds

Brussels Spout Salad with Avocado and Pumpkin Seeds

It seems that every fall, I find a new Brussels Sprout Salad to share with you (which is amazing because at one point, I could not even fathom the thought of eating raw brussels sprouts). First came the Shredded Brussels Sprout Salad with Walnuts and Manchego, next came the Kale and Brussels Sprout Salad and now here is a new way to do Brussels in a salad. This recipe is completely dairy free but you could feel free to sprinkle with any cheese of your choice. This is a great side to your Thanksgiving meal so go forth and conquer!

Brussels Sprout Salad with Avocado and Pumpkin Seeds
 
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Serves: 6
Ingredients
  • 1½ Tbsp lemon juice
  • ½ tsp Dijon mustard
  • 3 Tbsp extra-virgin olive oil
  • Coarse salt and freshly ground black pepper
  • 1 lb brussels sprouts, trimmed, leaves separated
  • 2 tablespoons pumpkin seeds, toasted
  • 1 avocado, sliced
Instructions
  1. Whisk lemon zest and juice and mustard in a small bowl. Gradually add oil, whisking to emulsify, and season with salt and pepper.
  2. Toss dressing with brussels sprout leaves and pumpkin seeds. Gently stir in avocado and adjust seasoning.

Photo Credit: WholeLiving.com

Avocado and Grapefruit Salad

Grapefruit and Avocado SaladThe avocados are ripe, fresh and delicious right now, let’s get down to business! A big thanks to my dear friend Alli (and Ina of course), who introduced me to this recipe during one of our monthly supper clubs. I have to say, usually I am not a fan of sweet and savory combos (mango salsa, yuck!) but I do have a liking for fruit in my salads. And this one is  not only super simple, but also raw, vegan and gluten free!

Avocado and Grapefruit Salad
 
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Serves: 4-6
Ingredients
  • 1 Tbsp Dijon mustard
  • ¼ cup freshly squeezed lemon juice
  • 1½ teaspoons kosher salt
  • ¾ teaspoon freshly ground black pepper
  • ½ cup good olive oil
  • 4 ripe avocados
  • 2 large red grapefruits
  • 3-4 cups butter lettuce or arugula
  • Handful of toasted pepitas or sesame seeds (optional)
Instructions
  1. Place the mustard, lemon juice, salt, and pepper in a small bowl. Slowly whisk in the olive oil until the vinaigrette is emulsified.
  2. Before serving, cut the avocados in ½, remove the seeds, and carefully peel off the skin. Cut each half into 4 thick slices. Toss the avocado slices in the vinaigrette to prevent them from turning brown. Use a large, sharp knife to slice the peel off the grapefruits (be sure to remove all the white pith), then cut between the membranes to release the grapefruit segments.
  3. Atop a bed of arugula, arrange the avocado slices around the edge of a large platter or individual plates. Arrange the grapefruit segments in the center. Spoon the vinaigrette on top, sprinkle with salt and pepper, and serve.

Serving Suggestion: If you like a little cheese, try some feta or a hard cheese like parmesan or pecorino.

Photo Credit: About.com

Holy Guacamole!

GuacamoleAvocados are incredibly healthy but if you are like me when it comes to guacamole, it is pretty easy to eat the equivalent of four avocados in one sitting… That’s where this recipe comes in handy (and just in time for Cinco de Mayo)! Not only does adding green vegetables to the avocado reduce the fat content but it also boosts the nutritional value of the guacamole. Grab some homemade chips and enjoy!

Holy Guacamole!
 
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Serves: 2 cups
Ingredients
  • 1 cup frozen peas, thawed
  • 1 medium avocado
  • 2 Tbsp fresh lime or lemon juice
  • 1 medium tomato, seeded and diced
  • 1 medium red or sweet onion, diced
  • 1 jalapeno or serrano chile, seeded and minced
  • 3 Tbsp chopped fresh cilantro
  • ½ tsp sea salt
  • ¼ tsp fresh ground black pepper
Instructions
  1. In a blender or in the bowl of a food processor, process the peas until smooth.
  2. In a medium bowl, mash the avocado with a fork or potato masher. Add the juice, tomato, onion, jalapeño, cilantro, garlic, salt, and black pepper. Add the peas and mix well.
  3. If the guacamole won’t be served immediately, press a piece of plastic wrap directly onto the surface to prevent browning.

Variation: Instead of peas, use 1 cup well-cooked broccoli, edamame, or cooked asparagus tips.

Photo Credit: Simply Recipes

Tortilla-less Sweet Potato Tacos

Sweet Potato Taco

So my hubs is going slow carb this month which means I had to get a little creative when I wanted some Mexican food. I had recently seen a recipe for Black Bean and Sweet Potato Tacos on my friends website but was trying to recreate without using the corn tortilla. Instead, I came up with the idea of using the sweet potato as the “taco shell” and putting the filling on the inside. It’s not a taco you’ll be eating with your hands but it was delicious nonetheless!

Tortilla-less Sweet Potato Tacos
 
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Serves: 2
Ingredients
  • 2-4 small or medium sized sweet potatoes, rinsed and ends cut off
  • Pinch of salt
  • 2 Tbsp olive oil
  • 1 onion, diced
  • 1-2 bell peppers, diced (color is your choice)
  • 1 cup corn
  • Approximately 2 cups beans of choice, wither homemade or canned
  • 1 package taco seasoning (I prefer Trader Joes as it is all natural)
  • Any additional favorite taco toppings: cabbage, avocado, salsa, cheese, etc.
Instructions
  1. Preheat oven to 400. Bake sweet potatoes until tender, approximately 30-40 minutes. Remove from oven and let cool until you can handle. (This can be done ahead of time)
  2. Slice potato lengthwise and scoop out the center leaving about ¼ in of the potato on the skin. (You can save the extra potato for something else if you’d like)! Increase the heat of the oven to 450. Brush or rub grapeseed oil (or another high smoke point oil) over both sides of the potato skins. Sprinkle with salt. Place on a baking rack or in a roasting pan. Cook for 7-10 minutes on each side, until browned and slightly crispy.
  3. Meanwhile, heat olive oil in a pan and add onions, cooking until fragrant. Add bell peppers and corn and cook until peppers begin to soften. Add taco seasoning and beans and saute until cooked through.
  4. Place sweet potato “taco shells” on a plate, fill with vegetable mixture and top with you favorite taco toppings.

 

Spooky Bean Dip with Homemade Tortilla Chips

Spooky Bean Dip

In honor of Halloween, here is another recipe this week. You really just cannot go wrong with bean dip. Pair it with some homemade tortillas chips and you have the ultimate crowd pleaser that is oh so easy to make festive.

Spooky Bean Dip with Homemade Tortilla Chips
 
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Serves: 10-12
Ingredients
  • 1 packet of corn tortillas, sliced into quarters or cut into shapes using cookie cutters
  • Olive oil spray
  • Salt to taste
  • 1 can refried black or pinto beans
  • 1 can corn (or 1½ cups cooked fresh or frozen corn)
  • 1 can green chilies
  • ½ cup salsa
  • ½ packet of taco seasoning
  • 2 cups fresh or premade guacamole
  • ¼ cup vegan sour cream or greek yogurt
Instructions
  1. Preheat oven to 350. Spray and salt cut tortillas and arrange evenly on a baking sheet. Bake chips for approximately 10 minutes until they are lightly browned.
  2. Meanwhile, mix refried beans, corn, chilies, salsa and taco seasoning together in a bowl. Spread evenly in serving dish.
  3. Top with guacamole by carefully spreading guacamole on top of the bean mixture.
  4. Fill a pastry bag or a ziplock with a tiny cut in the corner with sour cream or yogurt and make concentric circles.
  5. Starting in the center, using a toothpick or a knife, make lines from the center towards the edges of the dish to create the spider web. Top with decorative spider!

Directions

 

Pea and Mint Dip

Pea and Mint Dip

Want something a little different than hummus every now and again? The combination of peas and mint in this dip make it incredibly refreshing. It goes well on crackers, vegetables, bread, etc. Just dip and enjoy!

Pea and Mint Dip
 
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Serves: 2 cups
Ingredients
  • 1 bag frozen peas, thawed
  • Handul of mint leaves
  • 1 Tbsp garlic
  • 1 large avocado
  • ⅓ cup good quality olive oil
  • Juice from 1 lemon
  • Salt and pepper to taste
Instructions
  1. Combine all ingredients except oil in a food processor. Blend until smooth.
  2. Gradually add in olive oil until spread is the consistency you want.
  3. Serve chilled.

Serving suggestion: If you want a non-vegan version of this dip, add 1/2 cup of cheese of choice (parmesan, feta, manchego…)

Open Face Veggie Taco

Raw Veggie Taco

This is something that I have almost daily. Most of you will think it is a weird breakfast item but I got in the habit of having a ton of veggies for breakfast when I did a 10 day challenge and haven’t gone back since. I used to always make this  on bread which is very yummy but there is something incredibly delicious about a corn tortilla!!!

Open Face Veggie Taco
 
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Serves: 1-2
Ingredients
  • 2 corn tortillas
  • 2 Tbsp hummus
  • ½ avocado, sliced lengthwise
  • Handful of spinach leaves
  • ¼ cucumber, sliced in thin rounds
  • 1 tomato, thinly slices (I prefer heirlooms if they are in season)
  • Olive/Flax oil
  • Lemon Pepper
  • Salt
  • Handful of basil leaves, chopped
  • Sprouts
Instructions
  1. Lightly toast the corn tortillas over the burner. Be on careful watch here!
  2. Layer ingredients in order starting with hummus and ending with tomatoes.
  3. Drizzle with oil. Sprinkle with lemon pepper and salt and then garnish with basil and sprouts. Serve open faced and eat with fork and knife!

 

Vegetarian Tortilla Soup

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This one is a little more time consuming but well worth it! I got this recipe from EatingWell.com

Ingredients

3 large dried pasilla, ancho or new mexico chilis

1 can (15 oz) diced tomatoes, preferably fire roasted

2 Tbsp + 2 tsp olive oil

1 white onion, diced

3 cloves garlic, peeled and diced

4 cups vegetable broth

2 cups water

1 package (14 oz) extra firm tofu

4 cups chopped chard, spinach or kale

1/2 tsp sea salt

1 ripe avocado, cubed

2 cups homemade tortilla chips

Directions

1. Holding the chiles one at a time with metal tongs, quickly toast them by turning them an inch or two above an open flame for a few seconds until the aroma fills the kitchen. (Alternatively, toast chiles in a dry pan over medium heat, pressing them flat for a few seconds then flipping them over and pressing again.)

2. When cool enough to handle, stem and seed the chiles, break them into pieces and put them in a blender along with tomatoes and their juice. (A food processor will work, though it won’t completely puree the chiles.)

3. Heat 2 tablespoons oil in a Dutch oven over medium heat. Add onion and garlic and cook, stirring frequently, until golden, 6 to 9 minutes. Scoop up the onion and garlic with a slotted spoon and transfer to the blender with the tomato mixture. Process until smooth.

4. Return the pot to medium heat. When quite hot, add the puree and stir nearly constantly until thickened to the consistency of tomato paste, about 6 minutes. Add broth and water. Bring to a boil, then adjust heat to maintain a simmer.

5. Drain tofu, rinse and pat dry and cut into 1/2- to 3/4-inch cubes. Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Add the tofu and cook in a single layer, stirring every 2 to 3 minutes, until beginning to brown, 6 to 8 minutes total. Add the tofu to the soup and simmer for 30 minutes.

6. Add chard (or spinach or kale) to the soup and season with salt to taste, depending on the saltiness of the broth. Cook, stirring, until the greens are wilted, about 2 minutes, depending on the type of greens.

7. Ladle the soup into 8 soup bowls. Divide avocado, tortilla chips and cheese (if using) among the bowls. Serve warm.