Eggy Avocado Toast

Terrific idea and beautiful pics on Mississippi Vegan.

Ingredients
2 thick slices sourdough bread
1 clove garlic, peeled and crushed 
2 heaping tsp. plant butter
2 tsp. nutritional yeast
1 small ripe avocado (or ½ a large avocado), peeled and cut into chunks 
2 tsp. good white truffle oil
1 lemon wedge, to squeeze
Freshly cracked black pepper
Kala Namak 
Freshly chopped chives

Directions
Toast the bread and immediately rub with crushed garlic clove all over the toast, including the crispy edges. Preheat oven to 400 degrees, if serving hot.

Spread about 1 teaspoon of butter on each slice and dust with about 1 teaspoon of nutritional yeast on each slice. Divide the avocado onto each slice and use a fork to smash. Drizzle with about 1 teaspoon truffle oil to each slice. Squeeze only a few drops of lemon on top as well (about 4 drops on each slice). Sprinkle a good amount of Kala Namak on top. Crack over some black pepper and sprinkle with chives. Serve immediately or pop into the oven and bake for about 8 minutes, to warm thoroughly, if desired.

Sweet Potato & Lime Taquitos

Ingredients
1 1/2 lb. sweet potato (about 1 large), peeled and cut into 1" chunks
2 tbsp. vegan butter substitute, ghee, or butter
1/4 tsp. cinnamon
1/2 tsp. cumin
1/2 tsp. salt
1/2 c. red onion, chopped
1/4 c. cilantro, chopped
2 limes, 1 juiced and 1 cut in half
12-14 white corn tortillas, warmed
olive oil

For dipping sauce: 
2 ripe avocados, scooped from shells
1/4 c. red onion, chopped
juice of 1 lime
1/4 c. cilantro, chopped
1 jalapeno, chopped
1 clove garlic
2 tbsp. water
kosher salt to taste

Directions
For dressing, combine avocado, red onion, lime juice, cilantro, jalapeno, garlic, and water in a blender and puree until smooth and creamy. Season to taste with kosher salt and chill until ready to use.

Heat a medium pot of salted water to a boil. Once boiling, drop the potatoes into the water and reduce the heat to a simmer. Cook for 15 minutes or until the potatoes are easily pierced with a fork. Drain, return the potatoes to the pot and combine with the vegan butter, cinnamon, cumin, and salt.

In a small bowl, combine red onion, cilantro, and lime juice. Set aside to marinate, stirring occasionally.

In a large heavy skillet, heat 1/4-inch of oil over medium heat. Working with one tortilla at a time, rub the fleshy side of a half a lime over the tortilla, then spread 1 heaping tablespoon of mashed sweet potato and 1/2 tablespoon of the onion, cilantro and lime mixture, evenly along one side of the tortilla. Gently roll the tortilla tightly beginning on the side with the filling. Use a toothpick to secure the taquito so it doesn't unroll while cooking. (Corn tortillas have a tendency to dry out quickly and split, so first warm tortillas by microwaving for 30 seconds in a damp paper towel. Then, roll 4 taquitos, place in hot pan, then roll 4 more while the others were cooking until all finished.)

Place the prepared taquitos seam side down in the hot oil and cook, rotating with tongs, until they are golden brown and crispy on all sides, approximately 4 to 5 minutes per batch. Continue to cook the rest of the taquitos in batches, adding more oil if needed. Remove the toothpicks after frying and serve with dipping sauce, lettuce, halved cherry tomatoes, cilantro, hot sauce, and lime wedges.

Serves 4 as main dish or 8 as appetizer.

Black Bean, Broccoli & Avocado Salad with Cumin Lime Tahini Dressing

Ingredients
2 romaine hearts, chopped
1 can black beans, drained and rinsed
1 1/4 c. broccoli florets, steamed
1 avocado, sliced
1/3 c. pico de gallo or salsa
cilantro sprigs
1 jalapeno or serrano chili, sliced and seeds removed
pepitas, for garnish

For the dressing: 
3 heaping tbsp. tahini
1/3 c. water
juice of 1 lime
1/8 tsp. cumin
pinch of salt
2 tsp. cilantro, finely chopped

Directions
In a small bowl, combine the dressing ingredients, except for the cilantro. Use a tad more water as needed to thin. If dressing is too thin, add more tahini. Once blended to your liking, taste for flavor, stir in cilantro and set aside.

Steam your broccoli just until al dente and bright green.

Add romaine to your serving dishes, top with black beans, broccoli, avocado, pico, cilantro and peppers. Top with dressing and sprinkle pepitas.

BBQ Chickpea Chopped Salad

Ingredients
15 oz. can chickpeas
2/3 c. BBQ sauce
1 large head romaine
1 c. corn (thawed, if frozen)
1-1/2 c. cherry or grape tomatoes, quartered or halved
1 c. shredded carrots
2-3 scallions, chopped

For the dressing: 1 avocado
1 c. milk, half-and-half, or other creamy drink
3 tbsp. lemon juice (about 1 lemon)
2 tsp. white wine vinegar
1-2 cloves garlic
1/2 tsp. dried dill
1/2 tsp. dried parsley
1/2 tsp. onion powder
Fresh chives

Salt to taste

DirectionsTo make the dressing, combine all ingredients in a blender or food processor and blend until smooth. Taste and adjust seasonings as necessary.

Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in the BBQ sauce for about 10 minutes, stirring occasionally.

Meanwhile, chop the romaine, tomatoes, and scallions. Place in a bowl with corn and carrots. Toss to combine. When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

Makes 2 to 3 large salads.

Sesame-Almond & Avocado Spinach Salad

Ingredients

For the almonds:

½ c. raw almonds

2 tsp. sesame seeds

2 tsp. honey

2 tsp. soy sauce

For the dressing:

1 tsp. ginger, minced

2 tbsp. olive oil

2 tbsp. lime juice

1 tbsp. soy sauce

1 tbsp. honey

1 tsp. tamarind paste

½ tsp. crushed red pepper

For the salad:

4 c. baby spinach, packed

1 c. cooked quinoa

1 roasted red pepper, diced

¼ c. cilantro, minced

1 ripe avocado, cubed

Directions

Preheat oven to 325˚. In a bowl, toss together almonds, sesame seeds, honey, and soy sauce until almonds are well coated. Spread out into a single layer on a parchment covered sheet tray. Roast for 14 to 16 minutes until sesame seeds are starting to brown. Remove and set aside, letting cool completely.

In a blender, add ginger and pulse until broken into smaller pieces. Add the remaining dressing ingredients and blend until smooth. Alternatively, minced ginger and combine all ingredients in an airtight container and shake until combined. Taste and adjust flavors to your liking (for example, add more honey if the dressing is a bit tart for your taste.)

To assemble salad, combine spinach, quinoa, red peppers, cilantro, and roasted almonds in a bowl and chop together. Add avocado and drizzle dressing over the salad. Lightly toss salad and serve.

Serves 2 as an entree and 4 as a side.

Grilled Avocado & Goat Cheese Tacos

From Naturally Ella, a VERY quick and easy weekday meal. 

Ingredients
1 tbsp. coriander seeds
½ tbsp. cumin seeds
pinch dried pepper flakes
½ c. black beans, with liquids
1 avocado
1 tsp. olive oil
juice and zest from ½ lime
2 tsp. honey
¼ c. goat cheese
4 corn or flour tortillas

Instructions
Preheat Grill. In a dry skillet over medium-low heat, toast the coriander and cumin seeds for 2-3 minutes. Seeds should be fragrant and beginning to brown. Place in a pestle with dried pepper flakes and crush until spices are ground.

Return spices to the skillet and add ½ cup of black beans and liquids. Heat over medium low and let cook until liquids have cooked out, anywhere from 5-10 minutes. Taste and adjust pepper if needed.

Take avocado and slice in half. Brush with the one teaspoon of olive oil and place cut side down on grill. Let cook until lightly charred. Remove and carefully slice avocado out of skin.

To assemble tacos, place ¼ of the black bean mixture in the center of the tortilla, layer avocado and goat cheese on top. Finally, whisk together juice and zest from half a lime along with honey. Lightly drizzle over taco filling.

Lean Green Power Salad

Ingredients

4 c. kale, chopped

1 avocado, diced

1/2 c. quinoa, cooked

1/2 c. pomegranate seeds

1/2 c. pecans, chopped

1/4 c. goat cheese, crumbled

1/4 c. olive oil

1/4 c. apple cider vinegar

1 Meyer lemon, juiced and zested

1 tbsp. agave

Directions

If you’re using baby kale greens, you can keep them raw. Mature kale may be too tough for your taste, so feel free to blanch and cool very briefly. Combine kale, avocado, pomegranate, pecans and goat cheese and toss. Whisk together lemon juice, lemon zest, vinegar, olive oil and agave. Dress salad to serve. 

Latin Corn Soup

This vegan soup is so hearty and creamy, you'd swear I added cream!

Ingredients
2 c. onions, thinly sliced
3 tsp. olive oil
3 garlic cloves, minced or pressed
1 fresh chile, minced
2 tsp. ground coriander
1-1/2 tsp. dried oregano
1 tsp. salt
2 c. water or vegetable broth
1/4 c. radishes, thinly sliced
2 c. sweet potatoes, peeled and diced
1 c. red bell peppers, diced
1-15 oz. can white hominy, drained
1-14 oz. can coconut milk
1-14 oz. can diced tomatoes
1-1/2 c. fresh or frozen corn kernels
2 tbsp. lime juice
2 tbsp. cilantro, freshly chopped
Avocado cubes

Directions
In a soup pot on medium-high heat, cook the onions in the oil for about five minutes, until just beginning to soften. Add the garlic, chiles, coriander, oregano, and salt and stir constantly for a minute. Stir in one cup of the water/broth and the radishes, sweet potatoes and bell peppers. Cover and simmer, stirring occasionally, until the veggies are tender, about 10 minutes.

While the vegetables simmer, puree the hominy with the remaining water/broth and coconut until smooth (use a stick blender!). When the vegetables are tender, add the puree and the tomatoes and corn and bring back to a simmer, stirring occasionally.

Stir in the lime juice and the cilantro. Top each serving with ripe avocado cubes. Serves 4 to 6.

NOTE: Look for hominy and coconut milk without preservatives.

Crema de Guacamole with Crunchy Topopos

Note that this recipe probably serves 10 people. I'd halve it, for sure. Nice summer soup that's actually a bit creamy.

Bring to a boil over medium heat, then immediately lower to a simmer for five minutes:

• 12 small tomatillos, husked and stemmed
• 3 serrano chiles, seeded and chopped
• 1 white onion, chopped
• 4 cloves garlic, chopped
• 6 cups vegetable stock

Carefully puree with a stick blender. Let cool for 30 minute and add 1/4 cup lime juice (key limes > regular limes > bottled lime juice). Strain to remove all solids, especially tomatillo seeds. Cool for at least two hours.

To make the topopos, heat 1/4 cup (two sticks) clarified butter and add a single layer of thin strips of corn tortillas. Toss a few times with tongs until strips are golden, maybe 2-3 minutes total. Remove, placing on towel, and add salt and a squeez of lime juice. Add until 12 corn tortillas have been used.

When finally preparing the soup to consume, mush together 4 ripe avocados, 1/2 cup loosely packed cilantro, 1/2 tsp fine sea salt, and 1/2 lime. Then combine with stock mixture using stick blender.

Serve topped with fresh cilantro, the topopos, fresh salsa and/or crema (apparently this is something resembling watered-down sour cream -- you don't really need this with the creaminess of the avocado, though.)

Bergie's Ganked Guacamole

Rumor has it that Bergie stole this recipe from Emeril. I prefer to think of it as hers.

Ingredients
2 ripe avocadoes, peeled & pitted
3 tbsp. tomatoes, diced
1 small jalapeno, seeded & minced
2 tbsp. onions, chopped finely
1 tsp. garlic, minced
juice of 1 lemon & 1 lime
2 tbsp. cilantro, chopped finely
hot sauce, to taste
salt & pepper, to taste

Directions
Mix together with mortar and pestle, tableside. Makes about 2 cups.