AVOCADO, POMEGRANATE & PINE NUT SALAD

SERVES 2 TO 4 PORTIONS

CITRUS-CHILI VINAIGRETTE

1/4 cup orange juice

2 tbsp. Champagne vinegar (or white wine vinegar)

1 tbsp. maple syrup 2 tsp. olive oil

1/2 tsp. chili powder

SALAD

3 cups packed mixed baby greens

1 avocado, pitted, peeled, and chopped

1 cup diced strawberries

1/2 cup pomegranate seeds

1/4 cup toasted pine nuts

NUTRITIONAL VALUES

Calories: 309kcal
Fat: 24.2g (3.8g S.Fat)
Carbs: 23.4g
Protein: 4g
Sugar: 10.9g
Sodium: 43mg

METHOD

Combine the vinaigrette ingredients in a cup or small bowl.

Toss the greens, avocado, strawberries, pomegranate seeds, and pine nuts in a large mixing bowl. Toss in the dressing until evenly coated. Divide the mixture between two bowls and serve immediately.

VARIATION

Add cooked chickpeas, Quick Bacon Crumbles, or Chile-Roasted Tofu to liven up the salad or make it more of a main course. A sprinkle of Pepita Parmesan never hurt anyone, either.

AVOCADO & HEARTS OF PALM TEA SANDWICHES

SERVES 16 SANDWICHES

2 avocados, pitted

2 tsp. lemon juice

1/2 cup finely chopped hearts of palm

Salt and black pepper to taste

8 vegan bread slices (gluten-free if necessary)

2 tbsp. chopped fresh parsley

1 cup very thinly sliced radishes

NUTRITIONAL VALUES

Calories: 88kcal
Fat: 5.5g (1.1g S.Fat)
Carbs: 8.4g
Protein: 1.6g
Sugar: 0.7g
Sodium: 106mg

METHOD

Mash the avocado flesh in a medium bowl until mostly smooth. Combine the lemon juice, hearts of palm, salt, and pepper in a mixing bowl.

Spread the avocado mixture on 4 slices of bread. Top with radish slices and sprinkle with parsley. Place another piece of bread on top of each.

Cut the crusts off each sandwich with a bread knife, then slice each sandwich into four triangles or squares. Serve immediately or store the sandwiches in an airtight container in the refrigerator for up to 3 hours before serving.

RECIPE NOTES

If you lightly toast gluten-free bread before using it, it sometimes tastes better and doesn't dry out as much.

CHICKPEA-AVOCADO TAQUITOS

SERVES 8 TAQUITOS

1 1/2 cups cooked chickpeas (or one 15 oz. can, rinsed and drained)

2 tbsp. liquid aminos (or gluten- free tamari; use coconut aminos to be soy-free)

1 avocado, pitted

2 1/2 tbsp. lime juice

2 green onions, chopped (green and white parts)

1 1/2 tbsp. plain vegan yogurt (or mayonnaise; soy-free if necessary), optional, to add creaminess

1/2 tsp. ancho chile powder

1/2 tsp. garlic powder

Salt and black pepper to taste

8 corn tortillas (see Tip)

Olive oil spray

Salsa or dip of your choice

NUTRITIONAL VALUES

Calories: 135kcal
Fat: 21.1g (4.2g S.Fat)
Carbs: 16.7g
Protein: 15.9g
Sugar: 5.7g
Sodium: 321mg

METHOD

Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment paper or a silicone baking mat.

Over medium heat, heat a large frying pan, preferably cast iron. Cook, stirring occasionally, until all of the liquid has been absorbed by the chickpeas and liquid aminos. Remove from the heat and set aside for 2 to 3 minutes to cool. Mash the chickpeas into small pieces with a potato masher or pastry cutter.

Mash the avocado flesh in a large mixing bowl until smooth but slightly chunky. Combine the chickpeas, lime juice, green onions, yogurt (if using), ancho chile powder, garlic powder, salt, and pepper in a large mixing bowl. Stir everything together until it's smooth.

Warm the tortillas in a frying pan over medium heat for 30 seconds on each side, or until soft and pliable. Stack them on a plate and cover with aluminum foil while you finish the rest of the food.

Spread about 3 tbsp of the avocado mixture down the center of 1 tortilla. Roll the dough into a tube and place it on the prepared baking sheet, seam side down. Rep with the rest of the tortillas and filling.

Bake the taquitos for 10 minutes, sprayed with olive oil. Flip the taquitos, respray with olive oil, and bake for 10 minutes, or until crispy. Serve immediately with a dip or salsa of your choice.

VARIATIONS

Taquitos can be filled with a variety of different ingredients. Jackfruit Carnitas, 15-Minute Refried Beans with Pepperjack Cheese Sauce, Tempeh Sloppy Joes, or even Scrambled Tofu are all delicious options.

RECIPE NOTES

These taquitos are best made with thin corn tortillas. Avoid ones that say "handmade," as they are generally thicker and more likely to crack when rolled up.

BLT SUMMER ROLLS WITH AVOCADO

SERVES 8 ROLLS

Quick Bacon Crumbles (or 10 oz. vegan bacon of your choice)

1 small head romaine lettuce, separated into leaves, each leaf chopped in half width wise

2 to 3 Roma tomatoes, seeded and thinly sliced lengthwise

1 avocado, pitted, peeled, and sliced, optional

Eight 8-inch sheets rice paper

Avocado Ranch Dressing or Lemon Dill Aioli

NUTRITIONAL VALUES

Calories: 270kcal
Fat: 10.5g (6.2g S.Fat)
Carbs: 36.2g
Protein: 11g
Sugar: 15.1g
Sodium: 128mg

METHOD

Fill a large mixing bowl halfway with warm water. Make sure you have a clean surface to work on when preparing the rolls.

Dip a sheet of rice paper into the water, being careful not to get it too wet and removing it quickly before it becomes too soft. Place the paper on a clean surface, then place a few lettuce pieces in the center, going from side to side and leaving about an inch of space around the perimeter. Add a few slices of tomato, avocado (if using), and a few spoonful’s of bacon crumbles (or 2 or 3 slices if using sliced bacon).

Fold the paper's left and right sides over the filling. Take the edge of the paper closest to you and fold it completely over the filling, tucking it in with your fingers. Continue rolling until the roll is completely sealed. Rep with the rest of the ingredients. Serve with the Avocado Ranch Dressing or the Lemon Dill Aoli right away. These rolls are best eaten right away, but they will keep in an airtight container in the fridge for 5 to 6 hours.

VARIATIONS

If you don't like avocado, you can leave it out and replace the Avocado Ranch Dressing with a regular vegan ranch dressing or the Lemon Dill Aioli.

If your family isn't a fan of summer rolls, simply pile everything between two slices of bread for a sandwich. There will be no complaints

THE AVOCADO MELT

SERVES 2 SANDWICHES

4 bread slices (gluten-free if necessary)

Vegan butter (soy-free if necessary)

1 avocado, pitted, peeled, and sliced

Salt and black pepper to taste

1/2 batch Basic Cashew Cheese Sauce, Melty Variation

Optional add-ins: Quick Bacon Crumbles, Pickled Red Cabbage & Onion Relish, sliced tomatoes, chopped green onions

Vegan mayonnaise (soy-free if necessary)

NUTRITIONAL VALUES

Calories: 336kcal
Fat: 28.2g (5.3g S.Fat)
Carbs: 20.3g
Protein: 3.3g
Sugar: 1.7g
Sodium: 251mg

METHOD

Preheat the broiler.

Toast the bread on a medium setting in a toaster—you don't want it to get too toasted. Butter the toast lightly. Distribute half of the avocado slices between two slices of toast. Put them on a baking sheet. Season the avocado with salt and pepper. Drizzle or dollop on top of the cheese sauce. Broil the baking sheet for about 2 minutes, or until the cheese is lightly browned. Remove from the oven and sprinkle with your desired toppings (if using). Place the remaining slices of toast on top of the sandwiches and spread with mayonnaise. Serve right away.

RECIPE NOTES

Heat the cheese sauce just before putting the sandwiches in the oven.

BEER-MARINATED PORTOBELLO TACOS WITH AVOCADO-CORN SALSA

SERVES 8 TACOS

1 1/2 cups vegan pale or blonde ale

Juice of 1 lime

1 tsp. ground cumin

1/2 tsp. garlic powder

4 portobello mushrooms, stemmed, gills scraped, cut into 1- inch slices

Sunflower oil, for cooking

6 to 8 corn tortillas (or small flour tortillas)

AVOCADO-CORN SALSA

2 avocados, pitted, peeled, and diced

1 cup corn kernels (fresh or thawed frozen)

1 cup chopped fresh cilantro

1/2 cup chopped red onion

2 tbsp. lime juice

1 tbsp. chopped jalapeño

Salt to taste, optional

NUTRITIONAL VALUES

Calories: 207kcal
Fat: 14.8g (3.1g S.Fat)
Carbs: 18g
Protein: 6.6g
Sugar: 2.4g
Sodium: 177mg

METHOD

In a shallow baking dish, combine the beer, lime juice, cumin, and garlic powder. Toss in the portobello strips until evenly coated. Marinate the strips for 30 minutes, turning them over every 10 minutes.

Make the salsa while the portobello strips are marinating: In a mixing bowl, combine all of the ingredients, cover, and chill until ready to use.

Over medium heat, heat a large frying pan, preferably cast iron. Add a couple of teaspoons of oil and tilt the pan to coat the bottom evenly. Cook for 10 to 15 minutes, turning every few minutes, until the portobello strips are tender and slightly charred and most of the liquid has been absorbed. Cover the strips with aluminum foil and place them on a plate or bowl. Repeat with the remaining strips and a couple more teaspoons of oil in the pan.

Melt butter in a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, then place them on a plate and cover with aluminium foil.

To serve, wrap a tortilla around a few portobello strips and top with the avocado-corn salsa. Leftovers can be stored in separate airtight containers in the fridge for up to 4 days.

QUICK & EASY AVOCADO TOAST

SERVES 1 PORTION

2 vegan bread slices (gluten-free if necessary)

1/2 avocado, pitted

3/4 tsp. nutritional yeast, optional

1 tsp. hemp seeds (or sunflower seeds, or toasted pepitas/pumpkin seeds)

NUTRITIONAL VALUES

Calories: 214kcal
Fat: 19.7g (4.1g S.Fat)
Carbs: 9.8g
Protein: 3.1g
Sugar: 0.5g
Sodium: 8mg

METHOD

Bread should be toasted. Scoop half of the avocado onto each slice of toast and mash with a fork to spread it out. If using, sprinkle with nutritional yeast and top with seeds. Serve right away.

AVOCADO RANCH DRESSING

SERVES 1 3/4 CUPS

1 avocado, pitted and peeled

1 cup unsweetened non-dairy milk (nut-free and/or soy-free if necessary)

2 tbsp. lemon juice

1 tbsp. apple cider vinegar

1 tsp. agave syrup

1/2 tsp. garlic powder

1/2 tsp. onion powder

1/2 tsp. dried oregano

1/2 tsp. salt

1/4 tsp. celery seed

1/4 tsp. dried dill

NUTRITIONAL VALUES

Calories: 288kcal
Fat: 21.1g (4.3g S.Fat)
Carbs: 24.7g
Protein: 2.8g
Sugar: 6.3g
Sodium: 644mg

METHOD

Combine all the ingredients in a food processor or blender. Blend until smooth. If you want a thinner dressing, add more non-dairy milk until it reaches the desired consistency. Keep the dressing refrigerated until ready to use. Leftovers can be stored in an airtight container in the refrigerator for 1 to 2 days.