AVOCADO & SUN-DRIED TOMATO PANINI

SERVES 4 PORTIONS

4 ciabatta rolls, halved, or 8 slices sandwich bread

Balsamic vinegar for drizzling

Sea salt

Freshly ground black pepper

1/2 cup baby spinach

1/2 red onion, very thinly sliced

1 avocado, thinly sliced

Olive oil for brushing

1/2 cup chopped sun-dried tomatoes

NUTRITIONAL VALUES

Calories: 267kcal
Fat: 18.7g (3.1g S.Fat)
Carbs: 21.6g
Protein: 4.6g
Sugar: 1.5g
Sodium: 125mg

METHOD

Preheat a panini press to high temperature. If you don't have a panini press, a lightly oiled skillet or griddle will suffice.

Drizzle vinegar inside each bread slice and season with salt and pepper. On each bottom bread slice, layer spinach, onion, and avocado. Season both sides of the avocado with salt and pepper. The avocado should be topped with sun-dried tomatoes, followed by the top bread slice. Brush oil on the top and bottom of each panini. Press until nice grill marks appear on a hot panini press. Cut the panini in half diagonally and serve right away.

PIZZA BURGERS WITH AVOCADO PESTO

SERVES 6 PORTIONS

FOR THE AVOCADO PESTO

1 avocado

1 garlic clove

1/2 cup packed fresh basil

1 tbsp. lemon juice

1/2 tsp. sea salt

1/4 tsp. freshly ground black pepper

1/4 cup water

FOR THE PATTIES

1 (15 oz / 425g) can white beans, rinsed and drained

1 garlic clove

3/4 cup chopped sun-dried tomatoes

1/2 cup packed fresh basil, plus extra for assembly

1/4 cup breadcrumbs

1/4 cup all-purpose flour

1 tsp. sea salt

1/4 tsp. freshly ground black pepper

2 tbsp. olive oil

Hamburger buns, lightly toasted Optional toppings: sliced red onion, sliced tomato, fresh basil, ketchup

NUTRITIONAL VALUES

Calories: 508kcal
Fat: 14.1g (2.8g S.Fat)
Carbs: 75.6g
Protein: 22.8g
Sugar: 5.3g
Sodium: 411mg

METHOD

Preheat the oven to 165°C/325°F. Line a baking sheet with parchment paper or a silicone baking mat.

In a medium mixing bowl, combine the flour, baking powder, sugar, and salt. Mix in the shortening with your hands until the mixture is crumbly. In the center of the mixture, make a well. To the well, add the soy milk, vinegar, oil, vanilla, peanut butter, and jam, and gradually mix the liquids into the dry ingredients.

Fill a small (1/2-ounce) ice cream scoop halfway with the batter (or fill a 14-ounce measuring cup about three-quarters full), then top with 1 teaspoon of the raspberry jam. Fill the scoop with more batter, then swirl the jam with the tip of a knife through the batter in the scoop. Place the batter scoop onto the prepared pan. Repeat with the remainder of the batter, spacing the scones 3 inches apart.

Sprinkle turbinado sugar over each scone and bake for 12 to 15 minutes, or until the scones are golden and the centres are firm. Warm scones should be served with a dollop of extra raspberry jam on top.

Store the scones at room temperature for up to 3 days or in the refrigerator for up to a week in an airtight container.

ROASTED CARROT & AVOCADO SALAD

SERVES 4 PORTIONS

RUSTIC CROUTONS

2 tbsp. olive oil

2 cups (1-inch) bread cubes

Sea salt

Freshly ground black pepper

8 carrots, peeled and ends trimmed

6 sprigs fresh thyme, plus extra for garnish

4 garlic cloves, unpeeled and left whole

Olive oil

Sea salt

Freshly ground black pepper

1 tsp. Italian seasoning

1/4 tsp. ground cumin

2 cups baby arugula

Half a lemon

1 avocado, cubed

NUTRITIONAL VALUES

Calories: 304kcal
Fat: 24.1g (4.1g S.Fat)
Carbs: 23.2g
Protein: 2.8g
Sugar: 6.8g
Sodium: 351mg

METHOD

For the rustic croutons:
Heat oil in a large skillet over medium heat and cook bread cubes until lightly toasted, about 10 minutes. As needed, adjust the heat. While cooking, season with salt and pepper. Place aside.

Preheat the oven to 200°C/400°F. Toss carrots, thyme, and garlic with enough olive oil to coat on a large, rimmed baking sheet. Season with salt and pepper to taste. Mix in the Italian seasoning and cumin. Roast for 40 to 45 minutes, or until carrots are fork-tender and nicely browned, turning with a spatula frequently to prevent burning. Remove the roasted thyme. Peeled garlic can be spread on bread.

In a large mixing bowl, toss the arugula with the oil. Toss with lemon juice, salt, and pepper, and toss to coat. Season with salt and pepper to taste.

Plate a portion of dressed arugula and top with two roasted carrots (warm or room temperature), avocado, and croutons for each serving. Serve the salad garnished with thyme leaves.

GRILLED AVOCADOS WITH BEANS IN BOURBON BBQ SAUCE

SERVES 4 AVOCADO HALVES

FOR THE BEANS

1 shallot

1 1/2 tsp. canola oil

3/4 cup (150g / 5oz) cooked butter beans

3/4 cup (150g / 5oz) cooked kidney beans

1/4 cup (60 ml) basic barbecue sauce

2 tbsp. bourbon

1 pinch smoked paprika 1/2 tsp. salt

FOR THE AVOCADOS

2 avocados

1 tbsp. olive oil

EXTRAS

1/2 bunch cilantro

1/4 cucumber

1 lime, cut into wedges

NUTRITIONAL VALUES

Calories: 450kcal
Fat: 25.6g (4.9g S.Fat)
Carbs: 44.4g
Protein: 12g
Sugar: 6.3g
Sodium: 480mg

METHOD

Finely dice the shallot for the beans. In a hot saucepan, sweat the shallot for 4 minutes over medium heat, or until it turns translucent.

Cook for 10 minutes, stirring occasionally, with the remaining ingredients for the beans.

Remove the pits from the avocados and cut them in half. Brush the avocado halves with olive oil on both cut sides and grill for 4 minutes over direct heat. Cook for another 5 minutes over indirect heat after turning them over and filling them with the bean mixture.

Cut the cilantro into small pieces and dice the cucumber. Serve the avocado halves topped with cilantro and cucumber wedges.

RECIPE NOTES

The avocados should be served hot, but they can be reheated as well.

SMASHED AVOCADO & ROASTED BEET CROSTINI

SERVES 6 TO 8 PORTIONS

2 beets (1 lb./500 g), peeled and chopped into 1/2-inch pieces

2 tbsp. olive oil, plus extra for brushing

Sea salt

2 tbsp. maple syrup

1 tbsp. balsamic vinegar

1/2 baguette, cut into 1/4-inch slices on the diagonal

1 avocado

1 lemon, halved

Freshly ground black pepper

NUTRITIONAL VALUES

Calories: 124kcal
Fat: 9.7g (1.8g S.Fat)
Carbs: 10g
Protein: 1.1g
Sugar: 6g
Sodium: 80mg

METHOD

Preheat the oven to 220°C/425°F. Line a baking sheet with foil.

Toss the beets with the oil and place them on the prepared baking sheet. Season with salt and roast for 30 minutes, turning with a spatula every now and then.

Remove the pan from the oven, drizzle with maple syrup and vinegar, and return to the oven for 5 to 8 minutes, or until caramelized.

Drizzle oil over bread slices on a second large baking sheet. Bake for 5 to 8 minutes, or until the top is lightly browned.

With a fork, mash the avocado and half of the lemon juice in a small bowl. Season with salt and pepper to taste.

On each crostini, spread a thin layer of mashed avocado. Season with pepper and drizzle with the remaining lemon juice before topping with roasted beets.