Refreshing Quinoa Salad with Mango, Cucumber, Avocado & Black Beans

Ingredients

• 1 cup quinoa, rinsed and drained
• 1 can black beans, rinsed drained
• 1 fresh mango, cubed
• 1 ripe avocado, cubed
• 1 cucumber, seeds removed and diced
• ½ cup mint, chopped
• ½ cup fresh coriander (cilantro), chopped
• ⅓ cup olive oil
• 2 tbsp lime juice
• 1 clove garlic
• salt and pepper

Instructions

1. Place the quinoa along with 2 cups salted water in a medium saucepan. Cover and bring to a boil, then reduce to the lowest heat setting. Simmer until water is completely absorbed and quinoa is fluffy, about 20 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, and garlic.
3. Add the remaining ingredients, including the quinoa, and gently combine. Season with salt and pepper. Place in the fridge for 20 minutes to let the salad cool and flavors combine. Serve immediately. 

Recipe found at: http://www.vegangela.com/2011/11/22/refreshing-quinoa-salad-with-mango-cucumber-avocado/

Quinoa Falafel with Avocado Tahini Dressing

Ingredients

• 540 mL can chickpeas, rinsed & drained
• vegetable oil
• 1 medium onion, finely chopped
• 1 clove garlic, minced
• ⅓ cup cooked quinoa
• 2 tbsp cilantro (fresh coriander)
• 1 tbsp ground cumin
• ¼ tsp salt
• ¼ tsp pepper
• 2 vegan “eggs” (Ener-G Egg Replacer)

Avocado Tahini Dressing

• 1 ripe avocado
• ¼ c tahini
• 1 tbsp fresh lime juice (about ½ lime)
• 2 tbsp cilantro (fresh coriander)
• ½ cup water

Instructions

1. Blend all dressing ingredients in a food processor or blender. Set aside.
2. Pulse the chickpeas in a food processor until no more whole chickpeas remain.
3. Heat 1 tbsp vegetable oil in a frying pan on medium heat and fry the onions and garlic until soft.
4. Combine chickpeas, onion mixture, quinoa, cilantro, cumin, salt, pepper, and vegan “egg” mixture.
5. Form the mixture into 12 balls, and flatten them slightly.
6. Heat a couple tablespoons vegetable oil in a frying pan on medium heat. Add the falafel patties and cook for about 3 minutes on each side, or until lightly browned.
7. Serve with dressing, either straight-up, or in pita bread with lettuce, tomato, etc. 

Recipe from: http://www.vegangela.com/2013/04/07/quinoa-falafel-with-avocado-tahini-dressing/

Pea & Avocado Penne

Preparation time: 25mins
Serves 4

Pea & Avocado Pesto

• 45g (1.5oz) pine nuts, toasted
• 2 cups baby peas
• 1 avocado
• 2 cups baby spinach, roughly chopped
• 2 garlic cloves, diced
• lemon juice

Pea & Avocado Penne

• 300g (10.5 oz) Penne Pasta
• 250g (9 oz) green beans, trimmed
• 1½ cups butter beans (tinned or cooked)
• olive oil

Directions:

Cook the penne pasta to the packet instructions, strain and set aside.

Bring about 3 cups of water to boil in a small saucepan, cook the peas for 1-3 minutes until just tender; strain, rinse and set aside.

Roughly chop the toasted pine nuts reserving a few for garnish.

In a bowl mash the avocado with the cooled peas, garlic, chopped pine nuts and a good squeeze of lemon juice. Mash well to get a nice creamy texture but insure not to squash everything to a pulp : ) then stir through the shredded baby spinach until well combined.

Steam the green beans for 3-4 minutes until just tender; set aside.

Heat about two tablespoons of oil in a large deep pan; add the steamed green beans and butter beans toss for 1-2 minutes over a medium heat. Add the cooked pasta and toss well.

Reduce the heat to low and toss through the pea and avocado pesto. Toss until well combined and warmed through.

Serve topped with reserved toasted pine nuts and a few baby spinach leaves. Great warm or cold; a perfect vegan pasta dish for dinner or your lunch box. 

Recipe found at: http://www.veggienumnum.com/2010/07/pea-avocado-penne/

Chickpea Crepes

Ingredients: 

• 160g chickpea flour
• 1 tbsp olive oil plus more for frying
• 500ml water
• pinch of salt
• 1/3 cup herbs (like rosemary, sage, thyme)
• tomato, avocado, balsamic vinegar for serving 

Directions: 

• Mix flour with water, salt and 1 tbsp olive oil and refrigerate overnight. 
• In the morning mix it with a spoon a couple of times. Heat 1/2 tsp olive oil on a frying pan, pour 2 tbsp of a flour mix on it and spread some herbs.  Fry on one side until golden brown and delicately move on another side. Repeat with the rest of butter. I served it with cut tomatoes and avocado with a bit of balsamic vinegar.

      

      Recipe found at: http://whatshouldieatforbreakfasttoday.com/post/56958378607/chickpea-crepes

Mango Avocado Burger

Ingredients:
1 1/2 lb ground beef (or a grilled portobello mushroom)
2 tablespoons mango juice or nectar
2 tablespoons Montreal seasoning**
2 teaspoons Worcestershire sauce
1 shallot, minced
1 small onion minced

to serve:
split crusty rolls
sliced mango
sliced avocado

Directions:
Prepare your grill as usual-if you are using charcoal, we like to add some wood chips for added smoky flavor. Meanwhile, in a bowl, mix together all of the burger ingredients by hand. Do not over work the meat. Gently form into 6 patties. Grill to your desired doneness. Place on the bottom half of the roll, top with alternating slices of mango and avocado. Top with the roll and serve.

Read more: http://www.coconutandlime.com/2007/08/mango-avocado-burger.html#ixzz2fpOnAD4n

Chilled Avocado-Cucumber Soup

Ingredients:
1/2 medium cucumber
1 ripe small California avocado
1 scallion
1 garlic clove
2 tablespoons fresh coriander leaves
2 tablespoons fresh lemon juice
1/2 cup plain yogurt
1/2 cup cold water
1/2 cup ice cubes
Garnish: 2 fresh coriander sprigs 

Directions:

Peel cucumber and cut into 4 pieces. Quarter avocado, removing pit, and peel. Cut scallion into large pieces. In a blender purée all ingredients until smooth and season with salt and pepper.Serve soup garnished with coriander. Enjoy!

Read More http://www.epicurious.com/recipes/food/views/Chilled-Avocado-Cucumber-Soup-14234#ixzz2cRQVEbkX

Raw Avocado Cacao Mousse

Ingredients

• 4 ripe avocados
• 1/3 cup raw coconut nectar
• 1/2 cup raw cacao powder
• 1 teaspoon vanilla extract
• pinch of salt
• fresh fruit and nuts for garnish

Directions
In the bowl of a blender or food processor, blend avocado until smooth. Add all other ingredients, blending until mixture is uniform. Chill for about 2 hours in the fridge or half an hour in the freezer. Garnish with fresh fruit or chopped nuts.

Recipe found at: http://www.thekitchn.com/sweet-easy-raw-recipe-avocado-146032

Avocado and Sprout Club Sandwich

Ingredients

12 slices white sandwich bread

2 ripe avocados

1 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 bunch radishes, very thinly sliced

2 ounces alfalfa sprouts

8 ounces goat cheese, room temperature 

Directions

• Place bread under the broiler, and toast until golden on both sides.
• Prepare avocado. Using an 8-inch chef's knife, cut to the pit, slicing avocado all the way around the middle. Twist top half off. With a short, sharp-but-careful chopping motion, embed knife in pit; twist slightly, and remove pit from flesh. Scoop flesh from skin with a large serving spoon, or peel both halves.
• Place avocado meat in a small bowl, and add salt and pepper. Using the back of a fork, mash avocado into a chunky puree.
• Spread the puree over 8 pieces of toast. Top with radishes and sprouts. Crumble goat cheese over sprouts.
• Stack sandwiches together so that each sandwich has two layers of avocado, radish, sprouts, and goat cheese and three slices of toast. Cut in half, and serve immediately.

Recipe found at: http://www.marthastewart.com/314685/avocado-and-sprout-club-sandwich

Raw Vegan Collard Wraps

Ingredients

• 4 large collard leaves
• 1 red bell pepper
• 1 avocado
• 2-3 ounces alfalfa sprouts
• ½ lime
• 1 cup raw pecans
• 1 tablespoon tamari (gluten-free soy sauce)
• 1 teaspoon cumin (or ½ teaspoon minced garlic and ½ teaspoon grated ginger)
• 1 teaspoon extra virgin olive oil

 

Instructions

1. To prepare collard leaves wash leaves, cut off white stem at the bottom that has no leaves and place them in a bath of warm water with juice of half a lemon. Let soak for 10 minutes. Dry the leaves off with paper towels and using a knife thinly slice down the central root (to make it easier to bend the leaves for wrapping).
2. Slice avocado and pepper.
3. In a food processor combine pecans, tamari, cumin (or garlic ginger mix) and olive oil. Pulse until combined and mixture clumps together.
4. Place a collard leaf in front of you and layer nut mix, red pepper slices, avocado slices, a drizzle of lime juice and alfalfa sprouts. Fold over the top and bottom and then wrap up the sides. Slice in half and serve.

 

Recipe found at: http://avocadopesto.com/2012/04/10/raw-vegan-collard-wraps/

Raw Brownies + Chocolate Avocado Frosting

Ingredients:
for brownie layer
1 cup walnuts
1 cup medjool dates, pitted
1/3 cup cocoa powder

for frosting
1/2 avocado
3 to 5 tablespoons raw honey (you can adjust to taste)
1/4 cup cocoa powder
2 teaspoons vanilla extract
a hefty dash of cinnamon
a tiny pinch of salt

Directions:
1. Make the brownie layer: Line a loaf pan with parchment paper, with extra paper hanging off the sides so you can lift it out when the brownies are done. Combine walnuts, dates and 1/3 cup of cocoa powder in a food processor and blend until the mixture looks like clumpy dirt or potting soil. Pat this mixture into a compact layer in the bottom of your lined loaf pan.
2. Make the frosting*: Combine avocado, honey, 1/4 cup cocoa powder, vanilla, cinnamon and salt in a food processor and blend until smooth. Spread mixture over the brownie layer in the loaf pan, creating an even layer on top.
3. Freeze the loaf pan for 30 minutes to an hour. Remove parchment from loaf pan, lifting the brownies out in one big piece. Slice and serve. Note the brownies will be slightly crumbly, so they are best eaten with a spoon or fork.

Recipe found at: http://foodloveswriting.com/2012/01/10/raw-brownies-chocolate-avocado-frosting/

Mocha Almond Fudge Avocado Cake

Ingredients 

• 1/8 cup vegetable oil
• 1/4 cup avocado
• 1 cup cake flour
• 5 tbsp cocoa powder
• Pinch of salt
• 1 tsp baking powder
• 3/4 cup raw sugar or agave syrup
• 1 cup coconut milk
• 1 tsp vanilla
• 1/4 cup ground almonds or almond meal
• 1 tbsp apple cider vinegar 

Directions

• Pour into a "greased" pan of choice.
• Pop into oven at 350 degrees and bake 30-40 minutes depending upon
• size of pan. Edges will pull back when done.
• Melt 1 cup sweetened chocolate - cut into batter 15 minutes into baking.
• Avocado buttercream:
• 1 avocado
• 1 # powdered sugar
• 1 tsp vanilla
• 4 tsp lemon juice 

Recipe found at: http://www.flickr.com/photos/veganfeast/4673005754/

Grapefruit and Avocado Salad with Ginger-Cassis Dressing

Ingredients

• 3 tbsps extra-virgin olive oil
• 3 tbsps cassis (creme de, liqueur or grenadine)               
• 2 tbsps shallots (chopped)
• 2 tbsps peeled fresh ginger (minced)
• 4 tsps sherry wine vinegar
• 2 grapefruits (ruby red)
• 1 head butter lettuce (leaves separated)
• 1 avocado (halved pitted peeled sliced) 

Directions

• Whisk first 5 ingredients in small bowl to blend. Season dressing very generously with salt and pepper.
• Cut off peel and white pith from grapefruits. Cut each grapefruit crosswise into 4 slices, then cut each slice crosswise in half. Arrange lettuce leaves on platter, tearing large ones in half. Top with grapefruit and avocado.
• Drizzle with dressing; sprinkle with salt and pepper.

Read More http://www.epicurious.com/recipes/food/views/Grapefruit-and-Avocado-Salad-with-Ginger-Cassis-Dressing-237894#ixzz2DY6oVAtt

Greens, Herbs, and Roasted Radishes

Ingredients:

• 3 bunches of radishes
• 1 head butter lettuce
• 1 head romaine
• 6 endives
• 1 avocado
• juice of 2 lemons
• 1/2 cup olive oil, divided
• 1/4 cup shallot, minced
• 2 tbsp dill, minced
• 2 tbsp mint, minced
• salt/pepper
• (optional) smoked salmon

Rinse and remove greens from radishes. Halve or quarter (depending on the variety you go with) and coat with olive oil and salt and pepper on a heavy baking sheet. Roast in a 400′ oven for 20-25 minutes until blistered but not totally browned. Set aside to cool.

Combine chopped butter lettuce, romaine, and endive (cores removed) in a large bowl. Slice and dice avocado into cubes over the bowl, then add chunks of salmon (optional) and the cooled radishes. For the dressing: whisk together olive oil, shallots, dill, and mint with the lemon juice in a small bowl. Pour over the salad, add some sea salt and fresh pepper, and toss with your hands or wood tongs.

Avocado and Watercress Salad

Ingredients

• 1/4 cup rice vinegar (not seasoned)
• 1 tablespoon grated sweet onion such as Vidalia or Walla Walla (use large holes of a box grater)
• 1/4 cup finely grated peeled Gala apple (use small holes of box grater)
• 4 teaspoons soy sauce
• 1 teaspoon sugar
• 3 tablespoons vegetable oil
• 6 cups watercress (thin stems and leaves only; from 1 large bunch)
• 1 firm-ripe avocado

Preparation

• Stir together vinegar, onion, apple, soy sauce, and sugar until sugar has dissolved, then stir in oil.
• Just before serving, toss watercress with enough dressing to coat. Quarter, pit, and peel avocado, then cut crosswise into 1/4-inch-thick slices. Gently toss with watercress.

Read More http://www.epicurious.com/recipes/food/views/Avocado-and-Watercress-Salad-242342#ixzz28jns75jO

Chunky Guacamole with Serrano Peppers

Ingredients

• 6 ripe avocados, peeled, pitted, and cut into 1/2-inch pieces
• 4 medium ripe tomatoes, cut into 1/2-inch pieces
• 1 large white onion, finely chopped
• 1/2 bunch fresh cilantro leaves
• 1 serrano chile, minced
• Juice from 4 small lemons (about 8 tablespoons)
• 2 teaspoons coarse salt

Directions

1. Place all ingredients in a large bowl and gently stir to combine. Serve

Taken from: http://www.marthastewart.com/348797/chunky-guacamole-serrano-peppers

Chilled Avocado-Cucumber Soup

Ingredients

• 1 English cucumber, peeled and diced (1/4 cup reserved for garnish)
• 1 avocado, pitted, peeled, and diced (1/4 cup reserved for garnish)
• 1/2 teaspoon finely grated lemon zest
• 1/4 cup coarsely chopped fresh cilantro, plus sprigs for garnish
• 1 scallion, white and pale-green parts only, coarsely chopped (about 2 tablespoons)
• 1 jalapeno, seeded and coarsely chopped
• 1 cup nonfat plain yogurt
• 1 cup cold water
• 1 1/2 teaspoons coarse salt
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon fresh lemon juice

Directions

1. Puree ingredients in a blender. Divide soup and reserved cucumber and avocado among 4 bowls. Cover with plastic wrap. Refrigerate 30 minutes. Garnish with cilantro sprigs.
   
   
   Taken from: http://www.wholeliving.com/132892/chilled-avocado-cucumber-soup?center=136760&gallery=136699&slide=83821

Cantaloupe and Avocado Salad with Honey-Lime Dressing

Ingredients

• 3 tablespoons fresh lime juice
• 4 teaspoons honey
• 1 tablespoon plus 2 teaspoons olive oil
• 1/2 teaspoon coarse salt
• 1 cantaloupe (3 pounds), quartered and seeded
• 1 avocado, halved, pitted, and skinned
• 1 cup grape tomatoes, halved

Directions

1. In a large bowl, whisk together lime juice, honey, oil, and salt; set aside.
2. Cut each cantaloupe quarter in half lengthwise. Run a knife between the flesh and the skin of the melon; discard skin. Slice each wedge lengthwise into 1/2-inch pieces.
3. Cut each avocado half again length-wise and then into 1/2-inch-thick slices. Add cantaloupe, avocado, and grape tomatoes to bowl with dressing and toss to coat. Divide among 4 plates.
   
   Taken from: Martha Stewart

Roasted Carrot and Avocado Salad

Serves 4 to 6


Ingredients:

• 1 pound carrots, scrubbed or peeled and cut into two-inch segments (angled if you’re feeling fancy)
• 3 tablespoons olive oil, divided
• 1/4 teaspoon ground cumin
• Coarse salt and freshly ground black pepper
• 1/2 an avocado, pitted and sliced
• Juice of half a lemon

Directions:

Preheat your oven to 400 degrees.Toss the carrot chunks in a medium bowl with two tablespoons of the olive oil, cumin and as generous of a helping of salt and pepper as you like.Spread them on a roasting sheet and roast for about 20 minutes, or until tender and browned. Of course, roasting time will vary depending on the thickness of your carrots.

Finish the salad: Once the carrots are roasted, arrange them on a serving platter with slices of avocado on top. Drizzle the salad with the last tablespoons of olive oil, lemon juice and extra salt and pepper, if it needs it. Eat immediately.

Source:http://smittenkitchen.com/2009/08/roasted-carrot-and-avocado-salad/

Chocolate Avocado Pudding

Ingredients:
1 avocado
1/4 cup carob powder (or cocoa or chocolate powder)
1/2 cup dates







Directions:

You will need a knife, high speed blender or hand blender
Simply blend all ingredients until the mixture is smooth and creamy and no lumps.
Taste test before using. Add more avocado if you’d like it richer and/or creamier; add more dates for extra sweetness or add more carob for a stronger chocolate flavor.
Serve on its own or with ice-cream for the ultimate treat.

Helpful Hints

1. You are going to need some water (or soy, almond or cow’s milk) to blend the ingredients. I tried to blend it without water and the pudding didn't get very far, and it just made my blender cranky. So when making this recipe just add a bit of water to get the blender working, and add more as needed.

2. The best part about this pudding? It's so quick that you could make it in the morning and take it with you to work or school!

3. Lasts in the fridge for a few days!