avocados Archives - Epicurean Vegan

Avocado Toast with Cashew-Cilantro Cream

August 6, 2017 by Epicurean Vegan

Yes, I’ve jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don’t love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!

INGREDIENTS:
2 ripe avocados, peeled, pitted and mashed
4-oz (half a can) water chestnuts, diced
4 Tbs olive oil
2 cloves of garlic, minced
1/2 tsp salt
1/4 tsp black pepper
Cashew-Cilantro Cream
3/4 C roasted, unsalted cashews
1/2 C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
1/2 C fresh cilantro leaves
2 Tbs lime juice
1/2 tsp salt
1/4 tsp black pepper
The rest
Pepitas
6-8 small slices of bread, toasted (Love Outside the Breadbox gluten-free bread)

DIRECTIONS:
In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper. In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher. Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

Avocado Toast with Cashew-Cilantro Cream

Prep time

15 mins

Total time

15 mins

Yes, I've jumped on the avocado toast bandwagon. It was inevitable. I love avocados and I love an easy, delicious breakfast . . . or snack. I don't love how expensive avocados are here in Colorado, so when I spot them on sale, I go a little avo-crazy. I added some chopped water chestnuts and topped the toasts with pepitas and a flavorful cashew-cilantro sauce that is the perfect accompaniment. Diced red onion would also be an excellent addition!

Author: Epicurean Vegan

Serves: 6-8

Ingredients

2 ripe avocados, peeled, pitted and mashed
4-oz (half a can) water chestnuts, diced
4 Tbs olive oil
2 cloves of garlic, minced
½ tsp salt
¼ tsp black pepper
Cashew-Cilantro Cream
¾ C roasted, unsalted cashews
½ C nondairy milk (I used an almond-coconut blend. Canned coconut milk would make it even richer and creamier!)
½ C fresh cilantro leaves
2 Tbs lime juice
½ tsp salt
¼ tsp black pepper
The rest
Pepitas
6-8 small slices of bread, toasted

Directions

In a medium bowl, combine the mashed avocado with the water chestnuts, oil, garlic, salt, and pepper.
In a food processor, combine all of the cream ingredients and blend for several minutes until smooth. Transfer to a bowl or small pitcher.
Top toasts with some avocado mixture, cashew-cilantro cream, and pepitas. Enjoy!

My 3-year Blogger-versary!

January 21, 2013 by epicureanvegan

Three years and 542 posts later, here I am. Still vegan. Still happy. Still blogging away. I have to admit, the anniversary sneaked up on me because it was actually WordPress who reminded me (and also, it’s time to renew, of course). I posted A Look Back in July 2011, so I figured this was a good time to look back again at some vegan favorites.

Guac & Bean Tacos

July 8, 2012 by epicureanvegan

If you need a fast and fresh dinner (or lunch) these are ideal. I really like La Tortilla Factory’s homemade style tortillas for these. They’re a cross between a corn and flour tortilla and are the perfect size.

INGREDIENTS:
4 avocados
1/2 C white or red onion, diced
1/2 to 1 tsp garlic salt
1 tsp lime juice
1 can black beans, undrained
1/2 C fresh cilantro, chopped
1 tomato, diced
Tortillas
Lettuce, chopped

DIRECTIONS:
Mash the avocados and add the onion, lime juice, and garlic salt.

In a small sauce pan, heat the beans, stirring often, until heated through. Get ready to assemble . . .

Layer on some avocado mixture, cilantro, beans, and tomatoes. Enjoy!

Guac & Bean Tacos

Author: Epicurean Vegan

Ingredients

4 avocados
½ C white or red onion, diced
½ to 1 tsp garlic salt
1 tsp lime juice
1 can black beans, undrained
½ C fresh cilantro, chopped
1 tomato, diced
Tortillas
Lettuce, chopped

Directions

Mash the avocados and add the onion, lime juice, and garlic salt.
In a small sauce pan, heat the beans, stirring often, until heated through. Get ready to assemble: Layer on some avocado mixture, cilantro, beans, and tomatoes. Enjoy!

Amazing Avocado Salsa

December 3, 2011 by epicureanvegan

Beware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it’s so delicious! It’s packed full of flavor and would be ideal for a summer get together. (yes, it’s December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!

INGREDIENTS:
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small red onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 C fresh cilantro, chopped
4 avocados – peeled, pitted and diced

DIRECTIONS:
In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.

Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn’t have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!

Amazing Avocado Salsa

Beware: This feeds a crowd . . . and . . . you can easily fill up on this salsa before dinner because it's so delicious! It's packed full of flavor and would be ideal for a summer get together. (yes, it's December, but avocados were on sale). The recipe is from All Recipes, but I just made a couple of changes such as using red onion instead of yellow and adding 1 cup of fresh cilantro. Dig in!

Author: Epicurean Vegan

Ingredients

1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small red onion, chopped
5 cloves garlic, minced
⅓ cup olive oil
¼ cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
1 C fresh cilantro, chopped
4 avocados - peeled, pitted and diced

Directions

In a large bowl, mix corn, olives, red bell pepper, onion, and cilantro. In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper.
Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight. (I didn't have time to let it sit that long. I chilled it for about 4 hours). Stir avocados into the mixture before serving with tortilla chips or toasted baguette slices. Enjoy!

Seitan* Tostadas with Avocado Dressing

March 7, 2010 by epicureanvegan

Well…the (*) indicates that seitan may not be the right choice for these tostadas–the original recipe called for chicken so I figured chicken-style seitan would be the ideal substitute. I guess I can’t always be a vegan-recipe-master. Next time, I will try refries with Boca brand “beef” crumbles. But I wanted to share the recipe for the Avocado Dressing that is fantastic! It would go great with tacos, burritos, or as a salsa.

INGREDIENTS:
Avocado Dressing:
6 Tbs vegetable oil
4 Tbs cider vinegar
4 tsp minced pickled jalapeno peppers
1 tsp sugar
1 tsp salt
2 avocados, peeled, pitted and diced
2 tomatoes, chopped
1/3 C cilantro, chopped (I added, but optional)
The Rest:
I recommend trying 1 can refried beans with 1 bag Boca Ground Crumbles or possibly using a taco seasoning mix with the seitan.
1 pkg, 10-count tostada shells
Vegan cheddar, shredded
Tofutti sour cream
Lettuce, chopped

DIRECTIONS:
For the dressing: Combine all ingredients, cover and refrigerate until ready to use (top “meat” with it).

Recipe source: Creme de Colorado Cookbook

Avocado Chimichurri Bruschetta

February 14, 2010 by epicureanvegan

Another great one from Vegetarian Times that I brought to a friend’s fiesta not long ago—it was a hit! If you need a break from the ever-trusty guacamole, this is a great alternative. The recipe was requested from several of the guests. I have since made this several times and I always double, or even triple the sauce recipe and use 6-8 avocados. It makes a big batch, but it will be gone in no time. I’ll also use two baguettes. Either way, this will be favorite that everyone will love.

INGREDIENTS:
2 Tbs lemon juice
2 Tbs red wine vinegar
3 cloves garlic, minced (1 Tbs)
3/4 tsp salt
1/2 tsp red pepper flakes
1/2 tsp dried oregano
1/4 tsp ground black pepper
1/4 C olive oil
1/4 C chopped fresh cilantro
1/4 C chopped fresh parsley
2 avocados, peeled, pitted, and cubed
6 1/2″ thick slices whole-grain or ciabatta bread, toasted (I sliced a baguette)

DIRECTIONS:
First, for the bread, I sliced one baguette (I doubled the recipe), brushed the slices with olive oil, then sprinkled them with garlic salt. I put them under the broiler (on high) for about 4 mins.

Combine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl. Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon mixture onto toasted slices and serve.

Enjoy!

Avocado Chimichurri Bruschetta

Another great one from Vegetarian Times that I brought to a friend's fiesta not long ago---it was a hit! If you need a break from the ever-trusty guacamole, this is a great alternative. The recipe was requested from several of the guests. I have since made this several times and I always double, or even triple the sauce recipe and use 6-8 avocados. It makes a big batch, but it will be gone in no time. I'll also use two baguettes. Either way, this will be favorite that everyone will love.

Author: Epicurean Vegan

Ingredients

2 Tbs lemon juice
2 Tbs red wine vinegar
3 cloves garlic, minced (1 Tbs)
¾ tsp salt
½ tsp red pepper flakes
½ tsp dried oregano
¼ tsp ground black pepper
¼ C olive oil
¼ C chopped fresh cilantro
¼ C chopped fresh parsley
2 avocados, peeled, pitted, and cubed
6½" thick slices whole-grain or ciabatta bread, toasted (I sliced a baguette)

Directions

First, for the bread, I sliced one baguette (I doubled the recipe), brushed the slices with olive oil, then sprinkled them with garlic salt. I put them under the broiler (on high) for about 4 mins.
Combine lemon juice, red wine vinegar, garlic, salt, red pepper flakes, oregano, and black pepper in a small bowl.
Whisk in olive oil, then stir in cilantro and parsley. Fold in avocados. Spoon mixture onto toasted slices and serve. Enjoy!

A New Take on Guac

January 21, 2010 by epicureanvegan

I wanted to spice up some old favorites. I love the different flavors in this guacamole and chances are, you have all the ingredients already. The idea came from Whole Foods, but I made some variations.

INGREDIENTS:
3 Med ripe avocados
1/2 C diced water chestnuts
1/2 red onion, diced small
2 Tbs minced garlic
1 tsp ground cumin
1/2 tsp hot sesame pepper oil
2 Tbs minced fresh cilantro leaves
3 Tbs lime juice
Sea salt, to taste

DIRECTIONS:
Mash up the avocados and then add all the other ingredients. Mix well and enjoy!

Like my other guacamole recipe, I like to use a pastry blender to mash the avocados. It works beautifully, even when the avocados aren’t quite ripe enough.

Avocado Toast with Cashew-Cilantro Cream

My 3-year Blogger-versary!

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