Avocado Crema Sauce

Avo-Crema Sauce
(1 ½ Cup) ~ Vegan, Gluten-Free. Dairy-Free

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This sauce was absolutely refreshing over top my creamy enchiladas and cilantro-lime rice. The perfect addition. Let me know what else you decide to add it too? Enjoy!

Ingredients:
2 Garlic Cloves
1 Large Haas Avocado, pitted
½ Cup Non-Dairy Sour Cream
Juice of ½ Lime
1/3 Cup Fresh Cilantro, chopped
½ Tsp Cumin
½ Tsp Salt
½ Tsp Course Black Pepper
¼ Cup Water

Directions:
Blend together to combine until smooth. Store in airtight container.
(May change color if avocado oxidizes, however, mine was still a vibrant green the following day).
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A bowl of Green goodness!

My (craving) Green Bowl!
(Serves 1 – Me!) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free
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This seems like such a random blog post for me because I don’t typically post my random cravings or thoughts. Lol. 🙂 So here it is – not that this is really even a “recipe” per se, just something I threw together in the madness. Well I guess it is an example of how I eat sometimes on a whim.
The level of “busy” has really kicked up times 10 it feels like – work, School, Kids, Kids School and Activities, helping my husband edit his latest book and don’t forget being an awesome wife (toot-toot, yeah that’s me tooting my own horn, lol). With that said I’ve been doing a lot of meal prep the night before or on my lunch break from work. An example of this would be, Sunday into Monday I soaked black beans overnight then cooked them the next day, so Monday night and Tuesday we ate black bean burritos for dinner. I was on the run with class so I needed something quick and on the go. Our schedules don’t sound all that bad with a little planning.
Last night I made vegan Sloppy “Joes” for the kids and Seth had a big salad and soup. I didn’t eat until after coming home from Jasmine’s cheer practice (I had a late lunch) so I just threw this together. Again an example of something I throw together and enjoy on the fly.

Ingredients:
5-6 stalks of Kale, stems removed, chopped
2-3 Cups of Peas, steamed (that’s a lot of peas for one person, isn’t it? :-/ Yikes)
1 Avocado, pitted (I started out with ½ then caved and went for the whole thing…doubles yikes)
1 Handful of Fresh Parsley, chopped
Salt/Pepper to taste
Chili Powder to taste
Drizzle of Extra Virgin Olive Oil

Directions:
I lightly sautéed the Kale in olive oil (I just did a couple turns of olive oil in the pan) just before it wilts. I tossed in the steamed peas, fresh parsley and chopped avocado then seasoned to taste. Yummy in my tummy!

Weird craving…but I love peas! Love Kale! and Love love Avocado – so why not throw them all together, right! Enjoy!

Smoked Paprika Sauce & Baked Tofu ALT

Smoked Paprika Bean Sauce
(Makes about 2 Cups) ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free
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This sauce recipe began in my mind as something different… :-/ Nevertheless the sauce turned out flavorful. The sauce itself is gluten-free, soy-free etc. but in this recipe, I did use it atop a sandwich – Tofu ALT (pictured above) – which clearly has both. This sauce has been also used over rice with tofu (pictured below) which is a gluten-free version. I prepared the tofu the same in both cases. This sauce is also nice on some veggies or fries. Enjoy! 🙂
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Ingredients:
1 (16oz can) Large Butter Beans, drained/rinsed
3 Button Mushrooms, wiped/quartered
1 (5.46oz can) Coconut Milk (abt ¾ cup)
2 Garlic Cloves, minced
1 Tsp Smoked Paprika
1 Tsp course Sea Salt

Combine all ingredients in a high-speed blender. Refrigerate unused portion.
Here’s the Sauce!
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Oven Baked Tofu
1 (14oz Pkg) Extra Firm Tofu, drained/pressed
Course Sea Salt
Fresh Ground Black Pepper
Smoked Paprika
Extra Virgin Olive Oil

Directions:
-Preheat oven to 425 degrees F. -Remove tofu from package, if you have a press go for it. If not, let tofu drain on a paper towel then pat dry. Cut tofu into eighths – first cutting in half diagonal then cutting those pieces in four. Press again with paper towel to dry.
-There were no measurements included with the seasonings. I just simply drizzled a little Extra Virgin Olive Oil then rubbed in the course sea salt, sprinkled some Pepper and Paprika. Flip over and do the same on the opposite side.
-Place on baking sheet drizzle a little more olive oil – about a capful – over tofu and bake for 30 minutes. Flip over after 20 minutes. Crisp & Delish – Enjoy!

Building the Tofu ALT:
-Spread the Paprika sauce on each side of bread.
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-Add Lettuce
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-Top with Sliced Tomatoes and Avocados – Sprinkle with Salt and Pepper here.
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-Add Baked Tofu.
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-Drizzle with Paprika Sauce
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-Enjoy!
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Smoked Paprika Bean Sauce

  • Servings: Makes about 2 cups ~ Vegan, Gluten-Free, Soy-Free, Raw, Dairy-Free
  • Difficulty: easy
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Ingredients:
1 (16oz can) Large Butter Beans, drained/rinsed
3 Button Mushrooms, wiped/quartered
1 (5.46oz can) Coconut Milk (abt ¾ cup)
2 Garlic Cloves, minced
1 Tsp Smoked Paprika
1 Tsp course Sea Salt

Combine all ingredients in a high-speed blender. Refrigerate unused portion.

Guacamole – Simple and Delicious!

Easy Delicious Guacamole
(Makes 1 Bowl/Batch) – Vegan, Gluten-Free, Soy-Free
Raw (swap Sriracha for Chili Powder)

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I’m obsessed with Avocado toast. Very simply put it is Avocado with salt/pepper on a slice of toast, sometimes I’ll drizzle a splash of Extra Virgin Olive Oil. If you love Avocado then this should quickly become a part of your ‘quick’ breakfast lineup.
Some mornings it’s ‘every man for them self’ as my husband would call it. The kids will typically gravitate towards cereal or oatmeal and fruit while my husband generally has grits or cereal with some fruit or toast for example. This particular morning I planned on my usual Avocado toast, but looking around I had all the components that I use to make Guacamole, another favorite. So Guac on Toast it is! Enjoy.

Beanie & Brody Photobombing!!
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Ingredients:
2 Med./Large Haas Avocado, pitted
1 Sm-Med. Tomato, seeded & chopped
1 Small Bunch Cilantro (Abt 2 Tbsp), chopped
1 Garlic Clove, minced
½ Tsp Sea Salt
¼ Tsp fresh Ground Pepper
½ Tsp Cumin
Juice of 1 Lime
¼-½ Tsp Sriracha or Chili Powder

Directions:
-Seeding Tomato: Cut the tomato in half and gently squeeze to remove the liquid and seeds. Then Dice up tomato. 
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-Combine all ingredients mixing and smashing avocado with a fork. Enjoy!
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Easy Guacamole

  • Servings: 1 Bowl ~ Vegan, Gluten-Free, Soy-Free, Raw
  • Difficulty: easy
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Credit: VeganRescue.com
Ingredients:
2 Med./Large Haas Avocado, pitted
1 Sm-Med. Tomato, seeded
1 Small Bunch Cilantro (Abt 2 Tbsp), chopped
1 Garlic Clove, minced
½ Tsp Sea Salt
¼ Tsp fresh Ground Pepper
½ Tsp Cumin
Juice of 1 Lime
¼-½ Tsp Sriracha or Chili Powder

Directions:
-Combine all ingredients mixing and smashing avocado with a fork. Enjoy!

Creamy Chilled Cucumber Pea Mint Soup

Creamy Chilled Cucumber Pea Mint Soup
(Serves 6-8) – Vegan, Raw, Gluten-Free, Soy-Free
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I made a Cucumber Dill Garlic sauce the other day and was inspired to make this chilled soup. This soup is raw so I treat this dish just as if I were juicing it, which means we eat it right away. Enjoy!

Creamy Chilled Cucumber Pea Mint Soup

  • Servings: 6-8 ~ Vegan, Raw, Gluten-Free, Soy-Free
  • Difficulty: Easy
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Ingredients:
1 English Cucumber, diced
A Bunch (handful) of Fresh Mint, chopped
½ Green Pepper, chopped
1 Cup Water
1 Avocado, pitted
1 Cup Peas
2 Scallions, chopped (white/light green part only)
Juice of 1 Lemon
Sea Salt/Pepper to taste

Directions:
-Blend all ingredients together using a high speed blender. Chill and Enjoy!

Notes: I blended the first four ingredients together and then the avocado, peas and scallions separately then stirred together and added salt/pepper to taste.
-To serve up instantly – Use refrigerated Cucumber/Scallions and use Frozen thawed Peas.

Black Rice and Adzuki Bean Salad

Black Rice and Adzuki Bean Salad
(Serves 10-12) – Vegan, Gluten-Free, Soy-Free, Can be prepared Raw
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I love learning about new foods and trying new ingredients. There are times when I’m just browsing through the aisles and I’ll grab an item that I’ve never tried before. I’ll read about it, learn about it, and then I’ll create a new recipe in my mind. Of course I’m always interested in the nutritional value as well.
I came across Black Rice (Chinese) in the store the other day. Originally I was looking for an ingredient to add into a salad, I considered Couscous or thought about making another pasta salad. Then I came across this black rice. I learned that Black rice is very nutritious. It’s a Rich source of Iron, Protein, Fiber, Antioxidants and Vitamin E. There are more antioxidants in this rice than berries. The flavor was incredible also. The rice on its own had a rich almost nutty flavor, very delicious. I cooked this rice and grilled all the veggies – you can grill an ear of corn then cut the kernels off the cob or use canned corn or frozen thawed corn.
Alternatively, this salad can be made all raw. Soak the rice overnight or for about 10-12 hours, drain then rinse and allow the rice to dry before adding the veggies raw.
It’s Memorial Day today – thank you for all the people who have died in service. This weekend is also a popular day for BBQ’s as a kick-off to the summer season. This recipe makes a nice side dish, main dish (hell my husband had some this morning with his breakfast, lol); it is also great as a potluck item to bring also. Enjoy!
Below are some links that include some nutritional facts about two main ingredients in this recipe that may not be too familiar. Use it as a starting point for your research.
http://en.wikipedia.org/wiki/Black_rice
http://www.lotusfoods.com/index.php/categories/rices/forbidden-rice
https://jarohoney.com/sprouted-adzuki-beans-raw/
http://healthyeating.sfgate.com/nutrition-information-regarding-adzuki-beans-1807.html

Raw Preparation Tips/Links – Black Rice and Adzuki Beans
https://jarohoney.com/sprouted-adzuki-beans-raw/
http://www.vegkitchen.com/recipes/raw-organic-lotus-forbidden-black-rice-recipe/

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Black Rice and Adzuki Bean Salad

  • Servings: (About 10-12) ~ Vegan, Gluten-Free, Soy-Free, Can be made Raw
  • Difficulty: easy
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Credit: VeganRescue.com

Ingredients:
1 (15oz Can) Adzuki Beans
¼ Cup Extra Virgin Olive Oil
¼ Cup Apple Cider Vinegar
3 Tsp Sugar
½ Hothouse Cucumber, chopped
1 Carrot, shredded
½ Pint Cherry Tomatoes, sliced in half
1 Cup Black Rice, dry
1 ¾ Cup Water
1 Tsp Salt + Pinch of Salt for Rice
1 Tsp Course Black Pepper
½ – 1 Avocado, chopped
½ Red Onion, diced
½ Red Pepper, diced
1 Can of Corn or 1 ½ – Cups Frozen, thawed
Juice of ½ Lemon
A handful of Parsley, chopped
¼ Tsp Cayenne
¼ Tsp Cumin

Directions:
-Rinse Rice under cool water. Combine Rice and Water with a pinch of Salt in a medium saucepan. Bring to boil over medium-high heat. Cover then reduce heat and simmer for 30 minutes. Turn off heat and let stand for 5-10 minutes. Remove lid and fluff with fork and set aside until other ingredients are ready.
-Drain and Rinse Adzuki Beans. Combine in a bowl with Apple Cider Vinegar and Olive Oil.
-Optional: Grill Red Onion, Red Pepper and Cherry Tomatoes set aside to cool then chop.
-Combine and toss all ingredients together to combine. Top with additional Avocado before serving. Enjoy warm or cold!


Next Day 🙂

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