These 5 vegan recipes using avocado will make you hungry and healthier
Avocados are a good source of dietary fiber, vitamin K, copper, folate, vitamin B6, potassium, vitamin E, and vitamin C. While there are many ways you can consume this fruit, these 5 vegan recipes using avocado will help you reap its many nutritional health benefits, making you healthier.
We are discovering, through science, that a plant - based diet provides us with all the nutrition we need and makes us healthier. So, these 5 vegan recipes using avocado will do just that.
1) Red Quinoa and Avocado Salad (Serves 4)
3 Tbs. cranberries
2 Tbs. dried apricots, thinly sliced
1 cup red or white quinoa, rinsed well
1 large lemon
3 Tbs. extra-virgin olive oil
1/4 tsp. ground coriander
1/4 tsp. ground cumin
1/4 tsp. sweet paprika
2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/2-inch chunks
2 medium scallions, white and light green parts only, thinly sliced
2 to 3 Tbs. coarsely chopped toasted almonds
Freshly ground black pepper
In a medium bowl, soak the cranberries and apricots in hot water for 5 minutes. Drain and set aside.
In a 2-quart saucepan, bring 2 cups water, the quinoa, and 1/2 tsp. salt to a boil over high heat. Cover, reduce the heat to medium low, and simmer until the water is absorbed and the quinoa is translucent and tender, 10 to 15 minutes. (The outer germ rings of the grain will remain chewy and white. Some germ rings may separate from the grain and will look like white squiggles.) Immediately fluff the quinoa with a fork and turn it out onto a baking sheet to cool to room temperature.
Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. In a small bowl, whisk the lemon zest and juice with the olive oil, coriander, cumin, paprika, and 1/4 tsp. salt. In a large bowl, toss the vinaigrette with the quinoa, cranberries, apricots, avocado, scallions, and almonds. Season to taste with salt and pepper and serve.
2) avocado creamy pasta
2 avocados, pitted and diced
1 clove garlic, minced
Juice of 1/2 lemon
1/4 cup unsweetened soy milk
1/4 cup water
Salt, to taste
Red pepper flakes, to taste
4 halved cherry tomatoes as garnish (optional)
2 cups cooked pasta
Combine the avocados, garlic, and lemon juice in a food processor. As the mixture is blending, add the soy milk and then the water. Add more or less water depending on your desired consistency. Add salt and red pepper, to taste.
Toss with your favorite cooked pasta and serve.
3) Roasted butternut avocado salad
1 Large Butternut
1 Tbsp Olive Oil
Sprinkle of dried herbs
½ Head Iceberg Lettuce
1 Large Cucumber
10 Cherry Tomatoes
10 Sundried Tomatoes
10 Green Pimento Olives
For the Cashew Cream Dressing
½ cup (75g) Cashews
½ Lemon (squeezed)
Sprinkle Black Pepper
1 tsp Soy Sauce
¼ cup Water
1 Tbsp Date Honey/Maple Syrup
Preheat the oven to 430 degrees fahrenheit (220 degrees celsius).
Slice the butternut without peeling it or removing the seeds.
Brush the slices with olive oil and sprinkle with dried herbs and then place onto a baking sheet covered with parchment paper.
Bake the butternut in the oven for around 35 minutes or until soft and cooked.
While the butternut is baking, shred the lettuce, chop the tomatoes and cucumber, cut the olives in half and cut the sundried tomato into small pieces and toss together before separating into two bowls or plates. Add the dressing ingredients to the blender and blend until smooth.
When the butternut is cooked, add the butternut pieces to the top of the salad.Slice up an avocado and divide evenly between the two plates.
Pour cashew cream over the top of each salad, and enjoy.
4) avocado smoothie
1 frozen banana (the riper the sweeter)
½ a California Avocado
½ cup almond milk
A touch of honey or agave
blend, pour in your favourite glass and enjoy!
5) charred broccoli and Tofu stuffed avocado
1/4 cup olive oil + extra
1 tbsp dijon or grainy mustard
1 clove of garlic, peeled + sliced (optional!)
2 tbsp chopped chives + blossoms if you’ve got ’em
big pinch chili flakes
5-6 sprigs of thyme, leaves rough chopped
2 tbsp lemon juice + zest
salt + pepper to taste
ground cumin to taste
1 package of extra firm tofu, cut into 1/2 inch slices
2 stalks of broccoli, stems removed
3 firm, but ripe avocados
1-2 barely ripe apricots
For the sweet curry lemon sauce
2 tbsp lemon juice
1 strip of lemon zest
1/2 tbsp dijon OR grainy mustard
1-2 tbsp maple syrup OR agave nectar
1/4 cup diced red onion
fat pinch of mild curry powder
small pinch of ground cumin
splash of filtered water (more or less depending on desired consistency)
salt + pepper
1/2 tsp tamari soy sauce
3 tbsp-1/4 cup olive oil
In a small bowl, whisk together the olive oil, mustard, garlic, chives, chili flakes, thyme, lemon juice, lemon zest, salt, pepper and cumin. Set aside.
Lay the tofu slices in a large dish and cut the broccoli into florets. Add the broccoli to the dish with the tofu slices. Pour the marinade mix over the tofu and broccoli. Cover and refrigerate, allowing to marinate for at least 1/2 and hour.
While the tofu and broccoli is marinating, make the sweet lemon curry sauce. Combine the lemon juice, lemon zest, mustard, maple syrup, red onion, curry powder, cumin powder, water, salt, pepper, tamari, and oil in a blender and blend on high until you have a completely smooth mixture. Check the sauce for seasoning and place in the fridge while you grill
Preheat your grill to high. Cut the avocados in half, and remove all pits. brush the exposed surfaces with oil and season with salt + pepper. Set aside.
Start laying the tofu and broccoli on the grill. Cook until char marks appear on all surfaces, carefully flipping pieces of tofu and broccoli over here and there for even cooking. Remove all tofu and broccoli once it’s sufficiently cooked/charred. Place avocado halves on the grill and cook until char marks appear. Remove and place on a serving platter.
Chop up the tofu and broccoli into small pieces and toss together in a medium bowl. Dice up the apricots and add to the bowl as well. Toss with some more chopped chives or chive flowers if you want and spoon into the grilled avocado halves. Finish with drizzles of the sweet lemon curry sauce.
These 5 vegan recipes using avocado will make you healthier, because scientifically speaking, a plant- based diet offers all the nutrition you need, and here is how. Also, you may want to read how a vegan diet can help IBD sufferers, and the great news that avocados have been reported to be good medicine for metabolic syndrome, as well as help with weight loss. If anyone in your family, including yourself, is planning to go vegan -here are the things you all should think about.