Vegan Breakfast: Garlic Toast with Smashed Avocado

Garlic Toast with Smashed Avocado


  • 4 tablespoons extra-virgin olive oil
  • 8 small cloves garlic, grated on a microplane grater
  • 2 tablespoons finely minced fresh parsley leaves
  • pinch red pepper flakes
  • 1 teaspoon kosher salt
  • 8 slices whole grain sandwich bread
  • 1 ripe haas avocado
  • red pepper flakes


  1. Combine olive oil, garlic, parsley, pepper flakes, and salt in a small bowl and stir with a spoon. Spread mixture evenly over one side of each slice of bread. Toast bread in a 450°F toaster oven or regular oven until golden brown, about 3 minutes.
  2. Mashed up fresh avocado onto bread and sprinkle with red pepper flake.
  3. Enjoy!!!


African Sweet Potato and Peanut Soup


African Sweet Potato and Peanut Soup

This recipe was a failed attempt at making an amazing soup by a local restaurant in Gainesville, FL called Tempo Bistro to Go. Even though mine is no where near as good as their’s


1 tablespoon vegetable oil

1 large onion, chopped

3 cloves  garlic, minced

2 teaspoons minced fresh ginger root

1- 1/2 teaspoons ground cumin

1- 1/2 teaspoons ground coriander

1/2 teaspoon ground cinnamon

1 pinch ground cloves

3 medium tomatoes, chopped

1- 1/2 pounds sweet potatoes, peeled and chopped

1  carrot, peeled and chopped

4 1/2 cups water

1 teaspoon  salt

1/4 cup chopped, unsalted dry-roasted peanuts

1 pinch cayenne pepper

2 tablespoons creamy peanut butter

1 bunch chopped fresh cilantro


1. Heat the oil in a large saucepan over medium-high heat. Saute the onion 10 minutes, until lightly browned. Mix in the garlic, ginger, cumin, coriander, cinnamon, and cloves. Stir in the tomatoes, sweet potatoes, and carrot, and continue to cook and stir about 5 minutes.

2. Pour water into the saucepan, and season the mixture with salt. Bring to a boil, reduce heat, and simmer 30 minutes.

3. Remove the soup mixture from heat. In a food processor or blender, blend the soup and peanuts until almost smooth. Season with cayenne pepper. Return to the saucepan. Whisk in the peanut butter, and cook until heated through. Serve warm topped with fresh cilantro.

Avocado Pesto Mini Tarts…Vegan and Raw!

Hi all!!!

With the summer is full swing, my basil plant is now a basil bush! I needed to find a way to use it quickly! I researched and found a few recipes that gave me some inspiration for this one!

Avocado Pesto Mini Tarts

Avocado Pesto Tart

Avocado Pesto Tart

Tart Crust:tart pan
2/3 cups raw almonds whole
4 Tbsp. sesame seeds
4 Tbsp. flax seeds ground
4 Tbsp. sunflower seeds roasted/salted
2 small cloves of garlic, grated through micro plane
3 Tbsp. freshly squeezed lemon juice
4 Tbsp. Cold Pressed Extra Virgin Olive oil
S/P to taste

1. Add all ingredients into blender (I used the Ninja) and blend….duh!!!
2. Brush mini tart pan with olive oil and press crush into the pan (pan should hold anywhere from 8-12 tarts)
3. Place into fridge to prepare filling.

Filling…aka Avocado Pestopesto
3 cups of tightly packed fresh basil (I used a combination of Sweet Basil and Box Basil which is what I got growing like wildfire in my garden).
1/2 cup almonds
1/3 cup sunflower seeds
2 garlic cloves
4-5 Tbsp. of cold press olive oil
2-3 Tbsp. lemon juice
2 Haas Avocados
S/p to taste

1. Blend all ingredients in blender (Ninja or Vitamix).
2. Spoon into chilled crust cups
3. Chill some more (at least an hour)
4. top with any seasoning you like and serve chilled (I like nutritional yeast and garlic salt).
filled tart pan