Vegan Breakfast: Garlic Toast with Smashed Avocado

Garlic Toast with Smashed Avocado

Ingredients

  • 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

Procedures

  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!!!

Garlic and Lemon Roasted Artichokes with Scallion Vinaigrette

Garlic and Lemon Roasted Artichokes with Scallion Vinaigrette

artichokes_1

Ingredients

4 large artichokes, about 3-4 inches across
2 medium lemons, sliced in half
1/4 cup extra virgin olive oil
6 large cloves garlic, finely chopped
2 teaspoons salt, sea salt or Himalayan salt preferred
Freshly cracked pepper
1 recipe scallion vinaigrette

Instructions

1. Preheat oven to 400.
2. Cut the stem of the artichoke so there is an inch or two remaining. Cut an inch off the spiky top of the leaves and tear off the tough outer leaves.
3. Take one half of the lemon and rub the inside flesh of the lemon on the cut surfaces and around the outside where you removed the leaves. Then cut the artichokes in half from top to stem. Using a sharp paring knife or a spoon; scrape out the fuzzy interior that sits inside the heart and about 2 layers of the very inside leaves. Rub this with lemon as well and place them all on a baking sheet.
4. Squeeze the lemon juice into a bowl (removing any seeds) and mix in the oil, garlic, salt and pepper. Spoon the mixture in between the leaves over the cut interior. Lay the artichokes cut side down on the baking sheet and coat the outer leaves in oil that has dripped onto the pan. Bake for 30 minutes or until the heart is nice and tender.

5. Serve immediately with the scallion vinaigrette, or without is just fine!

Scallion Vinaigrette

Artichokes with Scallion VinaigretteIngredients

2 teaspoons Dijon mustard

4 tablespoons wine vinegar

4 scallions including green tops, chopped

6 tablespoons chopped fresh parsley

1 1/4 teaspoons lemon juice

1 1/4 teaspoon salt

1/2 teaspoon fresh-ground black pepper

1 cup olive oil

Instructions

In a small glass or stainless-steel bowl, whisk together the mustard, the rema4 tablespoons vinegar, the scallions, parsley, lemon juice, salt, and the ground pepper. Add the  oil slowly, whisking. Serve each artichoke with a small bowl of vinaigrette alongside for dipping.

 

Cashew Butter Bananas: FAST FOOD FOR VEGANS!!!

No big secret here with this recipe…very simple and basic and freaking fantastic!!!

Cashew Butter Banana Bites

cashew butter

Ingredients:

2 bananas

Cashew butter

Directions:

COME ON!!! if you need me to tell you what to do here, we are in trouble 🙂

Eat Healthy, Work out hard, and PLAY HARDER!!! Live to LOVE and LOVE to live!

 

 

Superbowl Recipe: Buffalo Cauliflower Wings

Thank you Pinterest for this amazing recipe!!!! This will also be served to my crowd of guys for Superbowl Sunday!!!…..and I will admit to LOVING this recipe every other day as well. Ok shocking reveal ahead…..I don’t like cauliflower. I know as a vegan, I should love all veggies, but in general…I’m not the biggest fan of the cauliflower…..until now!

Buffalo Cauliflower Wings

ingredients:

photo 2

1 head of cauliflower

1 cup of whole wheat flour

1/2 cup of almond milk (unsweetened, not flavored)

1 tablespoon of garlic powder

1/4 cup Franks Buffalo hot sauce

1/4 cup organic BBQ sauce

Directions:

 

1. Whisk the flour, milk and garlic powder together. Preheat over to 425 degrees

2. Cut the cauliflower off of the head/stalk into small piece. Dip into the flour batter and let excess drip off.

3. Place batter cauliflower onto a slightly oiled sheet pan. Drizzle lightly with more oil.

4. Bake for 15 minutes then flip. Bake 10 more minutes.

5. Mix BBQ sauce with the Buffalo Sauce (this can be adjusted for flavor…this is a very mild  sauce. You can add more hot sauce

6. Toss cauliflower in sauce and bake 10 minutes more.

7. Serve immediately!

photo 3