In addition to the artichoke dip I loved in Spain, was an avocado dip. So yummy and easy. You may already be making it! What you will need:
2 ripe avocados
1 TBS fresh lemon juice, from a lemon
Hot sauce (optional)
Remove pit and peal of avocado and mash the meat. Stir in lemon juice. If wanting a little kick, stir in a favorite hot sauce. Serve immediately with crusty bread. Yummers!
I don’t normally review local restaurants because these are the people I know and get to live with. However, others have started asking me to do so. If following my tweets @aneverydayvegan, you already know I tweet when I learn about new vegan options in town that are worth sharing.
Recently I found myself at Voodoo Taco. I had heard they had a vegan option, but had not tried it. It’s a very simple place with several taco options. Besides the fun name, there is a veggie taco that says to order vegan if desired. Score! I LOVE it when restaurants make the vegan option easy. Of course I ordered one.
It’s decent. Lots of fresh veggies and tempura fried avocado. I know, the tempura might sound a little strange, but it was good. Not the best taco I have ever had, but not the worst either. Voodoo Taco gets three out of five vegan cupcakes. I would eat it again, but it didn’t wow me. If you find yourself near one of the locations, try for yourself.
A few years before I became vegan I was introduced to a dish that made me want to eat the entire bowl, knowing a tummy ache was quick to follow. A local restaurant, named after the street it sat on, made an appetizer, also named after the street, of avocados and cheese. Despite the lack of originality in naming things, the appetizer was very good and my vegan version is always a winner. What you will need:
2 ripe avocados, mashed
Juice from half a lemon
1/2 cup nutritional yeast flakes
1/2 cup white whole wheat flour
1 tsp salt
1/2 tsp garlic powder
2 cups water
1/4 cup margarine
1 tsp mustard, the kind you put on a sandwich
Mix avocados with lemon in a medium clear bowl and set in fridge. Mix nutritional yeast flakes, flour, salt, and garlic powder in a medium pot. Using a fork or whisk, mix in the water over medium high heat and beat to remove all clumps. Keep stirring until thick and bubbly. Count slowly to 30, or set a timer for another 30 seconds, before removing from the stove and stirring in the margarine and mustard. Pour as much of the queso over the avocado as you like. If you have left over queso, it can be eaten alone with chips or used as a topping on other dishes. Serve with tortilla chips and make sure to get a bite before it’s gone.
If desiring a spicier option, add a spicy salsa or picante to the avocado before pouring the queso over it.
You probably already know this, but avocado oil has a very high smoke point and mild flavor. I love cooking with it for these reasons. It also goes a long way, so very little is needed when sautéing. I highly recommend trying it.
I get ours from a local oil and vinegar store where I know the owners, but health food stores often carry it too.
Last week I wrote about using a new shredded vegan cheese for nachos. One of my favorite things to eat in the summer is nachos and I realized that maybe some would like to know how I make delicious nachos. There are two important tips I have learned over the years for great nachos. The first tip my brother taught me and that is every chip gets refried beans. Every single chip intended for the plate gets some refried beans. The second tip is to use the freshest ingredients possible. For example, make the guacamole rather than buying pre-made guacamole. What you will need:
Vegetarian refried beans
Vegan shredded cheese, I use a jack or mozzarella
1 large avocado
1 TBS juice from a lemon
1 can large black olives with pits removed, sliced
2 medium tomatoes, seeds removed, diced
Vegan sour cream
Mash the avocado with the lemon juice to make a simple guacamole. Place a glop of refried beans on every chip and arrange one layer on a plate. Layer with cheese and microwave until the cheese melts, about a minute. Randomly glop on guacamole and sour cream to your liking. Layer on tomatoes and olives. Enjoy!
Spring is here! Spring is here! I’m so excited. This means my CSA is starting back up and I get local yummy fresh vegetables! I will write about CSAs for Thursday.
I love avocados almost as much as I love spring. Okay, I’m lying. I love avocados as much as I love spring. When they are abundant and ripe, I super enjoy this simple salad.
What you will need:
1 ripe avocado
1 ripe tomato, vine ripened or roma both work well if not pulling from a garden
1 medium cucumber
The juice from a fresh lemon
Cut avocado in half and remove the pit. I like to dice the meat of the avocado right in the skin and then scoop it out into my bowl. Dice the tomato and add to bowl. Dice up enough cucumber to balance the other two ingredients and add to bowl. Squeeze in as much lemon juice as you like. If lemon is not your favorite flavor, add just enough juice to not let the avocado turn brown. Stir and enjoy!