The Trendy Vegan: Avocado Recipes

★ Avocado ★Before I became a vegan, I ate avocado so sparingly – it was like a guilty pleasure. Sometimes on a bagel with cream cheese when I was in high school, maybe in some guacamole, or in a salad on occasion, but I was a fat counter, and the fat content terrified me.  Once I went vegan, I learned the value of heart healthy fats like those from avocado, olive oil, nuts and seeds – like a strong good cholesterol number, a well-functioning metabolism and absolutely zero weight gain – and they became staples of my diet. Below are some of my all-time favorite recipes I created – and don’t worry about your guests. Vegan or not, everyone will love them!

Let’s start with the basics.

If you want a really simple guacamole recipe that’s a hit every time, it’s this easy:
Mash 3 ripe avocados in a bowl.  Add the juice of one lime, 1 TBSP of parsley, finely chopped and kosher salt to taste (I sometimes add a little more lime juice for a good kick and some sseded and diced tomato or cilantro for additional fresh flavor.)  You won’t need tupperware for this dish because you will never have any left over!

To make your guacamole into a Mexican meal, get some 6″ corn tortillas, spread each one with a little vegetarian re-fried beans, top with Daiya cheese and pop in the oven until gooey.  Then top with your guacamole, shredded lettuce, fresh corn kernels and some non-dairy sour cream and salsa on the side for garnish.

One of my favorite avocado salads combines another one of my food loves, hearts of palm. I used O brand blood orange infused olive oil but if you can’t find that in your specialty store, add a splash (1 tsp or 2) of fresh orange juice to the recipe below.

Hearts of Palm and Avocado Salad
Serves 2-3
14.4 oz can
hearts of palm drained (cut on a bias)
1/2 c sliced and seeded cherry tomatoes
1 TBSP flat leaf parsley, chopped
1 avocado, diced
Lemon juice of 1/2 lemon
1 TBSP Orange infused olive oil (or alternative)
Salt to taste

Slice the hearts of palm on the bias and, with your finger, remove the inner stalk.  Place all pieces in a medium sized mixing bowl.  Add the tomatoes (seeded so they don’t get too soft), avocado and lemon juice and toss gently so the avocado keeps it’s fresh color.  Next add the oil (and juice if necessary) and salt to taste and toss gently again.  Refrigerate for an hour before serving.

Another salad I love is this one. You’ll need:
3 ears of corn, remove the kernels
1 avocado, diced
1 cucumber, peeled, seeded and diced
1 green pepper, seeded and diced
6-8 cherry tomatoes, seeded and diced
1 cup of romaine (try to get more hearts than leaves)
4 basil leaves, cut into thin ribbons (chiffonade)
Balsamic vinegar
Extra Virgin Olive oil
Salt and pepper to taste

Place the lettuce on the bottom of the bowl and then add the corn, cucumber, tomato and green pepper.
Dress to your liking with the vinegar and some olive oil and toss to coat.  Chill for 20 minutes.
Then add the avocado and gently toss again, careful to not mash the avocado.
Season with salt and pepper to taste and serve.
If you enjoy wine with your meal, Sauvignon Blanc goes perfectly!

If a sandwich is more your thing, try this one the next time you have time to sit and savor your lunch, perfect for a picnic or a lazy summer evening:

2 pieces of your favorite bread (I like something with a good crust)
1 avocado, mashed
2 TBSP of tahini (see recipe below)
1/2 c chick peas
1 tsp diced scallions
8 paper-thin slices of cucumber, round and unpeeled
8 paper-thin slices of radish

For the tahini you will need:
1 cup tahini (sesame paste)
1 cup filtered water
1 TBSP plus 2 tsp freshly squeezed lemon juice
1 TBSP extra virgin olive oil
1 1/4 tsp sea salt

Simply whisk all of the ingredients together well until smooth and serve.
If you refrigerate it, the dressing will thicken so let it come to room temperature again and whisk a bit more before using.

Begin by toasting the bread and then cut each slice in half on the diagonal.
Spread each piece with the avocado at your desired thickness.
Drizzle with tahini and then sprinkle with chickpeas and scallions.
Lay the sliced cucumber and radish on top and take a scrumptious bite!
Of course, season with salt & pepper as you desire.

About Guest Blogger: The Trendy Vegan

I’m a wife, mom to an awesome young guy, and The Trendy Vegan.  We have one life to live so make the most of it!  Enjoy, celebrate and give back. The Trendy Vegan was created as a lifestyle guide for living fabulously, spending quality time with family and friends and enjoying delicious food (and sure, cocktails too) while following a vegan diet. Whether you’re a vegan for a meal or for a lifetime, this is the blog for you.  To sign up to receive The Trendy Vegan posts, enter your email at www.thetrendyvegan.com.  You can also “like” The Trendy Vegan on Facebook or follow @vegandthecity on Twitter!

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