Panko Crunchy Avocado Tacos

Panko crusted avocado tacos – yes – and they are amazing!! You want the avocados to be a little firm. Leave off the cheese and they are vegan.

  • 2 large ripe avocados
  • 2 Tbsp olive or avocado oil
  • 2 Tbsp plain, unsweetened almond milk
  • 3/4 cup panko bread crumbs
  • 1/4 tsp each salt + pepper
  • 1/2 tsp cumin
  • 1/2 tsp garlic powder
  • 6-8 tortillas
  • 1/2 red onion, very thinly sliced
  • Cotija cheese, crumbled
  • Fresh cilantro, chopped
  • Hot Sauce and/or salsa

Preheat oven to 450 degrees , line a baking sheet with parchment paper. whisk together almond milk and oil in a shallow bowl and mixing panko bread crumbs and spices in another shallow bowl.

Halve avocados, remove from skin and slice into 3 equal parts. Each avocado should yield 6 pieces. Repeat until you have 12 pieces.

Dip avocados first into almond-olive oil mixture, then transfer to the panko-spice mixture and use a spoon to gently coat. Carefully transfer to lined baking sheet and repeat until all avocados are coated.

Bake for 10-12 minutes or until lightly browned on the exterior.

Assemble tacos and serve with slaw.

Serves 3 – 4.

Raw Lasagna

This is from Vegan 100 by Gaz Oakley. It is a bit of work and oh so worth it!! Slice the zucchini as thin as possible for the best results. If you have leftovers it makes a great lunch!

“Cheese” sauce:

  • 1 c raw cashews, soaked for 1 hour, drained
  • 2 tbsp lemon juice
  • 2 tbsp nutritional yeast
  • 1 tsp thyme
  • 3/4 c almond milk
  • Salt and pepper

Place all ingredients in a food processor or blender and pulse till smooth. Pour into a container and chill in fridge.

Tomato Sauce:

  • 1/3 c sun dried tomatoes in oil, drained
  • 1 large tomato, chopped
  • 2 tbsp olive oil
  • 1 clove garlic
  • 4 tbsp water
  • 1 tbsp lemon juice
  • 1 tbps basil leaves

Combine in a food processor and pulse till almost smooth.

Pesto:

  • Handful of basil
  • Handful of parsley
  • 1/2 avocado
  • 2 tbsp olive oil
  • 1/4 c water
  • 1/2 c pine nuts
  • 1 clove garlic
  • 2 tbsp lemon juice
  • Salt and pepper

Combine in a food processor, pulse until smooth and chill till ready to use.

For lasagna:

  • 4 small zucchini, sliced thin as possible lengthwise
  • 2 large tomatoes, sliced thin
  • Basil leaves

On a plate layer zucchini sliced, basil leaves, tomato slices, spread on pesto, spoon on tomato sauce and spread “cheese” sauce, repeat.

Serve 4.

Vegan Banh Mi Bowl

This recipe is from Hot for Vegan Food Comfort Classics. This book is quickly becoming one of my favs!!

  • Jalapeño Aioli (1/2 c vegan mayo, 2 tbsp pickled jalapeños, 1 tbsp lemon juice blitzed in a small processor)
  • 1 16 oz brick firm tofu, cubed
  • 1/4 c cornstarch
  • 1/2 c barbecue sauce
  • 2 heads of romaine shredded
  • 3 green onions, sliced thin
  • 2 c shredded carrots
  • 2 c English cucumber, sliced thin
  • 1 cilantros, chopped
  • 1/2 c pickled jalapeños

Preheat oven to 425.

Toss the tofu with the cornstarch. Spread on a baking sheet and bake 20 minutes. Toss with BBQ sauce and bake 10 more minutes.

In a large bowl combine lettuce, carrots, onions, cucumber and cilantro with 1/4 c jalapeño aioli, toss to combine, add more if needed.

Divide among 4 plates, top with tofu and jalapeño slices

Serves 4.

Beet Lara

This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!

  • 3 tbps black rice
  • ¾ c quinoa
  • 1½ c water plus 2 tbsp, divided
  • 1/2 c lime juice
  • 1/2 c chopped scallions
  • 1/4 c chopped fresh cilantro
  • 1/4 c fish sauce
  • 2 tsp coconut palm sugar
  • 1 tsp crushed red pepper
  • 2 tbsp canola oil
  • 1 lb red beets, peeled and chopped
  • 1 c shredded cabbage
  • 1 c sliced cucumber
  • 1 c Thai basil and/or mint leaves
  • 1 c shredded carrrott

Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.

Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.

Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.

Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.

To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.