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.
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.
Another winner from Vegan Comfort Food! Next time I would double the sauce.
- 1/2 c finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp oil
- 1 c full fat coconut milk
- 3 kaffir lime leaves
- 1/4 Thai basil, chopped
- 2 tbsp green curry paste
- 1/2 tsp salt
- 1 tbsp lime juice
- 1 large cauliflower, leaves trimmed off
Preheat oven to 400.
In a small sauce pan, heat oil over medium heat, sauté onions and garlic til soft. Stir in remaining ingredients and cook for 4 – 5 minutes until it thickens.
Place the cauliflower in a cast iron skillet and pour half the sauce over the bottom allowing it to seep in. Careful flip over and pour the rest over the top.
Bake about 45 min basting several times until golden and caramelized.
Carve into slices and serve.
Serves 4 – 6.
These meatless tacos are so yummy! They come together quickly so they are great for a weeknight meal.
- ½ c walnuts, toasted
- 1 lb celeriac (celery root), peeled and cut into 1-inch pieces
- 2 tbsp oil
- 1 clove garlic, finely chopped
- 2 tsp chili powder
- 2 tsp ground cumin
- 1/2 tsp crushed red pepper
- 1/4 tsp onion powder
- 1 tsp dried oregano
- 1/2 f julienned peeled jicama and/or radishes
- 1 tbsp lime juice
- 8 corn tortillas, warmed
- 1 avocado, sliced
- Fresh salsa or pico de gallo
- 8 lettuce leaves
Pulse walnuts in a food processor to coarsely chop. Transfer to a small bowl. Pulse celeriac in the food processor until chopped into small pieces. Heat oil in the pan over medium heat. Add the celeriac and cook, stirring occasionally, until tender, about 5 minutes. Add the walnuts and garlic and cook, stirring, for 30 seconds. Add chili powder, cumin, crushed red pepper, ¼ tsp salt, onion powder and oregano; cook, stirring, for 30 seconds. Add 1/2 c water and simmer until mostly absorbed. Remove from heat and cover to keep warm. Mix jicama (and/or radishes) with lime juice and the remaining pinch of salt. Serve the celeriac mixture in tortillas topped with the jicama (and/or radishes), avocado, lettuce and salsa.
This recipe is from Vegan Comfort Food, I made a couple minor changes. These are so good and I have to say better than crab cakes. Serve with a little jalapeño aioli for perfection!
- 2 tbsp marinated artichoke liquid
- 2 c drained marinated artichoke hearts
- 1/4 c shallot
- 1/2 c celery
- 1 tsp lemon juice
- 1/2 c chickpea flour
- 1 tbsp old bay
- 1/4 tsp salt
- 1/4 tsp pepper
Combine all the ingredients in a food processor and pulse to combine, you want all ingredients about the same size and chopped fine. Chill for at least 30 min.
Jalapeño Line Aioli
- 1 c vegan mayo
- 1/4 c pickled jalapeño
- Zest and juice of one lime
- 1/4 tsp chili powder
Place in a mini processor and process till smooth. Chill to ready to use.
- Olive or grape seed oil for frying
- 1/4 c chickpea flour
- 1 c panko
Place chickpea flour and panko in separate bowls. Scoop 1/4 c of the minute, form into a party, gently place in chickpea flour and coat all sides. Place in breadcrumbs and coat all over, set aside and repeat.
Heat a large pan over medium heat and add 2 tbsps oil, swirl pan to coat. Cook cakes 4 – 5 per side until golden on each side.
Serves with jalapeño aioli.
Makes about 10 cakes.
It’s spring and the Hayward Farmers Market is brimming with load of gorgeous limited time produce, which means I buy things that aren’t on my list, and I end up with too many veggies at the end of the week. This week I turned all the spring extras into this heavenly soup. If you don’t have spring onions, use a like white onion, if you don’t have green garlic, use a couple cloves of garlic, just remove the green germ (it makes the garlic taste bitter). It’s cooking so have fun! If you want to be fancy steam the tips and serve them on top of the soup with a dallop of creme fraiche.
- 3 – 4 spring onions, sliced thin
- 3 – 4 bulbs green garlic, sliced thin
- 2 – 3 thin leeks, sliced thin
- 2 – 3 tbsp olive oil
- 2 bunches of asparagus, sliced thin
- 1 quart vegetable stock
- 2 c water
- Salt and pepper
- Truffle oil
In a large pot, heat 2 tbsp oil over medium heat, add onions, garlic and leeks, sauté until soft, adding addition olive oil if needed. Stir in asparagus, stock, water and season with salt and pepper. Bring to a boil, then reduce to simmer and cover. Cook for 30 – 40 minutes, until asparagus is soft. Use an immersion blender to purée. Drizzle with a little truffle oil and voila!
This is a simple and quick dinner – you can use whatever veggie or grain that is in seasons
- 1 bunch of asparagus
- 1 bunch of spring onions, large ones halved
- 1 bunch of green garlic
- 1 bunch of garlic scales
- Young fava beans whole
- Avocado, halved and sliced
- Toasted sesame seeds
- Nutritional yeast
- 1 c cooked black rice
- 1 c cooked lentils
- 1/2 c tahini
- Juice of 1 lemon
- 1 clove garlic, minced
- 3/4 tsp salt
- 1/2 c water
Combine in a blender until smooth.
Preheat a grill to high. Toss veggie with olive oil and grill until nicely charred. Toss with a little salt.
Spread some tahini sauce on a plate, top with rice, lentils, veggies, 1/2 tsp toasted season seeds, 1/2 tsp nutritional yeast, avocado and drizzle with more tahini sauce.