1/2 cup flour
1 1/2 teaspoons black pepper
1 tablespoon water
1/2 cup panko
2 avocados, peeled, pitted, each cut into 8 wedges
1/4 cup no salt added ketchup
2 tablespoons canola mayonnaise
1 tablespoon apple cider vinegar
1 tablespoon sriracha sauce
1. Preheat air fryer to 400 F.
2. Stir together flour and pepper in a shallow dish. Put panko in a third shallow dish. Put panko in a thrid shallow dish. Dredge avocado wedges in the flour, shaking off excess. Dip in egg mixture, allowing any excess to drip off. Dredge in panko, pressing to adhere. Coat well with cooking spray.
3. Transfer avocados to fryer basket. Cook, turning over halfway through, until golden, 7-8 minutes. Remove from air fryer and sprinkle with salt.
4. Meanwhile, whisk together ketchup, mayonnaise, vinegar and sriracha in a small bowl. Serve with avocado fries.
Early Bird Smoothie
Outpost Natural Foods
Give avocados and peanut butter a whirl in your blender jar for a unique flavor combination that will kick start your morning and give you that extra boost of energy to get you through a busy day.
1 avocado, ripe
1/2 cucumber, peeled and seeded
2 limes, juiced
4 tablespoons smooth or crunchy peanut butter
1 1/4 cups apple juice
1 cup milk, any
1 tablespoon fresh cilantro, chopped
1. Throw it all in the blender and blend until smooth.
2. Garnish with a dash of paprika and a cilantro leaf.
The challenge for today was by far my favorite from this list!... I love sushi so today's How to Make a Deconstructed Vegan Sushi Bowl lesson made me very happy. Again I didn't go with the microwave, I sauteed tempeh, broccoli and edamame in a little coconut oil and soy sauce. Layered that on top of a bed of kale, topped with avocado and cucumber. Then sprinkled with the seaweed snack and my gomasio! Such a simple smart meal I will definitely add to my rotation!
I came across the funniest veggie blog, Thug Kitchen, and this recipe. I happened to purchase some beautiful purple cauliflower and thought this would be perfect. And it was! I boiled my shit in Schlitz since this thug kitchen is in Milwaukee. For hot sauce, I used a friend's home made variety and I did top with a home made salsa. One of the best vegan tacos that's come out of my kitchen!
from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck, by Thug Kitchen, Copyright © 2014, Rodale Books.
Roasted Beer and Lime Cauliflower Tacos with Cilantro Coleslaw
For the slaw:
Make the slaw:
Cut the cabbage into the thinnest strips you can and make sure those pieces are no longer than 2 inches. This is a great time to get good with your knife if you are looking for a silver f**king lining in all that chopping. Chop the carrot into thin matchsticks of the same length. Got that s**t down now, right? In a small bowl, mix together the lime juice, vinegar, oil, and salt. Add the dressing right before you are going to eat and toss that s**t well. Fold in the cilantro just before serving.
Make the tacos:
Crank your oven to 400°F. Chop the cauliflower into small florets no bigger than a quarter. In a saucepan over medium heat, warm the beer, broth, lime juice, tamari, hot sauce, and garlic. Add the cauliflower and simmer for about 90 seconds. Drain.
In a large bowl. toss the spices, salt, and olive oil together. Add the cauliflower and onion and stir 'til those f**kers are coated. Dump it on a rimmed baking sheet and bake until browned, stirring halfway, about 20 minutes.
To assemble the tacos, warm the tortillas in the oven or microwave for a hot minute and then pile them high with the cauliflower filling, slices of avocado, some of the slaw, and top with plenty of salsa.
I love paging through magazines and setting aside inspiring recipes for another day. This one, for tomato-avocado toasts came from Martha Stewart's Everyday Food back in June 2005. Reminds me of a summer day, I would love to be eating this outside on my patio. But instead I'm stuck inside on this 20 degree day in Wisconsin!... but I do have my Brewer's Organics box of veggies to keep me company, which included a pint of cherry tomatoes and an avocado! And from my weekly Braise order, I do have a loaf of their hearth baked ciabatta in my house.
1 small baguette (5 oz)
2 tablespoons olive oil
1 ripe avocado
1 teaspoon fresh lemon juice
coarse salt and ground pepper
1 pint grape tomatoes, quartered
1. Preheat oven to 350 degrees. Slice baguette diagonally into sixteen
1/2-inch-thick slices; brush both sides with a total of olive oil. Bake on a
baking sheet until golden, about 8 minutes.
2. Halve avocado lengthwise and remove pit; scoop flesh into a small bowl.
Mash with lemon juice; season with coarse salt and ground pepper. Spread on
toasted bread; top with grape tomatoes.
is the smallest kitchen ever. We used to watch those decorating shows that said they were doing small kitchens and then could see that 4 of my kitchens would fit in their "small kitchens".
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