Key Lime Tarts from Rawlicious

Saturday, June 21st, 2014

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Raw tarts! Aka the easiest tarts you’ll ever make!

This is another recipe from Rawlicious in Toronto. The no-bake crust – perfect for this Missouri week, when the temps topped out at 90F – is really simple: just almonds, shredded coconut, and coconut oil.

(Though I recommend doubling it; I barely had enough for four 4″ tarts; 3 1/2″ if you measure at the base. At first I thought that maybe my tarts were bigger than the author’s but I seemed to have just the right amount of filling for four tarts. So.)

The filling is pretty easy, too: avocados, lime juice, and a few other goodies. Pro tip: it calls for psyllium as a thickener, but I swapped it out for xanthan gum without a problem.

Blend, fill, chill. Enjoy. The end.

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The filling is actually pretty great on its own, too; when chilled, it resembles pudding.

Loaded Savory Oatmeal & Lentil Bowl, The

Wednesday, March 5th, 2014

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I totally expected to dislike this dish (fussy eater problems!) but, much to my surprise, I loved it. Like, finished the bowl and licked it clean loved it. It’s even better than the Apple Pie Oatmeal, yo! Plus it’s quick to whip up – just 15 minutes, and it’s so unfussy a recipe that I was able to remove it from the stovetop mid-cooking so that I could feed the dogs their dinner. Very cool.

Shane enjoyed his with the recommended hummus and avocados, while I went with crackers, chia seeds, and avocado toast. This was also my first time trying mashed avocados as a spread, and I was again pleasantly surprised; avocados don’t have a super-strong flavor, so really the spread tastes like whatever seasonings you put on top. In my case, salt and pepper.

15-Minute Creamy Avocado Pasta

Thursday, February 20th, 2014

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Wow.

I’ve enjoyed avocado pasta before, but this is just…WOW.

The sauce is deliciously simple: avocados, garlic, basil, lemon. (The lemon? It downright OWNS the pasta.) Blend in a food processor, mix with the pasta, and serve.

The hardest part about this dish is the timing: since avocados oxidize quickly (thus turning an unappetizing shade of brown), you want to use the sauce immediately. Or at least if you want to snag a halfway decent photo of it.

This is another recipe from The Oh She Glows Cookbook, but – yay for you! – it’s also available on Angela’s website.

Go! Blend! Eat!

No regrets.

Well, maybe just one: I don’t have any leftovers!

Penne Primavera with Avocado Cashew Cream

Wednesday, March 27th, 2013

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Ugh, this was SO GOOD!, you guys. Penne (really fusilli; of course I run out of penne the one time I actually need it. OF COURSE!), carrots, broccoli, and zucchini in a avocado-cashew cream sauce. There are supposed to be fresh grape tomatoes in there too, but the tomatoes currently available in the Midwest taste like iceberg lettuce, so I didn’t bother with ’em. Definitely gonna try a proper version of this dish come summer. I can’t wait to get my garden on!

And this time I have a recipe to link to! Go try it and we can be kitchen pals or something mkay?

Chocolate Avocado Pudding

Wednesday, November 14th, 2012

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The idea of avocado pudding never really appealed to me – that is, until the day I found myself with three quickly mushifying avocados on my hands. (Leftovers from my veganmofo blogging. Guacamole, anyone?) One went straight onto a pizza (naturally!), while the other two were beaten into a mushy beige pulp by my trusty Cuisinart. I found a number of avocado pudding recipes on the interwebs – including not a few from paleo websites, oy – and what I came up with is a mashup of my favorites.

All in all, it’s pretty tasty. My main complaint is that the pudding remained a little lumpy, even after a few minutes in the food processor. Probably mine just doesn’t have the juice to liquefy an avocado? No idea. Maybe next time I’ll swap out an avocado for a ripe banana, or perhaps a brick of silken tofu. Either one should make for a creamier pudding, don’t you think?

Pro tip: I have an insatiable sweet tooth, so you may want to start with a tablespoon of sweetener and work up from there. (To save you the trouble of googling it, there are four tablespoons in a quarter cup.)

Serve with chocolate chips, sprinkles, or – if they’re in season – fresh berries. Mmmm, fresh berries.

 

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Chocolate Avocado Pudding

Ingredients

2 ripe avocados, peeled, pitted, and cut into medium-sized pieces
1 cup nondairy milk, divided
1/3 cup cocoa powder + extra to taste
1/4 cup maple syrup
1-2 teaspoons vanilla extract

Directions

1. In a food processor, combine the avocados and 1/2 cup of the milk. Process for about thirty seconds. Scrape the sides of the bowl and add more milk if the pudding is too thick. Repeat until you’re happy with the results!

2. Once the pudding has reached the desired consistency, add the rest of the ingredients and pulse until smooth and creamy. Sample and add any extra seasonings (vanilla, sweetener, etc.) to taste.

3. Serve immediately, or let chill in the fridge for an hour or more for a firmer dessert.