Blog — avocado RSS



VEGAN + RAW SWEET CORN SALAD + COCONUT LIME DRESSING

Here's a recipe for an amazing corn salad I posted on my previous blog. I've spruced it up a little and added an extra splash of color with some beautiful red corn I found at the the local market yesterday. Lately, I've been on a salad craze, trying to come up with unique recipes and re-designing old favorites into vegan + raw versions.If you've stopped by any local co-op, farmers market or grocery store you'll notice fresh corn is everywhere. When in season and at its peak, corn is best eaten raw right off the cob. The sweet kernels deliver a pop + crunch that is irresistible!This salad is a mash up of textures and flavors creating that sweet +...

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SMOKEY VEGAN CHIPOTLE CHILI + CASHEW CREAM + AVOCADO

  Last week the temperatures dropped here in Nashville and we had the kind of storm where the thunder makes your heart skip a beat and all you can think about is drinking a hot cup of tea, putting on your favorite tattered old sweatshirt, and watching netflix. Unfortunately, the whole netflix thing didn't happen due to a busy work day. However, I did throw on my favorite Wild Fox sweatshirt, drink of a cup of chai, and came up with this recipe for Smoky Vegan Chipotle Chili. A girl's gotta eat and it was the perfect day for a hearty soup. Plus, it provided dinner for two for the rest of the week. This recipe will definitely be in...

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VEGAN CHIPOTLE QUINOA SWEET POTATO TACOS + CASHEW LEMON CREAM

My good friend Courtney and I had a girls night over a year ago and made these amazing sweet potato tacos. If you think about a meal as often as I thought about that one, you should probably figure out a way to recreate it. That's exactly what I did with these tacos. They are veganized, gluten free, and ready to made in a kitchen near you. The perfect amount of spice brings out the sweetness of the potato and the radish adds a nice bite of crunch. Serves 4 Ingredients8 corn tortillas2 cups cooked quinoa1 large sweet potato, peeled, diced1 cup water1/2 cup diced sweet onion1-7 ounce can chipotles chili's in adobe sauce ( I used La Costena) 4...

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HEIRLOOM TOMATO + MINT SALAD

I have a huge herb garden in my back yard and come late Spring-Summer, it's overflowing with fragrant blossoms and edible leaves. The mint has managed to overtake so I've trying to come up with recipes to use this medicinal herb. I was craving something fresh, seasonal, and vibrant so I came up with this salad. All ingredients were found at the local farmers market. Salad2 1/2 cups cucumber, diced2 small ripe avocados, peeled, pitted and diced1 1/2 cups Heirloom cherry tomatoes, sliced1/2 cup fresh mint leaves, minced1/4 cup red onion, dicedDressing2 tablespoons olive oil2 tablespoons raw apple cider vinegar1 tablespoon fresh-squeezed lemon juice1 teaspoon raw light agave1/4 teaspoon sea salt1/4 teaspoon fresh cracked black pepperMake dressing1. In small bowl...

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SPRING SALAD BOWL

Now that Spring has arrived, farmers markets are beginning to open, and bursts of vibrant colors are surfacing after a dull, grey, winter. Dark leafy greens are in abundance, which for me is like being a kid in a candy store. With so many varieties of kale, chard, and lettuce to chose from, I was inspired to make this quinoa salad bowl for a quick, light, and refreshing meal. Red quinoa salad bowl with garlic herb vinaigretteServes 4 Salad4 cups red quinoa, cooked1 head green kale, stems removed, roughly chopped1 ripe avocado, peeled, pitted, and sliced2 cups carrots, shredded1/4 cup raw pistachios, chopped1/4 cup chives, minced1 tablespoon expeller-pressed olive oil2 teaspoons lemon juice, fresh-squeezedSea salt and black pepper to tasteDressing1...

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