avocado 6 results

Pinto and Nut Cheese Stuffed Poblanos, The Next Episode

Many people have expressed to me that the most challenging part of going plant-based is giving up dairy. Fortunately, for people who enjoyed dairy, the plethora of nut-based cheeses available at most markets helps smooth the transition. A bonus lies in the nutrient profile of nuts over cow's milk ...

ROASTED GARLIC STUFFED POBLANOS WITH AVOCADO

Simplistic perfection. Using poblanos for this meal and adding a sprinkle of Guajillo-chili chocolate evokes memories of mole sauce simmering for hours...ahhhhhh. I used TAZA Vegan chocolate, though we are not affiliated in any way, I encourage you to try their organic, direct trade, ...

Basil Bean Salad

Even though the old paradigm of 'vegans/vegetarians/hippes' only eat salads has long been proven inaccurate, sometimes I CRAVE a salad-even in the winter months! The fresh basil in this salad is KEY! It's refreshing, energizing, and leaves you feeling pleasantly 'light' after your meal. This ...

CORN SUMMER SALAD

Simple, satisfying, refreshing corn salad makes the perfect dish to bring to a picnic; or enjoy as a topping to almost any Mexican food dish you make, such as tacos, nachos, enchiladas, or burritos. It's a flavorful burst that offers antioxidants, vitamin C, iron, and Vitamin A. Eat well without ...

Colossal 3-Bean Salad with Parsley

There are times when super-women of the world must accept that we can't 'do it all', and today was one of those moments. While still wanting to provide my family and myself with incredible nourishment, I blended pre-made, store-bought 3-bean salad and vegan olive tapenade with additional goodness. ...

“Taco Middles”, EXTREMELY Budget-Friendly!

Taking on the myth that nutritious food is too expensive! Two pounds of dry pinto beans, $1.29. After soaking overnight, I slow cooked them on high for 5 hours with red onion, jalapeño, a TB of grapeseed oil and iodized salt ( to taste). After they were softened, I drained and mashed them. Pi...