Avocados and tomatoes seem to be a match made in heaven. At least that’s what every avocado recipe out there tells me. Since I ain’t diggin the deadly nightshades (sadly including chili powder which is avocados closest friend), I created a recipe that excludes these and lets the avocado shine on it’s own.
And how did this little number turn out? Well my father detests avocados. Even when made into a flavourful guacamole. After many attempts to include them into his diet by sneaking them into dips, salads and on top of dishes as a garnish I was very curious to see how he would find my soup. At first I was sad to see at the end of the meal he still had a full bowl. When I asked him how he liked the soup he replied, “I’m working on my second bowl! This is really good!”
So there you have it. But don’t take my word for it, try it yourself because avocados are not a food you want to ignore!
5-6 small to medium avocados (very ripe)
1 Tbsp olive oil (or veg. oil)
2 small onions (finely diced)
2 tsp minced garlic (about 4 cloves)
2 cups of vegetable broth
1 cup soy milk (or any milk you want to use)
1 Tbsp lemon juice
1 tsp salt
2 heaping tsps cumin
pepper to taste
Vegan sour cream
Slice and mash the avocados very well. (you can also puree them in a food processor). Set aside.
Heat the oil in a medium sized pot and dice your onions. Fry the onions and garlic till soft and browned.
Add in the vegetable broth, the avocados, and the “milk” and stir well (keeping all this on medium heat).
Add in the remaining ingredients.
As soon as it’s hot it’s ready to serve. Add some tortilla chips and maybe a dollop of vegan sour cream!
I ate mine with some grilled asparagus. Not exactly a complete meal but I had already eaten quite a bit of protein throughout the day.
My iron levels are currently on the low side so I knew I had to run to the store and stock up on Kale. Most people don’t get a sufficient amount of dark leafy greens and I’m definitely trying to both convince others to eat them as well as myself.
I’m talking about our bitter and often tough friends Kale, spinach, collard greens and chard. I have experimented with many recipes and it seems that these veggies always need to be at least slightly cooked (for both texture and for the body to digest properly). I’ve also found they do well with seasoning, otherwise you generally have a limp, tasteless mass of chewy leaves. After flipping through my recipe books I found one from “Vegetarian Cooking for Everyone” that tastes fairly sophisticated.
Mixed Greens with Cumin and Paprika (Or my version Cumin infused Kale)
12 cups mixed greens – kale, broccoli rabe, chard or beet, escarole, mustard green
4 large garlic cloves
1 cup chopped parsley
1 cup chopped cilantro
3 Tbsp olive oil
2 tsp paprika ( I did without due to the deadly nightshade allergy)
2 tsp cumin
For Garnish: oil-cured black olives ( I used regular green ones), wedges of lemon and tomato (again you can defintely do without the tomatoe if allergic)
1) discard any inedible parts of the green, such as kale stems and tough ribs. Set the leaves in a steamer – the tougher ones on the bottom, the most tender on top – and cook until tender. Or boil each type seperately in salted water, then drain. Chop into pieces about one inch square.
2) Pound the garlic with 1/2 tsp salt in a mortar until smooth, then work in the parsley and cilantro pounding them briefly to release their flavours.
3) Warm the oil with the paprika and cumin in a wide skillet over medium heat until they release their fragrance. Don’t let them burn! Stir in the garlic, then add the greens and cook until any extra moisture has evaporated. Taste for salt. Pile into a dish and garnish with olives, lemon and tomato. Don’t forget to squeeze those lemons onto the kale before eating!
Have you been munching down on mass amounts of quinoa lately? You haven’t? Well what are you waiting for!? Pronounced (Keen-wa), this grain is high in protein containing 12-18%. It also contains all of the essential amino acids necessary in a human diet which makes it a complete protein! It’s also a good source of Iron, Magnesium, Phosphorous and dietary fibre AND it’s gluten free. So go to the store, pick up some quinoa and try out this porridge I conjured up this morning!
1/2 cup quinoa
1 cup water
1/2 cup unsweetened almond, rice, or any milk replacement of your choice
1/2 tsp ground cinnamon
1-2 tsps arrowroot flour (for thickening)
1-2 tbsp agave nectar or pure maple syrup (Or try a tiny pinch or two of stevia)
Combine the quinoa and the water in a sauce pan and bring to a boil. Once boiling, turn down the heat to low and cover for 15 minutes.
In a separate bowl whisk together the milk, cinnamon and arrowroot powder. If you desire more thick stuff, add more milk and arrowroot flour.
Once the quinoa is done cooking, put the milk mixture into the pot with the quinoa and make sure it is on a low heat. Stir this for 3-5 minutes until you see it thickening. Sweeten with agave, syrup or anything you choose and top with some fresh berries if you fancy.
* This grain is said to be easily digestible for humans and especially those dealing with IBS or other gastro-intestinal problems.