Tag Archives: avocado

Vegan Mofo 2016 Day 14: Green Gimbap

November 14, 2016

greengimbap1

Goodness, today just flew by. I went for my appointment (ugh, now I go to the doctors EVERY week) and did some shopping/errands, then when I got home ate, then my parents texted me that they were coming over to bring my sister’s old rocking chair. Which led to talking with my parents, then eating out, and now I am rushing to get this vegan mofo out there. Sorry I am not going to be as detailed as normal.

greengimbap2

For my monochrome meal I am making gimbap. I know what you are thinking- Jen this just sushi. WRONG! This is Korean rice rolls. Well, not really. See gimbap is often described as Korean sandwich sushi, which seems pretty accurate. See these are really common to find in Korea. Basically you take a nori wrap and add unseasoned rice and fill it with various namuls (aka think about using your leftover veggie sides from dinner) Traditionally gimbap uses pickled radish, carrots, spinach, cucumber, egg, or cheap seafood. But over the years, the fillings have gotten to be much more “american” with additions like mayo (you actually get this often in modern gimbap), potted meats, and cheese

Unlike sushi, gimbap isn’t an artistry. How pretty it looks isn’t important. If you watch Korean dramas you will often see kids and adult main characters eating gimbap that their parents made (Pst… I suggest reading our Korean Food 101 from last year’s vegan mofo for my context.) I remember a bonding scene where to female characters talked about how they always picked the spinach out of their rolls. I personally like slicing mine, but sometimes people leave the rolled nori uncut like a long skinny burrito.

greengimbap3

It is funny because I remember getting a homework assignment similar to this. I am not sure if it is still up, or what the name was, but there were various artistic experiments that Yoko Ono posted online. It was a really interesting interactive artist think piece, and the homework assignment was to do one of the prompts. I don’t remember what I did, but I remember there was one that was to make a monochrome meal. A lot of students did this, and almost all soon found out how hard it was.

So when I saw this vegan mofo prompt I was a little more prepared, but I was kind-of lazy. I don’t like making several dishes, but I felt like cheating saying something was monochrome if it covered in a sauce. Enter my green gimbap. The end result wasn’t nearly as green as I hoped, but still very green overall! I also fought the temptation to use a dye, and try and use all flavors. Okay, so the rice didn’t get a green as I hoped from the spirulina, and yeah the mayo and tofu is white, but hey can’t be perfect right?

Continue reading →

Posted by Jennifer in Recipe, Vegan Mofo, Vegan Mofo 2016 Tags: avocado, chard, cucumber, gimbap, just mayo, korean, Korean Food, Korean fusion, spirulina, sushi, tofu, Vegan MOFO, vegan mofo 2016

3 comments

Vegan Mofo 2016 Day 9: Florida Avocado Coffee Shake

November 9, 2016

coffeeavocado0

Yesterday I fudged the prompt a little to cook from a region that I don’t eat food from often- Indonesia. While flipping through the Indonesia chapter of The Asian Vegan Kitchen I saw this weird Avocado Espresso Shake. I figured I really don’t know much about Indonesian cuisine, and making it would be a fun and easy thing to do.

I am sure most people know that sweet avocado shakes aren’t uncommon in Asian culture. If you visit a boba tea shop you will probably see avocado as a flavor. When I visit a pho restaurant, my husband always gets an avocado shake. So what makes this so interesting? I’ve never seen it paired off with espresso.

coffeeavocado1

Now the recipe originally calls for 4 avocados which seemed like a lot to me. Yeah, it makes 4 servings, but I guess if the avocados are small? It also got me wondering, are they using haas avocados in Indonesia? There are LOTS of types of avocados out there, but in America we kind-of only know about haas avocados. So I thought it would be fun to use something different- the Florida avocado.

I’ve talked about it before on the blog. Here are the basics. Florida avocados tend to be much cheaper per pound than haas. The skin is light and smooth, and it doesn’t get as dark as it ripens like a haas avocado. The size is also huge. As you can see, the avocado is as big as my hand and fingers. Since the flesh has more water and less oil than haas avocados they get the nickname slimcado. Don’t be fooled! They are not some weird hybrid created for our fat phobic culture!

coffeeavocado2

Why do I love the Florida avocado? Well, for starters, since I live on the east coast, they need less shipping than the haas avocados from California. Also, during the offseason in the winter, most avocados will be shipped overseas. But Florida avocados are just coming into season. When visiting Florida in late December all I saw were these huge avocados and citrus fruits at market stands.

And since the flesh is a little different you want to be really patient with these guys. Cut into them too early and you get a yucky watery fatty bland fruit. But if you let the fruit get soft you can make a pretty decent guac. Cut it when it is still slightly firm, it is much easier to cut in cubes and sticks for salads, wraps, or sushi. And they are always awesome for smoothies.

coffeeavocado3

So aside from the avocado switch, I used regular brewed coffee in here. Not many people have an espresso machine, and I know we all have those days where we don’t drink all the coffee we brew. I recommend using the “sludgy” coffee bits from a french press for the strongest flavor. I love being able to reuse it since it gives the maximum flavor, and let’s face it, it is too gross to drink normally.

I will give you heads up, this shake will be really thick and oddly addictive. I wasn’t sure what I would think of the drink, but when I had my first sip, I lost my mind. It makes a great shake for the morning with lots of fats to keep you full. You get 45g carbs, 9g fiber, 16g fat, and 5g protein. You can cut down on the carbs by halving the agave syrup or using something like stevia (which then cuts down to around 13g carbs.)

coffeeavocadostats

As you can see there are lots of great vitamins in avocados. I always forget how healthy they are until I plug them into Cronometer. Again, my numbers are calibrated for a 9 month pregnant lady, so the percentages are going to different for you.

You can also fancy up your drink by adding chocolate swirls on the side of the glass. This is a common Indonesian practice, and it makes you look impressive. And if you want a thinner shake, feel free to add more soy milk or water. And you can always add more ice, though you might have a hard time blending.

Continue reading →

Posted by Jennifer in Vegan Mofo, Vegan Mofo 2016 Tags: avocado, coffee, smoothie, Vegan MOFO, vegan mofo 2016

4 comments

Sunday Reading 06-27-15 #67

June 26, 2016

067

Yesterday was VERY busy. Last week I threw out some chopped lettuce, some outer leaves of romaine, AND a whole head of lettuce! It was awful. The problem was that it frozen in my fridge. My produce drawers are so packed from my CSA I couldn’t fit the lettuce in it. Which is a big bummer because lettuce season is over for my CSA, we might get a head or two later in the summer. Feeling a little bad, and I thought I should try and get on top of my product and start cooking.

I didn’t scratch the surface of what I got from my CSA (1/2 bag of shelling peas, sugar snap peas, and snow peas combined, a big bag of kale, beets and beet greens, carrots with greens, garlic scapes, summer squash, slicing and pickling cucumber) So here is a quick break down of what I made yesterday:

Image Credit from Kittee’s Blog Cake Maker with her review of Protein Ninja by Terry Hope Romero

EDAMAME & PEA AVOCADO TOAST
I know I didn’t get any avocados or edamame from my CSA, but I did get a bunch of shelling peas. Which is a shame, because I still have some in my freezer from last year o____o How did that happen? I remember taking forever to go through a huge economy sized bag of peas from Wegman’s before touching the hand shelled peas. Oops. So I decided to go all out, double the recipe and use all the peas I got from my CSA (I assume I won’t be getting any next week). I skipped the pumpkin seeds and onion since I didn’t have any but holy moly was this good! I ate it on some Ezekiel Sprouted Bread with thin avocado slices. Perfect. The pumpkin seeds and onion would add even more amazing texture as well. I might have to freeze some of the spread to make it last, but I might be making some yummy sandwiches for lunch with this stuff. Aside from hand shelling, the recipe doesn’t take long at all. If you are using fresh peas, I suggest boiling them right away with the edamame to make sure they are fully cooked.

CARROT TOP PESTO
I got a bunch of carrots with their tops in tact. I never know what to do with them, so I decided to make some pesto to make a savory bread. There is extra, naturally. I modified the recipe from Wholly Goodness, which means I used some sweet basil and garlic scapes in the recipe. In the past I made the mistake of chucking all the greens in the food processor AND THAT IS A BAD IDEA! Take the time to pull off the delicate whispy leaves from the tough stalks. Well worth time.

Savory-Zucchini-Cheese-and-Black-Pepper-Quick-Bread-2

SAVORY ZUCCHINI PESTO QUICK BREAD
So I made that pesto JUST for a half baked idea for zucchini bread. I am VERY sick of sweet things… well for the most part. Now that I am not drinking beer and much coffee most drinks other than water are sweet. And to make things worse, most shelf stable snacks are sweet as well. Ugh! So I grabbed a zucchini from last week shredded it and modified this recipe. It turned out really nice, except it probably could of baked just a little longer. Oops. I upped the pesto to a quarter of a cup, and I had some vegan yogurt in the fridge. I might want to see if I can make a super vegan version that uses something other than vegan yogurt. So you might see a recipe on the blog in the future!

Miso-Tahini-Oat-Balls-Super-Strength-Health-21-1024x682

SAVORY MISO TAHINI OAT BALLS
Probably mid-stream in my sugar rant to my husband, I had a very duh moment. I apparently pinned these savory oat balls on my pinterest board awhile ago. It was a big face palm moment. They are quick to make, and doesn’t use a particularly large amount of any ingredient. And I have to say Laci NAILED it. They are super salty, full of umami flavors, and have a hint of sweet that isn’t overwhelming. I think I might try flattening them out to make a bar next time, as the balls tend to be crumbly. Oh and don’t think I am a complete sugar hater. I’ve been eating plenty of ice cream, nice cream, and I have a box of strawberry shortcake cookies at my work.

1024.large

HOMEMADE STOCK & BEET CARROT GINGER SOUP
Let’s talk OLD SCHOOL! Dinner was a recipe from The Vegetarian Planet, published in 1997. This was a book that my Mother had, who always had a thing for eating no meat meals, which didn’t go completely unnoticed by her daughters. My older sister Lindsay was vegetarian for a few years (but gave up when living in rural France), and I tried going total vegetarian a few times as kid. Anyways, this soup is very easy to make, just a pound of beets, a pound of carrots, onion, and lots of stock. I had to use up the veggie scraps I’d been saving in my freezer, so made a batch of stock. Well, it was a group effort as my husband filled the pot with water and brought it to a boil while I was grocery shopping. I strained the veggies out later. I strongly recommend making this soup, and just use some vegan sour cream or yogurt.

21up-heathexercis-master768

Closest Thing to a Wonder Drug? Try Exercise

Why am I not surprised I liked this article? Oh because I later discovered that it was written by Aaron E. Carroll. I seem to pretty much like everything he writes. I think most readers aren’t too surprised by this- exercise is good. He peppers through many studies that show how much it helps us. What I like is that he doesn’t always advocate intensive exercise, which can be good. But sometimes just walking for 30 minutes, is PLENTY. I can’t stress that enough when so many people bum it on the couch all day and say how they aren’t “the exercise type.”

Youll-Never-Guess-What-This-Rum-Is-Made-From-stoneyard-bottle-720x480-inline-1

You’ll Never Guess What this Rum is Made From!

Okay I hate this clickbait title, but I like this idea. Rum is made from Sugar cane right? Well why not sugar from beets? Well, that is what this distillery is doing! I am excited because this makes for a greener rum since it is made in the USA. Plus, there seems to be a big push for “100% sugar cane” on labels, which makes sugar beets less desirable. Plus I am unsure if rum is ever fully vegan since sugar from sugar cane uses non-vegan filters. Let’s cross our fingers that this company has a 100% vegan process!

Posted by Jennifer in Sunday Reads Tags: avocado, beet, bright eyed baker, carrot top, edame, miso, oat balls, peas, pesto, produce, recipe roundup, shelling peas, soup, sunday reading, sunday reads, super strength health, tahini, vegetarian planet, washington post, zucchini

4 comments

Tamarind Sprout Wraps

April 14, 2015

sproutwraps3

I’ve never been a normal person when it comes to lunches. I don’t just settle for a sandwich. During my youthful meat eating days I remember making oven fried chicken instead of sandwiches. There is nothing depressing to me about having leftovers for lunchtime. Since I have such an open view of lunch, my definition gets muddled. What makes a meal for lunch over dinner?

To me it has to do with portability. Some people that means it can’t be heated up, or needs to be eaten with the hands. This can get tricky with vegan foods. Sure there are vegan sandwich options, but let’s face it, they can get messy since veggies aren’t perfectly square shaped. So what does a vegan do?

sproutwraps1

Faux sushi wraps does the trick! You will be surprised what will stay wrapped up happily in nori. The structural stability of sushi has less to do with sticky rice and more about tension and properly sealed nori. The end result is a leak-free lunch that is packed with veggies. Oh and gluten-free, if that is your thing. These wraps are fairly fast to make, and the longest step is cutting the carrots. You can swap out the carrots for any other veggie like bell pepper, cucumber, or even beets!

The tofu, avocado, sprouts and sauce are what you want to keep for sure. The tofu offers a nice chewy texture, the avocado a creamy burst, and the sprouts a slight crunchy texture. The tahini-tamarind sauce gives most of the flavor, and helps soften the nori wraps.

sproutwraps2

This recipe serves one and makes two rolls to cut up. It is pretty low calorie, so you will want to have both rolls for yourself. It is pretty easy to double, triple, or quadruple the recipe. But I would recommend not wrapping until the day of since the nori will get soggy and gross overtime.

Another super tip, quickly press the tofu while you get all the components together. Prep the tofu, then start chopping, maybe get other chores done in the morning like dishes, making breakfast, etc. That way you don’t need to wait too long. You only need about 15-20 minutes of pressing.

Continue reading →

Posted by Jennifer in Recipe Tags: alfafa sprouts, avocado, carrots, sprouts, tahini, tamarind, tofu

Learning to Love the Florida Avocado

March 6, 2015

I love avocados. I don’t eat them that often. The price is pretty high on the east coast, about two to three dollars an avocado. When I use to work at a restaurant I would take them all the time, my bosses would charge me less or nothing at all. Once I left I faced the harsh reality of paying retail for avocados.

Then there are the draughts in California. I mentioned on my blog about how almonds use up lots of water, and I therefore tried to cut down on my almond consumption. I subbed soy milk for almond milk, and made rice milk at home (instead of almond milk). Yes, I was buying and making almond milk each and every week.

So what about avocados? How much water do they use? The answer: a lot, but not as much as almonds.

A huge portion of avocado production in the United States happen in Southern California. Then when the United States season ends for avocados, Chili starts their season. And just like Southern California, Chili is going through their own drought.

Being an East Coaster I have an option that is better for the environment: the Florida Avocado. Yes, there are several different types of avocados, though Haas is clearly America’s favorite. The avocados grown in Florida have a smooth green skin, a much larger size, lower fat content, and less calories. Because of the lower fat content, there is a larger amount of water, and a milder flavor. There are a few things I’ve learned about this variety, and will share to anyone who wants to make a more eco-friendly decision.

Their Cheaper (for me at least)

It’s hard not to choose the Florida avocado over the Haas on price alone. One haas avocado is $2.50 a piece while the Florida avocado is $2 each. Sure it is only about fifty cents less, but the Florida avocado is about double the size of a Haas. I can find some cheaper Haas avocados in “bulk bags” but only gets down to about $1.75 each, which still is more expensive due to size. Part of the cheaper price is because cheaper transport, New Jersey is closer to Florida than California or Chili.

Sometimes it is Called a Slimcado (get over it)

You might see this in the store with stickers claiming it is a “slimcado.” I think this label can hurt and help sales. Yes, it has less calories and less fat, which for some people is important. But on the flip side, some people care more about those healthy fats and having non-GMO foods. The name gives a vibe that this is a Haas avocado that has been altered to fit a specific demand in the market. It isn’t. This is a species of avocado that grows in the West Indies, and has been around for years.

Let it Sit For a Few Days to Ripen

When I first tried these guys I hated it. I mean disgusted. I knew I wasted my money. A few years went by and I figured why not give them a second chance. Over the years I learned more tricks about keeping and picking Haas avocados, so applied those rules to the Florida avocado. So I sat my new avocados on the counter and waited a few days. The difference in taste is huge. Many reviews online had people saying they hate Florida avocados, but I think people are just eating unripe fruit. The color of the skin may change color, depending on the variety. The main way to tell if your Florida avocado is ripe is my checking if the flesh is soft. When it is ripe, toss it in the fridge to eat later, or consume in 2-3 days.

It Just Doesn’t Make Guac (sorry)

I think we all love guacamole for it’s velvety and fatty consistency. I’ve tried using a Florida avocado several times, and failed. I kept getting guac that was over powered by other flavors, garlic, salt, lime, etc. I also got a weird watery spread, that just didn’t seem right. If you grew up eating guac from Florida avocados, then you might think it is the only way to eat guacamole. If Haas avocados shaped your guac standards you will just be disappointed. Keep in mind other recipes that use raw blended avocados for a thick food like puddings, probably will need modifications.

Firmer Skin

Since there is less fat in Florida avocados they are much firmer and keep their shape. There has been many times where I’ve made a salad and added avocado chunks, only to have them mush up when tossing it. The other day I used my Florida avocado in my sushi rolls. They ended up being the most beautiful sushi rolls I’ve ever made since the avocado flesh was firm enough to cut up. So if you want the flesh to stay together I would recommend the Florida variety over Haas.

Still Tastes Great In Shakes

Some of my favorite shakes use avocados. But I never actually make them because of price. Well, the Florida avocado easily subs in, and one fruit can last all week. Even with the lower fat content, the it’ll still delivers that thick velvety quality that you look for. Since Florida avocados are bigger I would “halve” the amount used in the recipe. For example if a shake calls for half of an avocado, use only a quarter of a Florida avocado.

Anyone had a chance to try a Florida avocado? Love it or hate it?

Posted by Jennifer in All About the Ingredient Tags: avocado, florida, florida avocado, slimcado, Tour FL, Tour Florida

Snack Attack #1

July 17, 2014

As you all know – I have been trying to shape my diet to have more veggies and fruits to replace meat. One of the harder things that I have run into while changing my eating around is my snacking.

Now, I didn’t snack on meats but I do have smaller meals or meals that will leave me slightly less full. I keep drinking water but sometimes you just need to nosh. I mentioned in my post about Asbury Fresh that I had met Shelly at her booth titled “She’s Got Balls”. I saw her again this past weekend and we got to chatting a bit! She is super nice and had even more to offer this time around, so I picked up the *Coco Mint Treat.

A picture with the ingredients listed on the back – just for everyone who is curious.

Continue reading →

Posted by Alexa in Food Review Tags: 2 Armadillos, Asbury Fresh, avocado, chickpeas, coconut, Farmer's Market, Freshicas, sea salt, She's Got Balls, Snack Attack, Snacks, vegan, vegan snack attack, Vegitarian

Matcha Avocado Ice Cream Pops

July 9, 2014

matchapop1

Summer is in full swing and that means it is the season for frozen treats. The bad thing about not having dairy is that it really limits your options. Most store bought snacks have milk or full of dyes and chemicals. And the ones that are better for you have a high price tag. I would make my own ice cream, except it makes a lot of dishes to wash at the end of the night. So I’ve been trying to make popsicles as much as I can. It is an easy clean, and I only need two things: a blender and popsicle molds.

So I’ve been making a bunch of different pops, experimenting and learning in the process. I have even posted a recipe from awhile ago on Mexican Chocolate Pops. I recently made a new favorite- Matcha and Avocado Pops. It might sound weird, but hear me out. They are REALLY yummy.

Continue reading →

Posted by Jennifer in Recipe Tags: avocado, dairy-free, honey, ice pop, matcha, silken tofu, soft tofu, tofu

Raw Kimchi Detox Soup

June 15, 2014

detoxkimchi1

I love detoxes. I mentioned in the last post I was doing a smoothie detox. For three to four days all I eat are smoothies and soups. Usually they are all raw, but they are hardly skimpy. They are packed with lots of nuts and fats to keep me full and going. I like a smoothie cleanse over a juice cleanse since you are getting a larger range of foods. Emily from This Rawsome Vegan Life did one for 7 days, which is longer than I have ever done.

I usually do a detox after big family get togethers and holidays since I usually eat foods I wouldn’t normally eat. It is nice “reboot” for some eating habits. If I am suddenly craving beer and cake every single day, I will usually go on a detox. I find that it makes me want to eat healthier foods. I am still going to want to drink beer and eat baked goods, but I know I shouldn’t be eating them everyday.

Of coarse I don’t like the connection people make with loosing weight with detoxing. Yeah, most of the time you loose weight, but it isn’t permanent. A lot of water weight is loss and quickly gained back when transitioning back to a normal diet. Which is why I like how Emily refers to it as a “Liquid Feast,” since you are feeding your body.
Continue reading →

Posted by Jennifer in Recipe Tags: avocado, bell pepper, detox, kimchi, korean, Korean Food, miso, peanut-free, Raw, soup, vegan

Mexican Avocado Fudgsicles

August 9, 2013

I love ice cream. I love fruit pops. I love sorbet, ice cream sandwiches, basically anything that is cold, sweet and creamy. Of coarse that creates issue when you are trying not to eat dairy. Soy, rice, and coconut milk based ice creams pack a lot of sugar and raids your wallet.

Although I own an ice cream maker, I found that making ice cream pops is a quick solution to an ice cream craving. I’ve been trying to also make some raw alternatives, with some awesome results. This week I made some Mexican Avocado Fudgsicles.

The trouble with frozen desserts is that as thing become colder, the flavor isn’t as strong. Which is why so much sugar is added to ice cream, and fruit pops. To sweeten, I used a mix of various sugars; some dried dates, agave syrup, and stevia; in hopes of balancing out flavors. The chipotle powder gives a nice kick, and matches well with the avocados.

I made the mix very thick, to give the pops an ice cream like consistency. This way you can bite into the pop and have it melt in your mouth. If you are too frustrated with your blender, feel free to water down your pops. Just be aware you will dull down the flavors, and taste to before pouring.

Continue reading →

Posted by Jennifer in Recipe Tags: avocado, cacao, dessert, gluten-free, Raw, soy-free, vegan

Chocolate Zucchini Cupcakes

July 18, 2013

Blog Baking can be very tricky business. Sure some of the photos look delicious and amazing. But when you break into the kitchen, toil over a hot stove, all you have accomplished is a nice new Pinterest Fail Photo.

zucchinichococakes

So I was a little hesitant when I found a vegan recipe for zucchini cupcakes. I have been a slave to my CSA Farm membership. Heck I’ve been cooking less because I am hungry, but instead more about freeing up more refrigerators space for beer. So I end up eating enough veggie fiber to make a septic tank tremble in fear, and drinking way too much hard liquor. But I drank up all the gin, so I had to get rid of all the summer squash.

Continue reading →

Posted by Jennifer in Recipe Tags: avocado, chocolate, cupcake, muffin, peanut-free, vegan, zucchini