VEGETARIAN AVOCADO SANDWICH
LINGUINE WITH GARBANZO BEANS AND ARUGULA
Vegetarian Avocado Sandwich
Prep/Cooking Time: 10 minutes
Servings: 1
Ingredients:
½ ripe avocado
¼ teaspoon garlic power
½ lemon juiced
Salt to taste
Freshly cracked black pepper to taste
2 slices sandwich bread toasted
2 Tablespoons crumbled feta cheese
3-4 thin tomato slices about ½ medium vine tomato
7-8 thin cucumber slices about ¼ medium English cucumber
⅛ medium red onion thinly sliced (or 7-8 pickled onion slices)
2 Tablespoons alfalfa sprouts
2 Tablespoons fresh arugula
1 teaspoon Dijon mustard (or regular yellow mustard)
Instructions:
1. In a small bowl, mash avocado with garlic powder, and lemon juice. Season to taste with salt and pepper.
2. On one slice of bread, spread avocado mixture. Top with feta, tomato slices, cucumber slices, red onion, sprouts, and arugula.
3. One other slice of bread, spread Dijon and place this slice, Dijon-side down, onto the sandwich. Slice in half and serve immediately.
Linguine with Garbanzo Beans and Arugula
Prep/Cooking Time: 25 minutes
Servings: 2
Ingredients:
6 ounces whole-grain linguine or spaghetti
1/2 Tablespoon olive or canola oil
1 cup fresh or frozen stir-fry vegetables (onions and green, red and yellow peppers), chopped
3 cloves garlic, minced
1 can (15 ounces) unsalted garbanzo beans, drained
1/4 teaspoon crushed red pepper
1 lemon, juiced and zested
1 cup shredded Parmesan cheese
4 ounces (about 4 cups) arugula or baby spinach, coarsely chopped
Instructions:
1. Cook linguine for 5 minutes in boiling water. Drain, reserving 2 cups cooking water.
2. In a large skillet, heat oil over medium-low heat. Add stir-fry vegetables and garlic. Cook for 3 minutes.
3. Add the pasta, reserved cooking water, chickpeas, crushed red pepper, lemon zest and lemon juice to skillet. Cook for about 5 minutes or until the pasta is al dente.
4. Remove pan from the heat and stir in the cheese and arugula or baby spinach.
5. Toss to combine until arugula or baby spinach is wilted. Serve.
Crispy Avocado Tacos
Prep/Cooking Time: 30 minutes
Servings: 4 (8 tacos)
Ingredients:
For the avocado tacos
2 avocados, ripe but still firm
15-ounce can black beans
1 teaspoon adobo sauce from a can of chipotle chili peppers (optional)
½ teaspoon cumin
1 teaspoon chili powder
½ teaspoon salt
1 romaine head
1 cup pico de gallo (cut tomato, onion & cilantro and mix)
8 flour or corn tortillas
For the cilantro sauce
6 Tablespoons mayonnaise
1 ½ Tablespoons lime juice
1 ½ Tablespoons chopped cilantro
¼ teaspoon cumin
¼ teaspoon garlic powder
⅛ teaspoon salt
Instructions:
1. Make the baked avocados (cut the avocados, add olive oil, lime & panko and fry them).
2. While they bake, drain and rinse the beans. Mix them with the adobo sauce, cumin, chili powder, and salt.
3. Thinly slice the romaine.
4. Make the cilantro sauce by mixing together the mayonnaise, lime juice, cilantro, cumin, garlic powder, and salt.
5. If desired, char the tortillas by placing them on an open gas flame on medium for a few seconds per side, flipping with tongs, until they are slightly blackened and warm.
6. Assemble the tacos by topping the tortillas with romaine lettuce, beans, baked avocados, pico de gallo, and cilantro sauce.
Strawberry Avocado Toast
Prep/Cooking Time: 20 minutes
Servings: 1
Ingredients:
2 slices wholegrain bread
1/2 avocado
5 strawberries
40 grams feta or desire cheese
1 Tablespoon pumpkin seeds
Pinch of salt
Instructions:
1. Pop bread in the toaster. While toasting, mash avocado with a pinch of salt. Dice the strawberries.
2. Spread toast with mashed avocado, then top with diced strawberries, crumbled feta or your favorite cheese and pumpkin seeds. Finish with another little pinch of salt. Enjoy.
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