Meatless Mondays: Vegetarian Tostadas

I have been hanging on to this Veggie Tostada recipe from one my former students' Mom for a few years now. Jody has shared several delicious recipes with me via email that I kept in a folder and recently I went back through them and decided it was time to finally make these. It contains flavors that my husband and I love and best of all is meatless! I am always on the hunt for good vegetarian recipes. We both gobbled these up, enjoying the southwestern flavors and all the vegetable goodness. It's a very filling, satisfying dinner that doesn't take much time or effort besides chopping. They even taste great as leftovers. I am going to put this one into the regular dinner rotation. Thank you Jody!!

Vegetarian Tostadas

From Jody

Printable Version

Serves 6

Ingredients

1 tablespoon olive oil

1 cup chopped onion

1 cup chopped celery or bell peppers (I used a combination of these)

2 large garlic cloves, minced

1 can (15 1/2 oz) red beans, drained (I used black beans instead!)

1 can (15 1/2 oz) Great Northern beans, drained

1 can (14 1/2 oz) diced tomatoes (do not drain)

2 t. mild chili pepper

1 t. cumin

2 T. chopped fresh cilantro (dried works fine too!)

6 corn tortillas, optional

Optional toppings: shredded lettuce, chopped fresh tomatoes, shredded cheeses, sliced avocado, sour cream

Directions

Heat oil in large skillet over medium heat.  Add onion, celery and garlic.  Cook and stir 8 minutes or until softened.  Add beans and  tomatoes with juice.  Stir to blend.  Add chili powder, cumin and stir.  Reduce heat to medium-low and cover.  Simmer about 30 minutes, stirring occasionally, until thickened.

Preheat oven 400 degrees.

While bean mixture simmers, place tortillas in single layer directly on oven rack.  Bake 10 - 12 minutes or until crisp.  Place one tortilla on each plate.  Spoon bean mixture evenly over each one.  Sprinkle cilantro on top. Top with desired toppings.

My favorite salad ever: Avocado & Orange Salad

When I made my favorite salad the other night for the 1,000th time it dawned on me that I have never put this recipe on the blog! I kind of couldn't believe it because I've shared over 300 recipes yet this is one of my most favorite things to eat of all time. The recipe is my Mom's and she made it all the time when I was growing up. I really can't get enough of this salad, with big chunks of creamy avocado, the pop of citrus from the Mandarin oranges, and the crunch of baked almonds and fresh green onions. A basic vinaigrette finishes off this salad. Make this for yourself and the people you love immediately. You will be so happy you did!

Avocado & Orange Salad
From My Momma
Printable Version
Ingredients
1 head of lettuce
1 sliced avocado
1 small can of mandarin oranges, drained
1 bunch of green onions, chopped
1 small package of slivered almonds, baked at 400 degrees for 6 minutes
For the dressing:
1/4 cup oil (olive or vegetable)
3 tablespoons vinegar
1/8 teaspoon salt
Dash of fresh ground pepper
2 tablespoons sugar


Directions
Whisk ingredients for dressing and toss with all other ingredients just before serving. Use dressing sparingly!

Meatless Mondays: 15 Minute Avocado Pasta

Please don't call the blogger police. I know it's not Monday. In fact, here in Japan it's Wednesday evening. But I know you'll forgive me for calling this a Meatless Monday meal when you see it and even more when you give it a try. Creamy avocado is the base for this nice thick sauce. It's blended with garlic, lemon juice, olive oil, and basil. So simple, so fresh, so meatless and yummy. The original recipe calls for gluten free pasta, but I'm not into all that (are you getting ready to call the police again?) so I went with whole wheat pasta instead. Oh and I forgot to highlight that this meal only takes 15 minutes to get on the table and into your belly. What could be better?? 

15 Minute Avocado Pasta
From Oh She Glows
Printable Version
Serves 2
Ingredients
1 medium sized ripe avocado, pitted
1/2 lemon juiced with lemon zest to garnish
2 - 3 garlic cloves depending on how garlicky you like your food
1/2 teaspoon kosher salt
1/4 cup fresh basil
2 tablespoons extra virgin olive oil
2 servings (6 ounces) of your favorite pasta
Freshly ground pepper to taste
Freshly grated Parmesan cheese (optional)

Directions
Bring several cups of water to a boil and add in your pasta. Cook according to package directions. Meanwhile make the sauce by placing the garlic cloves, lemon juice, and olive oil into the base of a food processor. Process until smooth and add in the avocado, basil, and salt. Process until smooth and creamy. 

Drain and rinse pasta and place into a large bowl. Pour on the sauce and toss until throughly combined. 

Garnish with lemon zest, black pepper, and Parmesan cheese. Serve and eat immediately - this dish does not reheat!

Cowboy Caviar

My dear friend Beth brought this yummy chunky dip to a going away party we had before moving to Okinawa. I loved the fresh flavors and the mix of black eyed peas, avocado, corn, cilantro, and green onions.

About two months after first trying Beth's, I made it for our neighborhood Labor Day picnic because it's a perfect side dish for large gatherings. Even better, it takes less than ten minutes to make!

Cowboy Caviar
From Beth - thanks sweet friend!
Printable Version
2 cans of black-eyed peas, washed and drained
1 can white corn, drained
2/3 cup green onions, chopped
2/3 cup cilantro, chopped
2 avocados, chopped
1/4 cup red wine vinegar
1/4 cup olive oil
Salt and pepper to taste


Directions
Mix black-eyed peas, corn, green onions, cilantro, and avocado in a large bowl. 

Whisk together red wine vinegar and olive oil. Season to taste with salt and pepper. 

Pour on the olive oil/vinegar combination. Allow to marinate about ten minutes before serving with tortilla chips. 

Smashed White Bean & Avocado Sandwich

I have a thing for avocado. An obsession and a never-ending yearning. I could eat it everyday. I have an entire pin board on pinterest devoted to avocados. If I just lost you, then you need to immediately go to pinterest.com and get with it! :) Through my pinning of avocado recipes I came across this recipe and I instantly fell in love. I went out right away and bought a can of white beans. I didn't have to buy avocados because they are always in my house. Always. 

This sandwich was awesome! The creamy salty white bean spread with fresh tomatoes, spinach, and velvety avocado was a delicious lunch for hubby and I. I modified the original recipe because after all, it is a sandwich and there are about 1 million variations of sandwiches. You can add or subtract whatever fresh veggies you have on hand or like to combine with avocados. Satisfying, heart healthy, and avocado in every bite. I don't need much more in life that what this sandwich has to offer. :)

Smashed White Bean & Avocado Sandwich
Modified From Real Simple Recipes
Printable Version
Makes 2 sandwiches (go to the link above for 4 sandwiches)
Ingredients
1 15 ounce can of white beans, rinsed and drained
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 slices multi-grain or wheat bread
1 avocado, sliced lengthwise
1 tomato, sliced
1 cup spinach 


Directions
In a bowl combine the beans, olive oil, salt and pepper. Roughly mash the mixture with the back of a fork. 

Place the slices of bread on a work surface. Top two slices with spinach and tomato slices. Spread the smashed white beans on the other two slices of bread and top with avocado slices. 

Place the two different slices together and slice each sandwich in half if desired.

BLT Pizza

One of my favorite pizzas from California Pizza Kitchen is their BLT Pizza, so I wanted to try making it at home for dinner. I used turkey bacon to reduce the amount of fat and it was pretty hard to tell the difference. 

After all, this pizza is layered with cheese, lettuce, tomatoes, mayo and finished off with avocado. The contrast of the crunchy salad on top of melted cheese and bacon make this pizza one of a kind.

BLT Pizza
Inspired by California Pizza Kitchen
Printable Version
Ingredients
Makes 2 pizzas
2 pre-made pizza crusts
10 slices of bacon, chopped
2 cups of shredded cheese (I used mozzarella and Italian Blend)
4 tomatoes, diced
2 cups of lettuce, chopped
1/4 cup mayonnaise
3 tablespoons olive oil
1 avocado, diced
Salt and pepper to taste

Directions
Preheat oven to 375 degrees (or as directed for pizza crust). In a large skillet heat 1 tablespoon of the olive oil. Heat to medium high and add chopped bacon. Cook until slightly crispy. Brush pizza crusts with olive oil. Sprinkle on about 1/2 cup of cheese on pizza crust. Then add half of bacon to each crust, sprinkling evenly. 

Cover bacon with 1/2 cup of cheese and bake for about 9 minutes, or according to directions. While pizza is baking, place chopped lettuce and diced tomatoes in a large bowl. Add in mayonnaise, 2 tablespoons of olive oil, and salt and pepper to taste. Mix together. 

Once pizzas are done, spoon the tomato/lettuce/mayo mixture on top of pizza. Sprinkle on the avocado. Slice the pizza and serve!

Avocado Hummus

I made this yummy avocado hummus from Lee@Fit Foodie Finds for an afternoon snack. I was intrigued by the recipe because I'd never heard of avocado hummus, but since I am an avocado freak and love any type of hummus, I was excited to try it.

After tasting it all mixed together, I decided to add in chopped cilantro and was glad I did. It adds a little extra pop of fresh flavor. I served the hummus with Food Should Taste Good Multigrain Tortilla Chips. Those things are the bomb diggity! Perfect with this creamy avocado hummus.

Avocado Hummus

From Lee@Fit Foodie Finds

Printable Version

Ingredients

2 ripe avocados

1 can of garbanzo beans, rinsed

1/4 cup tahini

2 cloves of garlic

Juice from 1 lime

1/2 tablespoon extra virgin olive oil

1/2 teaspoon sea salt

3 tablespoons cilantro, chopped

Directions

In a food processor mix together all ingredients except cilantro for 1 to 2 minutes or until smooth. 

You will want to stop the processor and scrape the sides a few times. 

Scoop into a serving bowl and garnish entire bowl with the cilantro. Serve with tortilla chips or raw veggies. Lee also recommends using this hummus as a sandwich spread in place of mayonnaise or spread on top of toasted bread. Yum!

Meatless Mondays: Mozzarella, Tomato and Avocado Salad

Meatless Mondays do not get much better than this, my friends. I dare you to find a more fresh, delicious salad than this one from Val So Cal. The instant I saw it I fell in love. But then I made it and had a bite and I was done for. These flavors are just perfect together - juicy, crisp cherry tomatoes, soft creamy mozzarella, rich avocado, fresh parsley and basil, lemon juice and olive oil. Serve it with a warm, toasted baguette and you'll be done for too!

Mozzarella, Tomato and Avocado Salad

From Val So Cal

Printable Version

Ingredients

1 container cherry tomatoes, cut in half

1 carton fresh mozzarella cheese pearls, drained

1 avocado, peeled and diced

1/3 cup basil, julienned (I used my frozen basil I had on hand, it was perfection)

2 tablespoons fresh parsley

1/4 cup lemon juice

1/4 cup olive oil

salt and pepper to taste

Baguette - optional

Directions

In a large bowl combine the tomatoes, mozzarella, basil and parsley. Set aside.

In a small bowl whisk the lemon juice, oil, salt, and pepper. 

Pour over tomato mixture. Toss to coat. Cover and refrigerate for 1 hour before serving.

Just before serving stir in the chopped avocado. 

Serve with a slotted spoon and toasted baguette. 

Meatless Mondays: Mayo-less Egg Salad with Pinenuts and Avocado

I had a HUGE craving for deviled eggs Easter weekend but didn't have the time or energy to put into making them, so opted for egg salad instead. When I got ready to make my egg salad I realized I was out of mayonnaise so whipped up a mayo-less egg salad with sour cream instead. It was creamier and definitely healthier - sour cream has about half the fat and calories of mayo. 

I decided to get a little crazy and mix pine nuts in my egg salad since I love them and had them in my cupboard. It added a nice crunch! Then I got even crazier and topped my egg salad english muffin with mashed avocado. It was awesome! Egg salad + pinenuts + avocado = Meatless Monday Magnificence! 

Mayo-less Egg Salad

An Ashley's Cooking Adventures Original

Printable Version

Ingredients

Makes about 4 servings

10 eggs, boiled and peeled

1 cup sour cream

1 cup celery, diced

2 tablespoons dijon mustard

2 tablespoons fresh dill, minced

Several green onions, chopped with white and green parts

Salt and pepper to taste

1/4 cup pine nuts

1 avocado, mashed (if you want to go a little crazy!)

Directions

Place peeled eggs in a large bowl and chop finely with serrated food chopper. 

Scoop in sour cream and mustard and mix until smooth. Add in celery, dill, green onions, and pine nuts. Salt and pepper to taste. 

Refrigerate until ready to serve. Top with mashed avocado and enjoy!