I’m so behind with the trends. Do you know that avocado toast has become avocado “toast” with quotation marks? People are using sweet potatoes as the “bread” and the first time I saw that oh-so-clickable headline I thought it was ridiculous.
One morning though, desperate times called for desperate measures. I had no breakfast food – just a sweet potato, an avocado, and some almond butter. I don’t really ever skip breakfast, so I roasted sweet potato rounds and topped half with the almond butter and half with the avocado. Jack walked in, I said “look, ‘toast’ ” (with air quotes) and he looked at my like I was crazy, but we both gobbled it up.
This definitely was good, but still wasn’t toast. Nonetheless, I got inspired to use sweet potatoes like this, so I used that little impromptu breakfast as my inspiration for this tartare on sweet potato not-toast.
This recipe is more of an appetizer or a tasty light lunch.
I mixed up the avocado with ingredients that would be in tuna tartare – sesame oil, a little dijon mustard and sesame seeds. There’s diced red onion for a little crunch and lemon juice to brighten it all up.
I topped my sweet potato rounds with little pieces of watermelon radish but that step is completely optional, I just think it’s pretty and the crunch is nice.
I think there are 2 types of people in this world – those who love tuna salad and those who hate it. I’ve loved it since I was a little kid, my mom made it all the time, so I definitely fall into the first category. But I’m hoping to bridge the “hater” gap with these chickpea salad lettuce wraps. If you’re not into fishy things, no worries, these are completely vegan. If you are into fishy things, I think you’ll love these just the same – mashed chickpeas combined with salty, briny flavors (i.e. good dijon mustard, capers, and cornichons) combined with crunchy celery and scallions, recreates that tuna-salad-like taste to me.
You could definitely make a great sandwich or mock-tuna melt out of this chickpea mixture, but since it’s spring and we’re trying to eat lighter and brighter I made lettuce wraps.
To balance the bright and briny flavors of the chickpea salad, I made this creamy avocado dill dip using Almond Breeze Almondmilk to whip it all together.
This is a great lunch, especially if you make the components in advance – the sauce should last 2 to 3 days, the chickpea salad will last the week. These will also make a lovely Easter brunch appetizer for the same make-ahead reasons. Plus – how pretty and springy?
The recipe below will make about 12 lettuce wraps with a little extra avocado dip. If you’re looking to use up the rest of the dip, I suggest you break out a bag of tortilla chips! Or, at the very least, slather it on a veggie sandwich the next day (#notasaddesklunch) it’s so luscious and delicious – I hope you enjoy it as much as we do!
Someone recently asked me – when do you use tempeh? I responded with, “when I’m tired of tofu and chickpeas… that’s when it’s tempeh time :)” To be honest, no one really knocks down my door begging for more tempeh recipes, but since that interview, I’ve had tempeh on the brain. Its texture is so wonderfully meat-like but it only tastes as good as what’s around it. Time to marinade!
The marinade I created is a smoky mixture that includes tamari, maple syrup, ground cumin, and smoked paprika. When you first mix this together, the flavor is going to be very (very) salty and pungent, but since plain tempeh starts out with literally ZERO flavor, it’ll all balance out in the end. I bake the tempeh with most of the marinade, while reserving the excess to pour onto the strips post-bake for extra flavor. Since we’re not dealing with raw meat, it’s ok to reuse your marinade like this.
Speaking of things that aren’t bland, we’re partnering with eureka!® Organic Bread on this post. (You might remember this springy edamame sandwich from last year!). Their bread is seriously tasty. It’s vegan, non GMO, and full of good-for-you grains and seeds. Most importantly, it’s soft, chewy and delicious. Whenever I used to bring home other “healthy” breads, Jack would always give me a sideways glance because so many of them often taste like cardboard. But we both really love the taste and texture of eureka! Organic’s Breads – their Top Seed® and their Sweet Baby Grains® (pictured in this post), are our favorites.
Instead of mayo, I slathered this sandwich with 2 flavorful spreads. The first is a lemony garlic white bean spread. The second is a sun dried tomato spread that I made by blending half of the original white bean spread with a few sun dried tomatoes.
I stacked my sandwiches with peppery watercress, crisp cucumber slices, and ripe avocado slices. You can see that there are some carrots up there in my prep photos but once I started building my sandwich since I got a little carried away with avocado slices and they didn’t fit. Obviously, feel free to build your sandwiches however you like!
Oh hi – long time no post. Last week, I was a bit sick and down for the count, to say the least. This week, I’m on a healing bender. I have my blender working overtime with crazy green smoothies made with ginger, turmeric and every herb that I’ve read about that contains immune-building qualities. I’m trying to eat lighter and brighter as well because I really do believe that plants can heal.
Which brings me to this recipe from Blissful Basil, a cookbook that couldn’t have arrived at a better time. If you don’t follow Ashley’s blog of the same name, you must! She has the most gorgeous recipes that you can feel great about eating.
In her book, she shares her story about dealing with anxiety as well as other health issues, and how she came to learn that a plant-based diet was just the thing that made her health thrive. The book is filled with 100 creative veggie recipes like Sloppy Shiitakes (her veggie take on a sloppy Joe), Triple Noodle Power Pad Thai, Vegan Snickerdoodle Cookie Bars, to name a few. (I’ve bookmarked practically the whole book).
But today’s recipe is this simple, delightful, hearty, lemon-y salad that I just love. Despite its name, buckwheat is actually a gluten-free grain. I had never cooked with buckwheat groats and I have to tell you that I’m obsessed. They take only about 10 minutes to make and they’re similar in texture to farro or wheatberries. The hearty, chewy bite is just so wonderful in this salad. This recipe makes for either a great packable lunch or a delicious dinner, if you just add whatever protein you like served on the side.
How pretty is her book cover? Vegan pizza here I come:
I also have my eye on these Pulled Hearts of Palm Tamales with Chipotle Cream and Pinapple Pico de Gallo:
A Giveaway: Ashley is so kindly offering a copy of the book to give away – leave a comment to enter! A winner will be chosen at random on Friday. (U.S. and Canadian addresses only)
Or click here to get your copy right now!
So I guess it’s chickpea week! No, it’s not #nationalchickpeaweek (that hashtag doesn’t even exist) but this week on my blog chickpeas are making an appearance two posts in a row. Check out Monday’s Broccolini Chickpea Pizzas if you haven’t yet – it’s a tasty one.
I don’t know if I’ve said it before but I LOVE chickpeas. They’re such a healthy, versatile plant-based protein and they’re so easy to keep on hand in my pantry. Actually, aside from the fresh spinach, this entire recipe is pretty pantry friendly.
As always, when I post an Indian-inspired dish, I want to give you the disclaimer that this might not be the most authentic version (remember Aloo Gobi-ish?). I love chana masala when I go to Indian restaurants and I think this at-home version tastes really good without using hard-to-find ingredients.
You likely have many of these spices on hand, although for this recipe, I recommend that you check and make sure your spices are pretty fresh. Dried spices don’t really go bad, but they do lose their potency over time, so if your spice drawer items are over a year old, you might think about refreshing them.
(Note that I’ve shown cardamom powder in the spice photo above, but this recipe is actuallly best with whole cardamom pods).
Chana Masala isn’t supposed to have spinach but, hey, I like to pack in green vegetables whenever I can.
Serve this with steamed basmati rice and/or naan.