Tag Archives: avocado

Tempeh Avocado Reuben Sandwich

by Terry Hope Romero    Author of  Vegan Eats World , Viva Vegan! , Veganomicon and more.

Terrys RuebenMakes 4 sandwiches                                                        Time: 30 minutes

This is the new vegan sandwich classic, simplified and speedy, made naturally buttery with a healthy slab of ripe avocado. Using good quality sauerkraut is key! Put down that can of flavorless ‘kraut and look for chilled, fresh sauerkraut sold in jar or bags.

8 ounces tempeh

3 tablespoons tamari

1 tablespoon apple cider vinegar

1 tablespoon dijon mustard

1 tablespoon maple syrup

½ teaspoon liquid smoke

A splash water

Olive oil or olive oil spray for grilling

 

Lazy Reuben Sauce

½ cup vegan mayonnaise

3 tablespoons all natural ketchup

1 dill pickle, minced

 

Sandwich fixins’

1 ripe avocado, sliced thin

1 cup good quality sauerkraut, drained

Good quality whole grain bread

 

  1. Slice tempeh in half lengthwise, then slice both halves in half: you’ll now have 4 roughly square tempeh cutlets. Preheat a large cast iron skillet over medium heat.

 

2. In small bowl whisk together tamari, apple cider vinegar, mustard, maple syrup, and liquid smoke. Generously oil the skillet, add the tempeh in one layer (or fry only 2 cutlets if they all don’t fit at once), and fry on each side for about 2 minutes or until lightly browned.

 

3. After the tempeh has been browned on both sides, pour on the marinade. Fry on both sides for about 2 minutes; after you’ve flipped the tempeh once, add a splash of water (about 2 tablespoons) to the pan to keep the tempeh from drying out too much.

 

4. While tempeh is frying, whisk together the lazy reuben sauce. Drain and squeeze the sauerkraut to remove as much liquid as possible. Peel and slice avocado.

 

5. Transfer tempeh to a dish. Brush each side of the bread with olive oil, slap on the grill, and brown each side until crisp and hot. Assemble each sandwich with grilled bread, a slather of sauce, a heap of sauerkraut, a slice of tempeh, and avocado. If you need something green, add a handful of arugula or baby spinach leaves. Eat immediately!

 

Creamy Avocado Soup

by Toni Fiore

Creamy rich and packed with vitamins this super smooth soup is always a summer favorite!

In a blender bowl place add,

½ seedless cucumber
1 shallot
1 avocado
2 Tablespoons vegan yogurt (coconut or almond)
2 teaspoons fresh mint
4 teaspoons fresh lime juice
salt
pepper
cumin
1 cup of ice water
Process the veggies until smooth. Serve chilled garnished with fresh mint or cilantro.

Creamy Avocado Soup

 

Tempeh Taco web

Tempeh Chorizo Soft Tacos with all the fixin’s

by Terry Hope Romero    Check out her new cookbook Vegan Eats World

Watch this recipe on Delicious TV’s Vegan Mashup

 

For the Chorizo Tempeh Crumbles

Replace the marinade with the following for spicy chorizo-flavored crumbles for use in Mexican dishes. Prepare saucy chorizo tempeh for eating with rice and beans, or let it simmer for a drier tempeh for use in tacos or quesadillas.

8 ounce package tempeh

2 tablespoons peanut oil

1 ¼ cups vegetable broth

3 cloves garlic, grated or ground into a paste in a mortar and pestle

3 tablespoons soy sauce

2 tablespoons tomato paste

2 teaspoons smoked sweet or hot paprika

1 1/2 teaspoons Mexican chile powder (see page XX)

½ teaspoon liquid smoke

1. Dice the tempeh into 1/2 inch chunks. In large skillet, preheat the peanut oil over medium heat. Stir in the tempeh and fry for 3 minutes or until the edges of the tempeh are lightly browned.

2. In a 2 cup liquid measuring cup whisk together the remaining ingredients. Pour into the skillet, increase the heat to medium high and bring the liquid to a rapid simmer. Cover the pan and simmer for 5 minutes. Uncover the pan and continue to simmer the tempeh, stirring occasionally, for another 5 to 8 minutes. Depending on how saucy you prefer the chorizo tempeh, serve it when it’s saucy and moist or continue to simmer until the liquid has been absorbed by the tempeh for drier crumbles.

The fixin’s

Corn or wheat tortillas

Guacamole

Cashew lime crema: soaked cashews, lime juice, water, salt, garlic

Diced tomatoes, onions, shredded lettuce or cabbage

Add tortillas to a skillet on low heat (you can wrap up to six in some foil and heat them in the skillet or oven at 250 degrees.
Spoon the chorizo tempeh and fixin’s on your tortilla, or better yet let your guest fix their own.

Ceviche cu

Avocado Palm Heart Ceviche

by Terry Hope Romero
Reprinted from Viva Vegan! by Terry Romero. Available from Da Capo Press, an imprint of The Perseus Books Group. Copyright © 2010.
Watch this recipe on Delicious TV’s Vegan Mashup
 

Ceviche is traditionally made with fish, but who needs fish? My recipe calls for hearts of palm and avocado for a light dish that’s creamy and full of textures. Hearts of palm come from the inner stalks of the cabbage palm tree and are found in most grocery stores, usually in the same aisle along where you’ll find canned artichokes. I love this on a warm muggy day, when it’s too hot to cook, and it comes together in 15 minutes or less, important when it’s time to relax with friends.

One 14 oz can of hearts of palm, drained and rinsed

1 large red ripe tomato (1/2 lb.), cored and seeds removed

1 small red onion, peeled

2 Tablespoons lime juice

1 Tablespoon white wine vinegar

1 Tablespoon olive oil

2 Tablespoon finely chopped cilantro

1 teaspoon dried oregano

1/2 teaspoon salt

1 large ripe avocado

1. Slice each palm heart down the center vertically, then slice into 1/2 inch pieces and place in a mixing bowl. Finely dice tomato and onion and add to palm hearts. Pour on top lime juice, white wine vinegar, olive oil, chopped cilantro, oregano and salt and mix well. Chill for 30 minutes to blend flavor. While “ceviche” is chilling prepare your tostones.

2. Right before serving peel and remove seed from avocado. Finely dice and fold into ceviche, making sure it’s covered with the dressing.

Checkout Terry’s latest book Vegan eats World

Chunky Avocado and Tomato Salsa

Chunky Avocado and Tomato Salsa

This salsa is similar to guacamole but without the bite of garlic or the heaviness of sour cream. It’s light and tasty and is terrific not only as a topping but as a stand alone salad or roll up filling. If you want feel free to add more tomatoes. Totally adjustable, you can modify this recipe to cater to your own personal preferences and tastes.

1 ripe but firm avocado
½ yellow onion, coarsely chopped
Half of a lime, juiced (or more to taste)
½ pint fresh cherry tomatoes, quartered or halved depending on the size
3-4 T. chopped cilantro, optional
A few pinches of chipotle powder (or cayenne, chopped fresh jalapeño, or pepper flakes), optional
Salt and black pepper

Mix all ingredients in a bowl. Squeeze on the lime juice and sprinkle with a little salt. Lime juice has a tendency to bring out the salty flavor in food, so go with a lighter hand and readjust seasonings just prior to serving. Let stand for 15 minutes before serving to allow flavors to meld.

Avocado Soup

Toni’s Summer Avocado Soup

Avocados get the most response on my blog. Thanks to all of you who write in with your tips and ideas. I recently had a question about using avocados in soup. Of course you can always top a fresh tomato soup with avocado, but how about a soup made from avocado? Here’s a great simple summer recipe for avocado soup.

Serves 2-4

Ingredients:
2-3 perfectly ripe avocados seeded and cut into cubes
2 garlic cloves, crushed in a pinch of kosher salt
1 T. fresh lime juice
3 1/2 c. vegetarian stock (homemade or store bought*)
1/8 t. ground cumin
3 T. plain vegan or dairy yogurt (optional)
Salt and pepper, to taste
1 t. hot red pepper paste (optional)
2 T. chopped cilantro (optional)
1 fresh tomato, chopped and seeded
1 scallion, green parts only cut into long thin strips

To Prepare:
Place the avocado, garlic, half of the stock, lime juice, yogurt, and pepper paste (if using) into a blender and blend until smooth. Add the remaining stock and blend again for about a minute. Add salt and pepper to taste, then chill soup for an hour before serving. Garnish individual servings with chopped cilantro, tomato, and scallions.

This “soup” also becomes a great dressing for fresh summer vegetables, and please feel free to share your own ideas with me.

*If you are using store bought vegetable stock dilute it a bit. Store bought stock is easy and often quite flavorful, but it’s usually very concentrated and with a high sodium content. This holds true for broth made from bouillion as well.

Avocado Tips

Avocado Tips

Here’s a tip to help keep your “guac” green. Once you cut into an avocado, discoloration occurs almost immediately, but adding an acid like lemon or lime juice helps reduce discoloration and gives you an added boost of flavor.

You’ve probably noticed, however, that when you store your guacamole it develops a dark layer on top. Instead of just scraping it off and throwing it away, try this. Take a small piece of plastic wrap, just slightly larger than the inside of the bowl you’re storing your guacamole in. Rub one side of the wrap with fresh lemon, squeezing slightly to release a film of juice, and place it juice side down gently but firmly right on top of the guacomole. With a blunt knife, tuck a tiny amount of the wrap down between the bowl and the dip creating a plastic “skin” on top of the mixture. The goal is to seal out air.

Ideally you’ll want to prepare guacamole and eat it right away, but when you have leftovers, this storage method will help keep the guacamole looking nice and green up to 2 days. In general, avocados should be consumed quickly when they’re at their peak of flavor and ripeness.

Amazing Avocados

Amazing Avocados

The conventional wisdom of which foods are good and which foods are bad is constantly changing. This is a subject I would like to address in future programs and on this blog. My first pick of 2006 are avocados. For quite some time, avocados have gotten a bad rap, unfairly I might add.

So many people think of avocados as a fat-laden luxury equivalent to mayonaise or even pork. The truth is that the fats found in avocado are heart healthy and an incredibly rich source of cholesterol lowering phytochemicals, similar to those found in olive oil. They are also packed with vitamins E, C, and B, folic acid, riboflavins, and loaded with fiber. The fats found in avocados help your body absorb beta carotene and lutein more efficently than eating carotenoid rich foods without avocado. Thirteen times more in fact.

Though some people fear consuming any fat, you must include heart healthy fats in your diet in order to efficently absord many nutrients. So skip the chips, cheese, fried fast foods, and enjoy one of life’s great pleasures instead. Include avocados as part of your regular diet plan. Your palate and your body will thank you.