15 minutes start to finish including getting everything out of the pantry. This was one of those thrown together quick kind of meals. It is fast, informal and healthy in a vegan way – meaning it provides good carbs, healthy fats, B vitamins and some protein. To cook this you will need measuring cups and spoons, a medium pan (bigger than a sauce pan, smaller than a stock pot), a knife, and a large spoon.
- 1 cup water
- 2 – 15 oz. cans of salt free peas, drained
- 1 cup couscous
- 1 medium avocado
- 1 Tbsp butter substitute, heaping scoop guys. Live dangerously.
- 5Tbsp nutritional yeast
- 1 Tbsp garlic powder
- +/- 2 Tbsp olive oil
- Pepper (and salt) to taste
- Add hot sauce (or ketchup) if desired
Put the water on to boil. Open and drain the cans of peas. When the water boils add the couscous and remove from heat. Using the knife cut the avocado in half, compost the pit, squeeze the goods into the cooling couscous. Use the knife to chop the avocado into the couscous. Add the butter substitute, yeast and garlic powder. Use the spoon to stir everything in. Add the peas and stir them in. Add the oil last, adjusting for desired consistency, top with pepper and serve. Bring hot sauce to the table to give it some zing. Done. Makes four servings, more or less depending on your serving size.
A sandwich? Really? Why yes! This may be a humble sandwich, but rest assured, the deliciousness definitely outweighs the simplicity!
You will need:
- 2 slices vegan bread (most bread is vegan! just check the ingredients if you aren’t sure.)
- hummus – any flavor! I like roasted pine nut, or garlic.
- 1 ripe avocado
- 1 tomato
- Toast your bread to desired golden brown crunchyness.
- While it’s toasting, cut the avocado in half, remove the pit, and slice it. Be careful not to squish the slices! Remove peels from slices.
- When your bread pops out of the toaster, spread hummus all over both slices.
- Wash and slice the tomato.
- Layer avocado and tomato on hummus bread.
Super easy, super healthy, super vegan.
This recipe is gluten free and vegan.
- 2 large, ripe avocados
- 2 teaspoons olive oil
- 1/2 onion, finely chopped
- 1 garlic clove, crushed or minced
- 1/4 teaspoon ground cumin
- chopped cilantro to taste
- lime juice to taste
- salt and pepper to taste
- optional: 1 roma tomato, chopped
- optional: 1 fresh green chile (like a poblano pepper), seeded and finely chopped
- Cut avocados in half lengthwise, and twist the halves sideways to separate. Stab the pits with the point of a sharp knife, and lift to remove.
- Peel and coarsely chop the avocado halves, and place in a nonmetallic bowl.
- Add lime juice and olive oil.
- Mash everything with a fork until the desired consistency is reached – this is all personal preference! I like mine smooth. Blend in the onion, tomato, chile, garlic, cumin, and chopped cilantro, then season with salt and pepper.
- Transfer to a serving dish and serve immediately, to avoid discoloration. Note – I don’t really find that the taste is affected when the guacamole starts browing, so it should be just fine kept overnight in an airtight container in the fridge.
- Garnish with cilantro leaves, if you like!