a good meal i make a lot is avocado rice, just pop some minute rice in the microwave (or make fresh rice whatever floats your boat) and add like half an avocado and mix it up, you can add whatever spices you want! its pretty good and full of nutrients!
this is awesome! i would suggest as add-ins
- furikake
- a fried egg (or hardboiled egg - you can have these saved in your fridge!)
- kimchi
- nori sheets
- butter or sesame oil for nourishing fats/taste
- rice vinegar, a sprinkle of sugar and/or soy sauce
- or the other half of the avocado too! :)
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California Dreamin’ Veggie Sandwich
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Warm Kale and Quinoa Salad | theliveinkitchen
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Vegan Avocado Bean Empanadas
Vegan Avocado Bean Empanadas:
Ingredients:
For the dough:
2 cups all-purpose flour
1/2 cup cold water
1/4 cup olive oil
1 tsp salt
For the filling:
1 ripe avocado, diced
1 cup cooked black beans
1/2 cup corn kernels
1/2 red onion, finely chopped
2 cloves garlic, minced
1 tsp cumin
Salt and pepper to taste
Juice of 1 lime
Fresh cilantro, chopped
Instructions:
To make the dough, combine flour and salt in a bowl. Add olive oil and water gradually, mixing until a dough forms. Knead briefly, then cover and let rest for 30 minutes.
For the filling, mix together the diced avocado, black beans, corn, onion, garlic, cumin, salt, pepper, lime juice, and cilantro.
Preheat your oven to 375°F (190°C).
Roll out the dough on a floured surface and cut out circles using a round cutter or a bowl.
Place a spoonful of the filling on one half of each dough circle. Fold the dough over to enclose the filling and press the edges to seal. You can use a fork to crimp the edges for a decorative touch.
Place the empanadas on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until they are golden brown.
Serve hot with your favorite salsa or guacamole.
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