Tag Archives: avocado

Avocado Toasts

31 Aug

This is a breakfast inspired by a delicious treat we had last month while traveling in NYC.  We had breakfast at Le Pain Quotidien, a great French-style bakery/restaurant chain found in many cities in the US.   We were going to see the “China: Through the Looking Glass” exhibition at the Metropolitan Museum of Art and needed to make some time before the museum actually opened at 10AM.

China as seen by the fashion and movie industries.

We had only had some fruits and we were hungry…   so we ordered steel-cut oatmeal and Avocado Toasts with Kale and Cumin Salt, a seasonal option for breakfast and lunch at the restaurant.    To be honest, I’ve had better versions of the steel-cut oats from LPQ before, but the Avocado Toasts stole the show!!   I don’t know if it was the awesome gluten-free bread they were made in… or the interesting combination of the kale and cumin salt, but we were blown by the deliciousness of these toasts.  I even had to Instagram-it they were sooo good.

Le Pain Quotidien - Avocado Toasts

These days, I have such an abundance of avocados that I decided to have some for breakfast the other day…  I made it my own by exchanging the cumin salt for garlic salt and adding alfalfa sprouts instead of kale.

Avocado Toasts - KFC

AVOCADO TOASTS

2 slices of bread – I prefer whole grain or gluten-free versions

½ avocado – sliced

Vegan Mayonnaise

Dijon or Stone Ground mustard

Alfalfa Sprouts

Garlic Salt

Extra Virgin Olive Oil

 

I make this just like at Le Pain Quotidiene, open-faced.  But you can pile it all up, make it portable and eat it like a traditional 2 slice sandwich… it’s up to you.

  1. Toast the bread to your liking.
  2. Spread a generous amount of vegan mayo and mustard.
  3. Arrange the avocado slices, in shingle like manner.  Season with a light sprinkling of garlic salt.
  4. Pile the alfalfa sprouts.  Drizzle a small stream of olive oil.  Season with a light sprinkle of garlic salt again.

Mediterranean Open-Faced Sandwich

10 Nov

Lately I have been kinda lazy…  With lots of work and travel, I have not been the most creative in the kitchen, cooking from scratch for myself.  For lunch or dinner, lots of sandwiches and snack foods.  I know… not so good.

But I was training for a half marathon so I needed to get some good vegetarian protein in my diet especially for after my workouts.  They help rebuild muscle when taken right after training.  I sometimes turn to my trusted pretzels with hummus combination… or my peanut butter and jelly sandwich.  But I had gone to La Hacienda, a popular gourmet market and deli here in Puerto Rico and I had bought a garbanzo bean salad and this is what I came up with it…  you can call it a pizza or an open-faced sandwich, but there’s no denying that you will certainly be adding “mouth-watering” and “addictive” to whichever name you choose.

Open-Faced Med Sandwich

OPEN-FACED MEDITERRANEAN SANDWICH

1 flat bread of your choice…  I like FlatOut brand
½ cup of cooked garbanzo beans or garbanzo bean salad from La Hacienda
3 wedges of avocado
1 roma tomato, sliced
2 large handfuls of mesclun salad greens
Kosher Salt
Freshly Cracked Black Pepper
Extra Virgin Olive Oil

This is just assembling…

  1. Drizzle and spread some olive oil to the flat bread and toast it in the oven…  I like my flat breads crispy.  I use the toaster feature in Light.
  2. Take the toasted flat bread from the oven and place the garbanzo bean salad and the avocado wedges and mash it all together with a fork trying to cover as much flatbread surface as possible.  You can sprinkle a little salt, pepper and olive oil to the mixture while you’re mashing.
  3. Place tomato slices over the mashed garbanzo/avocado mixture.
  4. Place mesclun greens or even baby spinach over the tomato slices.  Season salad greens with a sprinkle of salt, pepper and a drizzle of olive oil.
  5. Cut into pieces using a pizza cutter…  I found it was easier than using a knife.

Med Sandwich Generic - website

Med Sandwich - Just a piece

Tip:   I found the mashing worked best than leaving the garbanzos and avocados in pieces… they would roll off the flat bread and I ended up eating more out of the plate with a fork than over the bread itself.  So that’s why I recommend mashing…

Flip Burger @ Bloomingdales 59th Street NYC

5 Feb

It was the first snow storm of 2014… We wanted to get out of the house, but did not want to manage the snow and cold outside. I suggested: “Let’s just take the subway and it can take us right underneath the belly of one of my favorite department stores in NYC – Bloomingdale’s. Deal??“ They all agreed…

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The day BEFORE the storm… but the same cast of characters.

When we arrived it was already 3PM and we were HUNGRY!!! Who can shop while hungry?? I sure can’t. So we looked at the store directory but there were many options to choose from. Let’s just go checking them out floor by floor as we encounter them and we’ll decide what works best, OK?

Flip was the first option available… right up the stairs from the level where the 4-5-6 subway leaves you. When we discovered it was a burger joint, Tere and my mom were discouraged as, more often than not, burgers means meat burgers only. But we were in NYC after all and I said to myself… “Madelyn, read thru all the burger options before dismissing this restaurant”. And there they were!!!! VARIOUS, not just one, various vegetarian options!!!!

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I wish I had taken a picture of the menu for you… I was sure I was going to find it online, but unfortunately that is not the case. The menu presented a veggie burger and a Portobello Mushroom burger option, my favorite. We sat down and ordered… You could have your pic of bread, burger, and toppings. The vegetarian options come with 2 toppings included beyond the lettuce, tomato, onion and pickle. My burger was a Portobello mushroom burger on a whole wheat/multigrain roll with goat cheese and avocados. YUM!!!

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They also have fries to accompany your burger… we went for the thin crispy fries and the sweet potato fries. They were both superb… But I should warn you, those thin fries don’t seem to ever end. The more you eat, the more they seem to be in your plate. I ate and ate and we still brought the leftovers back home with us.

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Even though Flip @ Bloomingdale’s is not a vegetarian place… in true NYC fashion they have meat-free options for us vegetarian gals. Who wants to go shopping on an empty stomach?? Not me for sure… and the next time I visit Bloomie’s, I know I’ll have a craving for a burger.

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Guacamole Verde

1 Jul

You know I am not a cilantro fan… When a recipe calls for cilantro I usually substitute with flat-leaf parsley or I just omit it at all.

But there is something I have learned about cilantro in the last few years… I can tolerate it, even enjoy it, when I use only the leaves and not the stems of the cilantro plant. The stems remind me too much of the taste of recao. It’s too strong for me and gives me acid reflux. I know… not pretty. I noticed this once when I was cooking the now-famous veggie sancocho recipe after a retreat. I did like Ina Garten and shaved the leaves off the stems of the cilantro and used only that to “season” the sancocho. The other “more experienced” cooks were appalled at my “waste” of perfectly good cilantro stems. But many of the soup eaters thanked me afterwards because the cilantro flavor was subtle and not over powering at all after a few days of fasting.

Fast forward to the other day when I wanted to make something to bring to a party and I had an over abundance of avocados in my hands. I decided to make an avocado without tomatoes so it would stay as creamy as possible without the watery residue tomatoes sometimes leave atop guacamole. At the store there was no flat-leaf parsley so I went with the traditional and very much cheaper cilantro.

This guacamole was an absolute hit… People were asking me for the recipe all night. I wished I had posted this recipe already so I would not have to repeat myself so many times that night.

Guacamole Verde

GUACAMOLE VERDE

1 large avocado, cut into small pieces
1/2 medium onion, finely diced
The juice of 1 green lime
A generous handful of fresh cilantro leaves, chopped
A drizzle of olive oil – about 1 tbs
Salt and Pepper to taste
  1. Mash everything together in a medium sized bowl.
  2. Let it stand in the fridge for a few hours so the flavors meld together.

You can make this with fresh avocados, but it also works with frozen avocados. Just defrost them and get rid of any water that separates from the pulp when the avocado is thawing.

Image

You are what you eat…

28 Jun

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