Tag Archives: eggless mayonnaise

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


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.

Red Pepper Dressing

6 Aug

This is a dressing I’ve done mainly for the Yoga Center dinners… they love their roasted red peppers.  I’ve done it so many times without a recipe, so the last time around I decided to write it down to share it with all of you…


 Roasted Red Pepper Dressing


2 roasted red peppers
1 cup of eggless mayonnaise
3 garlic cloves
¼ red onion
6-10 olives
½ cup apple cider vinegar
2 tbs garlic and herbs seasoning
1 tbs fresh parsley – you could use the dried kind in a pinch
1 tbs salt
1 tsp black pepper
¼ cup of water
½ cup canola oil



  1. Mix all the ingredients in a blender.
  2.  I add the canola oil last thru the hole on the blender cover to make sure the oil mixes well and will not separate afterwards.

Thousand Island Dressing

30 Apr

This is another of the recipes related to my Foodbuzz’s 24,24,24 April event A Very Veggie Experiment…  where I fixed dinner to my finicky friend Mariví and her 4 oldest kids – Ignacio, Diego, Kamila and Daniel.  The littlest one, Sergio, who’s just 3 months old, was spared of our experiment this time… 

I knew giving a side salad as part of dinner to Mariví’s kids was going to be the most difficult one to “sell”.  They are just not used to eating salad. But I had to give it a try…  I remember reading in the book Deceptively Delicious that even when you “sneak in” vegetables and other goodies into kid’s meals, it is important for them to learn that eating salads is key to good nutrition. 

I used organic romaine lettuce and organic cucumbers.  I bought mini cherry tomatoes and told them these were tomatoes specially made for kids.

                                                        c2ad6ae1c305402c1             1007288_cherry_tomatoes

I made them a Thousand Island Dressing to go along with the salad.  That used to be the only dressing I liked when I was a kid, so I figured they might prefer that to any vinaigrette I could make.  I started with a Mayo Ketchup base and added some sweet pickles.




½ cup eggless mayonnaise
¼ cup ketchup
4-5 sweet pickles or sweet pickle relish
About ¼ tsp Garlic Salt


  1. In a small bowl whisk together the mayonnaise, ketchup and garlic salt.  Add the pickle relish and if using larger slices of pickles, just chop them up as small as you can.
  2. Serve on top of your favorite salad… iceberg lettuce seems to work very well with this creamy dressing.


Some of the kids tried the tomatoes only but they were not impressed.  I can’t believe it because in my household, a sliced tomato was considered enough salad for a typical weekday meal when I was growing up.

It was so sad to see all the salads left almost intact…  I was the only one who really ate the salad.  Everyone else, including the mom, left salad on their plates. 

This was the real challenge… but I will not give up.  I will make them eat salad if it’s the last thing I do for that family…

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