Avocado Archives - Page 2 of 4 - Coconut and Berries

Orange, Edamame & Avocado Noodle Salad

Another fun and tasty lunch recipe for you today. This Orange, Edamame & Avocado Noodle Salad has been fuelling me through the last of my university work and revision this week. I can’t wait to be done with exams in two weeks’ time, though I’m not exactly free after that as I’ve got a dissertation to write…

But let’s take one step at a time for now, with lunch being our first priority.

I’m sure most of my readers know the beauty of smashed avocado on toast with just a little salt and pepper and lemon. It’s the bright citrus that really elevates the creamy avocado to a whole new level.

So I’ve taken that little principle here with oranges, which are even better here as they’re tangy AND sweet.

Edamame are good for a protein boost, and noodles, well noodles are always fun to eat and I need all the fun I can get in my life when I’m revising. I finished it off with an Asian-esque dressing and herby garnish.

Slurp away!

Orange, Edamame & Avocado Noodle Salad

2014-05-09 10:47:03

Serves 3

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Total Time

20 min

Total Time

20 min

Ingredients

2 Bundles/6oz/125 g Noodles (I used Wholewheat Udon)
1 C Shelled edamame
1 tsp Toasted sesame oil
2 Oranges, segmented
1 Avocado, diced
2 Green onions, sliced thinly
Fresh Coriander

Dressing

1/4 C Fresh orange juice (reserved from the segmenting the oranges)
1 Tbsp Tamari
1 Tbsp Coconut nectar/ Maple syrup
1/2 Tbsp Brown rice vinegar
1/2 " Fresh ginger, minced
Pinch of chili flakes (optional)

Instructions

Boil a pan of water and cook noodles according to package directions.
In the last few minutes of cooking time, add the edamame and cook until tender.
Drain and rinse noodles and edamame in cool water. Transfer to a large bowl and toss with the sesame oil so they don't stick together.
While the noodles are cooking, segment the oranges. Do this over a bowl to catch all the juice.
Whisk together all the dressing ingredients, add to the noodles and edamame and mix well.
If possible, leave this to sit for an hour in the fridge to allow the noodles to absorb the flavours.
Transfer the noodles to a platter/serving dish and top with the oranges, avocado, sliced green onion and fresh coriander.

Notes

Segmenting oranges isn't easy, especially not the first time, so don't be disheartened and keep practising!
The Kitchn has a good visual guide here

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Have a good weekend!

Black Bean Mole Burgers

These Black Bean Mole Burgers are something I’ve had in mind for a long time but because the organisation of my recipe ideas leaves a lot to be desired it sadly got forgotten about.

I have several notebooks filled with my scrawls lying all over my flat, receipts in the bottom of my handbag and rucksack with scribbles on, not to mention the notes on my computer and iphone. I really should figure out some way of getting everything transferred to one place so ideas like this one don’t get abandoned for such a long time, or even worse, altogether. Your suggestions are very welcome!

I don’t know how apparent it is that I love chocolate, but I really really do! It was only a matter of time before it found its way into my main meals as well as desserts, snacks and breakfasts. I also love chili in chocolate so chocolate in chili made a lot of sense to me!

I have had mole before but not for a very long time and just as the classic chili mole rather than burgers. If you’re wondering what I’m talking about, I’m not referring to those cute little animals that live underground but Mexican mole sauce. I’m supposed to be a linguist but I was embarrasingly calling it “mole” (like the animal) until pretty recently. The correct pronunciation is “mol-ay”.

These burgers might sound like a lot of effort but the sauce is quick to put together and everything for the burgers goes in a food processor which saves on time and washing up. They also freeze well so you can easily make a double batch and get more for your time.

I stuffed the burgers in homemade cornbread buns which worked really well but I’m not 100% satisfied with the recipe just yet (not corny enough!) so I hope you don’t mind me not sharing it. The burgers would be great on any bun with your usual fixings. Extra mole sauce and avocado are essentials though!

Black Bean Mole Burgers

Yield: 4 Burgers

Black Bean Mole Burgers

Ingredients

For the Burgers:

1-1/2 C Cooked black beans/ 1 can
1/4 C Mole sauce (see below)
1/3 C Chopped green onions
1/4 C Fresh coriander
1/2 tsp Ground cumin
1/4 tsp Chipotle chili powder
1/2 tsp Salt
1/2 C Rolled oats
1/3 C Diced bell pepper (any colour, or a combination)

For the Mole sauce:

1/2 Tbsp Olive oil
1 Medium onion, diced
1 Clove of garlic, minced
2 Tbsp Mild chili powder
1 Tbsp Coconut sugar
1/4 tsp Cinnamon
1/4 tsp Chipotle chili powder
1/16 tsp Ground cloves
1/2 400g/14oz Can of chopped tomatoes
1-1/2 Tbsp Cocoa powder
1-1/2 Tbsp Peanut OR Almond butter
Salt & pepper, to taste

Instructions

(If baking the burgers, preheat oven to 200C/400F and line a baking sheet with parchment paper)
Make the mole sauce first.
In a medium-sized pan, heat the olive oil over medium heat. Add the onion and cook, stirring, for approx 5 minutes, until translucent. Add the garlic, sugar and spices and continue to cook for a further minute. Add the remaining ingredients, bring to a simmer and cook on low for 10-15 minutes. Blend using an immersion blender and set aside.
For the burgers, in a food processor, blend the black beans, 1/4 C mole sauce, green onions, spices and salt until you have a chunky purée. Pulse in the oats and finally stir through the diced pepper.
For 4 large burgers, use a 1/3 C measuring cup to divide the mixture into 4 equal portions and flatten into thick patties.
Heat a large non-stick pan over medium heat. Cook the burgers for approx 6-8 minutes on each side, or until brown. Alternatively, place the patties on the prepared baking sheet and bake for approx 30 minutes, flipping halfway through cooking.
Serve burgers topped with the remaining mole sauce and sliced avocado (essentials!) plus your favourite burger toppings- vegan sour cream, sliced tomato, onion, etc.

Notes

These freeze well either after cooking and cooling or pre-cooking. Just lay them on a parchment-lined tray and stick the whole thing in the freezer. When solid, remove them from the tray and store them in a freezer bag. Inspired by Johanna's Tamale Burgers

http://www.coconutandberries.com/2014/03/09/black-bean-mole-burgers/

Have you tried mole?

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And please share how you organise your recipe ideas!

Review: InSpiral Products

The inSpiral Lounge Café in Camden, London, holds a special place in my heart as the first vegetarian restaurant I went to, many moons ago! (It’s vegan, with the exception of the option of cow’s milk for hot drinks. ) I loved the friendly, funky vibe and the great-tasting, wholesome food. There’s also a big emphasis on raw food, which definitely appeals to my tastes.

I’ve been back many a time since my first visit and have watched the brand grow and grow. They’ve launched a range of amazing raw vegan products which are now sold, not only in the Lounge but also in their online store, shipping worldwide!

Raw Banana Supergreen Bites

Raw Chocolatey Superfood Bites

Raw LoveBerry Superfruit Bites

I love their Raw Granola Bites either for snacking straight out of the bag or for breakfast: as a smoothie topper or in a bowl with fresh fruit and almond milk. They even come in fully compostable bags!

This is a new product for inSpiral- granulated Stevia sweetener. You’ve probably seen stevia about recently as the latest sugar alternative of choice for many health foodies. It doesn’t affect blood sugar levels and is completely natural, extracted from the stevia leaf. There’s often a bitter aftertaste associated with stevia but I couldn’t detect any with this brand.

inSpiral Kale Chips are simply the best! They’re 100% natural, raw and organic and come in a whole range of delicious flavours, including Purple Corn, Baobab & Onion, Wasabi Wheatgrass, Cacao & Cinnamon and more. I’ve tried various brands of commercial kale chips but none compare. These have a thick, flavourful coating, and satisfying crunch. They’ve definitely turned this sweet tooth into a savoury snacker!

I’m actually not mad about inSpiral desserts for some reason (The Raw Chocolate Blackout tart is the exception)…I find them almost too rich but I know many people love them so you’ll have to judge them for yourselves. The dessert pots are fully raw like all their products and come in Christmas Cake, Carrot Cake, Vanilla Berry Cream, Tiramisu, Hazelnut Creme, Passionfruit and Chocolate Blackout.

Finally, another savoury love of mine, the Raw Crackits. Their new recipe is even better than before and contains extra added health booster: Reishi, Siberian Ginseng, Shatavari and Rhodiola! Made from raw almonds, buckwheat and flax they’re crunchy and crumbly just like baked grain crackers.

Pictured are the herb crackits spread with mashed avocado. I can’t pick a favourite flavour.

inSpiral products are available in health food stores nationwide and, as mentioned, you can also purchase online from anywhere in the world.

Have you tried them yet? If not, what would you most like to try?

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Disclaimer: inSpiral provided me with a few products for review but most were purchased myself and, as always, all opinions are my own.

Chickpea Salad Stuffed Avocados

Gosh, two weeks into January already! How time flies. How is everyone doing on their goals for the New Year? Hopefully if you have made resolutions then they’re healthy and realistic .

I like to think I eat pretty well most of the time but finding what makes me feel best is definitely a journey. If you’ve been reading you’ll know that I’ve been eschewing sugar and sweeteners of any kind for some time now. I don’t think this will be a permanent change (at least I hope not!) but it has given me the opportunity to assess how much I was eating and realize that, even if the sugar was of the “healthy” kind and a lot of it from fruit, that amount wasn’t working for my body. Some people thrive on lots of fruit but I’ve been feeling better eating more savoury foods and a greater amount of fat and protein.

This was a light lunch I put together and exactly the kind of food I’m enjoying at the moment. I’ve been eating probably an avocado a day for the past week! I don’t know how I didn’t use to like them, they’re just so darn delicious. I’m sure you know they’re overflowing with nutrients too.

Along with chickpeas for a concentrated source of protein and several other flavour-boosting ingredients, this salad is tasty, nourishing and sustaining.

I thought the little “boats” looked cute stuffed with the salad but if you’re not concerned with presentation then you could just add a big scoop on top of your salad or eat it as a dip with your favourite crackers or corn chips.

Chickpea Salad Stuffed Avocados

Yield: 2 Servings

Chickpea Salad Stuffed Avocados

Ingredients

1 C Cooked chickpeas (well-cooked) (RAW option: Use sprouted chickpeas)
1 Small clove of garlic, minced (optional)
1/2 C Grated carrot
1 Green onion, thinly sliced
1/2 tsp Olive oil
1 1/2 Tbsp Lime juice
1 tsp Tamari
Dash of cayenne pepper
Black pepper
1 Large OR 2 small avocados
1/4 C Fresh coriander, roughly chopped

Instructions

Roughly mash the chickpeas in a bowl using a strong fork. I like to leave about half whole.
Stir in garlic through to pepper.
Slice the avocado(s) in half, remove the pit and scoop out the flesh from each half with a spoon.
Dice the avocado flesh into small cubes. Mash half of the avocado into the chickpea mixture then gently fold in the rest along with the fresh coriander.
Spoon the mixture into the empty avocado skins and serve immediately.
Serves 2

http://www.coconutandberries.com/2014/01/13/chickpea-salad-stuffed-avocados/

I’m sharing this recipe at the “Clean Start” potluck party over at Pure Ella and the weekly link-up, Wellness Weekends.

What fruit or vegetable are you loving right now?

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Chili-Bean Soup with Avocado-Lime Cream

Food is such a great source of memories. From big family feasts to a particularly pleasant summer’s day involving ice cream….

Chili is another one of mine. I don’t think I’d ever had a proper chili until I visited New York a few years ago. It was a cold September’s day and we took a break from sight-seeing to grab lunch in the Grand Central Station Food Court. We opted for steaming cups of vegetarian chili and pieces of sweet, crumbly cornbread. I’ve been a fan ever since and often make chili dishes, accompanied by the obligatory cornbread, and think of our fun trip to NYC.

This is a simplified version of chili, blended up into a thick soup for maximum creamy comfort. It’s not too spicy, but even so I like to have a cooling contrast to go with it, and the tangy avocado-lime cream filled that role perfectly.

I took the opportunity to try a new cornbread recipe out as well. These muffins are from Isa-Chandra Moskowitz’s latest book “Isa Does it”. My favourite cornbread is still the Corn & Scallion version from another book by the same author,“Appetite for Reduction”, but these were still pretty good.

I don’t think I need to tell you how nice it was to come home to a big bowl of this after being outside in the cold and rain. A big thank you to whoever invented soup!

Chili-Bean Soup with Avocado-Lime Cream

Yield: 2-4 Servings

Ingredients

For the Soup:

1/2 Tbsp Olive oil
1 Medium onion, diced
1 Medium carrot, diced
1 Stalk of celery, diced
2 Cloves of garlic, minced
1 Tbsp Ground cumin
1Tbsp Mild chili powder
1/2 Tbsp Dried oregano
1 1/2 Tbsp Tomato paste
3 C Vegetable broth
1 1/2C/ 1 Can Cooked kidney beans
1/2 tsp Salt

Avocado-Lime Cream:

1 Medium Avocado, scooped out
Juice of 1 lime (2 Tbsp)
1 Tbsp Olive oil
Pinch of salt
1/8 tsp Garlic powder
1/2 C (loosely packed) Fresh coriander

Instructions

For the Soup:

In a large pot, sauté the onion, celery and garlic in the olive oil for approx 5 minutes. Add the minced garlic and spices and continue to cook for a further minute.
Add the beans, vegetable broth and tomato paste. Bring to a boil then turn down the heat and allow to simmer, uncovered, for 15-20 minutes. Add salt and pepper to taste.
Use an immersion blender to blend until fairly smooth. I like a few chunky bits in mine.
Serve topped with a generous spoonful of the avocado-lime cream and cornbread on the side.

For the Avocado Cream: