Quick Dinner Break

• Basmati rice
• Salsa
• Chickpeas
• Spice mix: chili powder, cayenne pepper, smoked paprika, curry powder, cumin, garlic powder, black pepper
• oil
• 1/2 avocado
• salt and pepper, to taste

Heat the rice and mix in the salsa.

Toss the chickpeas in the oil and the spice mix and roast in an oven until beginning to crisp. Add to rice. Add avocado. Season to taste.

This quick meal is the perfect balance of spicy and salty, protein, fat, starch, and vegetables. It satisfies without over filling.

Vegan Avocado Brownies

Vegan Avocado Brownies
2 ripe avocados, mashed well
1/4 cup coconut oil
3/4 cup granulated (white) sugar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup whole wheat flour
3/4 cup strong coffee

Mix all ingredients together well in order given. Spread batter into greased pie  pan or square pan and bake at 350◦F for 15-20 minutes. Great warm and can even be frosted while warm!

Green Pea Guacamole

Guacamole. It's a delicious, rich green buttery spread that goes well with a variety of foods - crudités, crackers, bread, pasta, tortilla chips, etc. It's also high in fat. It is the heart-healthy monounsaturated fats from avocados, but it can still feel a little heavy. Guacamole can be lightened up with a wide variety of other green foods, and what I have used here is green peas. 

What many people don't realize is peas are actually a good source of protein and very high in dietary fiber as well. They make the guacamole lighter, greener, and very healthy. I also added some other flavorings based on what I had around the house. It's a really delicious spread, dip, or sauce. I highly recommend using defrosted frozen peas in lieu of canned. I used canned, as that is all I had on hand, but frozen peas would give the dip a brighter green color and avoid that 'canned' taste. If you have fresh garden peas, that is even better!

Green Pea Guacamole
one large ripe avocado
one cup green peas
juice of one lime, lemon, or orange
1 Tablespoon balsamic vinegar
1 Tablespoon maple syrup
1 teaspoon dijon mustard
1 teaspoon garlic powder
1/4 teaspoon smoked paprika
salt and pepper, to taste
oil, as desired, to achieve desired consistency

Blend all ingredients together until smooth. I actually did it by hand - mashed the avocado and peas together, then stirred in the rest. Therefore, my dip wasn't completely smooth but I liked the extra texture from the peas.

Deviled Avocado

Deviled avocado is a concept I came up with while I had some avocado and was eating it with tahini and nutritional yeast, admiring the perfectly intact shell. I decided to create a concept of 'deviled' avocado - some of the same flavors of a deviled egg, and the same procedure, but a vegan alternative. No, it doesn't taste like deviled eggs, but it does taste good and is very nutritious. 

Deviled Avocado
1 large, ripe avocado
2 Tablespoons tahini
1 teaspoon Dijon mustard
1/4 teaspoon hot sauce
squeeze of lemon or lime juice
1-2 Tablespoons nut or soy milk
salt and pepper, to taste
paprika
nutritional yeast, if desired
small dates, halved or quartered

Cut the avocado in half, remove the pit, and scrape all of the flesh into a bowl, leaving the skin halves intact. Mash the flesh, and mash in the tahini, mustard, hot sauce, juice, milk, and salt and pepper. Use a blender or immersion blender if desired to get the mixture really smooth. You can scoop it into a piping bag fitted with a star tip if desired, or simply spoon the mixture back into the avocado halves. Sprinkle with paprika, and top with yeast and dates, if desired.

Avocado Chocolate Mousse

Okay, I know, avocado and chocolate mousse don't seem like two things that would go together well, however, using avocado and other healthy fruits and vegetables has become popular in an array of desserts lately. Avocado is particularly great for it's smooth and creamy texture, reminiscent of butter. It adds fat, but it is all monounsaturated, heart-healthy fats. The flavor also isn't particularly strong, though it does add some sweetness. Avocados have been used successfully in brownies and chocolate puddings as well - the chocolate helps to mask the green color. Additionally, this mousse can be vegan and is a much healthier alternative to regular chocolate mousse; you can also make it as low in sugar as you wish.

Avocado Chocolate Mousse
2 large ripe avocados
1/2 cup unsweetened cocoa powder
3/4 cup coconut milk
1 teaspoon vanilla extract
agave nectar, to sweeten

Blend all together until smooth. Add as much agave as you'd like to sweeten it, and as much milk as you'd like to create a smooth texture.


SUBSTITUTIONS
- Cocoa powder - substitute melted chocolate, any kind, for a richer flavor
- Coconut milk - substitute your favorite non-dairy or dairy milk
- Vanilla - use your favorite flavoring; try almond extract or ground cinnamon
- Agave nectar - you can use honey, maple syrup, or molasses for a slightly different flavor. Sugar works as well for a neutral flavor but the texture will not be as smooth and possibly gritty, unless you use superfine or confectioners' sugar.

Emerald Mint Truffles

These are secretly healthy truffles – but you won’t even notice. Mint is the prevalent flavor in the truffles, and chocolate in the coating. Most people assume the green color is due to the mint, but these truffles have no food dye in them, they get their color and creamy texture from avocado. Coconut oil and maple syrup are both better-for-you alternatives than butter and refined sugars, but they don’t impart strong flavors of coconut or maple here.

Emerald Mint Truffles

TRUFFLES

¼ cup avocado, well mashed or puréed until smooth

3 Tablespoons coconut oil

2 Tablespoons maple syrup

¼ teaspoon mint (peppermint) extract

CHOCOLATE COATING

2 Tablespoons unsweetened cocoa powder

2 Tablespoons coconut oil

2 Tablespoons maple syrup

TRUFFLES: Blend all ingredients together until smooth. Place mixture in the freezer for a few hours until firm. Roll into balls or portion with a small ice cream scoop. Chill until firm. Makes about eight truffles, depending on size.

COATING: Whisk all together well. Use to coat truffles. This makes enough coating for all the truffles, but if you want to show off the green color, make half a batch and leave half the truffles uncoated. 

Pistachio-Crusted Mint Chocolate Cream Pie

This pie is a triple Saint Patrick’s Day treat with the green pistachio crust, minty chocolate filling, and green clover on top. It is also a healthy option because it contains no refined sugars and no added fats. It is still creamy and tasty. The avocado clover on top is optional, but it does add a nice presentation and you don’t really taste the avocado too much.

Pistachio-Crusted Mint Chocolate Cream Pie

CRUST

1 cup unsalted pistachios

½ cup golden raisins

1-2 Tablespoons water

FILLING

3 cups milk (non-dairy will work)

¼ cup cornstarch

¼ cup maple syrup

3 Tablespoons unsweetened cocoa powder

1 teaspoon mint (peppermint) extract

TOPPING

½ ripe avocado

2 Tablespoons honey

1 teaspoon lemon juice

CRUST: Pulse the nuts and raisins until well grounded. Dribble in the water, a little at a time, until mixture just begins to come together. Press into a nine inch pie plate.

FILLING: In a medium saucepan, whisk together one cup of milk and the cornstarch. Whisk in the remaining milk, then the maple syrup and cocoa. Bring mixture to a boil, then boil lightly for about eight minutes until thickened. Remove from heat and stir in the mint extract. Pour into prepared crust and place a piece of parchment paper or plastic wrap directly on the filling to prevent a skin from forming. Cool, then chill for a few hours until firm.

TOPPING: Mash together the avocado, honey, and juice until smooth. Spread in a clover pattern on top of the filling. Garnish with additional pistachios.