Sriracha Avocado Toast

June 27, 2017

Just when you think your spicy mouth may ignite… Cool + creamy avocado saves the day! The story of Sriracha Avocado Toast is a feisty one!

Do you ever get on a kick where you eat the same thing everyday for like, weeks? I’m a serious creature of habit so when I find something I like, I stick to it until I’m completely burnt out. Evidence: I’ve eaten my Chocolate Cherry Beet Smoothie every morning for the past few months. (Not burnt out! …yet.) I once went on a nearly year-long spree of raisin snacking- I put them in everything, on everything, and munched on them for a daily snack. I can’t touch the things anymore…

There’s one obsession I doubt I’ll ever get sick of… Avocado toast. Sometimes, when I don’t feel like thinking up dinners for the week, we’ll buy a loaf of bread and a half dozen avocados and eat toast all week. No shame in that lazy dinner game.

While I usually enjoy my smashed avocado toast with just a squeeze of lemon and a bunch of flaky sea salt, it can be fun to switch things up a little! Sometimes I’ll add a smear of vegan mayo, a heaping pile of sprouts, or some strawberries for that sweet and salty combo. The possibilities are truly endless! The one thing I hadn’t tried yet was adding both crunch + spice to my creamy toast…

Adding a crispy texture and a pop of spice makes this toast nearly explode in your mouth! There’s so much happening on one piece of bread! All thanks to the powerhouse Toasted Hemp Seeds from Manitoba Harvest. When Manitoba sent me some products to sample, I had never tried the crispity crunchity toasted guys. At first bite, I was hooked on the crunch but couldn’t quite put my tongue on what they reminded me of… I finally concluded that they’re a bit like teeny sunflower seeds- except you eat the shell!

I’m a big hot sauce fan but I have to admit, my bottle of sriracha often gets lost in the back on my pantry. I dug it out because I just knew a drizzle of the good stuff would pair perfectly with the sriracha-flavored toasted seeds. Weeeeooo! I’m so glad I was right about that one. Because the avocado and bread cool down the spice level so much, you’re left with a great flavor and perfect crunch.

Not only will Toasted Hemp Seeds knock your flavor socks off, they pack the same healthy punch as Manitoba’s hemp hearts. If you missed it, I shared some of the many health benefits in my Matcha Hemp Energy Bites post. Long story short, they’re great for you, ok?

Crunchetize me (and the toast), captain.

Sriracha Avocado Toast

Cook Time: 5 minutes

Just when you think your spicy mouth may ignite… Cool + creamy avocado saves the day! The story of Sriracha Avocado Toast is a feisty one!

Ingredients

2 pieces of your favorite bread (GF if necessary)
1 avocado, mashed
¼ tsp. salt
Pinch of black pepper
Sriracha
2 Tbs. Sriracha Toasted Hemp seeds
Chives, for garnish (optional)

Instructions

Toast the bread until browned to your liking.
Mash the avocado with salt and pepper and then spread on bread. Garnish with hot sauce, hemp seeds, and chopped chives.

https://www.areyoukitchenme.com/sriracha-avocado-toast/

Vegan Ricotta + Pesto Stuffed Mushrooms

June 19, 2017

Savory filling nestled inside tender mushrooms and baked to bite sized perfection! Vegan Ricotta + Pesto Stuffed Mushrooms for the finger food win!

Hello friends! Life is getting pretty busy around here! Summer is great but it feels like we are constantly on the move from festival to dinner party to family gathering to bike rides… It never stops! It’s funny how the world comes alive in summer our part of the world. I often wonder what it’s like in climates that have pleasant temperatures year round… When do people hibernate?!?

Anywho… It’s party season and that’s all that really matters! The other day we were scrambling to find something to bring to a large friend and family gathering. I didn’t want to just show up with a bag of chips, but I wasn’t ready to commit to something that was going to take hours to prepare. I knew I had some pesto stocked in the freezer (life hack for when you have extra basil!) so I scrounged my fridge and was delighted to find mushrooms!

I can’t get enough of mushrooms lately. They’re just so versatile- seared on the grill, stirred into a stir-fry, sautéed for tacos, or STUFFED- the opportunities are endless. To be honest, I had never stuffed mushrooms before, but I will absolutely be doing it again. Partygoers were popping these little delights in their mouths left and right, without a care (or knowledge) that they were completely plant-based. Gotcha!

I used homemade pesto for this recipe, but feel free to use store bought. And if you’re cool with dairy, skip the tofu and just use regular ricotta instead. Zero judgment over here! I would never want anyone to not make my recipes because of an intimidating ingredient list.

That said, get on it! Your party guests, friends, family, and belly will thank you!

Vegan Ricotta + Pesto Stuffed Mushrooms

Prep Time: 20 minutes

Cook Time: 60 minutes

Savory filling nestled inside tender mushrooms and baked to bite sized perfection! Vegan Ricotta + Pesto Stuffed Mushrooms are the finger food your next summer party is missing!

Ingredients

16 oz. stuffing mushrooms, or button-sized
1 cup pesto sauce, store-bought or homemade

Vegan Ricotta

1 block extra firm tofu
¼ cup hummus
2 Tbs. nutritional yeast (optional)
1 Tbs. dried Italian seasoning, or dry basil or oregano
1 tsp. salt
½ tsp. pepper

Instructions

Vegan Ricotta: Slice the tofu in half to create two flat planks, wrap the pieces in a tea towel, and press under a cutting board weighed down for 15 minutes. Combine tofu, hummus, nutritional yeast, Italian seasoning, salt, and pepper with a fork until creamy and combined.
Preheat oven to 400 F. Prepare the mushrooms by removing the stems and scooping out any black ribs, if they are present.
Toss the mushrooms with olive oil and a generous amount of salt and pepper, and then arrange them on a cookie sheet.
Combine the pesto and the tofu ricotta and use a spoon to scoop enough to fill each mushroom cavity. It should mound over the mushroom.
Bake the mushrooms for 30-40 minutes until they are tender but still juicy. Keep warm under foil until ready to serve.

Notes

For added convenience, you can prepare and stuff the mushrooms a day ahead and bake them when you are ready to serve

https://www.areyoukitchenme.com/vegan-ricotta-pesto-stuffed-mushrooms/

Roasted Carrot Harissa Hummus

June 5, 2017

Soft roasted carrots and spicy harissa take a beloved dip to another level! Roasted Carrot Harissa Hummus is an explosion of flavor!

If there is one food you can be certain will always, always, always, no matter what be in my fridge, it’s hummus. Nine times out of ten, dinner consists of a sheet of roasted veggies dipped in hummus. A lot of times we just pick up some pre-made cartons because ain’t nobody got time for that… But making my own is a real treat!

I was questioning if I should post another hummus recipe because it feels like I already have a million on the blog… From the basics, to the Green Goddess, to the pumpkin and the lemon, it seems I’ve done it all when it comes to my favorite chickpea paste. But alas, I couldn’t resist.

Harissa is an ingredient I’ve used on the blog before but I think is still less common in a lot of American kitchens. It is quite easy to find nowadays and is often stocked on the shelves with the other Mediterranean or international goods, with the artisanal condiments, or in the healthy foods section. Harissa is just a spread of roasted peppers, garlic, olive oil, and other spices. I buy Mina Harissa because it is easiest to find and comes in both mild and hot varieties.

Recipes for harissa roasted carrots have been circulating the Pinterest scene for a few years now. And while I’ve made them before, it wasn’t until recently that it dawned on me that they could be hummusized. [Let’s make that a real word, shall we?] So into the blender they went.

When carrots are roasted until totally soft, they lend a downright velvety texture to the hummus. Getting a little char on them kicks up the roasty-toasty flavor and of course, harissa brings the heat. It’s basically a match made in my Vitamix heaven.

Serve some up with crackers, spread it on a sandwich, or dip your finger in every time you open the fridge. However you eat it, Roasted Carrot Harissa Hummus will. not. let. you. down.

Roasted Carrot Harissa Hummus

Prep Time: 15 minutes

Cook Time: 40 minutes

Soft roasted carrots and spicy harissa take a beloved dip to another level! Roasted Carrot Harissa Hummus is an explosion of flavor!

Ingredients

4-5 carrots, washed
5 Tbs. olive oil, divided
4 Tbs. harissa, divided
1 can chickpeas (or 1 ½ cup cooked)
¼ cup tahini
½ cup water
Juice of half a lemon
2 tsp. salt, more to taste

Instructions

Preheat oven to 375F. Toss carrots with 1 Tbs. olive oil and 3 Tbs. harissa and season with salt and pepper.
Place carrots on a lined baking sheet and roast for 35-40 minutes, until completely soft. Set aside to cool completely.
In a high speed blender or food processor, add chickpeas, remaining olive oil and harissa, tahini, water, lemon juice, and cooled carrots. Blend until completely smooth, adding salt and additional water as needed. Chill and serve.

https://www.areyoukitchenme.com/roasted-carrot-harissa-hummus/

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