Avocado Toast walked so Hummus Avocado Toast could run.
You’ve tasted avocado toast, avocado toast with egg, avocado toast with smoked salmon… Forget it all, because this hummus avocado toast just blew everything out of the water. On my recent tour of Europe, I sampled toasts from five different countries. Each had different things going for them–avocado mousse in Spain, seed bread in Italy, hummus toast in France–so I decided to pick out my favorite elements and combine them into one single toast. Enter: hummus avocado toast.
Let me paint a picture for your taste buds. You take your first bite, and as you bite into that crispy, toasted bread, the tangy, nutty hummus blasts you with flavor. That happens at the exact moment you get the fresh creaminess of avocado, earthy touch of cilantro, sweet burst of tomato, and subtle crunch of sunflower seeds.
The best part of this recipe is the ease of substituting and adjusting ingredients. Don’t have flax seeds? Swap for pumpkin seeds. Hate cilantro? Leave it out. Want more hummus? Heap on some more. Make it your own!
Toast bread. Slice avocado lengthwise into thin strips. Cut tomatoes in half.
Spread 1 tbs. hummus onto each slice of toast, then place half the avocado slices onto each slice. Squeeze lemon juice on top and season with salt and pepper (to taste). Garnish with cilantro leaves, tomatoes, and seeds.
Success! You're on the list.
Whoops! There was an error and we couldn't process your subscription. Please reload the page and try again.
Truth be told, I’ve technically never actually had traditional carbonara pasta. Seeing as it is typically made with cream and pasta, and I am dairy-free and gluten-free, odds weren’t quite in my favor. But, I imagine this avocado version is exactly what carbonara should be…if not better.
The avocado takes “creamy” to a whole new level. The egg makes the sauce fluffier (and even creamier), and the pepper ties everything together. The best part? This recipe takes max fifteen minutes. Usually when I’m hungry, I have negativepatience to spend time cooking. But this avocado carbonara is so quick and so worth it. Enjoy!
Optional: Add pancetta or bacon bits for an extra savory bite!
Cook pasta according to package directions (reserve some pasta water for later, just in case).
While your pasta is cooking, add avocado, egg, nutritional yeast, lemon juice, salt, pepper, and garlic powder to a blender. Blend until creamy and well-combined.
Add the avocado sauce to a medium or large saucepan and cook over very low heat for 2-3 minutes. Mix in the cooked pasta and stir for another 1-2 minutes (we don’t want to overcook and scramble the eggs). If the sauce is too thick, add in a bit of your reserved pasta water. At this point, you’re welcome to add in optional chopped pancetta or bacon.
Transfer to a serving bowl. Optionally top with extra pepper and/or sliced almonds for crunch. Serve warm!
If you’re on “Cooking TikTok,” you may have seen the pan-fried spring rolls trend. This is my rendition, and I am obsessed. I was already a fan of regular spring rolls, but crispy? Sounded like heaven…
I wanted to make an Asian-inspired filling that was hearty and protein-packed. I thought about the types of dipping sauces I like with spring rolls, and sweet chili sauce popped into my head. Why not make my own sweet chili sauce and incorporate it into my filling? Enter chickpeas (and some veggies), and these spicy chickpea pockets were born. I hope you enjoy them as much as I do!
1/2 tsp. red chili flakes (this can be pretty spicy, so adjust to taste)
1/2 tsp. salt
2 tsp. apple cider vinegar
4 tsp. honey
Optional: Make additional sauce for dipping. For the dipping sauce, halve the salt, apple cider vinegar, and honey.
1 cup canned or cooked chickpeas
1 medium carrot
1/8 yellow onion
Approx. 15 stems of cilantro
6 rice paper wrappers (about 22 cm diameter)
Small bowl of water
Mix sauce ingredients together in a small bowl.
Finely dice carrot and onion. Remove the stems from the cilantro, and roughly chop the leaves.
In an oiled medium sauce pan, add carrots and cook for 5 minutes over low heat. Add onions, chickpeas, and sauce. Sauté over medium heat for approximately 5 minutes or until all ingredients are cooked and softened.
Transfer chickpea mixture to a medium bowl. Using a fork or potato masher, mash mixture to break down chickpeas. Add cilantro and mix well.
On a large plate, take a rice paper wrapper and brush water over both sides. It may take a few moments to become pliable–do not over-wet the paper (it will become too soft and rip). In the middle of the wrapper, add about 2 tablespoons of the chickpea mixture. Carefully fold the wrapper like a burrito and set off to the side. Repeat for the remaining 5 wrappers to create 6 “chickpea pockets.”
Add the chickpea pockets (thickest side of the wrapper should go down first) to a well-oiled, medium sauce pan over low-medium heat. Cook until lightly browned and crispy. Flip and cook the other side until lightly browned and crispy.
I know humility is a virtue, but this meatball recipe is absolutely the Best. Meatball. Ever. I’m usually one to grab ground turkey at the grocery store, but my local market was out of ground turkey this week (shocking, I know). So, I opted for ground chicken instead. I am glad I did–and so will you, once you try this recipe.
Since it’s fall, I wanted to make something cozy, and maple syrup seemed like the way to go. I never thought I would be putting maple syrup in my meatballs, but I’m all for it. The maple syrup doesn’t make the meatballs sweet, but it adds a sort of nutty, warm flavor to the dish. Now, I’ve got leftovers for days, but I’m not complaining. Try it out–you won’t regret it!
Add all ingredients to a medium mixing bowl. Using a fork, gently mix together, trying to keep the mixture as fluffy as possible.
Using two spoons, shape meatball mixture into 1.5 inch sized balls.
In an oiled pan over medium-low heat, pan fry meatballs for 2-5 min on each side, or until lightly browned. Keep the lid on the pan while cooking to lock in the moisture. I fried the meatballs on three sides, allowing the meatballs to cook all the way through.
Serve with your favorite pasta and sauce. I’m using my roasted red pepper sauce (recipe on the blog). Enjoy!
Tacos are a major food group for me. Baja fish tacos, chicken tacos, chorizo tacos…and then there are the vegan tacos. Vegans really stepped up to the plate for this one. I’ve had tofu tacos, mushroom tacos, even cactus tacos. Now, enter the cauliflower tacos. Cauliflower has been turned into pizza crust, gnocchi, “steak,” and buffalo wings, so I wanted to try my hand at cauliflower tacos. They did not disappoint. Crispy on the outside, soft on the inside–need I say more? Plus, with the right toppings (don’t skip the avocado), this dish reaches a whole new level. Enjoy!
This recipe is required for your next summer barbecue! The dry rub only consists of four ingredients, and it brings a great Latin American twist. Inspired by my go-to taco seasoning, the blend of cumin, chili powder, and paprika makes this a quintessential grilling dish. The char that this chicken gets is beautiful and delicious. Plus, the entire process is quick and easy, so you don’t have to miss out on any of your party’s fun! Toss the chicken on the grill, set a timer, grab a drink, and enjoy!
You may have seen the viral “baked feta pasta” that has been taking over TikTok. People have been going crazy over baking a block of feta cheese with cherry tomatoes, and then mixing it all together into a pasta sauce. Because I’m dairy-free, I opted for the vegan version of this dish: baked hummus pasta. The hummus and tomatoes add a great tanginess, elevated by the great roasted flavor from baking. It is SO easy to make and SO good.
This recipe is a powerhouse of healthy ingredients—and you only need five! With salmon, we’re getting a great source of protein and omega-3 fatty acids. With honey, we get a load of antioxidants. With miso, which is made of fermented soybeans, we’re packing in the probiotics and vitamins. But, science aside, this recipe is just too delicious not to try. You can make salmon so many different ways, but I love the Asian twist on this. If you don’t know what umami tastes like (umami is the “fifth” taste outside of sweet, salty, sour, and bitter), you’ll definitely get it with this savory miso.
…and get baked (in the oven). When I’m craving pasta, I usually reach for a classic red sauce or pesto, but this recipe is a new favorite. The star ingredient? Roasted red pepper. It takes pasta sauce to a whole new level. And it’s CREAMY. The tahini adds a creamy taste and texture, without any of the dairy. I’ve literally been having this pasta every night, and I have no regrets.
Plus, this sauce is so easy to make. If you’re running around and don’t have time to stand over a stove and stir, this is the recipe for you. Toss the veggies in the oven, and get back to what you were doing. Then, blitz it all together in a blender and you’re done!
Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 1 cup sauce (3-4 pasta servings)
1 medium red bell pepper
3 gloves garlic
1/4 medium yellow onion
10-12 cherry tomatoes
2 tsp. tahini
1 tbs. fresh basil, packed
1 tsp. fresh lemon juice
1-2 tsp. olive oil
1/2 tsp. salt
1/4 + 1/8 tsp. pepper
Preheat oven to 400° Fahrenheit.
Slice the bell pepper in half, lengthwise. Remove the core and seeds. Separate the onion into its layers.
Add bell pepper, onion, tomatoes, and garlic to a baking pan. Toss with 1-2 tsp. of olive oil.
Bake the pepper, onion, tomatoes, and garlic for 30 minutes, or until the pepper and tomatoes are brown and blistering. Let cool for 5 minutes.
Add roasted ingredients to a blender with tahini, basil, lemon juice, salt, and pepper. Blend into a creamy mixture.
I started work this week and am in need of quick, easy recipes. I whipped up this salad during my lunch break, and it is here to stay! I love the light creaminess of the cilantro lime dressing, which pairs perfectly with the bright freshness of the corn and tomatoes. Plus, the beans and chickpeas add great protein to get me through a long work day!
This salad also keeps well in the fridge, so you can make it ahead of time. It’s perfect for a quick meal or your last-minute summer barbecue with friends. Delicious!
Prep Time: 15 minutes
Serves: 2 bowls
1 cup canned kidney beans, unsalted
1/2 cup frozen corn, defrosted (or fresh if in season!)
1/2 cup cooked or canned chickpeas
5-10 cherry tomatoes, sliced (depending on size)
1/4 cup yellow onion, diced
1/2 ripe avocado, chopped
1/2 cup fresh cilantro, packed
1 tbs. tahini
2 tsp. lime juice (adjust to taste)
1-2 tbs. water (adjust for desired thickness)
1/4-1/2 tsp. salt (adjust to taste)
In a medium bowl, mix together kidney beans, corn, chickpeas, tomatoes, and onion.
In a food processor or small blender, blend cilantro, tahini, lime juice, 1-2 tbs. water (add in increments until dressing reaches desired thickness), and 1/4 tsp. salt.
Toss salad with dressing, plus a few more pinches of salt (adjust to taste). Mix the avocado in last to avoid getting mushy. Enjoy!