Zucchini-Avocado Sushi Rolls

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

Zucchini Avocado Sushi

This recipe makes great use of zucchini, which is often plentiful at supermarkets and farm stands in late summer. Plus, these yummy rolls highlight crisp carrots and creamy avocado slices.

  • Servings: 3-4
  • Difficulty: Easy
  • Print

Ingredients


Dipping Sauce
3 Tablespoons Maple Syrup
3 Tablespoons Gluten-Free Tamari
1 Scallion, White And Green Parts, Thinly Sliced
Rolls
2 Medium Zucchini
2 Medium Carrots, Peeled And Cut Into Very Thin Sticks
1 Large Avocado, Peeled, Pitted And Thinly Sliced

Directions


  1. To make the dipping sauce, put the maple syrup and tamari in a small bowl and briskly whisk until combined. Pour the sauce into 3 or 4 tiny bowls and top with several scallion slices.
  2. To make the rolls, put each zucchini on a cutting board. Using a wide vegetable peeler or mandolin, carefully cut the zucchini into very thin, long slices (strips), making about 6 slices or so from each zucchini (about 12 slices in all). Cut the remaining zucchini into very thin sticks, about the same size as the carrot sticks.
  3. Lay one zucchini slice on the cutting board and arrange several carrot sticks, zucchini sticks and a few slices of avocado at one end of the zucchini slice. Carefully roll up the zucchini slice around the avocado, carrot and zucchini sticks. Put the roll on a plate, seam side down. Continue in this manner until you have about 12 rolls.
  4. Serve 3 to 4 rolls per person, with dipping sauce on the side.
  5. Recipe from Vegan For Everyone by Laura Theodore. Published by Scribe Publishing Company, ©2020. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Tex-Mex Salad Bowl

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

Tex-Mex Salad Bowl

This Tex-Mex Salad Bowl features a zingy lime-based dressing, paired with crisp romaine and cooked garbanzo beans. But since a Tex-Mex style salad is traditionally made with black beans, I decided to add a jazzy twist by substituting black bean tortilla chips as a festive garnish. The chips provide a pleasing crunch, flavor and texture, adding a wow factor to this satisfying salad.

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients


8 Cups Loosely Packed Chopped Romaine Lettuce

20 Black Bean Tortilla Chips

14 Grape Or Cherry Tomatoes, Sliced In Half

1 Cup Cooked Chickpeas (Garbanzo Beans), Drained And Rinsed, If Canned

1 Large Ear Of Corn, Remove Kernel From The Cob, Cooked (Or 3/4 Cup Canned Corn Kernels, Drained)

1/2 Cup Seeded And Chopped Orange Or Red Sweet Bell Pepper

4 Green Queen Olives With Pimento, Sliced

1/2 Of A Large Avocado, Peeled, Pitted And Sliced

Sweet And Spicy Lime Dressing

3 To 4 Tablespoons Vegan Mayonnaise

1 Tablespoon Freshly Squeezed Lime Juice

1 Tablespoon Maple Syrup

Dash Cayenne Pepper


Directions


  1. For each salad, put 4 cups of lettuce into a large bowl. Arrange 10 tortilla chips around the circumference of the bowl. Artfully arrange 14 tomato halves on top of the lettuce.
  2. Top with one-half of the chickpeas, corn kernels and sweet peppers. Sprinkle one-half of the olives over the salad and arrange one-half of the avocado slices on top in a pleasing manner.
  3. Put all of the dressing ingredients into a small bowl and briskly whisk until smooth. Drizzle one-half of the dressing over each salad and serve.
  4. Recipe from Jazzy Vegetarian’s Deliciously Vegan by Laura Theodore. Published by Scribe Publishing Company, ©2018. Tune into Season Nine of Jazzy Vegetarian on PBS, for more of Chef Laura’s plant-based recipes featuring Worthy Flavors!


Fried Plantains with Avocado Sauce

This addictive avocado sauce is inspired by the popular green sauce called Aji Verde. Served with fried plantains, it’s a total party in your mouth!

This addictive avocado sauce is inspired by the popular green sauce called Aji Verde. Served with fried plantains, it’s a total party in your mouth! 

  • Servings: 4
  • Difficulty: Easy
  • Print

Ingredients

4 Plantains 

½ Cup of Neutral Oil 

A Small Pinch of Salt 

 Avocado Sauce 

1 Tablespoon Mayonnaise  

1 Avocado 

1/2 Shallot  

1/4 Cup Cilantro

1/4 Cup parsley  

Teaspoon Lime Juice  

2 Garlic Cloves  

4 Tablespoon Ice Water

A Small Pinch Of Salt  

Directions

1.     First make the sauce by adding all the ingredients to the food processor, except for the ice water. Pulse a few times and then let the food processor motor run. Add more lime juice if too thick and add the ice water in a slow and steady stream. Transfer to a small bowl for serving 

 

2.     Slice the plantains into ¼ inch slices. 

 

3.     Heat up the oil in a deep pan and wait until it starts to produce small bubbles. Fry the plantains in the hot oil until both sides are golden brown. Transfer to a plate lined with a paper towel, and sprinkle with salt. Serve with the avocado sauce and enjoy!

Seared Halloumi and Tomato Salad

Halloumi, a cheese made from a Goat and Sheep Milk blend, is packed with good sources of vitamins and minerals making it the perfect cheese to be garnished with yummy fruits and vegetables!

Halloumi, a cheese made from a Goat and Sheep Milk blend, is packed with good sources of vitamins and minerals making it the perfect cheese to be garnished with yummy fruits and vegetables!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

4 Ounces Halloumi Cheese, Sliced

2 Heirloom Tomatoes, Sliced into Rounds

1 Peach, Sliced       

1 Large or 2 Small Cucumbers, Sliced

1 Avocado, Sliced

¼ Cup Olive Oil

2 Tablespoons Red Wine Vinegar

Fresh Basil, Minced

Directions

  1. Heat a skillet over medium heat and add the Halloumi. Sear one side, about 2-3 minutes, then flip and sear the other side.
  2. Arrange the Tomato slices on a platter, then the Cheese, Peach, Cucumbers and Avocado. Sprinkle liberally with salt and drizzle with Olive Oil and Red Wine Vinegar. Garnish with Minced Basil and Serve. 

Shakshuka with Collard Greens

Attention all Egg fanatics! If you’re looking for a new way to shake up your breakfast you should give this Shakshuka recipe a go. It’s a great way to start off the day!

Attention all Egg fanatics! If you’re looking for a new way to shake up your breakfast you should give this Shakshuka recipe a go. It’s a great way to start off the day!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

1 Tablespoon Olive Oil

1 White Onion, Thinly Sliced

1 Red Bell Pepper, Thinly Sliced

½ Teaspoon Kosher Salt

2 Garlic Cloves, Minced

½ Teaspoon Smoked Paprika

¼ Teaspoon Crushed Red Pepper Flakes, to Taste

1 28-Ounce Can Crushed Tomatoes

1 14-Ounce Can Whole Peeled Tomatoes

1 Bunch Collard Greens, Destemmed and Roughly Chopped

4 Eggs

Feta, for Topping

Fresh Herbs, for Topping, Optional

Sliced Avocado, for Topping, Optional

Crusty Bread, for Serving

Directions

 

  1. Heat the oil in a large skillet over medium-high heat. Add the onion and peppers, reduce heat to medium, and cook until softened, about 5 minutes, stirring occasionally.
  2. Add the garlic and paprika, and stir until fragrant, 1-2 minutes.
  3. Add the tomatoes, stir well, and bring the sauce to boil. Reduce heat to a low simmer, cover, and cook for 10 minutes to allow the flavors to develop, stirring occasionally to avoid burning. 
  4. Stir in the collard greens.
  5. Make 4 small wells in the sauce and gently crack an egg into each well. Cover and cook for 5-6 minutes, until the egg whites set and the yolk is still soft. You can cook for longer if you like a firmer egg yolk.
  6. Top with feta, herbs, and/or sliced avocado and serve with crusty toasted bread on the side.

 

Corn & Avocado Salad

you love Corn and Avocado then you will absolutely love this Corn and Avocado salad! It is loaded with a wide variety of flavors and an array of beautiful colors. This salad will definitely not disappoint!

If you love Corn and Avocado then you will absolutely love the Corn and Avocado salad! It is loaded with a wide variety of flavors and an array of beautiful colors. This salad will definitely not disappoint!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

4 Ears Corn, Kernels Sliced from the Cob

1 Avocado, Diced

1 Large or 2 Small Tomatoes, Diced

2 Cups Baby Arugula

1 Lemon, Zested and Juiced

2 Tablespoons Olive Oil

Fresh Basil, Minced

Salt and Pepper, to Taste

Directions

  1. Place the corn kernels in a microwave-safe bowl and microwave for 1 minute to soften. Alternately, you can cook the corn on the cob in a pot of boiling water for 3 minutes, then drain and cut the kernels off the cobs.
  2. Whisk together the olive oil, lemon juice, zest and a pinch of salt and pepper in a serving bowl.
  3. Add the corn, avocado, tomatoes and arugula and toss to coat. Top basil.

Vegetarian Green Pepper Fajitas

Fast, easy, and delicious meal highlighting the rich flavors of our beloved green bell peppers. Eat them as they are or go crazy and load them up with more delicious toppings!

Fast, easy, and delicious meal highlighting the rich flavors of our beloved green bell peppers. Eat them as they are or go crazy and load them up with more delicious toppings!

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients

1 Teaspoon Chili Powder

1 Teaspoon Smoked Paprika

1 Teaspoon Cumin

1 Teaspoon Dried Oregano

½ Teaspoon Kosher Salt

2 Tablespoons Olive Oil

3 Green Bell Peppers, Seeded and Sliced

1 Red Onion, Sliced Thinly

1 Large or 2 Small Garlic Cloves, Minced

1 lime

Handful of Fresh Cilantro, Chopped

Tortillas

Optional Toppings: Sour Cream, Sliced Avocado,
Diced Tomatoes

Directions

  1. In a small bowl, combine the chili powder, paprika, cumin, oregano, and salt.
  2. Heat the oil in a large cast iron skillet over medium. When the oil is hot, add the peppers, onions, spice blend, and garlic. Cook, tossing regularly, until the peppers are softened but still crisp, about 5 minutes. Add cilantro, squeeze the lime juice on top, toss, taste, and adjust seasoning.
  3. Serve in tortillas with toppings of choice.