Tag Archives: avocado

Not-So-Classic Guacamole (& Birthday Tacos)

DSC_0829As I mentioned in my last post, it was recently my birthday. So for the celebrations, my roommates and I had tacos and beer. It was awesome. We played Christmas tunes and lit festive candles and had a great evening (I was a party pooper and went to bed at midnight because I’m a tired baby and my body was exhausted). It was a nice little break from all the studying and school things we’ve been doing lately.

There are so many cool recipes out there for more exotic tacos (Like these or these), but I just wanted classic tacos. Actually, I don’t know if I’ve ever had a classic taco. But this is what tacos are in my mind. And it was my birthday so no one could contradict me… right? So, we bought a can of refried beans (Amy’s brand – delicious!), we bought some tortillas, chopped up some onion, tomato, and cilantro, and I made the guacamole. It was soul soothing in an odd way.

Today, I present you with the guacamole. This is from Grazings which is an awesome book full of snacks and dips and finger foods. It may be full of meat recipes but there are some gems (like this one – it also has some really cool meat dishes that have worked well with meat substitutes!) It’s not your average guacamole… actually it’s pretty fancy. But since the flavours used aren’t often paired together, it’s a wonderful surprise (actually your taste buds will go crazy with how good it is). The sweet fruit and the creamy avocado and the spicy pepper basically rock my world. If you’re not having the guacamole with tacos, it’s also fabulous with simple crackers or pitas or other veggies. It’s also good in a sandwich with slices of tofu, tomato, and lettuce… Just trust me.

GUACAMOLE: serves 4

  • 2 large avocados, very ripe
  • 3/4 cups pomegranate seeds
  • 1/2 cup green grapes, chopped
  • 1 small red pear (or your favorite variety of pear)
  • 1/4 cup white onion, chopped
  • 1 serrano chile, finely chopped
  • juice of 1/2 lime
  • salt and pepper to taste


Mash everything together with a fork to make it as smooth or as chunky as you like. Season with a generous amount of salt and a touch of pepper.


How I Love Thee: Favorite Formulas

So this week, I’m pretty darned busy (that’s a lie, I’m ALWAYS RIDICULOUSLY BUSY). I just don’t have enough time to post this week so I’ve decided to share with you some of my favorite recipes I’ve tried!

1. Breakfast: Orange Pistachio Cinnamon Rolls: These cinnamon rolls are phenomenal. I made them in the summer with my dad and they turned out surprisingly well. We added extra orange juice and zest to the dough and we added LOTS of raisins to the filling (because everything I eat obviously must be packed with raisins…). They were perfect in the morning with a giant coffee (or green tea). And they were also perfect for lunch with a big salad. And again, they were perfect for dinner with a stir-fry and some quinoa…


(My photo)

2. Lunch: Corn, Avocado, Blueberry, Kale Salad: Seriously simple, tasty and filling. For the dressing, I excluded mint (just because I didn’t have any), the 1/2 avocado, and the shallot (because I didn’t want to use the blender). I ended up chopping the shallot directly into the salad instead and I’m REALLY glad I did. I love shallots.


(Photo Credit)

3. Dinner: Soba Noodles with Tahini Sauce: The recipe recommends you eat it chilled, but I’m a fan of it warm and fresh from the pot. I of course added frozen peas, but otherwise I made no changes! It was perfect to have after a long day at school, quick to make and oddly satisfying.


(Photo Credit)

Well. There you go! Three for now, and another three will indubitably follow (Should this be a thing I do often?). I Hope you all have a wonderful week full of love and magic and MOST IMPORTANTLY good food.

Soba Pesto Salad


Soba noodles are yet another one of my weaknesses. Especially King Soba brand. They have the COOLEST flavours. The pumkin, ginger and rice are my favorite, but a close second are the black rice noodles. They go with anything and everything, not to mention they have a perfect consistency. I used the Millet & Brown rice noodles here simply because I wanted the pesto to be the main focus of this dish.

I made up a pesto with whatever I had left over in the fridge and added lots of garlic. You could use any type of noodle or pasta or grain with this. I imagine quinoa or pasta shells or vermicelli would be awesome! Also, I was thinking that maybe excluding the noodles and adding a few more veggies (like more peas!) would make for a good wrap or pita! Even slicing, rather than chopping, the vegetables could make for a good pesto sandwich! SO MANY POSSIBILITIES. This salad kept will in the fridge for a few days which meant I had a bunch of at-school-meals all prepped.

SOBA PESTO SALAD (serves 4):

  • 250g Soba noodles (I package of King Soba Millet & Brown Rice noodles)
  • 2 cups spinach, roughly chopped
  • 1 shallot, chopped
  • 4 brown mushrooms, chopped
  • 1 medium cucumber, chopped
  • 1/2 cup peas
  • 2 tablespoons hemp hearts/seeds
  • 1 4 inch x 4 inch cube of Extra Firm Tofu
  • juice of 1/2 lemon
  • 1/4 teaspoon salt
  • pepper to taste


  • 1/2 cup basil
  • 1/4 cup flat leaf parsley
  • 1/4 cup olive oil
  • 1 tablespoon tahini
  • juice of 1/2 lemon
  • 2 large garlic cloves
  • 1/2 avocado
  • salt


Bring a large pot of water to a boil and cook the soba noodles according to package (about 5 minutes). Drain, refresh under cold water and set aside to cool. In a large bowl, mix the spinach, shallot, mushroom, cucumber, peas and hemp hearts with the soba noodles once they’ve cooled.

In a small bowl, crumble the cube of tofu quite finely with your hands and mix with the lemon juice and salt. Set this aside while you make the pesto.

For the pesto, blend all the ingredients in a blender (or magic bullet as I do!!) until thick and creamy.

Finally, mix the lemon-y tofu and pesto into the soba noodles and vegetables.



Are you wondering what AKT stands for? Let me shed some light! Avocado, Kale, Tempeh. Maple Tempeh to be precise. To top off this amazing little combination I wrapped it up with some fried shallots and frozen peas in a rice wrapper. (I admit I’m addicted to frozen peas. And shallots… and raisins but that’s beside the point.) If you don’t have any rice paper wraps, you can easily put these tasty stuffings into a pit or a classic sandwich with two pieces of bread!


  • 1 teaspoon coconut or grapeseed oil
  • 4 strips maple marinated tempeh
  • 1 shallot, roughly chopped
  • 2 large spring roll rice paper wraps (available at any Asian grocery or even Superstore in their ethnic food isle)
  • 1/2 cup baby kale
  • 1/2 avocado, sliced into 4 pieces
  • 1/4 cup frozen peas
  • salt and pepper


In a small skillet or cast iron pan, heat the coconut oil on medium heat. Place the strips of tempeh into the pan and cook for approximately two minutes or until browned (I liked mine crispy so I cooked them for a bit longer), flip and cook for another two minutes. Once the tempeh is cooked to your liking, remove the strips from the pan and add the shallots into the still hot pan and fry until fragrant and translucent (about three minutes).

To assemble the wraps, submerge a rice wrap into a bowl of hot water for about 10 seconds (you will feel the wrap change from crispy to noodle-like) and place on a clean tea towel. In the center of the wrap place half the kale, two strips of cooked tempeh, half the fried shallots, two avocado slices, half the peas and a pinch (or grind) of salt and pepper. Begin wrapping with the edge closest to you, flipping it away from you and onto the stuffings. Fold over the left then right sides and finally continue rolling the wrap away from you until the final edge adheres*. Repeat for the second wrap and enjoy!


*Note: The nice thing about using these wraps is that they attach to themselves. That being said, the worst part of using these wraps is that they attach to themselves… successfully using these wraps takes a bit of practice and some quick finger maneuvers. Nonetheless, they tasted wonderfully and were well worth the effort.

Power Quinoa Salad


Firstly, I apologize for not posting anything within the past little while. My new apartment didn’t have the internet connected, but enough of that. HERE WE GO!

I made this salad for a school lunch. It’s packed with power, that’s for sure. The quinoa, avocado and edamame work awesomely with the tahini dressing!

QUINOA SALAD (serves 2 huge lunches or 4 smaller portions)

  • 1/2 cup uncooked quinoa
  • 1 cup water
  • 1 shallot, sliced
  • 1 tablespoon coconut oil
  • 1/2 cup shredded zucchini
  • 1/2 cup shredded carrot
  • 1/4 cup frozen edamame
  • 1/2 an avocado, diced
  • 1/2 of a cucumber, chopped
  • 1 green onion, chopped
  • 1/4 cup fresh mint, chopped
  • 1/4 cup fresh basil, chopped
  • 1/4 cup fresh parsley, chopped
  • 3 tablespoons tahini
  • 2 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1 tablespoon olive oil
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • optional squirt of sriracha (or preferred hot sauce)
  • a hefty tablespoon of seed of choice (hemp, sunflower and pumpkin work well!)
  •  pinch of sprouts (I used broccoli)


In a medium pot bring the water to a boil and add the quinoa. Cook covered for 20 minutes (check every 5 minutes to see if there is enough water and adjust accordingly)

Meanwhile, in a small saucepan caramelize the sliced shallots on low heat (about 20 minutes or until translucent and sweet smelling).

In a large bowl, combine the zucchini, carrot, edamame, avocado, cucumber and green onion with the mint, basil and parsley.

For the dressing, whisk the tahini, lemon and lime juice, Dijon, garlic and sriracha.

Allow the cooked quinoa to cool for at least ten minutes (to prevent the herbs from wilting too much). Add the shallots to the quinoa and let sit for another five minutes (the quinoa will absorb the sweet flavours of the shallots). Mix the quinoa and shallots into the veggies. Add in the dressing and mix until fully covered.

Add the handful of seeds for garnish (and an extra power boost!)


Feel free to chop up a tomato into this!

Potatoes! Pt.2

On to the pesto & peas potato salad. Okay, I cannot lie, I really impressed myself with this one.

I ate this salad with some fried up Field Roast vegan frankfurters. Once again, this recipe was inspired by Ottolenghi’s “Plenty” book.



Pesto & Peas Potato Salad (serves 4 as a side):

  • 1 cup frozen peas
  • 1lbs baby potatoes
  • 1/2 cup chopped kale
  • 1/4 cup chopped parsley
  • 1/4 cup basil leaves
  • 3 tablespoons lemon juice
  • 1 table spoon lime juice
  • 1/2 an avocado
  • 3 garlic cloves
  • 1/2 teaspoon salt
  • 1/3 cup olive oil
  • 1 teaspoon Apple Cider Vinegar
  • bunch of fresh mint leaves, chopped
  • pepper to taste


1) Place the potatoes into a pot of boiling water and let cook for 15-20 minutes.

DSC_02022) While the potatoes are cooking, place the chopped kale, parsley, basil, lemon and lime juice, avocado, garlic and salt into a food processor or blender. Once a sort of paste has formed, slowly pour in the olive oil to create a thick pesto. Pour into a small bowl.

3) Drain the potatoes and cut in two (or four) as soon as you can handle them. Pour over the apple cider vinegar then pour in the pesto and add the peas. Toss with the mint, slightly crushing the potatoes to help blend the flavors. Season with pepper and enjoy!


As I said, I served this with Field Roast brand Frankfurters (Check them out! http://www.fieldroast.com/products/retail/frankfurter/). I chopped them up and friend them with garlic and onions. Super tasty AND protein rich (Each ‘furter has 26 grams of protein!).