Vegan Avocado Toast

Vegan Avocado Toast PinThis Vegan Avocado Toast recipe is fast, simple, savory and satisfying! I never had avocado toast before making this, but everyone seems to love it, and now I know why!

Some people thinly slice their avocado and lay the slices on their toast topped with seasonings, but I smashed it up and mixed in some lime juice and seasonings to give it more flavor. The guacamole texture makes it easier to spread on your toast, too. And I topped it with a little red pepper flakes to give it some spice!

If you’re an avocado lover, you’re no doubt familiar with the avocado’s temperamentality. It can go from green to overripe in about 5 minutes. And once you cut it open, it turns dark quickly. However, you can preserve it longer by submerging the unused portion in water. We seal ours in a container and put it in the fridge.

Vegan Avocado Toast

The best way to peel an avocado is to use the knick and peel method. Cut the avocado in half and remove the seed. Then cut the halves in half again making 4 quarters. At the small, pointy end of the avocado, knick the peel and pull it off. This ensures that you get all the dark green goodness closest to the skin. That’s where most of the critical phytonutrients live.

We ate ours with a cup of fruit: bananas, strawberries and blueberries. What an amazing breakfast!

Vegan Avocado Toast Cooking Video

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If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Boiled Sweet Potatoes

Boiled Sweet Potatoes PinBoiled Sweet Potatoes make a quick and easy side dish with lots of healthy nutrients. You can bake them if you prefer, but we’ve found boiling them retains more of the sweet potato’s moisture and natural sweetness without the need for oil or aluminum foil.

There are several types of sweet potatoes: Jewel, Garnet, Purple, Hannah and my personal favorite, Japanese Murasaki. Mix and match them to get different nutrients and more variety.

Potatoes have gotten a bad rap from mainstream media and high-fat diets, but they’re extremely healthy and great for weight loss because they’re high fiber and low calorie. For detailed information about the health benefits of potatoes, read “The Starch Solution” by Dr. John McDougall.

Amelia likes to eat them plain, but I prefer them with a little agave, cinnamon and nutmeg. You can also top them with a little plain, non-dairy yogurt or if you like sweet & spicy, try some of Grandpa’s Dipping Hot Sauce.

Boiled Potatoes

Boiled Potatoes PinThese Boiled Potatoes are a staple in our home. We boil an entire 3 pound bag and keep them in the refrigerator for side dishes and snacks. Sometimes I get hungry mid-morning or mid-afternoon and have a couple small potatoes to tide me over until the next meal.

Potatoes have gotten a bad rap from mainstream media and low-carb diets, but they’re extremely healthy and great for weight loss because they’re high fiber and low calorie. For detailed information about the health benefits of potatoes, read “The Starch Solution” by Dr. John McDougall.

We like to top them with salsa, hot sauce, Vegan Cashew Cream, Vegan Cashew Sour Cream, Potato Cheese Sauce, Grandpa’s Dipping Hot Sauce, lentils, leftover Vegan Chili, non-dairy yogurt, black pepper, cayenne pepper, turmeric, chili powder, or anything else we can think of.

They also make a great side dish for your Tofu Scramble, Easy Tofu Scramble and Vegan Sardou. You can warm them in the microwave or heat them in a skillet with a little vegetable broth.

This recipe uses red potatoes, but we also use the same recipe for Yukon gold potatoes, sweet potatoes and our favorite: Japanese Murasaki sweet potatoes.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Vegan Cashew Sour Cream

Vegan Cashew Sour Cream PinYou can use this Vegan Cashew Sour Cream as a substitute for regular sour cream. It has the same creamy texture and sour flavor so you won’t notice much difference.

We love this Vegan Cashew Sour Cream and use it for lots of recipes as a substitute for regular sour cream. We also like it on our baked potatoes with a little salt and pepper. With this healthy nut-based sour cream, there’s no need for the harmful, saturated fat, cholesterol and hormone laden dairy variety.

This recipe is super simple. Just soak the cashews in water for 2 to 4 hours (or overnight), throw them in a blender with the other ingredients and blend until smooth.

Unlike Vegan Cashew Cream and Cashew Cream Cheese, you want to blend this until completely smooth to mimic dairy-based sour cream. Add a little extra water if it still has lumps and keep blending until all the lumps are gone.

Vegan Cashew Sour Cream Instructional Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Steamed Broccoli

Steamed BroccoliSteamed broccoli is a staple in the vegan diet, and it’s super fast and easy to make. Each serving of this recipe has only 64 calories, but packs in 5 grams of fiber, 5 grams of protein and a whopping 275% of your RDV for Vitamin C. A lot of that comes from the lemon juice, which is very high in Vitamin C.

Broccoli is a cruciferous vegetable along with kale, cauliflower, Brussels sprouts, bok choy, cabbage, collard greens, rutabaga and turnips. These veggies are packed with nutrition but low on calories. If you’re trying to lose weight, stock up on these veggies and eat them as much as you can.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Easy Fruit Salad

Easy Fruit SaladThis easy fruit salad takes only minutes to prepare but it’ll satisfy your sweet tooth every time. It’s full of color, nutrients and antioxidants.

This recipe uses strawberries, blueberries and kiwi (my favorites), but you can use any type of fruit you prefer. Just make sure you eat lots of berries because they’re loaded with healthy antioxidants.

You can also buy a bag of frozen berries or fruit to save money, and it’ll keep longer, too. With frozen fruit, just pour a cup in your bowl and let it sit for about 20 minutes at room temperature before eating so you avoid the brain freeze.

Mixed fruit makes a great, healthy snack. You can also top it with a dollop of plain yogurt and you’ve got a yummy dessert.

Here’s a video explaining the fastest way to peel a kiwi:

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.