DIY Vegetable Bullion

 

       As much as I love spending time in my kitchen, and as much as I’d love to be able to take the time to make certain foods 100% from scratch, I also have the very modern problem of not having the time on my hands, all the time, to do so. Some things that tend to help me make sure my family is fed in the healthiest way possible involve preparing certain staples to keep either in my pantry or my freezer. One of those things is bullion. I know, I could easily buy bullion (and have done so before) at the store, so why bother making it? One of the reasons is that I am not always able to find the healthiest, most natural bullion in the stores. A lot of bullion tends to contain ingredients that are not the best, such as MSG. Another reason is that sometimes I want to make something a little different and the flavor of the bullion kind of restricts my creativity. If I have my own bullion blends on hand, I can customize them almost endlessly, and I can also make sure that they are healthy. So here are some of my favorite blends for DIY Bullion.

1. This is the basic flavor profile of just about every kind of bullion. Want something more exotic? Try replacing some of the herbs in this for other seasonings. Try throwing in a little lavender or mint to give it more of an interesting flavor. Try using all Indian or Mediterranean seasonings.

Basic Vegetable Bullion Powder

Ingredients

2 cups Nutritional Yeast

3 tbsp Garlic Powder

3 tbsp Onion Powder

2 tbsp Parsley Flakes

1 tsp dried Sage

1 tsp dried Oregano

1 tsp dried Basil

½ tsp dried Rosemary

½ tsp Turmeric

½ tsp Celery Seed

½ tsp Sea Salt

½ tsp Black Pepper

Instructions:

     Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.

     To use, for broth, combine one heaping tablespoonful to one cup hot water: 1 Tablespoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

To make it more powdery:

     Add all ingredients to the blender or food processor and process/blend until the desired consistency is reached. Because the final product is broken down more, you’ll want to adjust the measurements when using to 1 teaspoon mix + 1 cup hot water.

2. This one reminds me of a beef bullion, because of the mushrooms. They add a very “meaty” kind of flavor to the mix.

Magical Mushroom Bullion

Ingredients

1 ounce dried Porcini Mushrooms

1 ounce dried Wild Mushroom Mix (Really, you can use any mushrooms you find tasty. Morels are delicious, but pricey. Many people use Shitake here, sometimes I just use Maitake.)

3 tbsp Garlic Powder

3 tbsp Onion Powder

2 tbsp Parsley Flakes

1 tbsp powdered Reishi

1 tbsp powdered Shitake

1 tbsp powdered Chaga

½ tsp dried Thyme

½ tsp dried Oregano

½ tsp Turmeric

½ tsp Celery Seed

½ tsp Sea Salt

½ tsp Black Pepper

Instructions:

     Place mushrooms into a clean spice grinder, blender, or food processor and pulse until finely chopped. Allow a couple minutes for the powder to settle. Remove the lid to you food processor and add all other ingredients. Pulse and process until a fine powder.

     To use, for broth, combine one heaping teaspoonful to one cup hot water: 1 Teaspoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

3. I love lemon chicken soup. This is my attempt at creating a vegetarian bullion with that same flavor profile. I hope you enjoy it as much as I do.

Lemon Pepper Vegetable Bullion

Ingredients

2 cups Nutritional Yeast

2 tbsp Garlic Powder

2 tbsp Onion Powder

2 tbsp Parsley Flakes

1 tbsp dried Lemon Zest

½ tsp Black Pepper

½ tsp dried Lemon Balm

¼ tsp dried Oregano

¼ tsp dried Basil

¼ tsp Turmeric

¼ tsp Celery Seed

¼ tsp Sea Salt

Instructions:

     Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.

     To use, for broth, combine one heaping tablespoonful to one cup hot water: 1 Tablespoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

To make it more powdery:

     Add all ingredients to the blender or food processor and process/blend until the desired consistency is reached. Because the final product is broken down more, you’ll want to adjust the measurements when using to 1 teaspoon mix + 1 cup hot water.

4. This bullion blend is one that I use when my family is going through majorly stressful times. It’s full of adaptogenic herbs that help us to deal better with stress. If you don’t like the herbs I have chosen, feel free to substitute your own favorite adaptogens.

All’s Well Bullion

Ingredients

2 cups Nutritional Yeast

2 tbsp Garlic Powder

2 tbsp Onion Powder

1 tbsp Parsley Flakes

1 tsp powdered Ashwagandha

1 tsp dried Tulsi

1 tsp powdered Kelp

½ tsp dried Sage

½ tsp dried Oregano

¼ tsp powdered Reishi

¼ tsp dried Rosemary

¼ tsp Turmeric

¼ tsp Celery Seed

¼ tsp Sea Salt

¼ tsp Black Pepper

Instructions:

     Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.

     To use, for broth, combine one heaping tablespoonful to one cup hot water: 1 Tablespoon mix + 1 cup hot water. You can also use this as a seasoning blend for a wide variety of foods.

To make it more powdery:

     Add all ingredients to the blender or food processor and process/blend until the desired consistency is reached. Because the final product is broken down more, you’ll want to adjust the measurements when using to 1 teaspoon mix + 1 cup hot water.

     If you have any questions or comments please leave them below. Feel free to play around with these recipes and experiment with different seasonings. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

Easy Slow Cooker Recipes

     School is back in session, and whether or not you have children or are a teacher, you might be having to change you schedule. Those schedule changes can be tough at times, leaving you tired and sometimes scrambling for easy food ideas. So I figured that I'd share with you some of my favorite, prepare-ahead crock pot recipes. As always, these are vegetarian/vegan friendly and all gluten free. Feel free to throw in some chicken, beef, or pork though if you would like.

1. Lasagna is always a hit in any household. This one is especially awesome because it uses zucchini and eggplant in place of noodles, so you can prepare it the night before and put it on high as soon as you come home, you'll have a healthy, home cooked meal in just a few hours. Using the veggies means that the noodles won't be overcooked and mushy, no matter how long they soak before being cooked. Bonus, the veggies add a bit more nutrition for those picky eaters that don't like to eat their veggies. There is a bit of an issue with the veggies making this lasagna a bit soggy if you don't bake or grill them before hand, however the lasagna is still tasty if you just discard the excess liquid before eating.

Veggie Lasagna

Ingredients

2 medium Zucchini

1 medium Eggplant

1 medium Red Onion, diced

1 medium Green Bell Pepper, diced

16 oz Ricotta Cheese or Silken Tofu

`2 cups Shredded Mozzarella Cheese or Substitute (my favorite is Rice cheese)

For the sauce:

¼ medium yellow onion, peeled and cut into chunks

½ stalk of celery, cut into large chunks

½ medium carrots, peeled and cut into large chunks

3 cloves Garlic, peeled and smashed

1 16 oz can Crushed Tomatoes

3 tbsp fresh Parsley leaves, chopped

3 tbsp fresh Basil leaves, chopped

1 tablespoon dried Oregano

Salt and Pepper to taste

Instructions:

     For the sauce, combine all ingredients in a food processor and pulse until you reach the desired consistency, you should have it a bit thick because it'll thin out a little in the cooking process.

     Slice the zucchini and eggplant lengthwise, about ¼ inch thick or thinner, to resemble lasagna noodles. *optional Grill or Bake these veggies to reduce the liquid. Grill- preheat a grill or grill pan and grill the “noodles” for about 2-3 minutes, flip and repeat. Bake- preheat your oven to 500 degrees and place the “noodles” on a cookie sheet (don't use wax or parchment paper as it will burn) and bake for about 5-8 minutes. Work in small batches, do not stack your “noodles.”

     If you are using the tofu option, make sure you drain the tofu well and mix it up before you start layering.

     Start with a spoonful of sauce, or a few, to just cover the bottom of your crock pot. The lay out the first layer of zucchini, covering as much of the bottom as possible. Spoon out some ricotta/tofu and sprinkle your onions and bell peppers over it. Next layer the eggplant over that. Spoon out some ricotta/tofu over that. Sprinkle on your onions and bell peppers, then spoon a little more sauce and sprinkle some mozzarella. Then do a layer of zucchini, and repeat alternating zucchini and eggplant until you reach the last layer. For this, simply spoon out more sauce and use the remaining bit of mozzarella.

     Cover and cook on high for 2-3 hours. Uncover and reduce to “keep warm” (or your lowest setting) for 30 minutes to 1 hour to help reduce the liquid left in the bottom of the pot. Serve hot and enjoy!

2. Who doesn't love tacos? This recipe is a great one to stick in the crock pot for a few hours and forget about it. It does have a lot of prep involved, cutting up veggies and whatnot. Just get everything ready the night before and you're good to go!

Quinoa and Cauliflower Tacos

Ingredients

1 cup Quinoa, uncooked and rinsed very well and drained

1 cup Vegetable Broth

1 15oz can Black Beans, rinsed and drained

1 15oz can Chickpeas, rinsed and drained

¼ cup Chunky Salsa

1 lb Cauliflower, riced

1 medium Red Onion, diced

¼ cup fresh Cilantro, roughly chopped

4 teaspoons Chili Powder

1 teaspoon ground Cumin

1-3 teaspoons Cayenne or Chipotle Seasoning (put as much as you'd like, it can get spicy)

Salt and Pepper to taste

Your Choice of Toppings

my family likes Green Onion, Tomatoes, Avocado, Lettuce, Shredded Cheese, and Sour Cream

Instructions:

     Rinse your quinoa very well. You can also toast it to enhance the flavor, but this step is optional.

     In a crock pot, combine all ingredients, stir them up well, cover and cook on high 2 ½-3 hours.      Quinoa tends to get mushy when cooked for long periods of time, so I don't recommend cooking on low with this recipe. If you crock pot runs low, you can cook it for an additional hour without the quinoa being too mushy, but keep an eye on it.

     When the quinoa is cooked through, it's time to pile on your toppings and enjoy!

3. This next recipe is one that I grew up eating and is always a hit. Stuffed peppers are one of my favorite meals, and they're pretty darn easy to throw into a crock pot and forget for a few hours.

Crock Pot Stuffed Peppers

Ingredients

6 medium Bell Peppers (green is standard, but this recipe works just as well with yellow or red)

1 ½ cups Rice, cooked ahead (works best if cooked the day before, or longer)

3 cloves Garlic, minced

½ cup Mushrooms, diced

1 Celery Stalk, diced

¼ cup shredded Carrots

1 medium Red Onion, diced

1 can (14oz-16oz) Diced Tomatoes, with the liquid

2 cups cooked Lentils

3 teaspoons Parsley

1 teaspoon Oregano

½ teaspoon Basil

Salt and Pepper to taste

2 cups shredded Cheese or Substitute of your choice (I like Colby Jack for this)

Instructions:

     Cut off the tops of the peppers, clean them out and place them in the crock pot.

     In a bowl, mix together remaining ingredients (minus the cheese) and stuff each pepper with about 1 cup of the mixture. Cover and cook on low for about 6-8 hours, or on high for about 3-4 hours.

     Remove lid and sprinkle on the cheese. Cover and cook for an additional 15 min, or until the cheese melts. Serve hot and enjoy!

4. Jambalaya and Gumbo are some of my favorite foods. So of course, I have a version that uses my crock pot! This one is a great one to cook on the cooler days of the year, though it's great year round I tend to crave it in the Fall. The other great thing about Jambalaya is that there are barely any rules. Some people say that it's not Jambalaya without sausage and/or shrimp, but you can make it with anything you want. As long as there's rice, Cajun seasonings, and the “Holy Trinity” (onion, celery, and bell pepper) you can really change it up in endless ways.If you'd rather make Gumbo, simply add a cup of sliced Okra and serve the cooked rice separately.

Vegan Jambalaya

Ingredients

2 Celery Stalks, diced

1 medium Yellow Onion, diced

3 Bell Peppers, diced (green is standard, but red and yellow work well, or try 1 of each)

1 Jalapeno, diced (if you like extra heat, leave the seeds in, if not seed that pepper)

3 cloves Garlic, minced

1 lb Vegan Gluten Free Sausage, sliced

1 can White Navy Beans, rinsed and drained

1 can (14oz-16oz) Diced Tomatoes, and the liquid

4 cups Veggie Broth

1 tablespoon Liquid Aminos or Soy Sauce

½ cup fresh Parsley, roughly chopped

1 tablespoon Paprika

1 teaspoon Oregano

½ teaspoon Thyme

½-1 teaspoon Cayenne (or more if you like it super spicy)

1-2 Bay Leaves

Salt and Pepper to taste

2 cups uncooked Rice

Instructions:

     Combine all ingredients, except the rice, in your crock pot. Stir well and cook on low for 6-8 hours, or high for 3-4 hours.

     Remove lid, add rice, give it another good stir. Replace the lid and cook on high for an additional 20 minutes, remove the lid and fluff the rice. Continue to cook another 5 minutes, or until the rice has absorbed most of the liquid. Enjoy!

5. Stroganoff was a staple in my house when I was growing up. I still love it, even now, and it's a great dish to cook in the crock pot.

Mushroom Stroganoff

Ingredients

2 tablespoons Olive Oil

2 lbs Mushrooms of your choice (I usually use a blend of portobellos and white buttons), leave any very small ones whole, and half or quartered larger ones 

1 medium Onion(yellow or white), roughly chopped

3-4 cloves Garlic, smashed and minced

1 tablespoon Liquid Aminos or Soy Sauce

2 teaspoons Paprika

3-4 teaspoons Parsley

Salt and Pepper to taste

½ cup Sour Cream or Vegan Sour Cream

Cooked Gluten Free Noodles

Instructions:

     Combine all ingredients, except the sour cream and noodles, in your crock pot. Cover and cook on high for 4 hours. 

     After 4 hours, stir in remaining ingredients and serve. Enjoy!

     If you have any questions or comments please leave them below. Follow me on Facebook and Instagram for updates. Find me on YouTube and check out my videos! I also have a few things up on Teespring, check it out! Also, if you like what I do and what to see more, Become a Patron!

15 Easy Vegan Salad Dressings

     I love my salads, especially in the warmer months of the year. While we're not quite there yet, it is starting to warm up enough that I've been craving more and more greens and raw veggies. But I feel that salad dressings are one of the main attractions of a salad, and a great way to hide a little extra nutrition for your family. So I figured that I'd share some of my favorite salad dressings with you guys.


1. One of the basics, Italian salad dressing is packed full of healthy herbs, oils, and amazing flavor. This is a good staple to keep in your fridge for just about anything. I use this to make my favorite pasta salad, but it's also great to use as a marinade, or to drizzle over freshly steamed (or grilled) veggies. Also, if you use all lemon juice instead of the vinegar, and add in a tsp or 2 of miso, you get a pretty good Greek style dressing.

Italian

(with an option to make it “creamy”)

¾ cup Extra Virgin Olive Oil

4 tbsp Red Wine Vinegar

2 tbsp Lemon Juice (about 1 lemon)

2 Garlic cloves, minced

2 tbsp fresh Parsley, chopped

1 tsp fresh Basil, chopped

½ tsp dried Oregano

a Pinch each of dried Thyme and Rosemary

Salt and Pepper to taste

*Optional- ¼ package of Silken Tofu

Instructions:
Combine all ingredients, except the oil, in a food processor and process for a few minutes. Keep processing while you slowly drizzle in the oil (this should take about 5 minutes). Process for a few more minutes afterward. This may eventually separate, so shake before serving if you need to. *Optional- to make this a Creamy dressing, add in ¼ package of Silken Tofu to the food processor and process until the desired consistency is reached.


2. Who doesn't love ranch? It's the perfect condiment for almost every situation. It works great as a dip for your raw or cooked veggies (especially if you like buffalo cauliflower as much as I do), it's great to spread on your sandwiches, and it's just perfect as a salad dressing on those warm days.

“Ranch”

1 container of Silken Tofu

1 Garlic clove

¼ cup fresh Parsley, chopped

3 tbsp fresh Dill, chopped

1 tbsp fresh Chives, chopped

1 tbsp Vegan Worcestershire Sauce

¼ tsp Lemon Juice

Salt and Pepper to taste

*optional Soy Milk

Instructions:
Remove the tofu from the package and allow to drain while you are preparing the other ingredients. Combine all ingredients in a food processor and process until well blended and smooth. If you want to thin it out a bit, add in some Soy Milk until it reaches your desired consistency.


3. I have always loved Vidalia onions. They're the sweetest onions, and I grew up eating them with almost every meal. But one of my favorite ways to use them is in this salad dressing. The traditional version of this dressing is super loaded down with sugar, so I tweaked it a bit to make it a little healthier. However, this one may not turn out as brightly white as it's original inspiration. Bonus! This dressing also makes a great marinade and goes equally well over warm veggies!

Sweet Onion & Poppy Seed

1 cup Grape Seed Oil

1 medium Vidalia Onion (or other sweet onion), chopped or grated

1 clove Garlic, minced

¼ cup Cane Sugar

¼ cup Agave Nectar

1/3 cup Apple Cider Vinegar

¾ tsp Mustard Seeds (I use whole mustard, if you use ground only use about ½ tsp)

¾ tsp Sea Salt

½ tsp Turmeric Powder

½ tsp Black Pepper, freshly ground

1 tbsp Poppy Seeds

Instructions:
Add all your ingredients, except the poppy seeds and the oil, to a food processor and process until everything is smooth. Slowly drizzle in the oil while continuing to process, this should take about 5 minutes. Add in your poppy seeds and give it a bit of a blend until the poppy seeds are evenly distributed.


4. This dressing didn't really hit my radar until a few years ago. But ever since I first tried it, I'm obsessed! It's another great dressing to use as a veggie dip, and you can eat it on just about anything (trust me, I do). But one of my favorite ways to use this is over falafel.

Green Goddess

1/3 cup Tahini

½ of a ripe Avocado (or more if needed)

2 tbsp Liquid Aminos

2 tbsp Apple Cider Vinegar

2 tbsp Lemon Juice (about 1 lemon)

1/3 cup Coconut Milk (or try Cashew or Hemp Milk)

¼ cup Extra Virgin Olive Oil or Avocado Oil

1 tbsp Sesame Oil

2 tbsp Water (or more if needed)

2 Garlic cloves, minced

2 tbsp fresh Parsley, chopped

½ cup Green Onion, chopped

½ cup Sweet Onion, chopped

Salt and Pepper to taste

Instructions:
Combine all ingredients, except the Oils, in a food processor. Pulse for a few minutes to thin everything out. Keep the processor running and slowly add in the oils (this should take about 5 minutes). Process a little bit longer to thoroughly mix all the ingredients. If it's too thick, add in more water or oil. If too thin, add in more avocado.
 

5. My dad is a one dish kind of guy. Just about everywhere we go to eat he always gets the same thing, Chicken Caesar Salad. Needless to say, I was raised on the stuff. But as I grew older, I started disliking some of the flavors, such as anchovies. Eeew! But I still wanted my Caesar salads. So what to do? I figured out how to make this delicious dressing without anchovies or any kind of dairy.

“Caesar”

2 Garlic cloves, minced

1 tbsp Miso Paste (red has the strongest flavor, but you can use any color)

1 tsp Dijon Mustard

2 tbsp Lemon Juice (about 1 lemon)

2 tbsp Water (or more if needed)

¼ cup Silken Tofu, pureed

½ cup Grape Seed Oil

Salt and Pepper to taste

Instructions:
Combine all ingredients, except oil, in a food processor and process until smooth. Slowly drizzle the oil into the mixture and continue to process (this should take about 5 minutes). Continue to process for about 2-5 more minutes to ensure it's all mixed together.


6. I love Southwestern flavors. Avocado, Salsa, Roasted Corn, Lime, Cilantro, yum! So I created this dressing to go on my favorite Southwestern salads. However, it's also a great dip for parties (just make it a bit thicker by adding more avocado), or a great sauce to put on your favorite Tacos.

Avocado Cilantro Lime

1 ripe Avocado

2 Limes, Juice and Zest

¾ cup Extra Virgin Olive Oil

1 Garlic Clove, minced

¾ cup fresh Cilantro, chopped

 Salt and Pepper to taste

*Optional- 1-2 fresh Jalapenos, seeded and diced

Instructions:
Combine all ingredients in a food processor, except the oil. Process until everything is blended, then slowly drizzle in the oil. Keep blending for an additional 3-5 minutes to well incorporate. *To give it a bit of a kick, add in some hot peppers!


7. I'm a huge fan of vinaigrette dressings, and playing around with those can be fun and delicious. One variation that I just adore is this Citrus blend that I have been making since my teens. Feel free to spice it up with a bit of mustard, garlic, Italian seasonings, etc. It's just a great basic that tastes so much more than a basic dressing should.

Balsamic Citrus Vinaigrette

2 tbsp Balsamic Vinegar

2 tbsp Orange Juice

1 tbsp Grapefruit Juice

1 tbsp Lemon Juice

¾ cup Extra Virgin Olive Oil

1 tbsp Agave

Salt and Pepper to taste

Instructions:
Combine all ingredients in a food processor, except the oil. Process until everything is blended, then slowly drizzle in the oil. Keep blending for an additional 3-5 minutes to well incorporate.

8. I grew up using Raspberry Vinaigrette dressings on just about everything. When my taste buds developed further, I realized that any berry works on a salad and that basil goes really well with just about every fruit. So of course I had to try a mixed berry basil dressing! This recipe can be used with any berries, or really any fruit. Try sticking to blueberries for an antioxidant rich treat. Try using peaches for a summer flare....maybe even switching out the basil and using a tsp or 2 of lavender flowers to make it really summery. Any way you play with this recipe, you'll enjoy it!

Berry Basil Vinaigrette

½ cup Mixed Berries, frozen

2 tbsp Lime Juice

4 tbsp Champagne Vinegar

4 tbsp Extra Virgin Olive Oil

4 tbsp Coconut Oil

2-3 tbsp Agave

¼ cup fresh Basil, chopped

Salt and Pepper to taste

Instructions:
Combine all ingredients in a food processor and blend until smooth.


9. Honey mustard has always been an easy, go to for a dipping sauce. So here's a version that uses Agave in place of honey, and is made a bit on the thicker, creamer side with a little Silken Tofu. If you want this to be a bit thinner, just add in a bit more of the oil.

“Creamy” Agave Mustard

¼ cup Sunflower Oil

3 tbsp Agave

3 tbsp Dijon Mustard

1 tbsp Lemon Juice

¼ package of Silken Tofu

1 tsp Nutritional Yeast

Instructions:
Combine all ingredients in a food processor and blend until smooth and creamy.


10. This dressing is super fun over a fruit salad. But it also makes a great party dip for a fruit and veggie tray, or sauce for just about any tropical dish. The original recipe I created uses the chia seeds as a thickening agent, ground up. However, if you want to have some real fun, make this dressing ahead of time and don't grind up the chia seeds, use them whole. They'll reconstitute in the liquid and create a fun texture to amuse your friends and family with. Enjoy!

Tropical Chia

1 cup Coconut Milk

2 tbsp Lime Juice

¼ cup Pineapple Juice

¼ fresh Mango, cubed

2 tbsp Agave

1 tsp fresh Ginger, minced

Salt to taste

1-2 tsp Chia Seeds

*optional a pinch of Cayenne for a bit of heat

Instructions:
Combine all ingredients in a food processor and blend until smooth. If you want the chia seeds to remain whole, reserve them until after the dressing is blended, then add them and mix them together with a spoon. I usually blend my chia seeds in as a thickening agent, but occasionally it's fun to have the seeds floating in the dressing. Also, cayenne adds a pleasant touch of heat if you are looking for something a bit spicy.


11. Asian dressings can be so fun. They can give any salad an instant, exotic flare. This one is also my favorite dressing to use for making refrigerator pickles. Just slice up some cucumbers, toss them in a jar and cover them with this dressing. In a few hours you have Asian pickles. Yum!

Asian Sesame Vinaigrette

3 tbsp Rice Wine Vinegar

3 tbsp Liquid Aminos

1 tbsp Agave

1 tbsp fresh Ginger, grated

½ tsp fresh Garlic, minced

2 tbsp Sesame Oil

½ cup Grapeseed Oil

1 tbsp Scallion, diced

1 tbsp Sesame Seeds

Salt and Pepper to taste

Instructions:
Combine first 5 ingredients in a food processor and blend until well mixed. Slowly drizzle in the oils, while still blending (should take you about 5 min). Allow to blend for an additional 3-5 minutes after all the oils are incorporated. Add in remaining ingredients and give it a good stir.

12. I love the combination of sweet and spicy, this dressing is all that and more. It's great to put on just about everything too, from tacos, to sandwiches, to just about every kind of salad. It also makes a great dip.

Maple Chipotle Southwest Dressing

½ cup Chickpeas, either cooked or caned and drained

2 tbsp Lime Juice

½-1 tbsp Tahini

1 clove Garlic, minced

3-4 tbsp Maple Syrup

2 tsp Dijon Mustard

2 tsp Chipotle Seasoning (or more if you want)

¼ cup Vegetable Broth

Salt and Pepper to taste

Instructions:
Combine all ingredients in a food processor and blend until smooth and creamy. If you want the dressing a bit thicker, cut the veggie broth in half or add more tahini. You can also add ½ an avocado to make it thicker, more like a dip. If you want it sweeter, just add more maple.

13. Ancho chiles have such an amazing flavor. I just couldn't resist spicing up a simple vinaigrette with some. This dressing will take you summer salad to the next level, and it makes a great marinade or sauce as well. Make it creamy by adding a bit of silken tofu.

Ancho Chile Vinaigrette

1 tbsp Dijon Mustard

1 tbsp Apple Cider Vinegar

1 clove Garlic, minced

2 tsp Ancho Chile powder

1 tsp Cumin

1 tsp dried Cilantro

2 tsp Lime Juice

1/3 cup Avocado Oil

Salt and Pepper to taste

Instructions:

Combine all ingredients, except oil, in a food processor and blend until incorporated. Slowly drizzle oil into dressing (this should take about 3-5 min). Continue to blend an additional 3-5 minutes.

 

14. I love garlic, in just about every way you can eat it. But one of my favorite ways to eat it is roasted. Roasting garlic takes it from being a strong, pungent, somewhat spicy flavor, and turns it into a mild and sweet flavor. Add a bit of lemon to it and you have a delightful combination. So of course, I had to make a salad dressing with this in mind! It also works as a great marinade, or sauce to go over just about anything.

Roasted Garlic & Lemon

2 Heads fresh Garlic (yes, I said Heads)

2 tsp Olive Oil

¼ cup Raw Cashews, soaked for 3-8 hours

1 Lemon, Juice and Zest

2 tbsp Extra Virgin Olive Oil

1 tsp Agave

1 cup Vegetable Broth

Salt and Pepper to taste

For the Roasted Garlic:
Preheat your oven to 400 degrees F. Cut off the tips of the heads of garlic, exposing the ends of the cloves. Drizzle the ends with olive oil, sprinkle them with salt and pepper, and wrap them in foil. Place the heads of garlic on a cookie sheet and place into the oven for 30-45 minutes, or until tender. Place aside to cool. Some of the cloves may be so tender that you can just squeeze them out of the paper, but others you may have to peel.

For the Dressing:
Combine all ingredients (including your freshly roasted garlic, and your drained cashews) in a food processor. Blend until it reaches your preferred consistency.


15. Another onion dressing? Heck Yeah! This one has a great fresh flavor because of the dill that's added in. It's not only a great salad dressing, but if you thicken it up with a tsp or 2 of tapioca starch or ground chia seed, you can also get a great dip for just about every occasion!

Sweet Onion & Dill

1 cup Vidalia Onion, chopped

½ cup Sunflower Oil

¼ cup Apple Cider Vinegar

3 tbsp Agave

1 tsp Nutritional Yeast

¼ cup fresh Dill, chopped fine

1 clove Garlic, minced

Salt and Pepper to taste

Instructions:
Combine all ingredients in a food processor and blend until smooth.




     In any of these recipes, feel free to play with the ingredients. Switch up the vinegar, change up the spices, make these recipes your own.  Have fun, play around, and let me know what you think below!

Stuffing, Acorn Squash, and Lentil Loaf

     Eek! Thanksgiving is early this year. I almost let it slip by me. But don't panic if your in the same boat. Here are some great Thanksgiving recipes fit for any gluten free, vegan friendly, table for this year complete with a few variations just for fun.


1.  Acorn squash is one of my favorite fall flavors. On top of it's deliciousness, it's super easy to roast and stuff. The flavor of the squash works well with a number of different stuffing options as well. This recipe does not include the stuffing because I have several options for you to choose from below.

Stuffed Acorn Squash

(6 Servings)

3 Acorn Squash, halved and seeded (save the seeds to toast later, they're yummy)

¾ cup of Ghee, melted

6 cups of Stuffing (recipes below)

Salt and Pepper to taste

Preheat your oven to 400.  Brush each half of squash with melted ghee and stuff 1 cup of your chosen stuffing in each half, season to taste with salt and pepper. Wrap each half tightly in foil.  Bake, covered, for about 1 hour.  In the last 15 minutes of cooking, remove the foil to allow any extra liquid to cook off.  Transfer the Squash to your serving platter, carefully. If you have any stuffing left over, you can arrange it around the squash on the platter.



2. Lentil Loaf is a staple in my home. It's super easy to make and can be extremely versatile. In this recipe I'll guide you through how to stuff your Lentil Loaf. I'm not including the stuffing here because further down there are a few stuffing recipes and variations. Any of those stuffings will work well for your Loaf.

Stuffed Lentil Loaf

(6 Servings)

3 tbsp ground Chia seeds

6 tbsp Water

1 ½ cups Lentils (I use Yellow lentils to make it more like turkey, brown for “beef”)

3 ½ cups Vegetable Broth

2 medium sized Onions, diced (I like using sweet yellow onions, but it's your choice)

2 cloves Garlic, minced

3 tbsp Olive Oil

2 cups cooked Rice

¾ tsp Salt

½ tsp White Pepper

2 cups of Stuffing (recipes below)

Mix together the ground chia seeds and water. Place in the fridge to chill. Reheat oven to 350 degrees. Rinse and drain the lentils and add them to a stock pot with the vegetable broth. Bring to a boil, then reduce heat to and allow to simmer about 30 minutes. Strain (optional- you can save the broth to cook your rice in for more flavor) and mash while hot. Set aside to cool. In a skillet, sautee the ontion and garlic in oil for 3-5 minutes, or until soft and just transparent. Combine with mashed lentils, in a large bowl. Add in rice, salt, pepper, and chia seed mixture. Mix well (optional- combine in a food processor and process until smooth for a more turky-like appearance). Line a loaf pan with parchment paper, leave the edges coming out of the pan. Fill the bottom of the lined pan with a little more than half of the lentil mixture, make sure to get up on the sides, but leave space in the center.  Fill with 2 cups of stuffing. Put the remaining lentil mixture on top of the stuffing and seal the loaf. Cover with foil and bake for 45 minutes. Remove the foil and bake an additional 15 minutes.  Gently pull loaf out of pan using the parchment paper. Remove paper and arrange on your platter. Slice carefully. If you have any stuffing left over, arrange it on the platter as well.




3. This is one of my favorite stuffing recipes. It's super tasty and really easy. This stuffing goes so well with so many different dishes, and you can easily make it into a salad by serving it over a handful of fresh, baby greens. Chayote squash is a great vegetable found year round here in Florida. It can be eaten raw or cooked and has a slightly cucumber-ish flavor. If you cant get chayote, try butternut squash for a delicious fall flavor.

Quinoa Chayote Stuffing

1 cup dry Quinoa

2 tbsp Olive Oil or Ghee

2 cups Vegetable Broth

1 cup diced Chayote Squash

½ cup diced Celery

½ cup diced Carrot

1 diced medium sized Onion (I use sweet yellow onions)

2 cloves Garlic, minced

2-3 leaves of Fresh Sage, chopped

1-2 sprigs of Fresh Thyme

¾ teaspoon Salt

½ teaspoon Pepper

¼ cup Fresh Parsley, chopped

2 tbsp Olive Oil or Avocado Oil

Rinse your quinoa very well and allow to drain. While your quinoa is draining, pour about 1 tablespoon of olive oil (or ghee) in a sauce pan and heat over medium-high heat. Add the drained quinoa and cook, constantly stirring, to allow the remaining water to evaporate and toast the quinoa. This should take about 2 minutes. Add in the broth and bring to a boil then reduce heat and allow to simmer for about 15 minutes, covered. Don't stir or lift the cover! Remove the saucepan from heat and allow to sit for an additional 5 minutes....still no peeking! Remove the cover and fluff your quinoa. If any liquid is remaining at the bottom, return it to the heat for 5 more minutes. Otherwise, toss that quinoa into a large mixing bowl to await the other ingredients.

Heat another tablespoon of oil (or ghee) in a pan and add your veggies (chayote, celery, carrot, onion, and garlic). Cook over medium heat, stirring frequently, until veggies are nice and tender (about 20 min). Now it's time to add in your sage, thyme, salt, and pepper. Mix together while cooking for just a few more moments. Then toss 'em all in with the quinoa. Add in your parsley and the remaining oil. Toss well to combine.



4. Falafel stuffing? Sounds weird, I know, but it's DELICIOUS! This recipe does take a bit of work because you'll be making your own falafels to use, but the result is amazing and totally worth it! This works equally well as Tamiya (an Egyptian version of falafel), just use fava beans instead of chickpeas.

Fall Falafel Stuffing

For the Fall Falafel:

2 tbsp Extra Virgin Olive Oil

1 medium Onion, chopped

3-4 Garlic Cloves

1 cup cooked (or canned) Chickpeas, drained

¾ cup fresh Parsley leaves

1 tbsp ground Sage

½ tsp Cayenne powder (or to taste)

½ tsp dried Rosemary

Salt & Pepper

¾ cup Gluten Free Bread Crumbs

For the Stuffing:

Falafel, smashed

1 tbsp Olive Oil or Ghee

1 cup Butternut Squash, diced

1 medium sized Onion, chopped (I prefer sweet yellow onions)  

1 cup Celery, chopped

2 cloves Garlic, smashed and chopped

2-3 fresh Sage leaves, chopped

1 tbsp fresh Rosemary leaves

1 tbsp fresh Thyme leaves

½ cup fresh Parsley leaves

2 tablespoons Olive Oil or Avocado Oil

For the Falafel:
Preheat your oven to 350.  Coat a baking sheet with olive oil.  Place the onion, garlic, and chickpeas in a food processor and pulse a few times to break everything up.  Add in 1 tbsp olive oil and the remaining ingredients and pulse until a coarse paste forms.  Don't process this too well or it won't work.  Form the mixture into small balls (or use a small, 2 tsp, cookie scoop), or patties.  Mixture will be soft, be careful and use wet hands to avoid sticking.  Arrange falafel on the greased cookie sheet and brush with olive oil.  Bake for about 35 minutes, turning once or twice to ensure even browning.

For the Stuffing:
Smash all of your falafel (make sure they are broken up into large chunks, but not completely ground) and place into a large mixing bowl. In a skillet, heat olive oil (or ghee) over medium heat. Add in butternut squash, onion, celery, and garlic. Cook, stirring frequently, until veggies are tender. Combine with falafel and remaining ingredients. Mix well to combine.



5. This stuffing is a great way to sneak some extra healthy veggies into your family's Thanksgiving. Jam packed with cauliflower, beets, celraic, and so much more. You can also eat this as a roasted veggie salad, over a bed of fresh baby greens.

Cauliflower and Roots Stuffing

4 tbsp Olive Oil or Ghee

1 medium sized Onion, chopped (I like using Sweet Yellow Onions here)

2 cloves Garlic, smashed and chopped

1 large Carrot, peeled and chopped

1 cup Golden Beets, peeled and chopped

1 cup Celraic (celery root), peeled and chopped

1 head of Cauliflower, chopped

Salt and Pepper to taste

¼ cup fresh Parsley leaves, chopped

2 tbsp fresh Rosemary, chopped

1 tbsp fresh Sage, chopped

½ cup Vegetable Broth

In a large skillet, over medium heat, warm the oil (or ghee). Add onion, garlic, and carrot. Cook until soft (about 7-8 min). Add in Beets, Celraic, and Cauliflower. Cook until tender (about 7-8 more min). Add in remaining ingredients and cook until liquid is absorbed (about 10 more minutes). Optional- roast in a preheated oven for 10 more minutes with a little ghee or olive oil.



6. For all of my Shroomies out there, this stuffing is awesome! It's packed with mushrooms and herbs to make your Thanksgiving out of this world. The creamy element is cashew milk so it's perfectly great for all you vegans as well!

Creamy Wild Rice and Mushroom Stuffing

1 cup Wild Rice, rinsed well and drained

1 cup Brown Rice, rinsed well and drained

5 cups Vegetable Broth

1 tbsp Olive Oil or Ghee

1 medium sized Onion (for this I like to use red onions)

2-3 cloves Garlic, minced

½ cup Celery, chopped

½ cup Carrot, diced

1 cup Mushrooms, sliced

1 tbsp fresh Sage, chopped

½ tbsp fresh Thyme leaves

1 cup Cashew Milk

½ cup fresh Parsley leaves, chopped

In a saucepan, combine wild rice, brown rice, and broth. Bring to a boil. Cover and reduce to a simmer. Cook until rice is tender and the kernels pop open, takes about 45-60 minutes. Uncover the rice, remove it from the heat, and fluff it with a fork.

In a skillet, heat oil (or ghee) over medium heat. Add in onion, garlic, celery, and carrot. Cook until tender (about 7-8 min). Add in the mushrooms and continue cooking an additional 10 minutes. When done add it to the rice with the sage, thyme, and cashew milk. Put it back on medium heat and cook until thick and creamy. Add in the parsley and toss to combine.





I hope you enjoy these recipes! Let me know what you think down below!

Avocado: More than Guacamole and Toast

     Avocado has become a huge craze in the culinary world. You can find it almost everywhere. But aside from being the main ingredient in guacamole, mostly it's found on toast. Avocado toast has hit the world and it does not seem to be going away. Don't get me wrong, there are so many good things about this trend, it's healthy, tasty, and so much more. However, avocado is so good in so many other dishes, and I thought I might share some of them with you.

     But first, a little bit about the health benefits of this awesome little fruit. Avocado is one of the most nutrient dense foods I know of. It's loaded with calcium, iron, manganese, magnesium, potassium (more than a banana), copper, phosphorous, and zinc. It's a great source of vitamins A, B6, B12, C, D, E, and K. Avocado also contains niacin, thiamin, and riboflavin. And a single serving of this awesome fruit can contain over 40% of the recommended daily value of fiber. Though it contains a LOT of fat (about 22.5 grams) over two-thirds of this fat is monounsaturated and actually good for you. Oh and yes, it is a fruit, but it's super low in fructose.

     All of the nutrients help to make avocados great for your health. Several studies have shown that avocado helps keep your heart healthy, prevents age related vision loss, improves digestion and nutrient absorption, protects against sun damage to your skin and hair, balances blood glucose levels, and so much more. How can you go wrong with avocado? That's why I felt I should share these recipes today. Just in case you are wondering, yes, all of these recipes are gluten free. Most are also vegan friendly.

Avocado and Egg Dishes:

I love having avocado for breakfast, and these recipes work so well for that. They're also great for a light lunch. These would be great with smoked salmon or bacon as well, if you like that sort of thing.

Southwest Avocado Frittata

2 teaspoons Butter or Olive Oil

½ of a medium Onion, thinly sliced

1 Avocado, halved and sliced

1 Tomato, halved and sliced

¼ cup Black Beans

½ cup Corn

8 Eggs

½ cup Heavy Cream (or full fat Coconut Milk)

2 tablespoons fresh Cilantro, roughly chopped

Salt and Pepper to taste

*optional 1 small Jalapeno, seeded and sliced

*optional ¼ cup Shredded Cheddar Cheese (or Pepper Jack for some added heat)

Instructions:

Preheat the oven to 375. In a large, oven proof skillet (8-10 inches), on medium heat, use 2 teaspoons of butter (or oil) to sautee the onion (and jalapeno) until the onion is transparent. Remove from heat. In a large mixing bowl, combine eggs, cream (or coconut milk), salt, pepper, and cilantro. Whisk until eggs are well incorporated. Pour the mixture into the skillet. Add in remaining ingredients. I prefer to start with the black beans and corn, then layer tomatoes and avocado on top. *Optional, top with cheddar cheese. Transfer the skillet to the oven and bake 25 minutes, or until the frittata begins to brown and the eggs are cooked. Remove from the oven, sit 5 min to allow frittata to set. Slice and serve warm!

Egg Stuffed Avocado

2 small Eggs

1 Avocado, sliced and pitted

Salt and Pepper to taste

*optional Shredded Cheese and herbs of your choice

Instructions:

Preheat oven to 425. Scoop out a little of the avocado, to make the hole a little bigger so you can accommodate the egg. Arrange avocado halves in a cooking dish, careful to not let them tip over. Crack an egg into each half of the avocado. Season with salt and pepper to taste. Add cheese and herbs if desired (I like to put a little garlic powder and fresh Parmesan on mine, but feta and chive is a great option as well). Place into oven and bake for 15 minutes (or longer if you don't like runny yolk). Serve warm!

Avocado and Pasta:

These recipes make a great lunch or light dinner. If you like chicken or shrimp, feel free to add it into these recipes. These recipes also work really well with Zucchini or Spaghetti Squash instead of pasta.

Creamy Avocado Pesto

1 ripe Avocado, pitted and diced

1 cup fresh Basil leaves

1/3 cup Pine Nuts (or Cashews)

3 Garlic Cloves, smashed

Juice of 1 Lemon

about ¼ cup Olive Oil

Salt and Pepper to taste

*optional ¼ cup grated Parmesan Cheese or Nutritional Yeast

1 12oz-16oz box of pasta of your choice (I like Bowties or Angel Hair)

*optional- fresh Spinach, Mushrooms (sliced), or Cherry Tomatoes (halved)

Instructions:

Follow instructions on box of pasta and set aside. In a food processor, combine avocado, basil, pine nuts, garlic, salt, pepper, and lemon juice. Process into a thick paste. Slowly add in olive oil until you have reached your desired, creamy, consistency. Mix in parmesan cheese until incorporated. Toss over pasta and fresh vegetables. The heat from the freshly cooked pasta will be enough to warm the sauce perfectly. Serve warm!

Pasta with Garlic Lemon Sauce

For the Sauce:

6 Garlic Cloves

2 ¼ cups Extra Virgin Olive Oil

1 cup Lemon Juice (about 4 lemons)

1 tablespoon Dijon Mustard

¼ tablespoon Nutritional Yeast (or grated Parmesan Cheese)

Salt and Pepper to taste

*optional ¼ cup Herbs of your choice (oregano, thyme, basil, and marjoram are all good choices)

For the Dish:

1 12oz-16oz box of Pasta of your choice (I like Rotini or Penne for this)

2 tablespoons Olive Oil

8-10 fresh Asparagus Spears, cut into 1-2 inch segments

½ medium Onion, sliced

1 Avocado, pitted and cubed

Salt and Pepper to taste

Instructions:

For the sauce:

Preheat the oven to 300. In a small oven proof container, combine garlic cloves and ¼ cup of olive oil. Cover and cook in the oven for about 50 minutes, or until the garlic is a pale golden color and tender. This removes the pungency of the garlic and brings out the sweetness. Cool to room temperature. Transfer the mixture to a food processor and combine with remaining olive oil, lemon juice, mustard, yeast, salt, and pepper. Process until smooth. (Lasts about 2 weeks in the refrigerator)

For the dish:

Follow the instructions on the box of pasta and set aside. Using olive oil, sautee asparagus and onions over medium-high heat until asparagus is tender and onions are transparent. Remove from heat and toss with pasta, avocado, salt, pepper, and sauce. Serve warm!

Avocado Salads:

I love adding avocado to my salads, but in these salads, avocado is the main event! They'd also be great with chicken or tuna added.

Creamy Southwest Avocado Salad

2 Avocados, pitted and cubed

1 small Sweet Onion, diced

1 small Jalapeno, seeded and diced (or bell pepper if you don't want the heat)

1 large Tomato, diced

¼ cup Corn (grill it first to add some awesome flavor)

¼ cup Fresh Cilantro, chopped

¼ cup Plain Greek Yogurt (or vegan sour cream)

Salt and Pepper to taste

*optional-baby or micro greens

Instructions:

Combine all ingredients in a large bowl. Mix gently, but well. Refrigerate at least 1 hour (it's super tasty if left overnight). Enjoy!

Avocado Chickpea Salad

2 Avocados, pitted and cubed

2 medium Cucumbers, halved and sliced

1 large Tomato, diced

1 15 oz can Chickpeas (or try Fava Beans for a nice twist)

Juice of 1 Lemon

¼ cup Olive Oil

2 tablespoons Fresh Parsley, finely chopped

1 Garlic Clove, minced

Salt and Pepper to taste

Instructions:

In a small mixing bowl, combine lemon juice, olive oil, parsley, garlic, salt, and pepper. Whisk well. Pour over all other ingredients in large bowl. Mix well. Cover and refrigerate for at least 1 hour (it's really tasty if left over night). Enjoy!

Avocado Dips and Spreads:

Everyone knows about guacamole, so I decided to introduce you to a few other ways to use avocado in dips and spreads. The first recipe is based on a salad dressing that I love, but it's super thick so you can use it as a dip for fresh veggies or chips.

Green Goddess Dip

1 teaspoon Dijon Mustard

1 clove Garlic, minced

Juice of ½ a Lemon

¼ cup Extra Virgin Olive Oil

2 super ripe Avocados, pitted (you should be able to mush them with a spoon)

1 cup fresh Parsley Leaves

1 Green Onion stalk

1 tablespoon fresh Tarragon leaves

2 teaspoons White Miso Paste (make sure you have a gluten free variety)

¾ cup Tahini

Salt and Pepper to taste

Instructions:

In a food processor, blend dijon mustard, lemon juice, garlic, and olive oil. Add in the avocados, parsley, onion, tarragon, miso, salt, and pepper. Blend until smooth. Pour mixture into a large bowl and add in the Tahini. Mix well.

*If you want to turn this into a salad dressing, add ½ cup (or more) olive oil.

Avocado Hummus

1 Avocado, pitted and diced

1 15 oz can Chickpeas, reserve the liquid

¼ cup Tahini

1-2 Garlic Cloves, minced

Juice of ½ a Lemon

2 tablespoons Extra Virgin Olive Oil

½ tablespoon ground Cumin

Salt and Pepper to taste

Instructions:

Combine all ingredients in a food processor. Process until smooth, adding in chickpea liquid if needed to achieve the right consistency. Enjoy!

Avocado Sweets:

Avocado for dessert? It's surprisingly tasty when combined with the right ingredients.

Chocolate Avocado Mousse

2 super ripe Avocados, pitted

½ cup Chocolate Chips or Cocoa Powder (or try Carob)

¼ cup – ½ cup Milk (or Full Fat Coconut Milk)

1 teaspoon Vanilla Extract

Pinch of Salt

2-6 teaspoons Honey or Maple Syrup

Instructions:

If using chocolate chips, melt them (on a double boiler) before begining. Combine all ingredients in a food processor and process until smooth. Use less milk for a thicker mousse, or more milk for a creamier mousse.

Avocado Banana Cupcakes

(with 2 Frosting Options)

For the Cupcakes:

2 tablespoons Milled Flaxseed

5 tablespoons Water

1 ½ cups Gluten Free Flour (my favorite is by Namaste)

1 teaspoon Baking Powder

1 ½ cups Mashed Bananas (about 4 bananas)

½ teaspoon Vanilla Extract

¾ cup Sugar

¼ teaspoon Salt

½ teaspoon Baking Soda

¼ cup Mashed Avocado

¼ cup Coconut Oil, melted

*optional Sprinkle Crushed Walnuts on top of frosting

Chocolate Avocado Frosting:

2 super ripe Avocados, pitted

½ cup Cocoa Powder (try Carob powder for a vegan option)

6-8 tablespoons Maple Syrup (or Honey)

¼ teaspoon Vanilla Extract

1/8 teaspoon Salt

Avocado “Buttercream” Frosting:

2 super ripe Avocados, pitted

Juice of ½ a Lemon

Pinch of Salt

4-5 cups Powdered Sugar, sifted

Instructions:

For the Cupcakes:

Preheat the oven to 350. In a small bowl, combine flaxseed and water. Mix well and refrigerate for at least 10 minutes. Line a standard 12-cup muffin pan with cupcake liners. In a medium bowl, mix together flour, sugar, baking powder, baking soda, and salt. Make a well in the center of the mixture. In well, combine the flaxseed mixture, avocados, coconut oil, mashed bananas, and vanilla. Stir in the flour mixture, be careful not to overmix. Spoon batter into muffin cups. Bake in oven for 25-30 min, or until a toothpick, inserted in the center, comes out clean. Remove from pan and allow to cool completely before frosting.

For the Chocolate Frosting:

Combine all ingredients in a food processor. Blend until completely smooth. Chill for 10 minutes before frosting

For the “Buttercream” Frosting:

Combine the lemon juice and avocado in a food processor. Process until completely smooth. Slowly add in powdered sugar until you have reached the desired consistency. Chill for 10 minutes before frosting.

Tips for frosting:

These frostings are not traditional cupcake frostings. They don't pipe well and are more like a thick ganache. If you want to pipe your frosting, instead of 2 avocados, use 1 and add 8 tablespoons of shortening or unsalted butter.

Bonus tip! If you are looking for a great dessert for your St. Patrick's Day dinner, the “buttercream” frosting is much healthier than a traditional frosting, and it's GREEN!

     Have fun, play around, make more avocado recipes, and let me know what you think below!