Avocado Fries

avocado fries (1)

Whoa – one bite of these “fries” and you may never eat a potato french fry ever again. My son loved avocado as a toddler, then sadly dismissed it in nursery school. Now he gobbles it up again thanks to this recipe!

Ingredients:

  • 2 ripe avocados
  • 1/4 cup flour
  • 2 Ener-G eggs
  • 1 cup crushed tortilla chips
  • 1/2 cup plain non-dairy yogurt
  • 2 tablespoons agave nectar
  1. Peel the avocados, and remove the pits. Spoon the flesh from the skin, and cut into wedges.
  2. Place the flour in one bowl, the Ener-G eggs in a second, and the tortilla crumbs in a third. (Note: To crush the tortilla chips, use a rolling pin over them in a sealed zip-top bag).
  3. Dip the avocado wedges in each bowl, starting with the flour, then the eggs, then the crumbs. Transfer to a baking sheet lined with foil.
  4. Bake at 425 degrees F for 10 minutes.
  5. For a quick dipping sauce, whisk together the yogurt and agave.

avocado fries (2)

Build-Your-Own Grain Bowls

 

Grain Bowl (1)

The ingredients for this recipe are inexact on purpose – it’s the perfect dinner for family members who have different tastes and preferences. Set out the various componants, and everyone can build their own. Bid kids and grown-ups can assemble a true grain bowl, everything piled togheter. My preschooler prefers to keep everything separate on the plate!

Ingredients:

  • Cooked quinoa
  • Cooked brown rice
  • Black or kidney beans
  • Vegan feta (such as Violife)
  • Shredded vegan cheddar (such as Daiya)
  • Chopped avocado
  • Tortilla chips
  • Lime juice
  • Olive oil
  1. Grab a bowl and assemble your favorite ingredients!
  2. If desired, family members can toss their grain of choice with a little bit of lime juice and olive oil before making it the base of their bowl.

Graim Bowl (2)

 

Ribbit Ribbit Toast

Ribbit Toast

We brought a spring pond in to snacktime today!

Toast one slice of whole wheat bread; meanwhile, mash half of an avocado. Spread the avocado evenly over the toast.

Cut two round pieces of carrot for the frog’s front legs, and a carrot ribbon for a smile.

Add circles up top for eyes – cucumbers or green olives work well!

Finally, for the big back legs, slice pieces from a green bell pepper and place one on each side.

This recipe hopped very quickly into my son’s tummy!

Sushi-Stuffed Avocado

Sushi Avocado (1)

This recipe takes avocados from everyday to gourmet for my little avocado lover. The ingredients might sound fancy, but my preschooler gobbles this one up to the last bite! I love using chopped hearts of palm as a vegan alternative in any recipe that calls for crabmeat, which is what I’ve done here.

Ingredients:

  • 6 tablespoons cooked white rice
  • 2 teaspoons vegan mayonnaise
  • Pinch of sugar
  • 2 tablespoons finely chopped cucumber
  • 1/3 cup finely chopped hearts of palm
  • 1 avocado
  • Sesame seeds (optional)
  1. In a bowl, combine all ingredients except the avocado, mixing well.
  2. Cut an avocado in half and discard the pit. Divide the rice mixture evenly between the two avocado halves, and sprinkle with sesame seeds if desired.

Sushi Avocado (2)