Recipes

Ingredients flesh of 2 ripe avocados (240g) 1/4 cup regular cocoa powder 1/4 cup Dutch cocoa OR melted chocolate chips 3-4 tbsp milk of choice 1/2 tsp pure vanilla extract 1/8 tsp salt sweetener of choice to taste (I like 1/4 cup pure maple syrup) Instructions You have two options for this recipe: The version with the chocolate chips will be richer; the version with the Dutch cocoa (important to use Dutch) will be lower in fat and sugar. Combine all ingredients in a blender or food processor until completely smooth. (Watch the video above to see the recipe being made step-by-step.) I used 3 tbsp almond milk, but if you’re not using a liquid sweetener then you might want to add a little extra for a smoother consistency. If you make it, don’t forget to rate the recipe or leave a review below!

Ingredients: 1 ripe Hass avocado, peeled and pitted 2 plain bagels, sliced and toasted 1 tablespoon lemon juice Salt and pepper to taste Red pepper flakes (optional, for heat) 2-3 cherry tomatoes, sliced Fresh basil leaves, torn Instructions: In a bowl, mash the ripe Hass avocado with a fork until creamy. Add lemon juice, salt, and pepper to the mashed avocado and mix well. Spread the avocado mixture generously over the toasted bagel halves. Sprinkle red pepper flakes on top for added heat (optional). Arrange sliced cherry tomatoes on the avocado spread. Garnish with torn fresh basil leaves for a burst of flavor. Serve immediately and enjoy your classic avocado bagel toast! Avocado and Everything Bagel Seasoning Toast:

Ingredients: For the filling: 2 large ripe Hass avocados, peeled and pitted 1 cup cooked black beans (canned, drained and rinsed) 1 cup cooked brown rice or quinoa 1 cup diced tomatoes 1 cup diced bell peppers (any color) 1 cup corn kernels (fresh, frozen, or canned) 1/2 cup diced red onion 2 cloves garlic, minced 1 tablespoon olive oil 1 teaspoon ground cumin 1 teaspoon chili powder 1/2 teaspoon paprika Salt and pepper to taste For assembly: Large tortillas or burrito wraps Sliced lettuce or spinach leaves Sliced red cabbage (optional, for added crunch) Fresh cilantro leaves Lime wedges Instructions: In a large skillet, heat the olive oil over medium heat. Add the diced red onion and minced garlic, sauté until translucent. Add the diced bell peppers and corn kernels to the skillet. Cook for about 5 minutes until they soften. Mash the ripe Hass avocados in a bowl using a fork until creamy but still slightly chunky. Add the mashed avocado, cooked brown rice or quinoa, black beans, ground cumin, chili powder, paprika, salt, and pepper to the skillet. Stir well to combine all the ingredients. Cook for an additional 3-5 minutes to let the flavors meld. Warm the tortillas in a separate pan or microwave, so they become pliable and easier to fold. Place a generous amount of the avocado and vegetable filling mixture in the center of each tortilla. Add some sliced lettuce or spinach leaves on top of the filling for added freshness. If desired, add some sliced red cabbage for extra crunch and color. Sprinkle fresh cilantro leaves over the filling for a burst of flavor. Squeeze a dash of lime juice over the filling for a zesty twist. To fold the burrito, fold in the sides and then roll it up tightly from the bottom to enclose the filling completely. Serve immediately, or you can also wrap the burritos in foil and keep them warm in the oven until serving. Enjoy your delicious and nutritious Hass avocado vegan burritos! The creamy texture and rich flavor of Hass avocados make these burritos incredibly satisfying. They’re not only packed with essential nutrients but also provide a burst of taste in every bite. Feel free to adjust the spice level or add your favorite vegan cheese to make these burritos even more indulgent!