Posts tagged with Avocado

Meatless Monday recipe of the week: Spinach hummus pinwheel wraps

Whole Foods Market's Spinach Hummus Pinwheel Wraps.

Whole Foods Market's Spinach Hummus Pinwheel Wraps. by Sarah Henning

These adorable little wraps are perfect for a lazy Monday night in — and for lunch the next day. They're lightning-quick to make and full of good things like avocado, red peppers and homemade spinach white-bean hummus.

I suppose you could simplify this recipe by using store-bought hummus, but if it's not too much of a hassle, it's definitely worth it to try making it yourself. Plus, you should have some leftover to use as a dip on Tuesday night.

Spinach Hummus Pinwheel Wraps

4 cups packed spinach

1/4 cup low-sodium vegetable broth or water

1 can no-salt-added cannellini beans

2 tablespoons lemon juice (from about 1 lemon)

2 tablespoons tahini

1 clove garlic

1/8 teaspoon fine sea salt

4 whole grain tortillas

1 avocado, thinly sliced

1/2 cucumber, peeled and very thinly sliced

1 small red bell pepper, very thinly sliced

Steam spinach over broth or water. Place spinach, beans, lemon juice, tahini, garlic and salt in bowl of a food processor and process until smooth. You should have about 2 cups hummus.

Spread about 1/2 cup hummus on 1 tortilla, leaving about an inch from the edge. Arrange 1/4 each of sliced avocado, sliced cucumber and sliced bell pepper on top of hummus and tightly roll up tortilla. Repeat with remaining tortillas, hummus, avocado, cucumber and bell pepper. Holding tortillas firmly, carefully cut into 3/4-inch pinwheels and serve.

— Recipe from


Meatless Monday recipe of the week: Avocado Sandwich

Nothing, absolutely nothing, is easier to "cook" for dinner than a sandwich.

It takes little time to prepare, usually all the ingredients are easily accounted for, and the result is totally customizable for any special tastes in your family.

Today being Memorial Day, there are generally barbecues going on and other activities. Thus, there's a good chance that you aren't cooking at home tonight, and if you are, you've already got a set menu. Totally understandable. But if you are at home and looking for a Meatless Monday recipe — or want to plan ahead for next week's Meatless Monday — give this sandwich a try.

It's got cheese and avocado, layers of crisp vegetables, and the ease of, well, a sandwich. It would make a great lunch, too, because of course, Meatless Monday doesn't just mean meatless dinner.

Avocado Sandwich

4 slices pumpernickel, rye or whole wheat bread

1 ripe avocado (peeled, pitted and mashed)

2 slices Gruyère or Swiss cheese

1 ripe tomato (small size, thinly sliced)

1 cucumber (small size, peeled and thinly sliced lengthwise)

1/4 red onion (small size, very thinly sliced)

Baby arugula (or sprouts)

Mayonnaise (to taste)

Arrange 4 slices of bread on a cutting board. Divide the avocado between two of the slices. Spread the remaining two pieces of bread with mayonnaise.

Working with the avocado bread slices, top each with a piece of cheese, followed by several slices of tomato and cucumber, then some of the onion. Arrange the arugula or sprouts on top.

Cover with the remaining bread and cut each sandwich in half. Serve immediately.

— Recipe from


Meatless Monday recipe of the week: Open-Face Veggie Melt with Herb Mustard Spread

April showers bring May flowers, right? If the storming this weekend has you feeling a little cold and damp on the last day of April, maybe it's time for a bit of comfort food.

A nice, warm, cheesy sandwich loaded with veggies and topped with a tangy mustard sauce probably sounds like it'll warm you right up, doesn't it?

This sucker also is perfect for using up stale bread and veggie leftovers, and if that weren't good enough, it's cheesy enough to trick kids into eating their veggies. All you have to do is make the sandwich base, whip up some sauce (only three ingredients) and top with the veggies and cheese of your choosing. The cheese hides the veggies from skeptical kids, while those who actually like veggies can chose their favorites to customize the sandwich.

Open-Face Veggie Melt with Herb Mustard Spread


Whole grain bread, sliced

Butter, softened Finely diced sweet onions (or chopped green onions)

2-3 vegetables, raw or blanched (*see below) Sliced chedder or or Muenster, Provolone, baby Swiss, or Monterey Jack

1/2 cup mustard (Dijon-style)

Mustard Spread 1/2 cup mayonnaise

1/2 cup sour cream

3-4 tablespoons chopped fresh dill (or tarragon, basil, or chives)

Heat oven or toaster oven to 350 degrees. Mix herb mustard spread ingredients in a bowl. For each serving, slather mustard sauce on two slices of bread. Cut one of the slices in half diagonally and lay the two halves atop the outer edges of the second slice, mustard side up, points facing outward.

Place on baking sheet and layer the veggies on the bread. Bake until veggies are heated, 12-15 minutes. Top with cheese slices and bake until cheese is melted and sandwich is hot, another 4-6 minutes. Serve immediately.


Blanched asparagus, chopped

Arugula leaves, cut into strips

Diced zucchini or yellow squash

Chopped broccoli florets

Thinly sliced mushrooms

Sliced or diced tomatoes

Diced cucumbers

Sliced avocado

Diced green, yellow, red or orange sweet peppers

Roasted sweet red peppers, cut into strips

Grilled eggplant, cut into strips

—Recipe by Terese Allen for


Meatless Monday recipe of the week: Avocado Tacos

It's supposed to be 80 today. And most of this week, in fact. And it's October.

Because it's so hard to say goodbye to summer produce, may we suggest enjoying as much of it as you can this week before it turns cool again? These tacos hit all the right notes to feel summer-like: creamy avocado, accented with peppers and a homemade salsa with the last of the summer's tomatoes.

Basically, they're summer in a soft taco shell. Enjoy it now, it'll be gone before we know it.

Avocado Tacos

1 ripe avocado, peeled and seeded

1 medium onion, julienne

2 large green peppers, julienne

2 large red peppers, julienne

1 cup fresh cilantro, finely chopped

1 1/2 cups fresh tomato salsa (see below)

12 flour tortillas

Non-stick cooking spray

Fresh Tomato Salsa

1 cup diced tomatoes

1/3 cup diced onions

1/2 clove garlic, minced

2 teaspoons cilantro

1/3 teaspoon chopped jalapeño peppers

1/2 teaspoon lime juice

Pinch of cumin

Prepare salsa as listed below. Spray skillet with cooking spray. Lightly sauté onion and green and red peppers. Cut avocado into 12 slices. Warm tortillas in oven and fill with peppers, onions, avocado slices and salsa. Fold tortillas and serve.

Fresh Tomato Salsa: Mix together all ingredients and refrigerate in advance.

— Recipe from


Spaghetti with Creamed Avocado Sauce

So, we’ve had a cold snap. The chill probably won’t be here permanently for a bit, but, boy, it’s amazing how 60 degrees on the thermometer makes us all raid the hot chocolate stash after a blistering summer.

This pasta dish hits all the right notes in cool (or cold) weather, plus it’s creamy, healthy and gets you a good helping of veggie. too.

Now, tonight isn’t supposed to be the coolest night of the week, but you’re pretty good at playing pretend, aren’t you? If not, check this blog for some of our other Meatless Monday suggestions and save this one for a really cool night.

Spaghetti with Creamed Avocado Sauce

3 ripe avocados

3 1/2 cups of fresh spinach — 2 cups whole, 1 1/2 cup chopped, separated

1 cucumber, peeled and sliced

1 large vine-riped tomato, sliced

3 cloves fresh garlic

1/2 teaspoon of turmeric

1/4 teaspoon of paprika

1 teaspoon of salt

1 1/2 teaspoon of lemon juice

1/2 cup margarine

1/4 cup of plain soy milk

1 teaspoon of apple cider vinegar

1 pound of 100-percent durum wheat spaghetti noodles, cooked and strained

2 tablespoons of dried basil

1/2 teaspoon of salt

6 tablespoons of pistachios, chopped

6 tablespoons of nutritional yeast

Salt and pepper, to taste

In a food processor, combine the avocados, 2 cups spinach, cucumber, tomato and garlic; mix until creamy.

Add the turmeric, paprika, salt and lemon juice; mix until creamy and set aside.

In a saucepan over medium-low heat, melt the butter into the soy milk and cider vinegar.

Once melted, add cooked spaghetti noodles, basil and salt; mix for 2-3 minutes, or until the noodles are coated with the sauce.

Divide noodles evenly between six plates.

Layer, in this order: fresh chopped spinach, avocado sauce, pistachios, nutritional yeast and salt and pepper.

— Recipe from Ashlae Warner for