Deutsch | English

Blog

Vegan Avocado Mushroom Melts

These sandwiches were delicious. We enjoyed them for lunch. But, they would also be nice as appetizers for a main meal, or finger food at a party.

Vegan Avocado Mushroom Melts

Serving Size: 2

Ingredients:

  • 8 mushrooms, cleaned and sliced
  • 1 tablespoon oil
  • 1 tablespoon balsamic vinegar
  • 1 cup guacamole, 2 avocados smashed with garlic, lemon juice , olive oil, salt and pepper and cayenne pepper
  • 1 cup vegan cheddar
  • 6 slices whole grain bread

for the vegan cheddar sauce:

  • 2 large carrots, cleaned, pealed, thinly sliced or grated
  • 1 teaspoon mustard
  • pinch nutmeg
  • 2 tablespoons nutritional yeast
  • splash lemon juice
  • salt and pepper

Vegan Avocado Mushroom Melts

Directions:

  1. Begin with the vegan cheddar sauce. Prepare the carrots.
  2. Grate or thinly slice the carrots into a sauce pan.
  3. Cover with a layer of water and boil until the carrots are soft.
  4. When the carrots are soft, puree. (I used an immersion blender)
  5. Add the “cheddar” seasonings and season to taste.
  6. Set the vegan cheddar aside to await use.
  7. Make the guacamole. Peel the avocado and cut into a small bowl.
  8. Add the lemon juice, olive oil, garlic, salt and pepper and cayenne.
  9. Puree to a smooth mixture.
  10. Clean and slice the mushrooms.
  11. Heat the oil in a small frying pan and sauté the mushrooms until soft.
  12. Preheat oven to 350° F.
  13. Toast the bread slices.
  14. Spread each slice of toast with some guacamole.
  15. Add the mushrooms.
  16. Dollop some of the vegan cheddar on top.
  17. Place the open-faced sandwiches in the oven to brown for 5-10 minutes.
  18. When done, remove from the oven.
  19. We garnished the sandwiches with sliced spring onions.
Click on the image of the post, if you are interested in buying a print or license. For more images like this: Food & Drink gallery
Print this postDownload Meal-Master fileDownload MasterCook fileDownload MacGourmet3 fileDownload PDF file
Join Club Vegalicious to print this post and download PDF, MacGourmet3, Meal-Master and MasterCook files.
per monthper year

Green Bean and Peach Salad with Nuts and Coconut

We enjoyed this colorful salad for lunch today. It is a very good year for fruit this year. Peaches are one of the many available in abundance.

Green bean salad with Peaches, Nuts and Coconut

Serving Size: 4

Ingredients:

for the salad:

  • 1 lb. fresh green beans, washed , ends trimmed, cut in bite-sized pieces
  • 2 organic peaches, or nectarines, cleaned, peeled and sliced
  • 2 tablespoons nuts (peanuts, cashews, pine)
  • 2 tablespoons grated coconut
  • handful coriander, chopped
  • mixed greens as a bed to serve the salad on.

for the dressing:

  • 3-4 tablespoons neutral oil
  • 3 tablespoons orange juice
  • 2 tablespoons white wine vinegar
  • 1 tablespoon agave
  • 1 teaspoon sambal ulek or sambal bajak
  • salt and pepper to taste

Green bean salad with Peaches, Nuts and Coconut
Directions:

  1. Prepare the green beans by washing and cutting them in bite sized pieces.
  2. Bring a pot of lightly salted water to boil and cook the green beans al dente.
  3. Once cooked, plunge into icy water to stop the cooking process.
  4. Drain the beans and place in a bowl to cool.
  5. Peel the peaches or nectaries and slice.
  6. Add the fruit slices to the green beans.
  7. Chop the coriander and add to the beans and fruit.
  8. Make the dressing by combining all and whisking to blend.
  9. Pour the dressing over the beans and fruit and gently mix.
  10. Place a bed of greens on individual salad plates.
  11. Divide the salad onto the individual plates.
  12. Sprinkle the nuts on top, and then the grated coconut.
  13. Serve with more of the dressing on the side for those who might need.
Print this postDownload Meal-Master fileDownload MasterCook fileDownload MacGourmet3 fileDownload PDF file
Join Club Vegalicious to print this post and download PDF, MacGourmet3, Meal-Master and MasterCook files.
per monthper year