Spicy Mango Avocado Raw Tacos

Spicy Mango Avocado Raw Tacos

This is one of the most satisfying raw vegan dinners I have ever created. I think you will love it, if you like fresh meals with a kick.

Ingredients
8 romaine lettuce leaves
1 tomato sliced in strips
1 mango sliced in strips
1 avocado sliced in strips
1 tbsp Mazi habanero harvest hot sauce (or any hot sauce you choose)

Directions
1. Double layer the lettuce leaves to reinforce them. You are making four lettuce tacos with this recipe.

2. Fill the lettuce boats with the tomato, mango, and avocado. You can also add chopped lettuce or other greens to the filling. Then top with hot sauce (to your taste).

3. Pick it up and eat it like a taco. I give you permission to eat this whole recipe – or share. This is also easily doubled. If a whole avocado is too much for you, then use half, or as much as you desire.

Enjoy!

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Fresh Mango Cilantro Quesadilla with Kimchi & Avocado

Fresh Mango Cilantro Quesadilla with Kimchi & Avocado

This homemade, gluten-free and vegan quesadilla was so fresh and filling; the flavor combinations were exceptional. I am really proud of this one, and I hope you enjoy it too.

Ingredients
1 brown rice tortilla
1/4 of an avocado, smashed
1 handful of arugula
1/8 cup cilantro
1/4 of a ripe mango, sliced
1 tbsp soy-free veganaise
1/2 of a tomato, sliced
1-2 tbsp kimchi*

Always opt for fresh, organic, local ingredients whenever possible.

*Make sure you purchase organic, real kimchi or make your own. Many kimchi brands are filled with chemicals and junk your body does not need.

Directions
1. Lightly grill tortilla in a nonstick pan on low-medium heat for about 20 seconds on each side to soften

2. Layer your tortilla as desired. My best tip: Place smashed avocado on one side and the soy-free veganaise on the other side and then layer from there. This helps everything to bind together.

3. Fold the tortilla in half and then cook each side until golden brown and lightly crisped.

Enjoy!

Recipe yields one tortilla, but you can easily make as many as your heart desires.

I’ve priced each organic quesadilla at approximately $3.25 to make.

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Coconut Avocado Chickpea Cakes + Cilantro Lime Dressing

Coconut Avocado Chickpea Cakes + Cilantro Lime Dressing

Well, what can I say about these other than they were surprisingly delicious, and I really surprised myself with my presentation skills. This recipe is versatile; you can add or replace vegetables and ingredients and have fun with it. You can even make mini cakes and use these as appetizers for parties.

Ingredients
1 + 3/4 cup chickpeas (soaked, rinsed, and drained)
1/2 an avocado
1 heaping handful of fresh spinach
1/2 medium yellow onion
1/4 cup fresh cilantro
2 tbsp water
2 tbsp ground flax meal
2 tsp dijon mustard
2 tbsp shredded coconut
3 tbsp diced chives
sea salt + pepper to taste
1/4 tsp smoked paprika
1 tbsp soy-free veganaise
1/4 cup coconut flour
2-3 tbsp coconut oil (I used 1/2 coconut butter + 1/2 coconut oil to cook mine)

{Always use organic, local, fresh ingredients whenever possible.}

Directions
1. In a food processor, pulse the ingredients from the chickpeas to the water until pretty well combined. It can be a bit chunky.
2. In a medium-sized bowl, combine the mixture with the remaining ingredients, except for the coconut oil.
3. This is where it gets fun. Use your hands to knead and blend the mixture until well combined.
4. Now you should have a mixture that is a clay-like consistency; one that you can form into a ball and then a patty.
5. I made my cakes by forming a ball a bit smaller than the size of a tennis ball, then pressing flat into a patty. Repeat.
6. Heat a nonstick pan on medium heat, add coconut oil and allow to melt into the pan. (Modification: You can try these baked as well.)
7. Pan-sear patties until golden brown on each side. I flipped mine twice on each side, so they would cook evenly.
8. Serve over a bed of fresh spinach with cilantro lime dressing (see recipe below).
9. Eat, savor, love!

Yields seven patties // about 3 servings

Dressing Ingredients
1/4 cup soy-free veganaise
1/8 cup fresh cilantro
juice of half a lime

Dressing Directions
1. In a food processor (I used a mini processor) blend ingredients until smooth.
2. Place a small dollop of dressing on each cake to serve.

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Fresh Lemon & Avocado Chickpea Salad

Fresh Lemon & Avocado Chickpea Salad

This dish is simple and refreshing and can be served as a side dish or main course.

Ingredients
1 + 1/2 cups chickpeas (already soaked and rinsed)
1 handful fresh baby spinach, chopped
1/2 an avocado, diced
1 tbsp cold-pressed extra virgin olive oil
Juice of 1/2 a large lemon
Dill, sea salt, pepper, and garlic powder to taste

Directions
1. Toss all ingredients in a medium size bowl.
2. Refrigerate for one hour.
3. Serve, taste, love!

This recipe yields two servings. You can easily double this recipe too.

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