∗ 1 lb. brussels sprouts cut in half or quartered if really large
∗ 2/3 cup uncooked quinoa I used regular and red quinoa
∗ 2/3 cup water
∗ 2/3 cup vegetable broth
∗ 1/2 cup toasted walnuts or almonds, in pieces (any nut will work)
∗ 9 tablespoons Avohass Garlic Infused Extra Virgin Avocado Oil
∗ 3 tablespoons apple cider vinegar
∗ 2 teaspoons Dijon mustard
∗ 1 teaspoon maple syrup
∗ salt & pepper∗ garlic powder and/or Italian blend seasoning to taste (optional)
1. Rinse and cut the brussels sprouts in half. Coat them with 3 tablespoons of avocado oil, salt, pepper, and a little garlic powder or Italian blend seasoning if using, and bake at 350°F for 30 minutes.
2. In a medium sized pot combine the quinoa, water and vegetable stock. You can use all water if you don't have vegetable stock on hand. It just adds flavor. Bring the mixture to a low boil, then reduce the heat to a simmer. Cover and cook until all the liquid has absorbed, about 12-15 minutes.
3. For the dressing combine the remaining 6 tablespoons Avohass Garlic Infused avocado oil, 3 tablespoons apple cider or balsamic vinegar, 2 teaspoons dijon mustard. Add salt & pepper to taste.
4. Once the brussels and quinoa are ready, combine in a large bowl, add the nuts and pour over the dressing. Toss so everything gets coated well.
5. Serve warm or room temperature. It’s even good chilled for lunch the next day if you have any leftovers.
Delicious tip: you can also use our classic vinaigrette recipe listed on this page for the vinaigrette.
Avohass and pasta go together like peas in a pod. Drizzle Avohass Extra Virgin Avocado Oil on any pasta you like. Instant pasta sauce! Use Avohass in pasta sauces, including alfredo or marinara. Limitless options with Avohass and Pasta!
Rub Avohass into steak 15 minutes prior to cooking. Avohass seals in the moisture and naturally tenderizes meats while adding rich flavor. Avohass has a high smoke point making it ideal for grilling, pan searing, and roasting. Use Avohass vinaigrette to marinate meats up to 12 hours before cooking.
Avohass can be used on seafood before and after when cooking. Use in ceviche for cold dishes or use as a marinade prior to cooking for excellent results on the grill, in the pan or roasted. Finish with Avohass Lime Flavored Extra Virgin Avocado Oil for perfect citrus and avocado flavor.
Brush Avohass Extra Virgin Avocado Oil on chicken 15 minutes prior to cooking. Grill, Roast, Pan Sear or Bake chicken with Avohass for amazing tender juicy results! Finish cooked chicken by drizzling Avohass Lime Flavored Extra Virgin Avocado Oil on chicken breast, perfect for salads and sandwiches, or flatbread.
Do you love french fries? Here at Avohass we love french fries and our simple and tasty roasted french fries are a big hit at our house. Slice potatoes and drizzle Avohass Extra Virgin Avocado Oil prior to putting in oven. Roast potatoes until golden brown. Add salt. Easy and healthy!
Roasted veggies have never tasted so good! Preheat the oven to 400F. Place your vegetables of choice on a baking sheet lined with parchment paper. Toss to coat in Avohass Extra Virgin Avocado Oil. Sprinkle on your seasonings of choice. We like to use a mixture of sea salt, black pepper, garlic powder, and italian seasoning blend. Place in the oven for 20-30 minutes depending on your oven.
Place the cashews in a bowl and cover with filtered water. Let soak for at least 2 hours or up to 24 hours. Drain and set aside.
Bring a large pot of heavily salted water to a boil and cook the lasagna noodles according to the package directions. Drain, rinse with hot water, and drain again. Drizzle with 1 tablespoon avocado oil and gently stir to coat the noodles. Set aside.
In a large skillet heat 2 tablespoons avocado oil over medium-high heat. Add the onions, eggplants, mushrooms, and red peppers. Cook the vegetables, stirring occasionally, until they soften, brown, and any juices that the vegetables have released are cooked off, about 15 minutes.
Add 2 garlic cloves and cook for 30 seconds. Lower the heat to medium, add the tomatoes, including the juice, 1 teaspoon salt, black pepper, the red pepper flakes, dried basil and oregano and cook until most of the tomato liquid has reduced and the mixture is thick and cooked through, about 20 minutes.
Preheat oven to 350 degrees.
Place the soaked cashews in a blender with about 1/2 - 3/4 cup water, the remaining 2 garlic cloves, lemon juice, and the nutritional yeast. Blend until smooth, scraping down the sides of the blender as needed. If needed, add more water, a little at a time. Remove half the mixture and reserve. To the remaining cashew cheese add the fresh basil and remaining ¼ cup of avocado oil and blend until smooth. Ladle a little of the liquid from the tomato vegetable mixture on the bottom of a 9 by 12 inch baking dish then layer in half the lasagna noodles. Add half of the remaining tomato vegetable mixture and top with the basil cashew cheese. Layer on the remaining lasagna noodles, the rest of the tomato vegetable mixture and then drizzle the top with the reserved cashew cheese. Bake uncovered until hot and bubbly, 30 – 40 minutes. Let cool for a few minutes and serve.
*You can switch up the veggies in the lasagna to whatever you like. I have added spinach and kale to this as well. There is no way to mess it up! I also make a little extra cashew cheese sauce to have on hand just in case you want to make it creamier and cheesier!
In a mixing bowl combine ricotta/yogurt, milk, eggs/flax-seed eggs, avocado oil, vanilla, lemon zest and lemon juice.
Sift in flour with baking powder, mix until combined and no lumps remain.
Add in baking soda and mix until just combined. Let the batter sit for 5 minutes.
Drop about 2 tablespoons of the batter onto the pan over medium heat. When bubbles pop, flip the pancake over.
Cook for another couple of minutes. Repeat with the remaining batter.
Serve pancakes warm with fresh blueberries and maple syrup. Enjoy right away!