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• ½ cup Avohass Extra Virgin Avocado Oil (any flavor)
• 4 - 5 tbsp. Vinegar of your choice
• 1 ½ tsp. Dijon Mustard
• 1 tsp. Maple Syrup
• 1 tsp. of each: Nutritional Yeast, Garlic Powder, and Italian blend seasoning
• Salt and Pepper to taste
Mixing with an emulsifier works best but whisking by hand works as well.
Will last in the fridge at least 10 days.
· 1 lb cubed butternut squash
· 1 lb shredded brussels sprouts
· 4 medium shallots
· 2 tablespoons Avohass XV avocado oil divided
· salt and pepper to taste
· 1/4 cup pumpkin seeds
· 1/4 cup pomegranate seeds
· 3 tablespoons apple cider vinegar
· 2 teaspoons Avohass XV avocado oil
· 1 teaspoon dijon mustard
· 1 tablespoon maple syrup
· 1 teaspoon dried thyme
For the Roasted Vegetables
1. Preheat the over to 400F. Place the cubed squash on a baking sheet lined with foil or parchment paper. Spray or drizzle half of the oil on the squash. Toss to coat and sprinkle with salt and pepper. Place in the oven for 30 minutes, or until squash is tender.
2. In the mean time, peel and slice the shallots into quarters. Place them along side the shredded brussels sprouts on a baking sheet lined with foil or parchment paper. Spray or drizzle the rest of the oil on the shallots and brussels sprouts and sprinkle with salt and pepper. Place in the oven for about 20 minutes, or until just starting to brown.
For the Salad
1. In a small container combine the apple cider vinegar, oil, maple syrup, mustard and thyme. Stir or shake vigorously until the mixture is emulsified. Combine the roasted vegetables in a large bowl and drizzle with the dressing. Add the pumpkin seeds and pomegranate seeds, toss and serve.
For the Nachos:
For the Cashew Cheese Sauce:
For the Nachos:
For the Cashew Cheese Sauce:
• 2 cans of garbanzo beans or 2 cups cooked
(Substitute 3 cups steamed cauliflower for a bean-free hummus)
• ½ tsp. each salt & pepper (or to taste)
• ½ tsp. italian blend seasonings (optional)
• ½ tsp. cumin
• 2 cloves of garlic or 1-2 tsp. garlic powder
• ¼ cup Avohass Extra Virgin Avocado Oil (any flavor)
• 3 tbsp. tahini
• Juice of 2 lemons (about ¼ cup) plus 2 tbsp broth from chickpeas or water. Place
all ingredients in a food processor or blender. Blend until smooth.
Optional Additions: Add 1 small beet for a delicious beet hummus or 1/2 cup roasted red peppers for a red pepper hummus.
• 1/4-1/2 cup fresh mint
• 1/2 sliced red onion
• 4 -5 cups watermelon, cut & cubed
• 2 cups packed arugula or spinach
• 1 avocado cubed or sliced (optional)
• 1 tbsp lime or lemon juice, freshly squeezed
• 1/4 tsp black pepper or to taste
• 1 tsp sea salt, coarse or to taste
• 4 tbsp Lime infused Avohass Avocado Oil
• 1/2 cup cubed Feta cheese (optional if vegan)
Toss All ingredients together and serve over bed of Arugula
QUINOA & BRUSSELS SPROUT SALAD
∗ 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 Lime 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 (trust me it’s
delicious) and bake at 375°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 Lime Infused XV
Avocado oil, 3 tablespoons apple cider or balsamic vinegar, 2 teaspoons Dijon mustard,
and 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.
2 cups raw, organic cashews
8 ounces organic brown rice lasagna noodles (any lasagna noodle will work)
3 tablespoons plus ¼ cup Avohass Extra Virgin Avocado Oil, divided
1 white or yellow onion, diced
1 small eggplant, peeled and diced (I also sometimes add yellow squash and zucchini)
1 pound mushrooms, cleaned and sliced
1 red bell pepper, seeded and chopped
4 cloves garlic, minced – divided use (or more if you love garlic)
1 (28 ounce) jar organic chopped tomatoes
½ teaspoon black pepper
¼ teaspoon crushed red pepper flakes
2 teaspoons dried basil
2 teaspoons dried oregano
1 tablespoon fresh lemon juice
2 tablespoons nutritional yeast
1 cup fresh basil leaves
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!