Salads

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.

Ingredients

• 2 cups raw, organic cashews  
• Kosher salt 
• 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 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!

Ingredients

• 3 pounds skinless chicken thighs or chicken breasts
• 2 limes , zested and juiced
• 1 cup roughly chopped cilantro leaves and stems
• ½ cup Avohass Lime Infused Extra Virgin Olive Oil
• 2 tablespoons honey
• 1 tablespoon cumin
• 1 teaspoon salt
• 1 teaspoon black pepper
• extra cilantro , for garnish 

• Trim any fat from the chicken thighs and place in a large freezer bag. To the bowl of a food processor, add the lime juice, lime zest, cilantro, Avohass lime infused avocado oil, honey, cumin, salt and pepper and whiz to combine, about 30 seconds. Reserve ⅓ cup of the marinade and pour the rest into the bag with the chicken. Refrigerate for 30 minutes up to overnight.
• Prepare a grill on medium high at 450°F (or use stove top grill pan), leaving one side of the grill on low or off. Grill the chicken for 5-6 minutes per side, basting each side the last time it's turned. Once each side has seared, if the chicken pieces seem to be getting too charred, move the chicken pieces to the cooler side of the grill to cook.
• To redistribute the juices, let the chicken sit for 5 minutes before serving. Serve with lime wedges and additional cilantro and drizzle the rest of the reserved marinade before serving.

Recipe credits: FoodieCrush.com

Ingredients

• 2 tablespoons Avohass Extra Virgin Avocado Oil
• 4-5 cloves garlic, minced
• 1 tablespoon ginger grated or minced (fresh, frozen or paste)
• 1 tablespoon curry powder
• ½ teaspoon crushed red pepper
• 4 ounces diced tomatoes
• 15 ounces chickpeas canned (or fresh) - rinsed and drained
• ⅓ cup vegetable broth, low sodium (sub with water)
• ¾ teaspoon salt , more to taste
• 1 ¼ cup full fat coconut milk, canned (shake the can before use)
• 1 lime , juiced 
• In a large pan, heat oil over medium heat. Add garlic and ginger and sauté until fragrant.
• Now add the curry powder and red pepper. Sauté until fragrant.
• Add diced tomatoes, chickpeas, water/broth, and salt. Simmer for 5-8 minutes to reduce the liquid, soften tomatoes and meld flavors. Stir occasionally.
• Pour in coconut milk and lightly simmer for 5-8 minutes to reduce and thicken (don't boil - lower heat if needed). If it's too thick, add a few splashes of broth or water to thin it out.
• Remove from heat and stir in the lime juice. Taste for seasoning and add more if needed. 
• Top over rice and serve with naan, lime wedges, and cut cilantro if desired. Enjoy!