Plants on the Menu

Crispy Avocado Tacos

recipe by laura wright
photography by laura wright

Crispy Avocado Tacos

recipe by laura wright
photography by laura wright

I love a vegan taco with a clever and saucy mushroom/bean/lentil/tofu/tempeh filling. If the taco has an avocado-based topping though—either simply sliced, made into a crema, or some kind of guacamole, that’s always my favorite part. For this main dish, I coat the wedges of ripe avocado in crushed-up, seasoned rice crackers for a very satisfying crunch. The finish of my Creamy Garlic Dressing is the perfect complement.

Ingredients
Creamy Garlic Dressing
  • ¼ cup raw cashew butter
  • ¼ cup filtered water
  • 2 cloves garlic, finely grated with a Microplane grater
  • 3 tablespoons fresh lime juice
  • 2 teaspoons Dijon mustard
  • ¼ cup plus 2 tablespoons virgin olive oil
  • Salt and pepper, to taste

Avocado Tacos
  • 2 cups rice crackers
  • ½ teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon garlic powder
  • Salt and pepper, to taste
  • 2 large ripe, but firm, avocados
  • 16 small (6-inch) corn tortillas, warmed
  • 2 cups shredded cabbage
  • ½ small red onion, thinly sliced
  • ½ cup fresh cilantro leaves
  • 2 to 4 radishes, thinly sliced
  • 1 batch Creamy Garlic Dressing
  • Hot sauce, for serving (optional)
  • Lime wedges, for serving


Print Recipe
  1. Make the Creamy Garlic Dressing: In a jar with a tight-fitting lid, combine the cashew butter and water. Stir with a spoon or small spatula until the cashew butter is broken up and slightly incorporated. Press the chunks of cashew butter up against the sides of the jar to get it as integrated as possible.
  2. Add the garlic, lime juice, Dijon mustard, olive oil, salt, and pepper. Tightly secure the lid, and shake the jar vigorously until the dressing has a smooth and creamy consistency.
  3. Make the tacos: Place the rice crackers in the bowl of a food processor. Blitz the crackers on high until they take on the texture of breadcrumbs. Pour the cracker crumbs out into a pie dish or other plate with a lip. Mix the chili powder, cumin, garlic powder, salt, and pepper into the cracker crumbs.
  4. Cut the avocados in half lengthwise and extract the pits. Cut the halves into quarters. Then, cut those quarters in half as well. You should have 16 wedges total. Carefully remove the peel from each avocado wedge.
  5. Place the avocado wedges in the dish with the cracker crumbs, and carefully turn them over to coat with crumbs on all sides. Lightly press the crumbs into the avocado to make them stick. Once you have all wedges coated, transfer them to a clean plate.
  6. For each taco, take one warm corn tortilla and lay an avocado wedge down the middle. Pack a small amount of cabbage next to the avocado wedge. Scatter some red onion slices, cilantro leaves, and radish slices on top. Finish the taco with a drizzle of Creamy Garlic Dressing, some dabs of hot sauce if you like, and lime wedges. Enjoy immediately.
SERVES 4 TO 5

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.

Up Next:

Cookies for Breakfast

Delight your friends and family by sharing this recipe for fresh, tasty vegetable tacos.

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Posted in March 2018, Recipe on Jan 04, 2018

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Plants
on the Menu

written by matthew brady

Vegan recipes tend to be quite healthy for you, but they sometimes get a bad rap for being bland and boring. However, these recipes are anything but—and are proof of just how scrumptious and fun plant-based meals can be!

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.

Up Next:

Crispy Avocado Tacos

Sow the seeds of friendship by sending these delicious vegan recipes to friends and family on social media.

Posted in Hub, March 2018 on Jan 04, 2018

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Plants on the Menu

Cookies for Breakfast

recipe by laura wright
photography by laura wright

Cookies for Breakfast

recipe by laura wright
photography by laura wright

Most mornings I wake up early enough to sit down and enjoy my breakfast at home while I read the news. On those odd days when I find myself flying out the door, these cookies work nicely. They're just sweet enough to feel like a treat and quite good when dunked into hot coffee. The outer part of the cookie has a nice crispness while the inner cookie is similar to a hearty, whole-grain muffin—specifically the top part of the muffin, which everyone knows is the best part.

Ingredients
  • 1¼ cups certified gluten-free rolled oats (not quick-cooking)
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon fine sea salt
  • ½ cup almond flour
  • ¼ cup brown rice flour
  • ½ cup mashed ripe banana (about 1 large banana)
  • ½ cup smooth almond butter, stirred
  • 3 tablespoons pure maple syrup
  • 2 tablespoons ground flaxseed
  • 3 tablespoons liquid virgin coconut oil
  • 1 teaspoon pure vanilla extract
  • 1 cup add-ins of your choice (I like a mix of dried blueberries, pumpkin seeds, and chopped walnuts)


Print Recipe
  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  2. In a large bowl, stir together the rolled oats, cinnamon, baking soda, sea salt, almond flour, and brown rice flour until combined.
  3. In the bowl of a food processor, combine the mashed banana, almond butter, maple syrup, ground flaxseed, coconut oil, and vanilla. Process on high until the mixture is smooth.
  4. Scrape the almond butter mixture into the large bowl with the oats and flour mixture. Throw your add-ins into the bowl. Stir the mixture with a spatula until you have a unified and very stiff cookie dough.
  5. Drop 2 tablespoons of dough per cookie onto the prepared baking sheet. Flatten each mound of dough with the palm of your hand. Slide the baking sheet into the oven and bake until lightly golden brown, about 15 to 17 minutes. Cool cookies completely before storing in an airtight container. These will last on the counter for 5 days. You can also wrap each cookie individually with plastic wrap and freeze them. I place all the wrapped cookies in a resealable bag and defrost them as needed.
MAKES 12 COOKIES

Reprinted from The First Mess Cookbook by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2017, Laura Wright.

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Share this recipe with friends and family to prove that, yes, cookies can be breakfast.

Posted in March 2018, Recipe on Jan 04, 2018

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