Avocado

Vegelicious Omelette

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Lets face it, im not naturally inclined to eat vegetables. I taught myself to do it. My mom says that when I was a baby she made for me vegetable purees that not even she would eat. I dont know if I rebelled when I grew older, but I spent my childhood and early adulthood rejecting vegetables. So when I met my vegetarian future husband (at that time), it was like a cosmical joke…So I started experimenting more with vegetables in the kitchen. This simple recipe is one of those experiments that turned out to be yummy:

4 eggs, beaten

salt & pepper to taste

1/4 teaspoon Coriander seeds

1/4 teaspoon Cumin

1/4 teaspoon dried basil

1/2 onion, finely chopped

2 garlic gloves, minced

3 baby bella mushrooms (or any mushroom you have at home), finely sliced

5 grappolino tomatoes (or cherry), chopped

1 haas Avocado, mashed

cayenne pepper to taste

Olive oil

a bunch of arugula

In a frying pan, sauté the onions until golden. In the meantime, beat the eggs and add, salt, pepper, coriander seeds, basil and cumin.

When onions are golden, add the garlic and sauté for a minute. Then add the tomatoes and mushrooms and stir, let it cook for 3 minutes, or until the water released from the vegetables has evaporated a bit. Add the eggs and mix the vegetables evenly with a spatula so its well distributed. Put a lid on the pan and let cook for 2 minutes in medium heat. In the meantime, smash the avocado and add a bit of olive oil, salt and cayenne pepper to taste, put on the side.

Take the lid from the pan and get a round big flat plate, or if the lid is flat it can serve as well. Put it on top of the pan and turn the pan over (grab it tight, you dont want the omelette flying around in pieces. Then slowly slide the omelette back in the pan. This is so you finish cooking the other side. Cook for 1 more minute and serve with a bunch of arugula and avocado on top.

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Seamos sinceros, no soy una persona que se inclina naturalmente a comer vegetales. Me obligué a hacerlo. Mi mama dice que cuando era bebe me hacía unas compotas de vegetales que ni ella misma se comería. No se si es que me rebelé cuando crecí, pero pasé casi toda mi vida rechazando los vegetales. Cuando conocí a mi futuro esposo vegetariano (en esa época) , fue como un chiste cósmico…Así que empece a experimentar mas con los vegetales en la cocina. Esta simple receta es uno de esos experimentos que resulto ser yummy:

4 huevos, batidos

sal y pimienta al gusto

1/4 cucharaditas de semillas de coriander

1/4 cucharadita de comino

1/4 cucharadita de albahaca seca

1/2 cebolla, picadita

2 dientes de ajo, machacados

3 hongos baby bella (o cualquier hongo que tengas en casa), en rebanadas finitas

5 tomates grappolino (o cherry), picaditos

1 Aguacate haas , machucado

pimienta cayena al gusto

aceite de oliva

un manojo de arugula

En una sarten, saltea las cebollas hasta que esten doradas. Mientras tanto, bate los huevos y agregale sal, pimienta, coriander, albahaca y comino.

Cuando las cebollas esten doraditas, agrega el ajo y saltealo por un minuto. Luego agrega los tomates y hongos y revuelvelos; déjalos cocinar por 3 minutitos, o hasta que el agua que soltaron los vegetales se haya evaporado un poco. Agrega los huevos y revuelvelos para que se esten bien distribuidos los vegetales. Baja el fuego y tapa el sarten. Deja cocinar por dos minutos. Mientras tanto, machaca el aguacate y agrégale un chorrito de aceite de oliva, sal y pimienta cayena y ponlo a un lado.

Destapa el sartén y con un plato grande plano, o la misma tapa del sarten si es plana, ponlo sobre el sarten y dale la vuelta (agarralo con fuerza no vaya a ser que salga el huevo volando en pedazos) . Ahora ve deslizando el huevo suavemente de vuelta en la sarten. Esto es para que se termine de cocinar del otro lado. Cocinalo por un minuto mas y sirvelo con un manojo de arugula y el aguacate encima.

Veggie Dinner Sandwich

Veggie Dinner Sandwich

Hungry & Lazy, but still don’t want to take the bread and cheese route? Try this one, you wont regret it….
Here’s what you need:
1 japanese eggplant, cut lenghtwise (soak it in salty water for 5 minutes)
1 shallot, sliced
1 portobello mushroom, sliced
olive oil
paprika
balsamic vinegar
honey
lemon juice
1 haas avocado
salt & pepper to taste
Heat up 1 teaspoon of olive oil in a skillet, when its hot put in the eggplant slices, sprinkle salt, pepper & paprika , turn and add the same ingredients. Keep turning it until golden and a bit charred on both sides, set aside.
Add more oil to the skillet (about 2 tablespoons) and throw in the shallots and toss them around until golden, then add the mushrooms, 1 teaspoon of balsamic vinegar and 1 teaspoon of honey (to help those shallots caramelise). Sprinkle salt & pepper to taste (not too much).
While the mushrooms are cooking, open one haas avocado in half and spoon it out in a bowl, add 1 teaspoon of lemon juice, pepper and drizzle olive oil, mix well and set aside.
Turn the mushrooms off (you want them firm, not too mushy)
Slice a baguette open and toast it a bit to get some texture going.
Spread the avocado paste on the baguette, then layer up the eggplant slices and top with the mushrooms and caramelized shallots.
Yeah, you’re welcome….