Avocado Toast

 It is very popular now, but let's add more favor. 

Avocados, aka alligator pears or avocado pears, were domesticated in the area between south-central Mexico (Olmec civilization) and Guatemala (Maya civilization) more than 5,000 years ago (ca 3000 BCE). 

Makes  one or two servings

• 1 ripe organic avocado, cut into bite sizers
• 2 tsp. (10 ml) organic lemon or lime juice
• basil, thyme, oregano, or parley 
• to taste, any combination: red pepper flakes or chili powder, Himalayan salt, lemon or black pepper, (smoke) paprika, cumin, garlic or onion powder 
• optional Mexican spice mixture tajin (chili powder, lime, and salt = spicy, sour, and salty flavors)
• 1 organic poached or fried egg
• olive oil
• 1-2 toasted sourdough bread or gluten-free bead

uno 1. Mix together avocado (not mashed), juice, and spices, except the red pepper flakes/chili powder.  

dos 2. Spoon the mixture onto the toast(s), add half of the soft-boiled on each or on one slice of bread, drizzle of olive oil, and garnish with the red pepper flakes/chili powder. 

other avocado dishes:

"Avocado and Radicchio Salad" https://veggiefernandezs.blogspot.com/2025/03/avocado-and-radicchio-salad.html

"Homemade Avocado Mayonnaise" https://veggiefernandezs.blogspot.com/2025/01/homemade-avocado-mayonnaise.html

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Baked Goat Cheese Dip

For our dairy-free members, goat cheese is great. Plus you can introduce the cheese to other people.

Trempette au fromage de chèvre au four (French)

Makes 10-20 servings

Preheat the oven to 350F (175C)

3 Tbs. (45 ml) balsamic vinegar

2 Tbs. (30 g) organic brown sugar

1 cup (130 g) organic berries of your choice

thyme, basil, or rosemary leaves

1/4 cup (30 g) chopped organic nuts of your choice

10 ounce (285 g) goat cheese

(DF) crackers and/or bread for serving

un 1. Mix the balsamic vinegar and sugar.

deux 2. Stir in the berries and leaves. Set aside for 5 minutes.

trois 3. Mix half of the nuts with the cheese.

quatre 4. Top the rest of the nuts.

cinq 5. Place the cheese in a pie pate or an oven-safe serving dish.

six 6. Arrange the berry mixture around the cheese.

sept 7. Bake for 10-20 minutes until golden brown.

huit 8. Serve hot with the crackers and/or bread.

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Toast à la Fruit and Avocado

Avocado* fruit was first domesticated in Mesoamerica, in the highlands of present-day Mexico and Guatemala, more than 5 000 years ago.

Tostadas con fruta y aguacate (Spanish)

Serves 2-4

4 slices of sourdough bread (or a gluten-free bead)

1 ripe organic avoid, pitted an peeled

1/2 cup (65 g) organic mango, pitted, peele and cubed

1/2 cup (65 g) organic seedless grapes, cut into fourths

1/2 cup (65 g) (diary-free goat cheese) or crumbled feta

2 organic mandarin orange, peele and segmented

optional: 

• salad
• soap
• other types of fruits

uno 1.  Lightly toast the bread in a toaster.

dos 2. In a food processor or blender add the avocado and mango, purée.

tres 3. Spread onto the toast.

cuatro 4. Top with grapes and orange pieces.

cinco 5. Sprinkle with the cheese.

seis 6. Cut the toast in half and server with optional salad or soap.

*"Avocado"

aguaate (Central America, Caribbean Spanish and Spain)

palta (Agentina, Chile, Perú, and Uruguay)

abacate (Portuguese)

āhuacatl (Nahuatl) 

avocado pear (British English)

avo (Australian and South African English, as well as colloquial in the UK)

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Baked Goat Cheese with Chickpeas

This is a cheesy version of shakshuka*, but with goat cheese, chickpeas, and kale in a spicy sauce.

Serves 4

Preheat the oven to 350F (175C)

2 Tbs. (30 ml) olive oil

1 tsp. (2 g) cumin seeds

1 bunch organic kale, stems removed and torn into bite size pieces

2 cups (480 ml) organic tomato sauce

1 1/2 cups (195 g) organic canned of chickpeas, drained and rinsed

1 Tbs. (15 ml) organic lemon juice, plus cut wedges

goat cheese (DF) or block of feta (not DF) and cut into 1/2-inch (1,25 cm) slices

black pepper

red pepper flakes

warm (GF) bread, pita, or baguette

1. Heat a skillet over medium heat and add the oil. 

2. Add the cumin seeds for a minute or two. 

3. Add the kale in batches, letting each handful shrink and wilt before adding the next.
4. Add the tomato sauce, chickpeas, lemon juice, and 1/2 cup water. 

5. Stir and let it come to a simmer.
7. Place the cheese slices into the sauce.

8. Sprinkle with black pepper. 

9. Place the skillet into the oven and bake until the cheese has softened, about 15 minutes. 

10. Drizzle with olive oil and a pinch of red pepper flakes

11. Serve with warm (GF) bread and lemon wedges.

* A vegan Shakshuka: https://veggiefernandezs.blogspot.com/2023/02/shakshuka.html

Try some of the other Middle Eastern recipes: https://veggiefernandezs.blogspot.com/search/label/Middle%20Eastern

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Toast from the past

I remember having cinnamon toast as a snack. I thought I just add this to our list for those who have not enjoyed this treat or a step back in memory lane.-Mike

You can measure out ingredients and make a mixture, but really just

1. Toasted (gluten-free) organic bread.

2. (dairy-free organic) Butter the toast.

3. Sprinkle on organic brown sugar and cinnamon.

Enjoy the Memories~

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A Goat Cheese Dip with Roasted Garlic

Mixing wonderful, dairy-free goat cheese with the amour of roasted garlic will be delight for your guest and family.

Goat cheese (French: chèvre) was first made in the Loire Valley, France. It is now found from Asia to Europe, to South and North America.

Trempette au fromage de chèvre et à l'ail rôti (French)

Servers 8

Preheat the oven to 400F (200C)

organic garlic

4 tsp. (20 ml) olive oil

1 1/3 cup (300 g) soften goat cheese

1/2 cup  (65 g) (dairy-free) cheese or shredded Parmesan cheese

3 Tbs. (45 ml) (diary-free) milk

organic grape tomatoes

some thyme leaves or dried thyme

(gluten-free) sliced French bread or crackers

un 1. Slice the top off each head of garlic.

deux 2. Drizzle with 1 tsp. (5 ml) olive oil on each. 

trois 3. Place the garlic heads down on a baking sheet.

quatre 4. Roast for 30 minutes, remove and cool.

cinq 5. Reduce the oven temperature to 350F (175C).

six 6. Rub 1 tsp. (5 ml) of olive oil in a small broiler-safe baking dish.

sept 7. In a bowl, mix the  goat cheese, other cheese, and milk. 

huit 8. Squeeze the garlic cloves into the bowl. Stir.

neuf 9. Spread the mixture into the baking dish.

dix 10. Add the tomatoes in the middle, on top of the mixture, and drizzle with oil.

onze 11. Bake another 20 minutes. 

douze 12. Then broil for 1-2 minutes.

treize 13. Drizzle more oil on top and add the thyme.

quatorze 14. Serve with the bread/crackers.

“Enjoying food is how you welcome guests,

and how you spend time together.”

-Robyn Eckhardt

(Cookbook author)

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Peach Bruschetta

 If you cannot fine peaches, use another fruit.

Bruschetta alle pesche (Italian)

Makes 20 piece servings

Preheat the oven to broil

2 minced organic cloves of garlic

3 Tbs. (45 ml) olive oil

1 (gluten-free) baguette, thinly sliced

2 organic peaches, peeled and chopped

1 organic tomato, chopped

thinly sliced basil leaves

2 Tbs. (30 ml) balsamic vinegar

uno 1. Cook the garlic in olive oil over low heat.

due 2. Arrange the sliced bread on a baking sheet.

tre 3. Brush the tops with the garlic oil.

quattro 4. Boil until toasted, remove from the oven and cool.

cinque 5. Combine the peaches and tomatoes.

sei 6. Top the sliced bread with the peaches, tomatoes and basil.

sette 7. Drizzle with balsamic vinegar.

Peach Tree

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Onion Grilled Cheese Sandwich Bar

 Turn on the grill and get ready for great sandwiches for friends or family.

Makes 4

1 Tbs. (15 ml) (dairy-free) butter

1 Tbs. (15 ml) each dry sherry and olive oil

2 organic onions, sliced 

black pepper to taste

1 tsp. (2 g) chopped thyme

slices of (dairy-free) each: white cheese and yellow cheese

slices of (gluten-free) organic bread

optionals "fillers": (not all are dairy-free, use organic if possible)

• tomato, basil, mozzarella
• goat cheese, fig, and arugula
• olive tapenade and gruyère
• turkey
• grilled vegetables
• sliced apple and ham
• sautéed mushrooms, spinach, and gruyère
• turkey, pesto, provolone
• Pepper Jack and pickled jalapeños
• sliced pear and brie
• slices of avocado or guacamole

1. Melt the butter and oil in a pot over medium-high heat.

2. Add the onions and black pepper.

3. Cover and turn down to medium low. Steam for 25-30 minutes.

4. Add the sherry and thyme.

5. Preheat the grill to medium-low heat.

6. Put the cheeses, onions, and any optional ingredients on one slice of bead.

7. Cover with another slice of bread.

8. Butter both sides.

9. Place on the gill and cover with a heavy object for 2-3 minutes.

10. Flip over, cover, and cook another 2-3 minutes.

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Spinach, Lemon, Mushroom Pita Sandwich

Lemon is number #1 ingredient in Greece (λεμόνι /lemóni), Italy (limone), Spain (limíon), and southern France (citron). Always use organic, so that you can zest it as well or use preserved peels in Sicilian, Italian, Greek, and French dishes, without the pesticides.

Σπανάκι, limone, champiñón sandwich pita

[σπανάκι (Greek) /spanáki/, limone (Italian), champiñón (Spanish), sandwich pita (French)]

Serves 4

4 cups (1200 g) organic spinach leaves

2 organic red onions, thinly sliced

1 cup (130 g) organic mushrooms, sliced

2 chopped organic tomatoes

1 organic cucumber

juice of 1 organic lemon and zest

4 Tbs. (60 ml) olive oil

4 (gluten-free) pita bread

1. Combine all the vegetables, oil, and lemon juice and zest in a bowl.

2. Toss the salad.

3. Stuff the mixture into the pita brad and serve.

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Gluten-Free Banana Bread

I buy bananas, and they go bad quickly (or I do not eat them as fast as I should). -Mike 

Preheat the oven to 350F (175C)

1 1/3 cup (320 g) each: organic oat flour and mashed organic bananas

2 organic eggs

1/3 cup (45 g) organic applesauce

2 tsp. (10 ml) organic vanilla

1 cup (130 g) organic rolled oats

3/4 tsp. (12 g) baking powder

1 tsp. (4 g) each: baking soda and cinnamon

1/2 tsp. (2 g) sea salt

1/4 cup (30 g) chopped organic walnuts

1. Mash the bananas in a bowl.

2. Add the rest of the wet ingredients. Mix.

3. Mix in the dry ingredients. 

4. Fold in the walnuts.

5. Bake for 65-75 minutes until the outside is golden and crispy.

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Viking Bread-and-Beer Soup

Bread and Beer...a good Viking stable. Add it to a soup, and a Viking dinner is read!

Serves 2

Soak overnight

leftover rye bread or a gluten-free bread

water

2 cups (480 ml) (gluten-free) beer

2 Tbs. (30 g) organic honey

(dairy-free) cream

~Old Norse~

ein 1. Break the rye bread into smaller pieces.

tveir 2. Place in an earthenware pot.

þrír 3. Add enough water to cover the bread.

fjórir 4. Soak overnight.

fimm 5. Bring the mixture to a boil.

sex 6. Reduce and simmer until the bread is completely soft.

sjau 7. Whip the mixture.

átta 8. Add the beer and honey.

níu 9. Let it simmer a little longer.

tíu 10. Serve with the whipped cream on top.

Try: Danish Beer Soup:

https://veggiefernandezs.blogspot.com/2022/12/danish-beer-soup.html

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Zucchini Bread

It is a good way to get more vegetables into kids, plus adults like zucchini bread for breakfast, snack, or as a dessert.

Servers 6

Preheat the oven to 350F (175C)

3/4 cup (180 ml) olive oil

1 3/4 cups (250 g) (gluten-free) flour

1 tsp. (5 ml) ground cinnamon

1/2 tsp. (2,5 ml) each: baking soda and (aluminum-free) baking powder

1/4 tsp. (1,2 ml) nutmeg

2 organic eggs

1/2 cup (65 g) organic brown sugar

1/4 cup (30 g) organic sugar

1 tsp. (5 ml) organic (gluten-free) pure vanilla extract

1/2 pound (225 g) (about 2 small ones) organic zucchini

1 cup (130 g) organic chopped walnuts

optional: organic (dairy-free) butter

1. Line a loaf pan with parchment paper with a little overhang on the two long sides. Lightly oil it.

2. Whisk the flour, cinnamon, baking soda and powder, plus the nutmeg.

3. In another bowl, beat the eggs.

4. Add the sugars and oil, continue beating.

5. Mix in the vanilla.

6. Add the dry ingredients and mix together.

7. Grate zucchini and fold into batter with half of the walnuts.

8. Transfer to the loaf pan.

9. Sprinkle the rest of the walnuts on top.

10. Bake for 65-75 minutes until a knife inserted into it comes out clean.

11. Transfer to a cooling rack and cool completely or slightly warmed. 

12. Optional: serve with butter.

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Tacos, from India?

 Sure! Why not? 

टैकोस, भारत से? (Hindi)

/taikos, bhaarat se/

Serves 4

Preheat the oven to 350F (175C)

1 thinly sliced organic cucumber

2 tsp. (10 ml) garam masala (a mixture of spices*)

1/3 cup (80 ml) each: organic (dairy-free) yogurt and mango chutney

1 red jalapeño or chile pepper, chopped (less seeds, less heat)

1/2 cup (30 g) chopped cilantro or parsley

1-2 organic juice of limes

1 1/2 pounds (680 g) organic chicken breasts

1 Tbs. (15 ml) olive oil

4 naan bread or gluten-free tortilla shells

organic red onion, thinly sliced

एक /ek/ 1. Combine the cucumber, 1/4 tsp. (1,2 ml) garam masala, black pepper.

दो /do/ 2. Stir in the yogurt and set aside.

तीन /teen/ 3. Combine the chutney, chopped jalapeño, cilantro/parsley, and lime juice. Sit aside.

चार /cāra/ 4. Season the chicken with the remaining garam masala and pepper.

पांच /pāṃca/ 5. Heat a skillet with the oil and brown the chicken for 4-5 minutes; flip and brown 2-3 minutes more.

छः /chaḥ/ 6. Reduce the heat to medium and add 1/4 cup (60 ml) of water. Cover and cook 10-12 minutes or until the temperature inside is 165F (71C).

सात /sāta/ 7. Transfer the chicken to a cutting board and let is rest 5 minutes.

आठ (/āṭha/ 8. Warm the naan bread in the oven.

 (a) Naan bread makes nice, individual pizzas.

नौ /nau/ 9. Slice the chicken and divide among the naan or tortilla.

दस /dasa/ 10. Top with the chutney mixture, red onion, sliced jalapeño and more cilantro/parsley.

ग्यारह /gyaarah/ 11. Serve with the cucumber mixture.

*Homemade garam masala

Makes 1 cup (70 g) (Leave out anything you do not have.)

1/2 cup (35 g) coriander seeds

1/4 cup (30 g) cumin seeds

2 Tbs. (17 g) green cardamoms

2 Tbs. (12 g) cloves

1 Tbs. (9-10 g) pepper corns

1 star anis

6-8 spices cinnamon, about 2 inch (4 g)  (Ceylon cinnamon if you can find it.)

1 Tbs. (8 g) fennel seeds

1 1/2 Tbs. nutmeg (3 g)

2-4 (1-2 g) black cardamoms

3 strands mace (optional for flavor)

4 medium dried bay leaves

1. Heat a pan and add cardamoms, bay leaf, star anise, nutmeg, mace, cinnamon, cloves and pepper.

2. Roast on low to medium heart until they begin to smell good.

3. Add coriander seeds and roast until they smell good. Transfer to a plate.

4. Roast the fennel seeds for 30 seconds, add the cumin.

5. Add to the same plate.

6. Add the spices to a blender. Powder finely.

7. Store in an air tight, sun dried glass jar.

*8. Use the coarse bits of spice to make masala tea.

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Bread Tray

Appetizers with bread works well together. Focus on various textures and shapes. Have a assortment of (labeled) dairy-/gluten-free breads and crackers also.

Here are some suggestions:

• multi-grain crackers
• thinly sliced baguette
• breadsticks
• small pieces of rustic bread
• parmesan crips or quinoa crackers
• kale or vegetable chips
• rosemary and olive oil crackers
• German pumpernickel 

Try:

Cheese Tray: https://veggiefernandezs.blogspot.com/2021/01/cheese-tray.html

Fruit and Vegetable Tray: https://veggiefernandezs.blogspot.com/2021/01/fruit-and-vegetable-trey.html

Meat Tray: https://www.blogger.com/blog/post/edit/4757368533685219635/2909954423759104430

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Roasted Garlic Mushrooms

Cocktail party...brunch...luncheon...side-dish...many ways to enjoy healthy food. Grab a fork and dig in!

Preheat the oven to 400F (200C)

16 open cap organic mushrooms, stems cut level (save and use in other foods)
3 Tbs. (45 ml) olive oil
1 1/2 sticks (3/4 cups/170g) organic (dairy-free) butter
3 chopped organic cloves of garlic
2 Tbs. (30 g) fresh chopped thyme or 2 tsp. (10 g) dried thyme
1 1/2 Tbs. (22,5 ml) organic lemon juice
1/2 cup (65 g) (gluten-free) breadcrumbs

1. Lightly fry the mushrooms cap-side down in hot oil for 20 seconds.
2. Arrange them in a shallow posting pan with stems facing upwards.
3. Mix together the butter, garlic, thyme, and lemon juice.
4. Spoon a little garlic butter on to each mushroom, then light press the breadcrumbs on top.
5. Cook in the oven for 10 minutes.

Look at the many mushrooms recipes on our site.

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Luchbox Banana Bread

A healthy treat for the children lunches or yours!

Serves 10

Preheat the oven to 350F (175C)

1/2 cup (65 g) each: brown rice flour and coconut flour

2 tsp. (10 g) baking powder

1 tsp. (5 g) each: baking soda and ground cinnamon

1/4 tsp. (1,25 g) ground nutmeg

2 organic mashed bananas

1/4 cup (60 ml) organic maple syrup or honey

1/3 cup (80 ml) melted coconut oil, cool so it will not cook the eggs

4 organic eggs, whisked

1/2 cup (65 g) organic dried blueberries (or try other dried berries)

1. Line the loaf pan with parchment paper.

2. In a bowl, combine the coconut flour, brown rice flour, baking powder, baking soda, cinnamon, and nutmeg.

3. In another bowl, whisk together bananas, maple syrup/honey, oil, and eggs.

4. Mix the banana mixture with the flour mixture. 

5. Fold in the dried berries.

6. Pour into loaf pan and bake for 45-55 minutes, until a fork inserted in the center comes out clean.

 (a) Cover the top with foil for the last 10 minutes.

7. Once it has completely cooled, keep in the refrigerator for up to a week or freeze for up to 3 months.

Pack the lunch with organic:

• sunflower seed butter and sliced strawberry sandwich
• cherry tomatoes, carrots, and broccoli (slightly steamed)
• slice(s) banana bread
• juice

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Garlic Bread

A spicy garlic bread adds great touch to a pasta dish or just for a snack!

Makes 10-12 servings

Preheat the oven to 400F (200C)

1 large (gluten-free) Italian bread

1/2 cup (120 ml) (dairy-free) butter at room temperature

6-8 minced garlic cloves

1 Tbs. (15 g) or more of Italian seasons, basil, or oregano*

1. Slice diagonally across the entire loaf, but do not cut all the way through.

2. Put the butter, garlic and spice in a bowl and mash with the back of a fork until thoroughly combined.

3. Speed the mixture on each side of each slice of bread.

4. Wrap the bread in foil, crimping the edges for a tight seal.

5. Bake for 20-25 minutes, until the crest is crispy and the inside is hot and steamy.

6. Remove the foil and serve with the dinner or as a cold snack.

*Optional: Make three different butter-herb mixtures, spread on slices so that everyone can have three different garlic bread slices.

           The entire plant, from flower, stem, top bulb, and bottom bulb can be eaten. 

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Spicy Pita Bread for Dipping

Add spices to pita bread, then use to dip into your favorite hummus.

Makes 4 dozen

Preheat the oven to 350F (175C)

3 pita breads (not gluten-free)

2 Tbs. (30 ml) extra-virgin olive oil

seasonings (see below)

1. Cut each pita into quarters.

2. Then cut each into quarters.

 (a) will equal 16 triangles per pita bread

 (b) Do not separate the pita halves.

3. Place the pita triangles side-buy0-side on a foil-lined baking sheet.

4. Bake on the middle rack of the oven for about 15-20 minutes or until they are crisp and toasted all the way through.

5. Remove and set aside to cool.

6. Gently transfer the cooled pita sections to a larger bowl.

7. Drizzle olive oil over them and gently mix, coating them with your fingers.

8. Sprinkle any one of the seasonings choices over the pita and gently mix again.

 (a) There can be many different favored triangles.

9. Once they are completely cooled, they can be stored in a container with a tight lid.

Seasonings:

to sprinkle over the pita triangles

Paprika and onion

1 Tbs. (15 g) granulated onion 

(not powdered) and 

1 1/2 tsp. (7 g) ground paprika

Zahtar

2 Tbs. (30 g) zahtar 

Garlic Pepper

2 tsp. (9 g) 

Sumak

2 Tbs. (30 g) sumak

Rosemary

1 Tbs. (15 g) crushed rosemary

Italian

2 Tbs. (30 g) 

Italian seasoning

-modified Classic Lebanese Cuisine

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Pumpkin Muffins

Gluten free baking can be difficult. By using the correct ingredients, it is easy to have wonderful bake goods. Now that fall is here, pumpkin muffins sound good with breakfast.

Makes 32

Preheat oven 350℉ (175℃)

3 cups (720 g) gluten free oat flour*

1/4 cup (60 g) flaxseed meal

1/2 tsp. (2,5 ml) sea salt

2 tsp. (10 ml) aluminum-free baking powder

1 tsp (5 ml) baking soda

1 cup (180 g) brown sugar

1 cup (240 ml) almond milk

4 tsp. (20 ml) pumpkin pie spice

1/4 cup (60 ml) olive oil

4 organic eggs

1 15-ounce (440 ml) can pumpkin purée

2 tsp. (10 ml) vanilla extract

1/2 cup (120 ml) each organic: toasted & chopped pecans and raisins

1. Coat 32 muffin cups with cooking spray or line with paper liners.

2. Whisk oat flour, flaxseed meal, salt, baking powder, baking soda, brown sugar, and pumpkin pie spice.

3. In another bowl, whisk oil, eggs, pumpkin, almond milk, and vanilla.

4. Add dry mixture to pumpkin mixture. Mix well.

5. Stir in the nuts and raisins.

6. Spoon batter into muffin cups about two-thirds full.

7. Bake 13-15 minutes.

 (a) Check muffins at 10 minutes and rotate pan for more even baking

 (b) Insert a kitchen knife into the middle of one muffin. If it comes out clean, they are done baking.

8. Cool in the pan for 5 minutes.

9. Turn them out onto a rack to cool completely.

*Making your own oat flour:

1 1/2 cups (360 g) gluten free whole oats = 1 cup (240 g)

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