Recipe: Crispy Breaded Avocado Wedges

These crispy avocado wedges taste wonderful in tacos with a tangy slaw and a sauce made from vegan mayo and sriracha. 

I was watching a food truck show on TV the other day, and a dish caught my eye. One food truck was serving deep fried avocado tacos. The entire process looked so simple that I thought I'd give it a try. You can Google such terms as "fried avocado," "deep-fried avocado," and "crispy avocado tacos" to find a variety of recipes. 

All you basically need are slightly ripe avocados, a batter, panko crumbs, lime juice, and oil. 

Here's what I used:

• 1 large slightly ripe avocado (you don't want a very ripe/squishy avocado)
• 1 or 2 limes
• Pancake or French toast mix
• Non-dairy milk or water
• Panko crumbs
• Salt to season with at the end
• Vegetable oil

I used a medium-sized pot that could easily hold 4 to 5 wedges. I added about an inch-high worth of oil, and I set the flame at medium. 

In one bowl, I made my batter. I had some Mom's Vegan Kitchen French Toast Mix in my pantry, and I mixed about 1/2 cup of the mix with the juice of one lime and then enough non-dairy milk to make a thick batter that was like a cake batter. If the batter is too runny, just add more mix. You want the batter to really cling to the avocado. 

In a second bowl, I poured 2 cups of Panko crumbs (You can add more Panko as needed). 

I then cut my avocado in half, removed the pit, and peeled off the skin (I don't use a spoon to scoop out the flesh -- I find it easier to just peel the skin off). Each half of the avocado should give you four good wedge slices. If your avocado is medium or small, you'll get three wedges per half. 

I then dredged each wedge in the batter then Panko and then carefully set each wedge in the oil. I lowered the heat as needed if I noticed the breading getting too dark. After about a minute, I could see the bottom of the wedges getting golden brown. I then took my tongs and carefully flipped them over. I let them cook another minute or so until that side was golden brown. 

Have a plate with paper towels nearby so you can drain the wedges as you pull them out. Sprinkle a pinch of salt on each wedge as soon as they are sitting on the plate so the salt sticks to the oil on the Panko. 

I then finished cooking my last set of four wedges. 

These fried avocados taste wonderful when hot, so before frying them, have your taco or sandwich ingredients ready so you can assemble your meal as soon as your avocados are done. 

If some part of your wedge, such as the curved side, needs some browning, you can cook that side as needed. Some wedges are thinner (the ends), so one minute per side is usually enough. But the larger middle wedges might need another side in the oil for a minute. 

As I ate my crispy avocado tacos, it felt as if I were eating a nice breaded fish taco. The avocado was not overpowering in flavor, but was warm and creamy under the very crunchy and nicely seasoned Panko breading. My batter was slightly sweet and spiced (due to the ingredients in the French toast mix), but it wasn't overly sweet. It added a nice flavor to my taco. 

The whole recipe doesn't take more than 10 to 15 minutes to complete. It's all basically prep work: having your batter and bread crumbs ready, slicing your avocado, and having the oil hot enough. 

If you prefer not to fry your avocados, some recipes stated that said you could preheat your oven to 400 degrees and then generously spray your dredged wedges with cooking spray and then bake them for 15 to 20 minutes, turning them over halfway through cooking. I plan to try this method as well, but so far I've only fried my avocados. 

I've done this recipe twice, and I have found it to be simple and with delicious results. My tacos contained cilantro, a zesty crunchy slaw, a little sriracha mayo, and fresh lime juice. All this with the warm, crunchy avocado wedges was heaven in my mouth.

Recipe: Vegan Sloppy Joes

My finished Sloppy Joe, which is comprised of a homemade sauce mixed with Neat Meat Replacement's Original flavor. 

When I was younger, Sloppy Joes were a favorite meal in my household. My mom would buy a can of Manwich sauce and mix that with some cooked ground beef. As a sandwich, the mixture was sweet, tangy, and messy -- everything a kid loves.

I just saw a commercial on TV for the Manwich sauce, and I thought about making my family some Sloppy Joes for dinner. I made a sauce from ingredients I had around the house, and I used Neat Original Mix as the protein base (It's a product that's gluten-free and soy-free, and it can be prepared vegan-style by using an egg substitute, such as Ener-G).

Vegan Sloppy Joes

Sauce Ingredients: (You can double the recipe if you like your sandwiches extra saucy)

• ¼ c water
• ½ c organic ketchup
• 1 tsp mustard
• 1 tablespoon coconut palm sugar (or brown sugar)
• 1 tsp vegan Worcestershire sauce
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp sriracha (I used Sky Valley Organic Sriracha)
• 1 tablespoon apple cider vinegar
• 1 tablespoon dried minced onion (from spice aisle)
• Pinch of salt

Directions:

Whisk together all the sauce ingredients and set aside. Prepare the Original Neat Mix per the directions, and when the Neat is finished cooking (it will resemble ground-beef crumbles), turn off the stove and stir in the Sloppy Joe sauce. Serve on toast or buns. I didn't have any veggies around, but you can add some diced bell peppers, carrots, and/or celery that you sauteed separately in another pan. 

A closeup of the Neat mixture after it's been cooked and just after I stirred in the Sloppy Joe sauce. 

It's best to add the sauce to the Neat mixture at the very end so the Neat holds its form and texture, which is important if you want an authentic Sloppy Joe.

Keep It Simple with Your Meals

An avocado sandwich with sprouts is a filling, delicious meal.

When I first became vegan, I went though this phase where I replaced animal protein with fake meats in all my favorite dishes. After a few weeks, I then started scouring the Internet for specific vegan recipes in which to impress my family.

I was making cream sauces from cauliflower or cashews. I was using jackfruit as a pulled-pork substitute. I was using nuts, vegetables, and fruits in ways I never imagined. And it was fun! 

After several months, I wanted to simplify things. I wanted to taste vegetables without them being blended in cheesecakes or buried under spices. 

I have struck a good balance now. Maybe about 10 percent of my meals have highly processed vegan products, such as fake meats. About 45 percent of my meals have no such items but require some cooking skills and a variety of ingredients, while the other 45 percent of my dishes are as simple as simple can be. 

A simple sandwich that is absolutely delicious and filling is a smashed avocado sandwich. Just smash a ripe avocado on some toast and sprinkle with salt and pepper. I like to smear a little vegan mayo on the top half of bread, and if I have sprouts, I add that too. The sandwich is creamy, salty, peppery, and just plain awesome.

Even the simplest meals are a masterpiece! 

Review: Viana Organic Creamy Spreads

Viana's tasty spreads, which are found for around $4 a jar at veganessentials.com.

I love crafting and eating sandwiches, but just working with mayo, ketchup, and mustard can get boring -- even if the contents between the bread change. I was curious to try Viana's various creamy spreads, most of which are comprised of ground sunflower seeds. 

All the spreads were well-seasoned and had their own distinct flavors. I used most as a spread on bread, but toward the end I used spoonfuls in various sauces to add another dimension to the flavor profile. My latest pumpkin pasta dish was exquisite thanks to the spoonfuls of Papaya Curry and Italian Vegetables. Both spreads added tartness, fruity notes, and hints of herb flavors.

Here's my take on the various spreads:

• Onion butter: What’s not to love about this seasoned spread – it’s buttery, salty, and has onion pieces in it that taste like the fried onions that get tossed on green bean casseroles. I’ve spread it on toast, but I absolutely loved adding a spoon of it to my baked sweet potato.

• Papaya Curry: This creamy sunflower spread has a very subtle curry taste. It has a fruity flavor and is just plain wonderful. I’ve added a spoon to my savory dishes, and it adds a lovely tang.

• Horseradish: This creamy sunflower spread is one of my favorites. Your tongue is bombarded with a strong horseradish flavor, but there’s absolutely no heat. Don’t expect the usual stabbing pain in your sinus when you eat horseradish. I added a spoon of this to my portion of creamy cauliflower and it elevated the dish with its tang and horseradish flavor.

• Red Pepper: This creamy sunflower spread tastes like a sweet pizza sauce. It’s a pretty pink and is thick like the other spreads. It’s wonderful on a flat bread and then topped with fresh veggies (like a pizza, but without the actual pizza sauce). It’s great as a dip for crackers and tortilla chips.

• Italian Vegetables: You can taste the oregano and basil in this creamy sunflower spread. It’s similar to the red pepper spread, but it has a fresh-herb taste. This would be great as a dip, spread, or as an ingredient in pasta or casserole recipe.

• Eggplant: This creamy sunflower spread had the consistency of stage 2 baby food. It was one of my least favorites. It definitely tastes like pureed eggplant and herbs. It would be fine as a dip for crackers and chips. I would use this as a filling inside eggplant rollatini.

• Lentil Curry: This creamy lentil spread is very thick and tastes like cooked lentils that have been ground into a paste. There is a slight curry flavor and a tang that comes from the mango and apple puree, and other juices added to the product. It’s tasty and would probably be good spread on a strong cracker or even as a sandwich spread.

Most of the spreads have a thick consistency. Eggplant was a tad bit runnier.

I would highly recommend these spreads if you're looking to take your sandwiches to another level.