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.

Product Review: Earth Balance Vegan Cheddar Mac & Cheese

Earth Balance has come out with a new product that tastes similar to Kraft's non-vegan macaroni and cheese. While it's not gourmet, those who miss the bowl of soft noodles and buttery-cheesy flavor of their youth will enjoy this product. There's also a vegan white cheddar version that I have yet to try -- it's the blue box peaking out from under the orange box in the picture. 

(Find me on Instagram at @stay_at_home_vegan)

If you are going to compare this vegan mac and cheese to Kraft's Macaroni and Cheese, Earth Balance's product produces the same texture and mouth feel. You feel the tender, melt-in-your-mouth noodles that are oozing with a buttery, cheesy sauce from their middles, as well as from all around them. 

Your mind will instantly tell you that this isn't Kraft's mac and cheese because the flavor is slightly different, but then your mind starts telling you: "Yum, this is good, keep shoveling this in your mouth!"

It's been a while since I've had Kraft's Mac and Cheese, but this vegan version tastes pretty darn close to what I can remember, especially if you can let the cooked mac and cheese sit for 3 to 5 minutes (I noticed a stronger "cheese/cheddar" flavor after the product sat for a while as opposed to when I first took a bite and it tasted more like the vegan buttery spread). 

Allow the mac and cheese to sit for a few minutes so the "cheesy/cheddar" flavor can develop. 

When people make their own homemade mac and cheese, it usually never tastes anything like Kraft's Mac and Cheese. This product kind of markets itself to be a vegan version of Kraft's, and I think it does an excellent job. I don't eat much vegan mac and cheese in general but this was tasty, filling, and a nice treat.

If you're a new vegan or someone who misses flavors from your youth, definitely give this product a try. Home cooks who love to cook from scratch and/or use more fresh fruits and veggies in their recipes may only like to try this once. This isn't a gourmet product, but it also doesn't make any claims to be fancy.

You should be able to find this product at Whole Foods starting this month. I bought this product at Rabbit Food Grocery ($3.25 per box; rabbitfoodgrocery.com). It's also available at veganstore.com and foodfightgrocery.com.

I added a little Phoney Baloney Coconut Bacon for punches of salty goodness and a little crunch.

Three Vegan Products: Toothpaste "Dirt," Truffle Mayo, and Cheese Crackers

I recently purchased three vegan products that are just wonderful.

The first product is called The Dirt. I purchased it here at Vegan Cuts.

This is a trace mineral tooth brushing powder. You wet your toothbrush and then dip it into the jar. Shake off the excess "dirt" before brushing. While brushing, it tasted slightly salty, but I really only noticed the wonderful orange-spice scent. Ingredients include bentonite clay, baking soda, and spices like cinnamon, nutmeg, and cardamom.

My teeth feel so smooth after using this product. The "dirt" washes off the toothbrush for the most part. It stays a little brown toward the base of the bristles. No big deal!

The next product I tried was a truffle vegan mayo by Da Rosario. I purchased the product here on Vegan Cuts. It's also available here at Vegan Essentials.

These spreads (white truffle and black truffle) deliver an amazing burst of truffle flavor with each bite. And the truffle taste isn't overpowering like what you get with truffle oil. The tang from the vegannaise base is great also. There are bits of truffles in each jar. This condiment would elevate any sandwich or dip. I added 2 teaspoons to a small batch of potato salad today, and it was fabulous!

Finally, I tried Earth Balance's Vegan Cheddar Flavor Squares, which many people call the vegan version of Cheez-Its. I purchased this box here from Rabbit Food Grocery. It's also available at Food Fight Grocery, and should be available at Whole Foods now.

These squares taste buttery, and the aftertaste is slightly like a Cheez-It. It definitely doesn't have that sharp tangy flavor (if that's what you are looking for in this cracker). But they are tasty and crispy and make a nice snack.

Review: Magic Vegan Bacon Grease

Here it is in all its glory: vegan bacon grease

I purchased a jar of Magic Vegan Bacon Grease (MVBG) from Vegan Essentials last week ($7.59 + shipping). I have never cooked with actual bacon grease, but I was still curious about trying the product. It's basically coconut oil with added soy bits, spices, hickory smoke and maple extract. 

Anyone familiar with Baconnaise will be reminded of that product when they open this jar and take a whiff of the vegan bacon grease. There's a sweet, smoky flavor that comes through, and it's very pleasant.

I don't use oil in the dishes I cook for myself anymore, but when I need oil for my husband's or son's dishes, I usually turn to olive oil or coconut oil, so using MVBG will not be such a dramatic change. I used a little this morning to warm up some cooked rice. The rice had hints of that smoky, sweet goodness throughout. It's not overpowering, but it definitely has a presence. 

My house smelled faintly of cooked meat. I haven't cooked bacon in a while, so I can't say for sure that's what the smell was, but there was a savory, sweet fragrance in the air.

If you're interested in dressing up some greens, beans, potato salad, or anything else worthy of a bacon-like slap, give this grease a try. It looks and melts just like coconut oil, and it's cruelty-free. Vegans who love southern cooking are in for a treat with this oil. I hear cornbread would be amazing with this oil. I'll have to whip up a batch and sneak a taste!

Oh, if you think you'd like to try making your own bacon grease, I remember Door 86 Vegan Cheese sharing a recipe, found here.

Review: Beyond Meat Beef-Free Crumbles

Beyond Meat -- the creators of the meat-free chicken strips -- have come out with pea-protein based crumbles with the look, flavor, and texture of beef.

When the product was first announced several months ago, I would visit my local Whole Foods and look for the product in the refrigerated section near the company's chicken strips, but it was never there. 

This weekend I was buying some Gardein products in the frozen section and down toward the bottom of the freezer case were packages of the Beefy Flavor beef crumbles. So check the frozen cases if you haven't had luck finding this product.

Once home, I emptied about a cup of the crumbles into a Tupperware to thaw and put the remaining product back in the freezer. When I was ready to cook the crumbles, I added a thin layer of water into a pan and cooked the crumbles for about five minutes (you can use oil if you like).

The crumbles had a wonderful aroma and flavor from the various spices and herbs (including black pepper, chili flakes, rosemary and thyme). The product had a nice chew similar to a warm corn tortilla, and I enjoyed it thoroughly over a large lettuce salad.

The product comes in a spicy flavor as well. If you're looking for a soy-free, gluten-free meat alternative, I highly recommend this product.

The cooked Beyond Meat Beef-Free Crumbles.

Review: Field Roast Breakfast Sausage

Field Roast's new Breakfast sausage links are small, but they pack in a lot of flavor. I put a head of garlic next to a link to show its size.

I found Field Roast's new Breakfast Sausage for $5.99 at Whole Foods this weekend. I bought two packages and couldn't wait to try a couple links. True to Field Roast form, the sausages were hearty, flavorful, and had a wonderful "meaty" texture.

They do have a breakfast-sausage-like taste. I'm sure they would be magnificent drenched in maple syrup and served with vegan pancakes.

I enjoyed two links in a savory snack. I toasted two corn tortillas. I applied 2 tablespoons of lemon hummus in between the tortillas to make them stick. Then I smeared 1 tablespoon of hummus on the top of the stacked tortillas. I added a leaf of kale, the two links (that I heated for 45 seconds in a microwave, wrapped in a paper towel), and a small spoon of salsa. Delicious!

I like that the links aren't too fattening either. So, it makes a nice lunch or mid-afternoon snack.

Happy Herbivore Meal Plans

Portobello Verde Tacos from Happy Herbivore's weekly meal plans. Around 320 calories, 12 grams of fat, 46 grams of carbs, 10 grams of fiber, 4 grams of sugar, and 10 grams of protein for all this. These tacos are extremely satisfying; I could eat them every day!

This week I finally got around to starting Happy Herbivore's Meal Plans. The reason I say "got around to it" is because I purchased a year subscription back in September and have been printing out the meal plans and saving them for when I was ready. I follow Happy Herbivore on Facebook, and I enjoy making the recipes she shares. 

You might be thinking why didn't I buy one of her cookbooks, but I really wanted to follow the meal plans. I just didn't have the will power. You see, her meal plans consist of daily meals and snacks that by the end of the day equal 1,200 calories. Plus, she very, very rarely uses ingredients with oil or added fat in them (she avoids cooking oils, vegan mayo, fake and processed products, etc.). 

How the heck do you cook onions without oil -- was my first thought. How do you enjoy salad without dressing? 

This Mexican Rice Soup had a nice crunch from the veggies and hints of sweetness from the corn. My dish wasn't a soup because I didn't cook the brown rice with the veggies, which required broth or water. I had made rice the other night, so I added the already cooked brown rice to the pan once the veggies were done cooking. Oh, and when you cook onions or any other veggie, just layer the pan with a little broth or water instead of oil. Worked just fine! Half this pan is one serving and contains 388 calories, 20 grams of fat (which comes from the avocado, but I omitted that, so the dish was virtually fat-free), 46 grams of carbs, 10 grams of fiber, and 9 grams of protein.

I started a plant-based lifestyle back in January 2013 for animal welfare and my health. I love being vegan and have no desire to ever eat animal products again. Since January 2013, I've lost 15 pounds, but the weight-loss has stopped there. I've read so many wonderful testimonials about how Happy Herbivore's Meal Plans have helped people lose massive amounts of weight. I would cheer for those individuals she'd highlight on a weekly basis, but I never took the final step of following the plan myself. Until Monday...

I definitely love to add salt and a pinch of sugar here and there to my dishes. I also add oil to any pan I put on the stove. Since Monday, I haven't cooked anything with oil, nor have I added any sugar or much salt (very small pinch here and there when I used water instead of broth in a recipe). I have so much energy! I usually feel sluggish in the afternoon and often turn to coffee or tea for a small pick-me-up. I haven't needed anything like that since starting this meal plan.

I thought this Curried Red Lentil Soup was going to be so bland because the recipe doesn't call for salt, but the broth I used added enough sodium. Plus, the curry and cumin spices elevated the dish. But what made the soup so comforting was the chopped celery. I felt like a little kid eating mom's home-cooked soup on a school night. There's just something about cooked celery... My husband, who usually finds anything without a gallon of hot sauce on it bland, raved about this soup. I added a few dashes of sriracha of course, but he didn't find the soup lacking in flavor at all. 2-1/4 cups of this soup has 389 calories, 1 gram of fat, 69 grams of carbs, 31 grams of fiber, 6 grams of sugar, and 25 grams of protein. 

I even ate a salad yesterday without dressing....yup, no dressing! I filled a big bowl with chopped lettuce, some celery, and then I splashed the juice of one lime over the salad and added hot sauce (a little too much hot sauce, so I had to kind of eat around the hot lettuce leaves). 

Did you know you can enjoy salad without oil? I sure didn't. This salad is dressed with lime juice and hot sauce. It was delicious. This wasn't on the meal plan, but I was craving a salad. I looked at what was used for a dressing on another meal-plan salad recipe and used that to top the lettuce and celery in the bowl. 

The salad was amazing. Even my husband asked what new dressing I bought. I told him it was lime juice and hot sauce. He just blinked at me and then continued to shovel the salad into his mouth. 

There's definitely been an adjustment. I'm still getting used to eating rolled oats without salt or sugar (I'm allowed to add fresh/frozen fruit), but my views on eating are changing, which I'm so happy about. I don't need oil or fake or processed foods for flavor, and I'm loving the simplicity of these healthy, tasty recipes.

The quantities, too, have been amazing. Because the dishes are low calorie, the portions are sometimes so large I have to eat some of it later. I also like that Happy Herbivore -- aka Lindsay Nixon -- encourages you to customize to your tastes. So, if you want fewer carbs, swap out the grains for greens. If you need more bulk, add more veggies. 

And some other good news -- since Monday I've lost 1 to 2 pounds. I have an old scale that's not digital, but the needle is definitely pointing to a lower number than it was on Monday. 

I'll keep you posted on my progress. I definitely see good things ahead!