Angela Liddon's Blog, page 18

Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms

Sometimes I feel like I have a devil on one shoulder and an angel on the other this time of year. The devil tells me to eat ALL the cookies, chocolates, and treats (you know…#allthethings) while the angel reminds me how much better I feel when I’m eating ALL the rainbow. [I told Eric this, and with a twinkle in his eye he said, “So am I the devil on your shoulder?” He was referencing the fact that he’s been begging me to bake some treats lately. “YES, yes you are the devil.”] In an effort to feel my best throughout this busy holiday season (and keep my energy high!), I’ve made it my mission to strive for balance over the next four weeks. The devil is currently laughing on my shoulder! Shush! This is a goal I always have throughout the year, but I need more reminders during December when treats and parties are a plenty. I’ve also struggled with healthy eating since having a baby. Increased hunger (no, hanger) combined with overnight nursing sessions/lack of sleep result in a lot more sugar cravings throughout the day. I’ve been giving in way too often, but there’s always room for improvement? Food tends to either deplete or increase my energy, and it’s not hard to figure out which kind does what. 

So I’m trying to make sure I have a few solid meals each day to keep me going. This means when I do have treats I’ll be less likely to go cray cray. Breakfast and lunch are no-brainers right now. My 5-Minute Power Oatmeal Bowl is still going strong (so happy to see that you guys are loving it too!) and for lunch I’m still loving an avocado mashed on toast with marinara sauce and Herbamare and an apple and raw almond butter on the side. Dinner tends to be trickier to come up with sometimes so I figured it was a good time to try out some new meals…which brings me to this recipe! I made it over a month ago and intended on sharing right away, but I had #gravyproblems (not sure why I feel the need to hashtag everything today, but let’s go with it). There are a few moving parts to this recipe, but the beauty is that most can be made in advance. You can also make one or two of the items (such as the miso gravy or sautéed mushrooms) and mix and match with leftovers you currently have in the fridge. A bowl recipe is never the final word. Feel free to improvise as you see fit and come up with something new!

A note about this chickpea miso gravy – holy hell did I test it a gazillion times. And you’d never know it because the final gravy recipe is quite simple. In an effort to make a gluten-free gravy, I tested different gluten-free flours and I had problems with many. Chickpea flour seemed like an obvious pairing with chickpea miso, however I found that after the gravy leftovers chilled in the fridge it turned very thin and watery. Frustrating for me as a recipe developer, but maybe not a deal breaker if you consume it right away. I also tried some all-purpose gluten-free flour mixes and I always find there is a lot of variance among them. The ones with gums (like guar or xanthan) often produced gummy textures in my gravy attempts and I couldn’t settle on one that I loved. Maybe you will have better luck though. Finally, I tried sorghum flour and I really liked the outcome, flavour, and texture. As always, feel free to experiment with what you like. I do think non-GF flours like regular all-purpose flour will work too! Another new discovery for me – I found that using potato starch instead of arrowroot powder for thickening yielded a nicer consistency/texture. I find arrowroot can be a bit slimy at times. I will definitely be using potato starch for future gravy recipes! Cornstarch might be fine too. Anyway, the final gravy recipe that I came up with is light in flavour with a nice consistency – it coats the back of a spoon nicely. A big bonus is that the gravy comes together in about 5 minutes flat. There’s no chopping or anything (but if you wanted you could always add minced garlic and onion). It’s my quickest gravy to date.

This concludes my gravy testing spree of 2014. Whew. I’d love your feedback on the gravy if you make it!

By the way, I made this recipe using Portobello mushrooms (my preferred version!) and then another using sliced cremini mushrooms. Both work great so feel free to use whichever you prefer! This is also why you see two types of mushrooms in the photos below – two different photoshoots. ;)

Chickpea Miso Gravy Bowl with Sweet and Tangy Portobello Mushrooms
Vegan, gluten-free, nut-free, refined sugar-free, soy-free

A warm and cozy gluten-free quinoa bowl made with roasted sweet potatoes, chickpea miso gravy, and balsamic garlic Portobello mushrooms. I used chickpea miso, coconut aminos, and soy-free vegan butter which makes this recipe soy-free. As for swaps, feel free to use your preferred light miso, low-sodium tamari, and your preferred vegan butter (just note the recipe will contain soy if using these alternatives). Inspired by my cozy millet bowl.

Yield
2-3 servings

Prep Time
30 Minutes
Cook time
30 Minutes
Total Time
1 Hour


Ingredients:
For the gravy (makes 3/4 cup):2 tablespoons vegan butter (I used soy-free)2 tablespoons sorghum flour3/4 cup low-sodium vegetable broth1 1/2 tablespoons chickpea miso, or to taste1 tablespoon potato starch1 tablespoon coconut aminosFine grain sea salt + freshly ground black pepper, to tasteFor the sweet potato and quinoa:1 large sweet potato1 cup uncooked quinoaFor the mushrooms:4 medium/large Portobello mushroom caps (or 4-5 cups sliced cremini mushrooms)3-4 tablespoons balsamic vinegar, to taste1 teaspoon garlic powder or 2 minced garlic cloves1 tablespoon coconut aminosfine grain sea salt, to tastefreshly ground black pepper, to taste


Directions:
For the gravy: In a medium saucepan, melt the butter over low heat. Stir in the sorghum flour (it will form a chunky paste, but that's normal). In a small bowl, whisk the broth, miso, and potato starch until completely smooth. Pour it into the saucepan and increase heat to medium-high, whisking vigorously until smooth and no lumps remain. Whisk in coconut aminos, salt, and pepper, to taste. Reduce heat to medium-low to avoid burning. Once thickened, remove from heat until ready to use (you can quickly reheat before serving). You can always add a bit more broth if it's too thick for your liking. For the sweet potatoes: Preheat oven to 375F and line a baking sheet with parchment paper. Slice a large sweet potato into 1-cm rounds. Place on baking sheet and drizzle with olive oil. Toss to coat and spread out into an even layer. Season with salt and pepper. Roast for 20-35 minutes, until tender and lightly golden in some spots, flipping once half way through roasting. For the quinoa: Add 1 cup of quinoa into a pot with 1.5 cups of vegetable broth or water. Bring to a low boil. Reduce heat to medium-low and simmer, covered, for 13-16 minutes, until the water absorbs and the quinoa is fluffy. Remove from heat, season with salt, and keep lid on until ready to consume. For the mushrooms: Remove stems from Portobello mushrooms by twisting them off. Discard stems or save for future use. With a small spoon, scoop out the black gills and discard. With a damp cloth, wipe the cap to remove any debris. Slice into long, 1/2-inch wide strips. In a large wok or saucepan, whisk together the vinegar, garlic, and coconut aminos. Add sliced mushrooms and toss until coated in the liquid. Turn heat to medium-high and cook down the mushrooms for 10-15 minutes, stirring frequently and reducing heat when necessary. You want to cook the mushrooms until all the water cooks off the bottom of the pan. Season with salt and pepper to taste. To assemble: Add a couple scoops of cooked quinoa into a bowl. Layer on roasted sweet potato rounds. Top with mushrooms and drizzle on gravy. Season with a herbed salt (such as Herbamare) and black pepper to finish.

notes: 1) In the gravy, you can probably sub regular all-purpose flour for the sorghum flour with similar results. Add more broth if it's too thick. Other flours may work too. 2) You can probably sub low-sodium Tamari for the coconut aminos and cornstarch for the potato starch. I haven't tried these yet, but I can't see why the swaps wouldn't work! 3) The amount of mushrooms might seem like a lot, but remember the mushrooms cook down and reduce in size a lot! You don't want to use anything less than 4 cups of sliced mushrooms. 4) Feel free to customize this bowl with leftovers you have in the fridge.

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Crowd-Pleasing Vegan Caesar Salad

My dad is coming to visit this week. This means two very important things are on my “what to make dad” menu. 1) Chili, always and 2) Caesar salad. Those are essential food groups for the guy. Anything else is icing on the cake. Plus, I always welcome the opportunity to use my huge bamboo salad bowl that we received as a wedding gift from our friends. When this bowl comes out, it’s something special!

Even though Caesar salad isn’t traditional holiday fare, I totally think you can serve it as part of a holiday menu. I love an unexpected twist on the table personally. Do you have any non-traditional dishes that are go-to’s for your family? My mother-in-law used to always serve Caesar salad as part of Thanksgiving and Christmas dinner and I swear it was one of the things that went the fastest, next to her famous croquettes. And my dad, well…let’s just say his famous Caesar salad and chili make an appearance at every Christmas Eve and New Year’s Eve gathering.

I’ve made a couple vegan Caesar salad recipes over the years (one of which is in my cookbook), but I think this version is my best rendition yet. Recipes are always works in progress for me and I find each time I make it, I’m always trying new things. In addition to a new dressing, I also added roasted chickpea croutons and a nut and seed based parmesan cheese. I used a blend of traditional romaine lettuce with non-traditional Lacinato kale (destemmed of course). This way you have the classic flavour of romaine with the nutritional boost of the kale, without scaring anyone away (ahem, dad). I love the two tone greens in the bowl too. It’s a great make ahead salad because you can prep everything the day before (except for the roasted chickpeas) and then just mix it up the day of your event!

The first time I made this dressing, I actually used double the quantities you’ll see in the recipe below. However, I found that it made way too much (I had half leftover after mixing the salad), so I cut the dressing ingredients in half and it still worked out fine in the blender. I’m just mentioning this in case you are wondering about making a larger batch for a crowd – this dressing doubles beautifully!

I had a lot of fun with the photoshoot for this recipe, so I’ll let the photos do the rest of the talking.

And in case I’m not back again this week, I’d like to wish my American readers a lovely Thanksgiving! Thank you for coming here each week and eagerly trying out so many of the recipes I share. If you’re looking for my favourite Thanksgiving recipes, you can find them here. Also check out my 3 Course Step-by-Step Vegan and Gluten-Free Holiday Menu.

Crowd-Pleasing Vegan Caesar Salad
Vegan, gluten-free, grain-free, no bake/raw, refined sugar-free

A delicious, creamy vegan Caesar salad that will please a crowd! The dressing recipe easily doubles for a larger group. Feel free to skip the roasted chickpea croutons and simply use your own croutons, or you can use the gluten-free Nutty Herb Croutons in The Oh She Glows Cookbook (page 296). The dressing will keep in the fridge in a sealed container for at least 5 days. It thickens up a lot when chilled, so be sure to leave it at room temperature to soften before using. Dressing adapted from My Vega.

Yield
5-6 small bowls

Prep Time
45 Minutes
Cook time
35 Minutes
Total Time
1 Hour, 20 Minutes


Ingredients:
For the roasted chickpea croutons:1 (15-oz) can chickpeas (or 1.5 cups cooked)1/2 teaspoon extra virgin olive oil1/2 teaspoon fine grain sea salt1/2 teaspoon garlic powderFor the dressing (makes 3/4-1 cup):1/2 cup raw cashews, soaked overnight1/4 cup water2 tablespoons extra virgin olive oil1 tablespoon lemon juice1/2 tablespoon Dijon mustard1/2 teaspoon garlic powder1 small garlic clove (you can add another if you like it super potent)1/2 tablespoon vegan Worcestershire sauce (I use Wizard's gluten-free brand)2 teaspoons capers1/2 teaspoon fine grain sea salt and pepper, or to tasteFor the nut and seed parmesan cheese (makes 1/2 cup):1/4 cup raw cashews1 tablespoon raw sesame seeds2 tablespoons hulled hemp seeds1 tablespoon nutritional yeast (optional)1 tablespoon extra virgin olive oil1/2 teaspoon garlic powderfine grain sea salt, to tasteFor the lettuce:1 small/medium bunch Lacinato kale, destemmed (5 cups chopped)2 small heads romaine lettuce (10 cups chopped)


Directions:
Soak cashews in a bowl of water overnight, or for at least a few hours. Drain and rinse. Roast chickpea croutons: Preheat oven to 400F. Drain and rinse chickpeas. Place chickpeas in a tea towel and rub dry (it's ok if some skins fall off). Place onto large rimmed baking sheet. Drizzle on oil and roll around to coat. Sprinkle on the garlic powder and salt and toss to coat. You can add a sprinkle of cayenne pepper if you like it spicy. Roast for 20 minutes at 400F, then gently roll the chickpeas around in the baking sheet, then roast for another 10-15 minutes, until lightly golden. They will firm up as they cool. Prepare the dressing: Add the cashews and all other dressing ingredients (except salt) into a high speed blender, and blend on high until the dressing is super smooth. You can add a splash of water if necessary to get it blending. Add salt to taste and adjust other seasonings, if desired. Set aside. Prepare the Parmesan cheese: Add cashews into a mini food processor and process until finely chopped. Now add in the rest of the ingredients and pulse until the mixture is combined. Salt to taste. Prepare the lettuce: De-stem the kale and then finely chop the leaves. Wash and dry in a salad spinner. Place into extra large bowl. Chop up the romaine into bite-sized pieces. Rinse and then spin dry. Place into bowl along with kale. You should have roughly 5 cups chopped kale and 10 cups chopped romaine. Assemble: Add dressing onto lettuce and toss until fully coated. Now sprinkle on the roasted chickpeas and the Parmesan cheese. Serve immediately.

Note: Be sure to check the label to ensure your Worcestershire Sauce is gluten-free (if necessary) as not many are. I use Wizard`s Gluten-Free Organic Worcestershire Sauce.

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5-Minute Oatmeal Power Bowl

This is what I’ve been eating for breakfast every morning for the past month. It’s total comfort food and makes me feel amazing, even after a night of little sleep. I don’t know about you, but when I find something that I love, I have to have it every. single. day. until I’m sick of it and then I’m onto the next thing for a while. It’s a good thing I have this blog or I’d probably eat the same 3 meals on rotation! This wouldn’t surprise my mom. As a child, I used to only want to wear one outfit over and over. My poor mom had the challenging task to convince me to put on a different outfit before school each day. I remember one of those outfits fondly – a neon pink and green spandex short and tank outfit. Probably with a snap bracelet. Who wouldn’t want to wear that every day? I knew what I was doing back in the 80’s, let me tell you!

Now that I have a newborn, I’ve found myself with short “window of opportunities” for personal tasks (shower! eat! get crap done!). I have to move more efficiently then ever and I’m doing most things in half the time. This probably explains why I left the house wearing 1 earring the other day (“new fashion trend?” is what the cashier asked me). After I feed Adriana in the morning, I’m ready to chew my own arm off (unless I have some of my favourite breakfast cookies on hand!). So, rather than raiding the fridge and digging into my dark chocolate macaroon torte at 8am (yup, that happened), I came up with this hot oatmeal that only requires a quick zap of heat. It’s virtually instant! And I’m not talking about those powdery instant oatmeal packets I used to eat in highschool and university. This is real deal oatmeal at a fraction of the time, but you’d never know it. And it’s been working so well for my new routine that I knew I had to share it, as simple as it is. Everyone can appreciate an almost-instant breakfast, right?

The magic of this breakfast starts with making vegan overnight oats before bed. I live off of vegan overnight oats (and smoothies) all summer long, but it’s cold and snowy outside and I want something piping hot! My solution? I started making my vegan overnight oats before bed as usual, but now in the morning I throw the soaked oat mixture into a pot and heat it up for a couple minutes. That’s all it takes! Since we’re already soaking the oats and chia seeds overnight, the work is done for you as you sleep. Now all we have to do is heat it up for a minute or two. Then I scoop it into a bowl and throw on some toppings. In 5 minutes flat, I have an incredibly satisfying, nourishing bowl of oatmeal ready to start my day. It looks like a fancy bowl of oatmeal fit for a crunchy breakfast cafe. And that makes me very happy.

My favourite toppings are…

soaked raw almonds

pepita seeds (you can soak those too)

dried cranberries or dried cherries

raw or toasted almond butter (just a drizzle so it doesn’t overpower)

cinnamon + ground ginger + allspice (lots of cinnamon and just a tiny sprinkle of the last two – try it!!)

toasted flaked coconut

Keep these toppings close by so you can just throw them on like nobody’s biz-nas. Oh and sometimes I will put a pat of coconut oil or vegan butter on top when I want to crank up the comfort another level. This is a breakfast that makes those wintry cold days just a bit more bearable.

Serve with tea or coffee and get COZY!

5-Minute Oatmeal Power Bowl
Vegan, gluten-free, oil-free, refined sugar-free, soy-free

My favourite bowl of hot oatmeal, ready in less than 5 minutes! Soaking the oatmeal mixture overnight cuts down the cook time the morning of - all you have to do is heat it on the stove for a minute or two. Don't forget to mix the ingredients the night before. For a fall twist, add a pinch of cinnamon, ground ginger, and allspice on top of each bowl. Total fall comfort food!

Yield
1 bowl
Soak time
overnight

Prep Time
3 Minutes
Cook time
2 Minutes
Total Time
5 Minutes


Ingredients:
1 ripe banana, mashed (the more ripe/spotty the better)2 tablespoons chia seedsheaping 1/3 cup rolled oats (use certified gluten-free if necessary)1/4 teaspoon cinnamon2/3 cup almond milk1/3 cup water1 tablespoon ground flax (optional, see note)For garnish: soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices (cinnamon, ginger, allspice)


Directions:
The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight. In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax (optional). Pour oats into bowl. Garnish with your desired toppings. Get cozy!

Notes: 1) The ground flax is optional because it creates a bit of a strange texture (almost like a flax egg) in this oatmeal. I don't mind it, but some people might. So if you think you will, just leave it out or sprinkle some ground flax on top instead. 2) I love topping my oats with spices - a pinch of cinnamon, ground ginger, and allspice create my perfectly spiced bowl.

Happy breakfast-ing this fall!

You guys are awesome! I got word that The Oh She Glows Cookbook has made it into the FINAL round of voting in Good Reads Choice Awards! I would love your support (last time I have to ask, thank goodness!!). Thanks for helping us get this far. You can vote here.

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Heather’s Toasted Super Seed Power Bread from Yum Universe (Vegan, GF)

Earlier this year, I had the opportunity to preview Heather Crosby’s new book, Yum Universe, while it was in the final stages of production. Yum Universe is a guidebook to living a gluten-free, plant-based, vibrant whole food life, and includes oodles of healthy recipes, photographs, and tips to get you started. Many of you may know Heather’s inspiring blog by the same name and if you’ve read for any length of time, you know how passionate she is about a plant-based lifestyle. A former veggie-phobe, she now loves to encourage others to make positive changes in their own diets. I’ve especially enjoyed her YU Should Know series where she interviews other plant-based enthusiasts about how they’ve made the shift (you might remember my interview with her in the spring!).

Today, I’m sharing one of my favourite recipes from Yum Universe – Heather’s Toasted Super Seed Power Bread. It’s a recipe I’ve made a dozen times now and it never lasts longer than a few days in this house. It’s loaded with chia seeds, pepita seeds, almonds, sunflower seeds, sesame seeds, hemp seeds (my addition), and the only flour you’ll find in this bread is high-protein chickpea flour. I expect you could easily make this nut-free by swapping out the almonds for another seed. My brother in law likes to call this “bird seed bread” which I can’t really argue with. I love me some bird seed!! Think: Mary’s Crackers meets bread. It reminds me of Sarah’s Life Changing Loaf of Bread, which I’ve made in the past and also loved. I’m all about this trend of bread moving from nutrient-void to nutrient-packed. Bring it on.

Speaking of nutrient-packed, each small slice boasts 6.1 grams of protein and 4.6 grams of fibre (I calculated the nutritional info in the recipe notes below, just for curiosity). It’s also loaded with healthy fats. If you enjoy a hearty slice of crunchy, chewy bread this recipe is for you. Some people I served this to were expecting a traditional fluffy bread, so just be warned that it doesn’t produce the traditional bread we grew up with. It won’t be for everyone, but hey…more for us, right? I really think you have to try it at least once! To be honest, I would take a slice of this bread over the regular stuff any day. Bird seed for life.

Try it toasted with a pat of coconut oil on top. Minds will be blown. Stomachs will do happy dances.

I couldn’t help but play around with the recipe a tiny bit, so I’ll let you know my modifications in the headnote. Let us know what you think of it if you do try it out! Thanks Heather for letting me share your recipe today. Be sure to check out her book – Yum Universe – in bookstores now!

Heather's Toasted Super Seed Power Bread
Vegan, gluten-free, refined sugar-free, soy-free

A hearty, crunchy, chewy, high-protein and fibre bread free of gluten! What's not to love? This recipe is lightly adapted from Heather Crosby's Yum Universe cookbook (2014). Some of the changes I made to this recipe are the following: Instead of letting the dough sit overnight, I was impatient (nothing new here!) and only let it sit for an hour. To my delight, it still worked out lovely. Just a tip in case you are short on time or patience like me. I didn't have any poppy seeds on hand so I subbed them with hemp hearts which adds a nice bit of complete protein and healthy fats, however my loaf is lacking those beautiful specks of black seeds. I imagine that you could change up the nuts and seeds as you see fit in this recipe. It's pretty versatile! Lastly, I used coconut sugar instead of Sucanat and I used thinly sliced almonds instead of whole almonds (so it would be easier to slice). I don't recommend skipping the toasting step - I tried this recipe both ways and taking the time to toast the nuts/seeds/oats in the beginning resulted in a more flavourful loaf.

Yield
14 slices
Soak time
1 hour

Prep Time
20 Minutes
Cook time
1 Hour, 15 Minutes
Total Time
1 Hour, 35 Minutes


Ingredients:
1 cup rolled oats (use certified gluten-free if necessary)1/2 cup sesame seeds1/2 cup pepita seeds1/2 cup thinly sliced almonds1/4 cup sunflower seeds1/2 cup chickpea flour1/4 cup hemp hearts1/4 cup chia seeds3 tablespoons psyllium husk powder2 tablespoons virgin coconut oil, melted1 tablespoon coconut sugar (or granulated sugar of choice)1 teaspoon fine grain sea salt2 cups water


Directions:
Preheat oven to 325F and grab an extra large baking sheet. Add the oats, sesame seeds, pepita seeds, almonds, and sunflower seeds onto baking sheet. Spread out evenly and toast in the oven for 7-10 minutes. Transfer to a large bowl. Add the remaining ingredients to the bowl and stir to combine. The dough will be very watery at first, but thanks to the psyllium husk powder and chia, it will thicken up quickly. After stirring, cover the bowl with a tea towel and let it sit for around an hour on the countertop. The dough will be very thick. Lightly grease a small loaf pan (9" x 5") and then line it with a piece of parchment paper so you can easily pull the loaf out. Scoop the dough into the loaf pan and press it down firmly and evenly. Bake the loaf at 325F for 30 minutes. Grab a baking sheet. Now remove the pan from the oven and carefully lift out the loaf. Carefully, flip the loaf upside down onto the baking sheet and bake it for another 45-50 minutes, uncovered, watching closely during the end of the bake time. The loaf will be lightly golden and firm when ready. Cool loaf completely on a cooling rack. Slice and enjoy! I love toasting this bread and spreading some coconut oil on top. It's just divine. Also try it with avocado and hummus, jam, or vegan butter.

Nutritional info (per slice, based on 14 slices per loaf): 157 cals, 10.5 g fat, 130 mg sodium, 10.9 g carbs, 4.6 g fibre, 1.5 g sugar, 6.1 g protein

Notes: 1) Heather says you can use 1/4 cup psyllium husks instead of the 3 tablespoons psyllium husk powder. Where to find the psyllium husk powder? I've had success finding it in the vitamin/protein powder aisle of Whole Foods. 2) Do not skip the psyllium husk powder - it binds the loaf together. 3) Feel free to toss in finely chopped dried fruit like dried cranberries.

I got word yesterday that The Oh She Glows Cookbook advanced to the semi-final round in the Goodreads Choice Awards! Thanks to those of you who voted last week! If you’d like to see the cookbook advance to the final round you can vote again in the Best Food & Cookbooks of 2014. This round of voting is open until November 15th. hugs!

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Saweet! Potato Casserole with a Crunchy Nut Crumble (Vegan + GF)

This is a side dish you’re going to want on the holiday dinner table. Or maybe, on your regular fall dinner table. Because who can wait for the holidays? It is sweet potato season after all, which means in this house we’re cooking them a couple times a week. Give me all the sweet potatoes, please. They are the edible equivalent to a big warm hug.

Now that it’s officially November (plus chilly and dark at 6pm…tear…sob), I figure some of us are thinking about happier things…like the holidays and all the delightful holiday food. I know I am. It’s my favourite time of the year to cook and bake. For some reason, I always have oodles and oodles of recipe ideas floating through my mind this time of the year and can’t keep up with testing them all out. You should see my “to make” list…it’s massive! 

In preparation for the holidays, I decided to do something I’ve been meaning to do for a long time; I revamped my old sweet potato casserole recipe from 2009. It’s a good recipe, but with 5 years of recipe development under my belt I knew I could improve upon it. This version got lightened up and given a crazy good pecan oat maple crumble topping. It totally blew us away and the previous recipe is all but history in my mind.

Just look at this crunchy crumble…

Here are a few things I changed up:

1) cut sweetener by over half (you won’t even notice)

2) added some heart-healthy virgin coconut oil

3) added a new and improved crunchy topping – gives it a great texture contrast!

4) made this one gluten-free as the old one wasn’t

5) amped up the maple + cinnamon flavours

6) new photos…because 2009 wasn’t my best year for photography…hehe

I recommend serving each portion with a pat of vegan butter or coconut oil on top to really take it over the edge. The butter/oil melts and cascades all over the casserole. Bliss!!

I love you, sweet potatoes.

PS- If you haven’t tried it already, check out my Sweet Potato Oatmeal Breakfast Casserole. Dessert for breakfast!

Saweet! Potato Casserole with a Crunchy Nut Crumble
Vegan, gluten-free, refined sugar-free, soy-free

This is a side dish you're going to want on the holiday dinner table! The crunchy nut crumble tastes just like an oatmeal cookie. I recommend serving this casserole with a pat of vegan butter or coconut oil to really take it over the top. Also try serving it with coconut whipped cream for a decadent twist. In this recipe, I swapped out half the vegan butter for virgin coconut oil to add some heart-healthy fats while still retaining that lovely butter flavour. Recipe inspired by This Ain't Grandma's Sweet Potato Casserole, which was adapted from Fat Free Vegan. Nut crumble topping adapted from my springtime fruit crisp.

Yield
8 servings

Prep Time
35 Minutes
Cook time
35 Minutes
Total Time
1 Hour, 10 Minutes


Ingredients:
For the sweet potato mash:4.5-5 pounds sweet potatoes (approx. 4-5 large)1 1/2 tablespoons vegan butter1 1/2 tablespoons virgin coconut oil2 1/2 tablespoons pure maple syrup, or to taste1 teaspoon pure vanilla extract3/4 teaspoon cinnamon1/8 teaspoon ground nutmeg1/2 teaspoon fine grain salt, or to tasteFor the Crunchy Nut Crumble:1 cup rolled oats (use certified gluten-free if necessary)1 1/3 cups pecan halves, chopped1/3 cup almond meal or almond flour1 teaspoon cinnamon1/4 teaspoon fine grain sea salt2 tablespoons virgin coconut oil, melted2 tablespoons vegan butter, melted2 1/2 tablespoons pure maple syrup


Directions:
Peel and roughly chop sweet potatoes into large chunks. Place into a large pot and cover with water. Bring water to a boil, reduce heat to med-high, and gently boil for 10-20 minutes, until the potatoes are fork tender. Drain. Preheat oven to 375F. Lightly grease a 2.5 quart (10 cup) casserole dish and set aside. Prepare the crumble topping: Pulse the oats in a food processor until coarsely chopped. In a medium bowl, stir together the chopped pecans, oats, almond meal/flour, cinnamon, and salt. Pour on melted coconut oil, melted butter, and maple syrup. Stir until combined. Once cooked and drained, place sweet potatoes into a large bowl. Mash potatoes with the butter and coconut oil until smooth. Now, stir in the maple syrup, vanilla, cinnamon, nutmeg, and salt. Adjust to taste if desired. Spoon into casserole dish and smooth out. Sprinkle the crumble topping all over the sweet potato mixture, evenly. Bake, uncovered, at 375F for 16 to 23 minutes, until the dish is hot throughout. Plate and serve immediately with a pat of vegan butter or coconut oil.

Note: Instead of boiling the potatoes you can roast them whole in the oven and then scoop out the flesh. The choice is yours! 2) For a creamy twist, try subbing some of the butter/oil in the sweet potato mash for full-fat canned coconut cream.

The Oh She Glows Cookbook has been nominated in the Good Reads Choice Awards 2014 in the Best Food & Cookbooks for 2014 category! I’m honoured to be nominated with so many other awesome food and cookbooks. This contest is a popular annual event and it is the only major book award decided by readers. That’s you! If you have enjoyed The Oh She Glows Cookbook, I would greatly appreciate your vote of support. You can log in with Facebook and it takes 2 seconds to submit the vote. You can find the voting page here. I’m so grateful to be able to do what I love each day and couldn’t do it without your support. Thank you!

OSG Tea Shoppe Contest winner:

Congrats to Erin N. for winning The Oh She Glows Tea Shoppe giveaway! Thank you to everyone who took part and shared in our excitement over the launch. We couldn’t be happier with your response and we’re working hard to improve each day. If you’d like to send feedback (and we encourage you to do so!) you can find our feedback form here.

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Double Dark Chocolate Coconut Macaroon Tart (vegan, gluten-free, grain-free)

Halloween week without chocolate is simply a crime. We must fill our quota! Luckily, I have the perfect solution..

After teasing you with this dessert the other week (and seeing you lose your mind over it) I figured I better deliver the goods. I set a lofty goal of making this chocolate pie as friendly to as many different dietary needs as I could. I always love a good challenge in the kitchen; it keeps me on the brink of crazy town.

In addition to being vegan, this pie is also gluten-free, grain-free, and nut-free. A Halloween miracle if you ask me!

It’s also free of self-control because it’s impossible to have any when this pie is near. Obviously.

Halloween chocolate quota fulfilled. Check, check, GULP.

After drowning myself in chocolate, I’m absolutely thrilled with the final result. Plus, now I have a freezer full of chocolate pie for a couple parties we’re hosting this week. [Eric said, “Well that’s if I don’t eat it all first!”]

And of course, let’s not forget HALLOWEEN. Adriana is going as a carrot to balance out the chocolate. I know…she’s going to hate me. But come on, a newborn carrot bunting costume? JUST STOP.

Tip: I had major trouble with the pie crust sticking to the dish in an early trial. Eric saved the day with his genius solution. It involves three strips of parchment paper placed on the base of the dish, and then you cover it with a piece of plastic wrap on top. This way you can pull out the entire pie using the parchment paper. It still takes some wiggling to pop it out, but this worked so much better than my other attempt. Thanks Eric for letting me sleep at night. Note: The pictures below don’t show the parchment strips because it was an earlier trial.

Ok enough chit chat. I’d say there’s still time to whip up a crazy decadent, show-stealing, rich chocolate pie. And it’s no-bake to boot. Thirty minutes of prep and a few hours in the freezer is all that stands in your way. Nothing scary about that!

PS- Don’t mind the long recipe – I learned a lot of tips as I made this pie so I wanted to be as helpful as I could when writing up the recipe.

Double Dark Chocolate Coconut Macaroon Tart
Vegan, gluten-free, grain-free, no bake/raw, nut-free

Calling all chocolate macaroon lovers! That's everyone, right? This tart combines two of my favourite flavours - dark chocolate and coconut. The velvety filling is made up of 70% dark chocolate and rich coconut milk while the coconut, date, and cocoa crust tastes just like a chocolate macaroon. Be sure to read the entire recipe before you begin to pick up my helpful hints.

Yield
9-12 servings
Freeze time
3 hours

Prep Time
30 Minutes
Cook time
10 Minutes
Total Time
40 Minutes


Ingredients:
For the crust:1 1/4 cups packed pitted Medjool dates (see note)1 1/4 cups unsweetened shredded coconut2 1/2 tablespoons ground flax seed2 1/2 tablespoons unsweetened cocoa powder1 tablespoon coconut oil1/4 teaspoon fine grain sea salt, or to taste1 teaspoon water (if needed to bind the dough)For the filling:3 (70%) good-quality dark chocolate bars (300 grams total)1 (400ml) can full-fat coconut milk, room temperature4 tablespoons pure maple syrup (or liquid sweetener of choice)1 teaspoon pure vanilla extractsmall pinch fine grain sea saltCoconut whipped cream (optional):1 (400ml) can full-fat coconut milk, chilled overnight1 tablespoon pure maple syrup (or liquid sweetener of choice)For the garnish:1/2 cup toasted large flake coconut, flaked sea salt, leftover coconut whipped cream (optional)


Directions:
Toast the coconut (optional step, but recommended): Preheat oven to 325F. Place shredded coconut and large flake coconut (if using for garnish) on baking sheet. Keep separate on baking sheet. Toast in the oven for 5-10 minutes, until lightly golden but not brown. Set aside to cool. Line a 9-inch glass pie dish with 3 (2-inch wide) strips of parchment paper, one going each direction, with overhang. Now place a large piece of plastic wrap on top and press down (see this photo for a visual). The parchment strips will allow you to lift the pie out after freezing. I highly recommend doing this or the crust will stick miserably to the dish. Prepare the crust: In a heavy duty food processor, add the pitted dates and process until finely chopped. A big ball will form. Add in the rest of the crust ingredients (including the toasted shredded coconut - but not the large flake coconut) and process until everything is combined. The dough should stick together when pressed between your fingers. If it doesn’t, add optional water and process again. Spoon the crust mixture into the prepared pie dish. Spread out evenly. Starting at the centre, press down firmly moving outward and up the sides of the pie dish. Place dish in the freezer while you prepare the filling. Prepare the filling: Break up chocolate bars into chunks and place into a medium-sized pot. Melt the chocolate over the lowest heat setting (or use double boiler). When the chocolate is 2/3 of the way melted, remove from heat and stir until completely melted and smooth. With a spatula, spoon the melted chocolate into a large bowl. Now pour one entire can of room temperature full-fat coconut milk into the bowl with the melted chocolate. Whisk vigorously until completely smooth. Finally, whisk in the maple syrup, vanilla, and a pinch of salt until smooth. Set aside. For the whipped cream (optional): Open the can of chilled coconut milk and scoop off the cream portion only. Discard the water or save for a smoothie. Place the cream into a bowl along with one tablespoon of pure maple syrup. With electric beaters, whip the cream until smooth. With a spatula, scoop the chocolate filling into the pie crust (to avoid overfilling, you might want to refrain from using all the filling- see my note below). The pie dish will be very full. Drop a few tablespoons of whipped cream all over the chocolate filling and swirl it all around with a knife. Carefully transfer the pie dish into the freezer on a level surface for approx. 3 hours, or until firm throughout. Remove pie dish from freezer and let sit on the counter for 5-10 minutes. Grab the parchment paper and lift the pie out of the dish (I had to grab the strips of paper and wiggle it back and forth several times before it popped out). Slice and garnish with toasted coconut flakes, leftover coconut cream, and flaked sea salt, if desired. Serve immediately as pie will soften quickly.

Notes: 1) If your dates are firm, soak dates in a bowl of water for 30 minutes prior to starting. Drain well. 2) You can totally skip the coconut whipped cream if you prefer. 3) The chocolate filling makes almost too much filling for the pie and it nearly overflows. If you prefer, you can leave out 1/4-1/2 cup of filling. You can place leftover filling in a small dish and freeze it, then cut into "freezer fudge" - just an idea! 4) For how to make coconut whipped cream, see this tutorial.

PS – Looking for other Halloween recipes? You’re in luck – I have 3 pages of recipes

PPS – Don’t forget there is still time to enter The Oh She Glows Tea Shoppe giveaway!

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Introducing The Oh She Glows Tea Shoppe!

I’ve had to keep this new business under wraps for the better part of 2014, and somehow I managed not to spill the beans…err, tea leaves! If there was any doubt that I could keep a secret, this has to be at least some proof. This wasn’t easy because I’ve been so excited about this new venture and I love sharing what’s going on behind the scenes with you guys. Thankfully, the day is finally here and I can tell you all about The Oh She Glows Tea Shoppe which features our own line of loose leaf teas. This new business has been a major labour of love. Eric, myself, and our business partner Pete have worked so hard to make this dream come to life and we couldn’t be more proud of our organic, premium loose leaf tea blends.

Why tea?

The funny thing is, I was never a tea drinker until I met Eric during our last year of high school. Eric’s Irish and English roots made tea a staple in his diet since he was very young. During the early stages of dating, I’d be invited over to his house and we’d soon find ourselves sitting around the table with his family. A huge pot of tea would be brought over to the table surrounded by mugs, milk, sugar, and spoons. Before this point, I don’t think I had consumed a single cup of tea in my entire life (late bloomer, I suppose), so the first time I was offered tea I politely declined (major faux pas!). Miraculously, I was somehow invited back a second time and decided to give it a shot. I soon found myself falling in love with the social ritual…and eventually, the taste, relaxation, and comfort that tea provided.

After realizing how balanced, healthy, and energized tea made me feel, it became a staple in my diet. I experimented with hundreds of different tea blends over the years and a day didn’t go by when I didn’t make a cup of some sort. I started drinking multiple cups a day and sampled oodles of teas from detoxifying herbal teas to energizing green and black varieties. Yup, I was hooked. The Liddon clan converted me into a full fledged tea drinker!

But there was just one problem – many of the tea blends that I bought from the store were lacking flavour, bitter, or simply disappointing, and I accumulated boxes of teas that would go unused. My unused stash became a bit of a problem, like the dirty secret in the back of my pantry. In the back of my mind, I thought it would be fun to create my own line of specialty teas that I could confidently stand behind. I’m thrilled to say that day has finally arrived.

The Oh She Glows Tea Shoppe represents celebrating a balanced, healthy lifestyle and taking time to sit back and enjoy the finer things in life – both goals that I strive for in my daily life. I’ve personally selected only the best-tasting, high-quality loose leaf tea blends that I drink on a day to day basis – nothing else. In our tea shoppe, you’ll find energizing morning blends, after dinner dessert teas, teas for wellness, and teas that you simply cannot imagine living without. I hope they become a staple in your diet like they have in ours.

A very special thanks to our friend and talented food photographer, Jeff Coulson, for shooting all of the photography. Have you ever seen tea look this good?!

Here are the varieties of tea you’ll find in our tea shoppe (click for more info):

Nourish – Rooibos // Comfort – Vanilla Rooibos // Clarity – African Mint // Indulge – Apple Crumble 

Vitality – Black Currant Rooibos // Canadian Eh? – Black Maple // Latte Lover – Caramel Latte 

Latte PM – Caramel Latte (Decaf) // Toxin Flush – Detox Wellness // Glo Getter – Blueberry White 

AM Buzz – English Breakfast // In the Clear – Focus + Concentration // Immunity – Cold & Flu

Be Calm – Moroccan Mint // Delight – Orange Creamsicle // Relax + Digest – Peppermint

Revitalize – Black Lemonade

We are always testing new ideas for flavours, and we hope to introduce new tea blends in the coming months. You can follow our Facebook page and Twitter account for updates on new flavour releases and sales! Also, if you have any ideas for tea flavours that you’d like to see in the shop, drop us a line and let us know. We’re all ears!

 

// Pre-Order Specials //

Right now we’re kicking off with a pre-order special until Sunday November 9th. Strike while the tea pot is hot! All pre-orders will begin shipping out on November 10th. We currently ship to Canada and USA.

- 10% off all individual teas

- 15% off Starter Pack

- 15% of Combo Pack: Any 3 Teas

- Free Shipping on orders over $100

 

 

// CONTEST GIVEAWAY //

To celebrate our launch week, we’re giving away an Oh She Glows Starter Pack to one lucky blog reader! The starter pack contains two tea tins (you chose the flavours), The Perfect Teaspoon, and a Stainless Steel Mesh Infuser.

To enter this contest, please see our Rafflecopter giveaway below!

 

 

 

 

a Rafflecopter giveaway

 

Good luck and happy tea drinking from The Oh She Glows Tea Shoppe!

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Flourless Thumbprint Breakfast Cookies (Vegan + GF)

This past month has been an emotional one, that’s for sure. Both on a personal level, and the world at large. I’ve experienced incredible highs, where my heart feels like it’s just going to burst. I’ve laughed more than I have in a while, cried happy tears, and watched in awe as our baby girl experiences her new world each day. This week Adriana has started to really see us, studying our faces, and she’s giving these huge, goofy grins in return. Maybe she just passed gas, but I’d like to think she’s really tickled pink with her mama! Or maybe she thinks we’re funny looking? Her eyes light up when she hears my voice and my heart just about melts every time. It’s amazing how these simple moments can bring so much happiness. Happiness that I never knew existed before she came along. It makes me forget about everything else…the hard times, the frustrated tears, the postpartum pains, and the self doubt. There’s been a lot of those emotions too and I’m sure there will be plenty in the future, but I know the one consistent thing is that our love will get us through anything. It’s the one reassurance that keeps me going when I’m having a hard day.

This month has found me back in the kitchen a fair amount. For one, I’m hungry all. the. time. It’s a bit ridiculous. And two, it’s so comforting, especially during a time when my emotions and day to day routine are all over the map. The act of cooking and baking is a reassuring daily ritual, so I find myself squeezing in some simple food prep whenever I can, even if it’s a simple pan of roasted vegetables or a batch of breakfast cookies that can be whipped up in 10 minutes. It’s all about simplicity right now.

Did someone say breakfast cookies?? Yea! These cookies won’t make you feel sluggish or give you a sugar crash. No one wants to start off their day like that. Thanks to the super wholesome ingredients, you’ll be feeling amazing, light, and energized. I made these simple creations because I needed some healthy fuel handy for our early morning nursing sessions. Now that I’m breastfeeding at all hours of the day and night, my hunger sneaks up on me and I need something fast and portable. I definitely don’t consider these a breakfast replacement (my appetite is much too strong for that), but they are a nice snack to take the edge off. They would also be nice as a pre-workout snack too.

I used a base of oats and ground flax, which are thought to help boost milk supply in nursing mamas. Flax has a nice amount of omega-3 fatty acids and for good measure I added a hefty dose of cinnamon to help balance blood sugar levels. No sugar crash here! Feel free to play around with the recipe – I think shredded coconut, chocolate chips, cocoa powder, nuts/seeds, etc. would all be fun to try out.

PS- If you are looking for super easy “dessert” cookies, check out the other cookie recipe I posted on Instagram this week! Yup, it’s a 2 for 1 kinda week. Cookies for all!

Flourless Thumbprint Breakfast Cookies
Vegan, gluten-free, oil-free, soy-free

Healthy, wholesome breakfast cookies sweetened with banana. These cookies are soft, doughy, and dense - almost like portable baked oatmeal. Have fun changing up this recipe with different mix-ins, like chopped nuts or seeds. Recipe adapted from Ambitious Kitchen.

Yield
8 cookies

Prep Time
10 Minutes
Cook time
12 Minutes
Total Time
22 Minutes


Ingredients:
1 cup mashed ripe banana (2 large)2 cups rolled oats (use certified gluten-free if necessary)3 tablespoons ground flax seed1 teaspoon cinnamon1/8 teaspoon fine grain sea salt8 teaspoons jamPeanut butter (or almond or sunflower seed butter), for serving (optional)


Directions:
Preheat oven to 350F and line a baking sheet with parchment paper. In a food processor, add the oats and pulse until a coarse meal forms (see picture in blog post). In a large bowl, mash the banana. Stir in the rest of the ingredients, except the jam and nut butter. The mixture will be very wet and dense. With a retractable ice cream scoop or a spoon, scoop the dough into 8 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don't spread out. Press your thumb (or small spoon) into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam. Bake cookies at 350F for 11-13 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so. If desired, serve cookies with your favourite nut or seed butter. They also taste great with a pat of coconut oil or vegan butter!

Note: To make the cookies nut-free, omit the peanut butter or swap it with sunflower seed butter instead. 2) For those allergic to banana, you might be able to sub it with applesauce (and you might need a couple tbsp of granulated sugar to make up for the sweetness of the banana). I haven't tried this yet, but I will update this recipe if I do!

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October Link Love

It looks like these link love posts are probably going to happen once or maybe twice a month for the next little while. I have sooooo many good things to share with you guys. Also, I know I’m super late to the party, but I’m totally into Bloglovin‘ lately as a way to discover new blogs. Check it out if you haven’t already. It’s the perfect site for busting boredom during the workday or during those 4am feeds…

And in case I don’t get my planned recipe up this week (still hoping to!), I just wanted to let you know to check back here on Sunday or Monday for our new business announcement post! I’m excited. :)

Happy reading!

Drooling over this Vegan Vanilla Cashew Shake – Kitchen Treaty

A Healthy Homemade Pumpkin Spice Latte you can make at home – Eating Bird Food

A cherry red hutch transformation – Remodelaholic

Smart cabinet organizers for pots and pans – The Kitchn

The low down on cold-brew coffee (psst…here’s my how-to post!) – Well + Good

I totally want to start an articles club – A Cup of Jo

A guide to the perfect power nap – Huff Post

A few quick tips on applying bronzer like a pro – A Beautiful Mess

To rinse or not to rinse quinoa – The Kitchn

I love this video Dreena made on how to make collard wraps – Plant-Powered Kitchen

Is tea the new coffee? Matchabar opens in NYC – Well + Good

Loving the look of these vegan Chocolate Espresso Pots de Creme – The Frosted Vegan

The Five Minute Post-Workout Hair Trick – Vivianna Does Makeup

Can’t wait to try this recipe for natural toilet cleaning fizzies – Wellness Mama

What your poop says about you – Mama Natural

This Homemade Coconut Milk looks incredible – Kiran Tarun

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Crispy Smashed Potatoes with Avocado Garlic Aioli

Meet our new favourite side dish. Yukon Gold potatoes are boiled, smashed, roasted until crispy, and then topped with a decadent, yet heart-healthy, avocado garlic aioli. Be still my heart. In the spirit of new beginnings for our little family of three, I decided to add something new to my Thanksgiving repertoire this year. Eric and I polished off the first batch all on our own…no regrets! hah. Well, my only regret was that I didn’t make a bigger batch.

Here’s a quick visual how-to…

These are incredibly easy to make, yet taste like something from a high-end restaurant. Yup, that’s right, we’re getting fancy pants up in here.

In conclusion, I recommend making this recipe as soon as humanly possible. You won’t be sorry. I know this dish is going to be on high rotation in our house this winter (much like our old stand by). Who said winter was all gloom and doom? I beg to differ. Bring on the comfort food!

Crispy Smashed Potatoes with Avocado Garlic Aioli
Vegan, gluten-free, grain-free, nut-free, refined sugar-free, soy-free

One of my all-time favourite ways to enjoy Yukon Gold potatoes! Smashed, crispy, and served with an addictive - yet healthy - avocado garlic aioli sauce. These smashed potatoes make a killer side dish. Eric and I managed to polish these off all on our own, so I suggest doubling the batch (and sauce) if feeding for a group. If you have leftovers you can reheat the potatoes in the oven until warmed throughout. Smashed potatoes inspired by Leaf.

Yield
7 medium potatoes

Prep Time
20 Minutes
Cook time
30 Minutes
Total Time
50 Minutes


Ingredients:
For the potatoes:2 pounds Yukon Gold potatoes (or try red or new potatoes)2-2.5 tablespoons extra virgin olive oil (or oil of choice)Fine grain sea salt and freshly ground black pepper (be generous)Garlic powder, for sprinkling on top1/3-1/2 cup fresh parsley, mincedAvocado Garlic Aioli:1 large avocado, halved and pitted1 large or 2 small garlic cloves1/2 tablespoon fresh lemon juice1/4 cup soy-free Veganaise (or vegan mayo of your choice)Fine grain sea salt and freshly ground black pepper, to taste


Directions:
Add potatoes into a large pot and cover with water (I do not peel the potatoes). Place on stove top and turn heat to high. When the water starts to boil, reduce heat slightly, and simmer uncovered for 20-25 minutes, until tender. Meanwhile, prepare the avocado aioli. Add garlic into food processor and process until minced. Now add the rest of the aioli ingredients and process until smooth, scraping down the bowl as needed. Add salt and pepper, to taste. When potatoes are fork tender, drain in a colander and cool for 10 minutes or so. Preheat oven to 450F. Place potatoes on a large lightly greased baking sheet. With the base of a mug or measuring cup, smash or press down on each potato until it's mostly flattened (see photo in post). Drizzle each potato with about 1 teaspoon of oil and sprinkle on a generous amount of salt and pepper. Finally, sprinkle on some garlic powder. Roast potatoes in the oven for 25-30 minutes until crispy, golden, and browned on the bottom. I roasted the potatoes for 30 minutes as I used fairly large potatoes. Keep an eye on them as cook time will vary. Remove from oven and sprinkle with chopped fresh parsley, more sea salt, and pepper. Serve immediately with avocado aioli and watch them go lightening fast!!

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