Appetizers Archives - Plant Based, Family Friendly Meal Planning by Stephanie Dreyer, Los Angeles

December 8, 2017
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Each year during Hanukkah, my family participates in a friendly latke competition with 5 other families. Everyone goes all out with out of the box creations, like “bagel and lox” latkes, mu shu latkes, taco latkes, sushi latkes, and more! It’s always a culinary adventure. This year, I am excited to present this Vegan Latke Slider for entry.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

A seasoned Beyond Burger patty is sandwiched between two of my traditional crispy vegan potato latkes. It’s a burger in paradise right there, but no latke is complete without toppings! This Vegan Latke Slider is up for the challenge with a Bubbies pickle slice and dollop of Follow Your Heart’s Thousand Island dressing.

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased

These sliders are sooooo good that you’ll be eating them long after Hanukkah is over.  Wish me luck in the competition!

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased
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Vegan Latke Sliders

Ingredients

For the latkes:

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying
  • Vegan Thousand Island dressing such as Follow Your Heart
  • Bread and butter pickles such as Bubbies

For the sliders:

  • 2 packages Beyond Meat Beyond Burger 4 patties
  • 1 tablespoon garlic powder
  • 1/2 tablespoon seasoned salt

Instructions

For the latkes:

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out any excess liquid from the potatoes and onions.
  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with the remaining potato mixture, adding more oil as necessary. Remove the cooked potato pancakes to paper towels to drain. Makes 12 latkes

For the sliders:

  1. Combine the patties and seasonings in a bowl. Mix with your hands until fully combined.
  2. Divide the meat in half and then in half again, and in half again so that you have 8 portions.
  3. Roll each portion into a ball and flatten slightly in your hand to make a patty.
  4. Heat 1 tablespoon oil in a frying pan and swirl to completely coat the pan.
  5. Add the patties once the pan is hot. Cook about 5 minutes on each side until brown and crispy on each side.
  6. To assemble, place 1 slider on top of a latkes. Top with a dollop of dressing and a pickle slice. Top with another latke.

 

You'll be eating these vegan latke sliders long after Hanukkah is over! #dairyfree #eggless #Hanukkah #latkes #vegan #plantbased


December 6, 2017
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The secret to these traditional vegan potato latkes is to squeeze out as much liquid from the shredded onion and potatoes as possible before making patties. The result is a crispy, crunchy latke that doesn’t need any egg to bind it together! Be sure to have bowls of dairy-free sour cream and apple sauce ready for topping these savory potato pancakes!

 

Celebrate Hanukkah with this list of 10 non-traditional ways to eat latkes. Chip and dip, pizza, sliders, & more! #vegan #plantbased #Hanukkah #latkes
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Traditional Vegan Potato Latkes

Servings 12 Latkes

Ingredients

  • 1 ½ pounds russet potatoes 2 medium to large potatoes
  • 1 medium yellow onion
  • ½-¾ cup flour
  • 2 teaspoons salt
  • 1/4 teaspoon freshly ground black pepper
  • Canola oil for frying

Instructions

  1. Slice the potatoes and onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.

  2. Place the onion and potato mixture in a bowl and add ½ cup of the flour, salt, and pepper. Mix well. Add more of the flour if the batter is too wet and not sticking together.
  3. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  4. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain. Serve with dairy-free sour cream or applesauce.


November 4, 2017
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Vegan nachos!!! Oh my goodness, this recipe is so fun! Whether you are making a platter for Taco Tuesday, stacking a pile for a poolside snack, or throwing a party with a DIY nacho bar, you are going to love this recipe for Vegan Black Bean Nachos.

I have taken out all of the animal products in this delicious recipe, but have kept all the flavor with black and pinto beans, dairy-free cheese and sour cream, guacamole and fresh veggies. Get creative with your toppings:

Tomatoes

Olives

Soy curls

Vegan bacon

Green onions

Red onion

Cilantro….let your creativity take you to delicious places!

These are super easy to make and I really like the idea of setting up a DIY nacho bar for a fun way to entertain. Want more nachos? Get my Matzah Nachos recipe here!

Vegan Nachos Ingredients: 1 can pinto beans, drained and rinsed 1 can black beans, drained and rinsed 1 onion, chopped 1/4 vegetable broth 3 tablespoons taco seasoning 1 dollop, vegan sour cream (preferably Tofutti) 1 dollop, guacamole 1 dollop, salsa 3/4 cup Daiya cheddar-style shreds 1/4 cup Fiesta Ground “Beef” (see recipe above) 1 1/2 handfuls corn tortilla chips Directions: 1. Heat broth in a saute pan and add onion. Cook 5 minutes until softened. Add the beans and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside. 2. Scoop the chips into a microwave safe bowl. 3. Sprinkle 1/4 cup of the bean mixture and Fiesta Ground “Beef” on top of the chips. 4. Add cheese and microwave about 1 minute until the cheese is melted. 5. Top with the sour cream, salsa, and guacamole.
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Vegan Black Bean Nachos

Ingredients

  • 1 can pinto beans drained and rinsed
  • 1 can black beans drained and rinsed
  • 1 can corn drained
  • 1 onion chopped
  • 1/4 vegetable broth
  • 3 tablespoons taco seasoning
  • 1 dollop vegan sour cream (preferably Tofutti)
  • 2-3 dollops guacamole
  • 2-3 dollops salsa
  • 1 cup Daiya cheddar-style shreds
  • 5 cups tortilla chips

Instructions

  1. Heat broth in a saute pan and add onion. Cook 5 minutes until softened.
  2. Add the beans, corn, and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside.
  3. Spread the chips into a microwave safe bowl or onto a dish.
  4. Spoon the bean mixture over the chips.
  5. Sprinkle the cheese on top, and microwave about 1 minute until the cheese is melted.
  6. Top with dairy-free sour cream, salsa, and guacamole.

Black beans, dairy-free cheese and veggie toppings are delicious atop these mouth-watering Vegan Black Bean Nachos #dairyfree #meatless #vegan #plantbased

 

 

 

 

 


October 19, 2017
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To make these vegan deviled potatoes, you first need to prepare the potatoes.  These will be your shell in place of the egg.  Look for the small baby gold potatoes, but you could also use the purple and red potatoes of the same size for a colorful dyed Easter egg inspired look!  To prepare the potatoes, just slice and bake.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

The filling is super easy and delicious.  I used a blend of cannelini beans with the cooked potato (scooped out), along with some turmeric to give it a yellowish color. To fill your potatoes, use a pastry bag with star tip for a fancy presentation, or you can be lazy like me and use a cookie dough scoop instead! A note about scooping out your potatoes after they bake…use a small spoon (or melon baller) and be careful not to scoop all the way through to the skin.  You just need a small hole for these vegan deviled potatoes.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

To serve, garnish with a sprinkle of paprika (that’s how my mom always does it!) and some chopped chives. Aren’t they pretty?!! These vegan deviled potatoes just sing Spring to me when served on chives. I think the kids will have so much fun with these!

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian
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Vegan Deviled Potatoes

Ingredients

  • 15 baby Dutch potatoes washed
  • 1 tablespoon olive oil
  • 1/2 can cannelini white beans drained and rinsed
  • 2 tablespoons lemon juice
  • 3 teaspoons Dijon mustard
  • 1 teaspoon turmeric
  • 6 tablespoons vegan mayo
  • Salt and pepper to taste
  • Paprika and chopped chives for garnish

Instructions

  1. Halve the potatoes and toss with salt and olive oil. Roast at 350 degrees for 30 minutes, cut side up.
  2. Cool 5 minutes and scoop out a small circle out of the potato, being careful not to scoop through to the skin.
  3. Blend the scooped potato and the remaining ingredients in a food processor until smooth. Add a little bit of water 1 tablespoon at a time if the batter is too thick.
  4. Using a pastry bag with a tip, or a cookie scoop, fill the hole in the potato.
  5. Garnish with paprika and chives.

These vegan deviled potatoes are a plant-based alternative to traditional deviled eggs. #eggless #dairyfree #vegan #vegetarian

 

 

 


September 13, 2017
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If you’ve never had this Italian stuffed bread, you must try this recipe! It’s a family favorite in my house. Olives and pepperoncinis are a wonderful complement to the vegan ham, (which I purchased from The Herbivorous Butcher.) The mildness of the Chao regular slices worked really well for this recipe. My kids are not a fan of dairy-free cheese but this one melts really well without a strong flavor, which they enjoyed in this dish. A dairy-free mozzarella would be delicious too.

This vegan stromboli is a delicious plant-based variation on the traditional meat stuffed Italian bread and simple to make with store-bought pizza dough.

This makes a great appetizer for Italian night. It also makes a great main, serving a couple of slices with a tossed green salad and an antipasto platter. Change up the ingredients for countless stromboli options!

This vegan stromboli is a delicious plant-based variation on the traditional meat stuffed Italian bread and simple to make with store-bought pizza dough.

Vegan Stromboli
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Vegan Ham and Olive Stromboli

Ingredients

  • 1 package of whole wheat pizza dough
  • 3 Chao Creamy Slices (Field Roast), sliced in half
  • 1/2 cup olive tapenade
  • 1/4 cup sliced pepperoncinis
  • 3 slices vegan ham (or other plant-based “meat”)
  • Sprinkling of Penzey’s Spices Pizza Seasoning (or any Italian Herb seasoning and garlic powder)
  • 1 1/2 tablespoons Go Veggie! grated Parmesan Cheese
  • 3 tablespoons olive oil , divided
  • Marinara sauce , for serving

Instructions

  1. Take the dough out of the refrigerator and let sit 30 minutes to an hour to allow to rise.
  2. Roll out dough on a floured service into a large oval.
  3. Brush the dough with 1 1/2 tablespoons olives oil and sprinkle with the seasoning.
  4. Layer the cheese slices down the length of the pizza dough, leaving a 1 inch border around the entire oval.
  5. Add the vegan ham on top.
  6. Spread the olive tapenade over the cheese and ham. Sprinkle the pepperoncinis on top.
  7. Bring both sides of the dough together and fold over each other to make a seam. Tuck and seal each end.
  8. Turn the roll over and place on a greased baking pan. Brush with remaining olive oil and dust with the Parmesan cheese.
  9. Bake at 475 degrees for 10 minutes.
  10. 10. Allow to sit 5 minutes and slice. Serve with marina sauce for dipping.

This vegan stromboli is a delicious plant-based variation on the traditional meat stuffed Italian bread and simple to make with store-bought pizza dough.

 

 

 

 

 

 

 

 


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This homemade pico de gallo is super easy (and fun to make with the kids). I made a batch for Taco Tuesday last week and it went really fast…made me wish I had doubled the recipe. There’s really nothing to it, just a few ingredients chopped up and mixed together. It’s best eaten the same day, but can keep if sealed in an airtight container for another day or so. It’s a great option for your arsenal of Cinco de Mayo recipes.

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Quick & Easy Pico de Gallo

Ingredients

  • 2 Roma tomatoes , finely chopped
  • ½ yellow onion , finely chopped
  • 4 tablespoons cilantro , finely chopped
  • ½ the juice of 1 lime
  • Salt to taste

Instructions

  1. Combine all ingredients in a bowl and stir well to combine. Taste and add more lime juice and salt, as needed.

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My kids went crazy for yuca while we were in Miami this past summer. Yuca is also know as cassava, and is a starchy plant that is tubular in shape, kind of resembling a sweet potato. It is commonly eaten as fries and popular in Cuban cuisine in the U.S. I decided to create a healthier version of the yuca fries my family has come to love. These baked yuca fries are surprisingly quick and simple to make with just 3 ingredients! Not only are they vegan, but they are also naturally gluten-free.

The hardest part of this recipe is peeling the yuca, which you do very carefully with a knife. A regular vegetable peeler won’t penetrate the skin, so you have to use a knife to pry a small piece off and then use your fingernails and a paring knife to pull it off.

Once you have the yuca peeled, slice it into fry sticks, toss with olive oil and seasoning, and then bake. Super easy! I served it alongside our favorite roasted chipotle salsa, which the kids loved.

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Baked Yuca Fries

A healthy alternative to French fries, using yuca (vegan and gluten-free). Write a reviewSave RecipePrint

Ingredients

  • 2 large yuca , peeled and cut into sticks
  • Tajin seasoning (or other favorite taco seasoning blend)
  • 2 tablespoons olive oil

Instructions

  1. Preheat oven to 400 degrees.
  2. Toss the yuca with the olive oil and seasoning.
  3. Spread the yuca sticks onto a baking sheet and place in oven for 7-10 minutes until golden brown.
  4. Allow to cool and serve immediately with salsa for dipping.

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I love this tempeh “chicken” salad filling! It’s great on sandwiches and also on top of a bed of greens. Recently, I fancied it up a level and made canapes using endive leaves. I served it as a side to a cup of soup for lunch, but wouldn’t it make a pretty appetizer too? Try it and let me know what you think!

Ingredients

  • 1 8-0 z packages Organic Tempeh (such as Lightlife)
  • 4 stalks celery , minced
  • 1/2 cup shredded carrot , chopped
  • 4 small dill pickles , minced
  • 2 scallions , chopped
  • 1 cup Wildwood Garlic Aioli (or vegan mayo such as Vegannaise)
  • 6 Tbsp Dijon Mustard
  • 1/2 tsp salt
  • 1/8 tsp black pepper
  • Tempeh Salad in Endive

Instructions

  1. Cut tempeh into chunks and steam for 10 minutes. Allow to cool and crumble with your hands into a bowl.
  2. Add all other ingredients and stir well to combine.
  3. Serve on sandwich bread, over salad greens, or atop crackers or veggies as canapes!

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Matzah Pizza

Ingredients

  • 4 matzah crackers
  • 4 tablespoons sauce
  • ½ cup shredded vegan cheese
  • Toppings of choice

Instructions

  1. Preheat the oven to 400 degrees.
  2. Place each matzah cracker on a baking sheet and top with 1 tablespoon of sauce, your selected toppings and 2 tablespoons of shredded cheese.
  3. Bake about 5 minutes.

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Although chips and salsa are not a traditional Jewish or Passover, food, I am breaking tradition with this recipe for vegan matzah nachos. It’s fun, easy, and super tasty! I used Tofurky’s Chorizo, but of course, pick your favorite brand. As a chorizo alternative, you could also substitute chopped tempeh bacon for a smokier flavor. If faux meats aren’t your thing, simply omit it and add more beans.

I made a fresh pico de gallo for this dish. It brightens the flavors in the matz-os, but this recipe would be just as delicious with a store-bought fresh salsa, or even a jarred variety. I have found that Daiya shreds work the best for the melty texture you want on your matzah “chip,” but you could also melt down a cheese such as Heidi Ho and drizzle it over the nachos instead. Just omit the cheese from the first step and add it on in the second before the salsa.

Enjoy these vegan matzah nachos with the toppings I have suggested below or get creative with your favorite ingredients. For even more fun, set out a matz-oh bar as a fun first course to your Passover seder! Enjoy!

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Vegan Matzah Nachos

Ingredients

For the salsa

  • 2 Roma tomatoes , finely chopped
  • ½ yellow onion , finely chopped
  • 4 tablespoons cilantro , finely chopped
  • ½ the juice of 1 lime
  • Salt to taste

For the lime crema

  • ¼ cup dairy-free sour cream
  • ½ the juice of 1 lime
  • 1 teaspoon chile lime salt

For the nachos

  • 3 matzah sheets
  • ¾ cup meatless chorizo (such as Tofurky)
  • 1 cup dairy-free cheddar shreds (such as Daiya)
  • 2 avocados , chopped
  • ½ cup black beans , drained and rinsed

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Caramelized Onion Dip

Ingredients

  • 2 large yellow onions
  • 3 tablespoons Earth Balance
  • 1/4 cup canola oil
  • 1/4 teaspoon cayenne pepper
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • 4 ounces Kite Hill cream cheese
  • 1/2 cup Tofutti sour ceam
  • 1/2 cup Vegenaise

Instructions

  1. Cut the onions in half, and slice them into thin half rounds.
  2. Heat the Earth Balance and oil in a large saute pan on medium heat. Add the onions, cayenne, salt and pepper and saute for 10 minutes.
  3. Reduce the heat and cook for another 20 minutes or so. Stir occasionaly, until the onions are brown and caramelized. Remove from heat and allow to cool.
  4. Place the cream cheese, sour cream, and mayo in a food processor. Combine until smooth.
  5. Stir in the onions and taste for seasonings.

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Latkes are potato pancakes traditionally topped with sour cream or applesauce, and served during Hannukah. Since converting to Judaism almost 11 years ago, I have strived to master the art of the latke.  For the last two years, my havurah, (a group of Jewish families), has held a latke competition.  I am proud to say that I won third place last year for my “chip and dip” latke!  I am currently developing my entry for this year!

Sweet potato latkes are a fun alternative to the traditional pancakes, and they are easy to veganize by swapping out the eggs with an easy alternative that adds a protein superfood boost to these otherwise greasy snacks.

Tips for Making Sweet Potato Latkes

If you have never made latkes before, there are a few important things to know:

  • Grate your potatoes and onions well.
  • Squeeze out as much liquid as possible.
  • Don’t use too much oil.
  • Make sure the oil is hot enough before placing in your latkes.

To grate the potatoes and onions, I use a food processor with the grater blade instead of doing it with a box grater.  It makes less work and prep much faster.  If I can recruit my kids to peel the potatoes, I have hit the jackpot!

Once I have shredded the potatoes and onions, I scoop everything into a clean kitchen towel and wring out directly into the sink.  Once I get all the liquid out that I can squeeze, I empty the contents into a large mixing bowl with the rest of my ingredients.

Before making the potato patties and placing them into the oil, make sure you only pour a thin layer of oil.  Too much oil will cause the latke to fall apart and take longer to cook.  You also want to make sure the oil is hot and “fry ready” before placing your sweet potato latke down in the pan.  To test it, place the handle of a wooden spoon into the oil.  If the oil sizzles, it’s ready.

Traditional latkes use yellow onion, but for this sweet potato version, I went red instead.  Feel free to stick to the traditional if you prefer.  My kids love these topped with my caramelized onion dip, but you can also have lots of fun creating themes with your toppings.  This year, I am going to try a “taco latke” and top it with homemade guacamole and soyrizo!

This recipe makes a batch of 12 latkes.  These go so fast in my house that I can barely keep up with the demand! Because of the heavy prep involved, I usually triple the recipe and make a huge batch that the family can eat all week long.  They also freeze really well, so you can store and reheat whenever your potato craving calls!

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Egg-free Sweet Potato Latkes

Ingredients

  • 1 ½ pounds (2 medium to large potatoes)
  • ½ pound sweet potatoes (1 medium to large sweet potato)
  • 1 medium red onion
  • ½ cup flour
  • 2 flax eggs (2 tablespoons flaxseed meal + 3 tablespoons water)
  • 1 teaspoon salt
  • Canola oil , for frying

Instructions

  1. Prepare the flax eggs. Combine the flaxseed meal and water in a bowl. Stir well to combine and refrigerate until ready to use.
  2. Slice the potatoes and red onion into wedges to fit into a food processor feeder tube, and process with the shredder blade. Using a kitchen towel, squeeze out excess liquid from the potatoes and onions.
  3. Place the onion and potato mixture in a bowl and add the flax eggs, flour, salt, and pepper. Mix well.
  4. In a large skillet over medium heat, heat a thin layer of oil. Take a heaping tablespoon of batter and flatten it with your hands, patting it into a pancake, before gently placing it in the hot oil. Continue doing this for as many latkes that can fit in the pan without crowding. Fry until golden brown on both sides, turning once, about 8 minutes total.
  5. Repeat with remaining potato mixture, adding more oil as necessary. Remove cooked potato pancakes to paper towels to drain.

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Fiesta Dip

Ingredients

  • 1 can refried beans
  • 1/2 cup vegan sour cream (preferably Tofutti)
  • 1/2 cup guacamole*
  • 3/4 cup Daiya cheddar-style shreds
  • 1/2 cup chopped roma tomatoes
  • 2/3 cup sliced black olives
  • 1 cup "Fiesta" Vegan Ground Beef (saute 1/2 onion in 1 tablespoon olive oil with 1 package Beyond Meat Beefy Crumbles and 4 tablespoons of taco seasoning)
  • *For guacamole (mash 2-3 avocados with juice of 1 lime and salt to taste.

Instructions

  1. Spread the refried beans into an 8×8 glass or ceramic baking dish.
  2. Sprinkle the Fiesta Ground “Beef” on top of the beans.
  3. Layer the guacamole, and then the sour cream on top of the “beef.
  4. Add the tomatoes in another layer, followed by the black olives.
  5. Sprinkle the cheese over the top in one single layer.
  6. Bake at 350 degrees for 10-15 minutes until the cheese is melted and the dip is heated all the way through. Serve immediately with tortilla chips.

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“Beef” Nachos


Ingredients

  • 1 can pinto beans , drained and rinsed
  • 1 can black beans , drained and rinsed
  • 1 onion , chopped
  • 1/4 vegetable broth
  • 3 tablespoons taco seasoning
  • 1 dollop , vegan sour cream (preferably Tofutti)
  • 1 dollop , guacamole* (see recipe above)
  • 1 dollop , salsa
  • 3/4 cup Daiya cheddar-style shreds
  • 1/4 cup Fiesta Ground “Beef” (see recipe above)
  • 1 1/2 handfuls corn tortilla chips

Instructions

  1. Heat broth in a saute pan and add onion. Cook 5 minutes until softened. Add the beans and taco seasoning. Stir to combine and cook 4 minutes until heated through. Set aside.
  2. Scoop the chips into a microwave safe bowl.
  3. Sprinkle 1/4 cup of the bean mixture and Fiesta Ground “Beef” on top of the chips.
  4. Add cheese and microwave about 1 minute until the cheese is melted.
  5. Top with the sour cream, salsa, and guacamole.

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I love tofu scrambles. When I first went vegan and discovered I could use tofu instead of scrambled eggs, a whole new breakfast world was opened up for me. I make a tofu scramble at least once a week. This bruschetta scramble is a family favorite. I originally created this recipe as a test for my kids when I was trying to add some variety to their breakfast meals. I wanted to add more protein to their morning meal and thought a tofu scramble would be perfect, but couldn’t get them to eat one. That was until I thought to combine the bruschetta and kalamata olives together – two of their favorite things. I don’t know why I hadn’t thought of it sooner! It was a success and it has become a constant on our weekly breakfast menu ever since.


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Would it surprise you to know that I eat an avocado just about every day? Chopped on top of a salad, sliced in a wrap, or mashed as guacamole, I crave avocado daily. It is a bit of a comfort food for me, and with all the “good fat” it contains, I try not to feel guilty about eating it! Today, I add a new way to eat my avos – stuffed! A stuffed avocado, you ask? Yes, it’s delicious. You will love it!


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