Alright, you all know (according to my dedicated post) that I am positively obsessed with avocado. I honestly cannot remember the last time I went a day without it.
SIDE NOTE: If I don’t end up having an avocado tree growing in the backyard of wherever I end up settling down, I have failed myself in life.
One of my favorite ways to eat it is, of course, the ever famous avocado toast.
But obviously eating mashed up avocado on toast every day can become repetitive and mundane.
And if there is one thing I CANNOT stand it’s repetitiveness.
SO I’ve acquired a few versions of the typical avocado toast along the way.
They’re all pretty simple and all TASTE AMAZING.
So for all of these I use vegan gluten-free bread by Little Northern Bakehouse.
(SPECIFICALLY Millet and Chia Gluten Free Bread)
- Trader Joe’s Everything-But-The-Bagel Seasoning
- Ajvar Red Pepper & Garlic Spread
- Red Onion
- Flax Seed
Sauté the vegetables in coconut oil. There’s something about these ingredients in coconut oil that is soooooo good.
- Sautéd peppers
- YOUR favorite salsa
SPRING ROLL MEETS AVO TOAST
- Tofu (seared in sesame oil)
- Green Onion
- Hoisin Sauce
Clearly I love my sriracha (lol), but you definitely don’t need to use it.
As always my recipes are completely open to interpretation and modification. But definitely try one of them out and mix up your toast game. You won’t be sorry. ;)
Bon appétit, my loves!