Chocolate Pudding

No milk or sugar here. Just four ingredients too! I know it sounds a little odd and the idea isn’t all that appetizing, but an avocado-based chocolate pudding does not taste like avocado. With the addition of vanilla and honey, the characteristic avocado taste is masked, leaving behind only the inherent creaminess it so wonderfully boasts. And, ladies and gentleman, you can enjoy this dessert on a daily basis without much regard for portion size, if it so pleases you.

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Avocadoes: prevent breast cancer with its oleic acid content, inhibit the growth of prostate cancer, defend against oral cancer, contain lutein for eye health, lower cholesterol levels due to its beta-sitosterol, contain 23% of the recommended daily value of folate (lowers incidence of heart disease), protect against strokes, helps to better absorb nutrients, are high in glutathione, which prevent aging, cancer and heart disease, and are packed with vitamin E.

Vegan Chocolate Pudding

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Ingredients (2 servings)

  • 2 ripe medium avocados, peeled and chopped
  • 1/3 cup cocoa powder
  • 1/4 cup honey or maple syrup
  • 1/2 cup almond or coconut milk
  • 1 teaspoon vanilla extract
  • Dash sea salt

Instructions

Combine all ingredients in a food processor and blend until smooth.

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Garnish with a mint leaf.

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Make sure your avocados are ripe. Mine were a little under-ripe, hence the somewhat grainy-looking texture. It’s still delicious, but for presentation’s sake, use ripe avocados!

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Bon Appetit!

xo Aylin

Avocado & Sesame Kale Salad

I just recently discovered where to buy kale in Istanbul and have since been making all my favorite kale recipes. From kale chips to salads to sautéed kale, I’m loving this kick. This recipe combines Asian flavors with avocado and kale to make a flavorful and savory side-dish or lunch. It has enough personality to have you not looking for more.

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Kale: contains nearly 20 percent of the RDA of dietary fiber in just one cup, is packed with carotenoids and flavonoids that fight against cancer, is anti-inflammatory with its omega-3 fatty acids content, prevents colon, bladder, breast, prostate, ovarian and gastric cancer, promotes cardiovascular health, is essential for detoxification, strengthens the bones, boosts immunity, lowers blood pressure, promotes a healthy immune system, and contributes to healthy vision.

Kale Salad with Sesame and Avocado

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Keywords: salad vegan vegetarian kale sesame soy sauce avocado

Ingredients

For the Salad

  • 5-6 stems kale, chopped
  • 1/2 cup cherry tomatoes, stemmed and halved
  • 1 tbsp sesame seeds
  • 1 scallion, chopped
  • 1/2 avocado

For the Dressing

  • 2 tbsp soy sauce
  • 1 tsp mustard
  • Juice of half a lemon

Instructions

In a small bowl, whisk together the soy sauce, juice of half a lemon and teaspoon of mustard. Massage with clean hands into the cut kale in order to help break down and wilt its toughness. Next, add the remainder of the ingredients, saving the avocado for the end.

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Serve with slivered avocado and enjoy a nutrient-packed, flavorful dish.

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Delicious!

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Bon Appetit!

xo Aylin

Mango Guacamole

Much like hummus, guacamole is one of those things that never gets old. But again, just in case it does, all you need is an extra ingredient to completely change the guac experience. Today, it’s mango.

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Mango Guacamole

by Aylin @ Glow Kitchen

Prep Time: 10 minutes

Keywords: side vegan vegetarian raw mango avocado

Ingredients

  • 1/2 mango
  • 1 avocado
  • Handful of cilantro
  • Juice of half a lime
  • 1 tsp sea salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp pepper
  • 1 tbsp chopped red onion (about half a small one)

Instructions

Peel, pit, and roughly chop the avocado and mango and fold into the diced red onion, chopped cilantro, the juice of half a lime, cayenne, salt and pepper.

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It’s just like guacamole but with an overtone of sweetness. It tastes lighter and more summer appropriate.

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Eh, I think I like my other bowl for this one.

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Much better. Enjoy!

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Bon Appetit!

xo Aylin

Vegan Alfredo

Consider this your go-to Alfredo sauce. Sure it’s vegan, but it’s irresistibly creamy, rich, and finger-lickin’ delicious. The base is avocado, and with the addition of garlic, lemon, and basil to cut the avocado-y taste, you have yourself an Alfredo sauce that fits the bill for a satisfying pasta dish. This recipe also takes minutes to prepare. Can’t beat that. And honestly, you don’t even need the pasta…

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Avocadoes: prevent breast cancer with its oleic acid content, inhibit the growth of prostate cancer, defend against oral cancer, contain lutein for eye health, lower cholesterol levels due to its beta-sitosterol, contain 23% of the recommended daily value of folate (lowers incidence of heart disease), protect against strokes, helps to better absorb nutrients, are high in glutathione, which prevent aging, cancer and heart disease, and are packed with vitamin E.

Vegan Alfredo

by Aylin @ Glow Kitchen

Prep Time: 5 minutes

Ingredients (1-2 servings)

  • 1 large avocado
  • 2 garlic cloves
  • Juice of half a lemon
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • Small handful of fresh basil
  • 1/4 cup almond milk (or water) to thin it out

Instructions

Simply combine all the ingredients in a food processor and blend until smooth.

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Serve atop pasta prepared according to package instructions.

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Enjoy!

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Bon Appetit!

xo Aylin

The Classic GK Veggie Burger

Veggie burgers are everywhere these days, but it’s becoming more difficult to find one that doesn’t contain a bucket load of nuts, beans, or something else heavy, gas-inducing, or not a far cry from its meaty counterpart. If you want a protein-packed burger, a vegan rendition is best made using a bean base. Tonight, however, I was just looking for the burger experience without the post-dinner food baby.

I’ll show you how to make a kidney bean-based veggie burger in an upcoming post. But for now, the GK standard veggie burger stands as such:

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Classic Veggie Burger

by Aylin

Prep Time: 30 minutes

Cook Time: 20

Ingredients (4-6 patties)

For the Burger:

  • 1 white onion, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, chopped
  • 1 large carrot, shredded
  • 2 cups crimini mushrooms, chopped
  • 1 tbsp olive oil
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 3 scallions, chopped
  • 2 tbsp nutritional yeast
  • *1 cup reserved juice pulp (from having juiced cucumbers, greens and carrots)
  • 1 tsp paprika
  • 2 tsp cumin
  • 2 tsp oregano
  • 2 tbsp extra-virgin olive oil
*optional, can be replaced with 1 cup of mashed beans (kidney, white)

For the topping:

Instructions

Before I made this burger, I made sure to save about 1 cup of the pulp after preparing my daily green drank.

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A great way to re-use the pulp! (P.S. I don’t advise tasting it as such…bleh and boring.)

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Another part (or rather, topping) of the burger to prepare is the red pepper. Don’t be scared to char the pepper – it won’t burst into flames or anything. You could also bake the red pepper. The blacker, the better. When completely charred, seal it with aluminum foil or cover it in a brown paper bag and let it sit. This will help the skin to peel off in a cinch.

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Now, to the burger itself.

First, dice the onions, celery and garlic and shred the carrot. Toss into a hot saucepan with 1 tbsp olive oil. Cook until the onion is nearly translucent. Season with salt and pepper.

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Next, roughly chop the cremini mushrooms and add them to the saucepan. We are adding them a bit later than the other vegetables, because mushrooms cook faster and thus require less time on the stove.

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Once the mushrooms are cooked through, remove from the stove and pour mixture into a glass bowl. Let it sit for a moment to cool down.

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Then toss in the chopped scallions, nutritional yeast, juice pulp, cumin, paprika, oregano, salt, pepper, and 2 tbsp of extra virgin olive oil.

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Mix thoroughly. The result should be able to hold together well in the hand and able to form flat patties. Make same-sized patties and place them in aluminum foil that has been rubbed with some olive oil. Drizzle all the patties with olive oil in order to achieve that crispy top while baking.

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Put in the oven at 400 degrees Fahrenheit for approximately 20 minutes.

In the meantime, gather the goodies.

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Remember this guy? This probiotic-packed red cabbage has been building up enzymes all week stored away in my cupboard and is now ready to use, pickled and perfect!

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Ding! The burgers are ready.

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Let’s assemble this mofo. You could use a regular or whole-wheat/grain bun, but I nixed the bread and used some grilled eggplant as the base. I then topped the eggplant with lettuce, the burger, mustard, roasted red pepper, a tomato slice, avocado slices, red cabbage, another layer of lettuce, and lastly another layer of eggplant.

Leftover toppings were put on the side of my plate as a salad.

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All these pictures look the same, and they all make me drool the same.

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Voila!

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Bon Appetit!

xo Aylin