1/2 cup fresh corn, lightly roasted (or the frozen roasted corn from TJs is great!)
1 cup quinoa
salt, pepper to taste
Combine quinoa with 1 1/2 cup of water in a small saucepan. Simmer on medium heat until water is absorbed.
Meanwhile, pat dry the seitan and pull apart to small pieces (about 1-2 inches). Lather with BBQ sauce and place in the oven on Hi Broil for about 10-15 minutes (you want to cook just a bit, but more importantly evaporate the water content).
In a medium bowl, combine the tomatoes, onion, cilantro, corn and avocado. Add the seitan and season with salt and pepper to taste. You can then either add the quinoa to the rest of the ingredients to make it as a salad, or serve the quinoa as a base and keep it separate. Either way its a delicious and fresh lunch or dinner!
This ‘raw’ version of a chocolate mousse is a healthy alternative to the very sugary, indulgent dessert. The avocado offers the creamy texture, but you would never know it was that! At first, I had a hard time understanding how avocado would work with chocolate, probably because we primarily associate avocado with guacamole. However, I quickly realized that the avocado alone has a very mild flavor and its actually the salt and lime that transform it to the mexican dip. Thus, I’ve learned that avocados become fantastic fruit to add creaminess to recipes. I started with this recipe, but changed a few ingredients and it worked great.
Pictured here, served in small cups at our Real Food Party
serves 3-4, depending on your chocolate craving
3/4 cup of hazelnuts
2-3 tbsp olive oil
1/4 cup of soy or nut milk
1/4 cup of cocoa powder
3-4 tbsp agave nectar
Blend the hazelnuts and olive oil in food processor until a paste or ball forms. Add the avocado and milk and blend until creamy. Add the cocoa powder and agave to taste. Serve alone, with berries or use in a pie.