Zesty Sesame Toast With Avocado

Serves 2 Vegetarian Zesty Sesame Toast With Avocado
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Tools

2 Large pots

1Blender

1 Large slotted spoon

1 Spatula or wooden spoon

1 Soup Ladle

 

 

Preparation

    In a large pot pour in your 8 cups of water and turn the stovetop to a medium high-heat. Place the squash, onion, garlic and your tablespoon of salt into the pot of water and stir. Let it cook for 15-17 minutes or until vegetables look tender. Once cooked take your slotted spoon and carefully place half of the cooked strained vegetables into the blender and puree until smooth. Place another large pot on the stovetop and turn the heat to medium-low. Pour the puree into the second large pot and stir. Place the rest of the vegetables into the blender with your coconut milk and one ladle of your vegetable broth from the pot. Puree until smooth and creamy. Pour in your coconut puree into the pot filled with the squash puree and ladle in another cup of vegetable broth. Sprinkle in all of your spices [see above] and stir to combine. Let the soup simmer on low for 5-7 minutes and serve!

 Zesty Avocado Crema

Take your avocado and slice it in the middle. Scoop out the meat and squeeze the juice of half a lime on top; toss to coat evenly. In a food processor add in your sour cream, lime avocados, cayenne pepper and salt. Pulse until smooth and creamy. 

Enjoy!

Ingredients

2 Slices of whole grain bread  [toasted or grilled]

1 Avocado [sliced]

1 Teaspoon sesame oil

1 Teaspoon of lime juice

1/8 Teaspoon of red pepper flakes

1/8 Teaspoon of sesame seeds 

Salt [to liking]

Ingredients

8 [3lb.] Cups of butternut squash

[scoop out seeds & quarter in small dices, skin off]

1 whole Spanish onion [slice thinly]

3 Large garlic cloves [roughly chopped]

8 cups of water

1 Tablespoon of kosher salt

1 can of coconut milk

 

 Spices

¼ Teaspoon of red pepper flakes

1/2 Teaspoon clove

1/2 Teaspoon paprika

1 Teaspoon brown sugar

1/4 Teaspoon of white pepper

1 Teaspoon of kosher salt

Pinch of cayenne pepper [optional]

 

 Avocado Crema

1 Hass Avocados [ripe]

½ Lime [juice]

½ Cup of sour cream

¼ Teaspoon of Cayenne pepper

½ Teaspoon of Salt

 

 

Preparation

- Top the toasted bread with the sliced avocado, spread evenly.

- Drizzle the sliced avocados with sesame oil and lime juice.

- Sprinkle the tops with red pepper flakes, sesame seeds and salt to liking. Serve and enjoy!

 

 

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Zesty Sesame Toast With Avocado

Serves 2 Vegetarian

Tools

2 Large pots

1Blender

1 Large slotted spoon

1 Spatula or wooden spoon

1 Soup Ladle

 

 

Preparation

    In a large pot pour in your 8 cups of water and turn the stovetop to a medium high-heat. Place the squash, onion, garlic and your tablespoon of salt into the pot of water and stir. Let it cook for 15-17 minutes or until vegetables look tender. Once cooked take your slotted spoon and carefully place half of the cooked strained vegetables into the blender and puree until smooth. Place another large pot on the stovetop and turn the heat to medium-low. Pour the puree into the second large pot and stir. Place the rest of the vegetables into the blender with your coconut milk and one ladle of your vegetable broth from the pot. Puree until smooth and creamy. Pour in your coconut puree into the pot filled with the squash puree and ladle in another cup of vegetable broth. Sprinkle in all of your spices [see above] and stir to combine. Let the soup simmer on low for 5-7 minutes and serve!

 Zesty Avocado Crema

Take your avocado and slice it in the middle. Scoop out the meat and squeeze the juice of half a lime on top; toss to coat evenly. In a food processor add in your sour cream, lime avocados, cayenne pepper and salt. Pulse until smooth and creamy. 

Enjoy!

Ingredients

2 Slices of whole grain bread  [toasted or grilled]

1 Avocado [sliced]

1 Teaspoon sesame oil

1 Teaspoon of lime juice

1/8 Teaspoon of red pepper flakes

1/8 Teaspoon of sesame seeds 

Salt [to liking]

Ingredients

8 [3lb.] Cups of butternut squash

[scoop out seeds & quarter in small dices, skin off]

1 whole Spanish onion [slice thinly]

3 Large garlic cloves [roughly chopped]

8 cups of water

1 Tablespoon of kosher salt

1 can of coconut milk

 

 Spices

¼ Teaspoon of red pepper flakes

1/2 Teaspoon clove

1/2 Teaspoon paprika

1 Teaspoon brown sugar

1/4 Teaspoon of white pepper

1 Teaspoon of kosher salt

Pinch of cayenne pepper [optional]

 

 Avocado Crema

1 Hass Avocados [ripe]

½ Lime [juice]

½ Cup of sour cream

¼ Teaspoon of Cayenne pepper

½ Teaspoon of Salt

 

 

Preparation

- Top the toasted bread with the sliced avocado, spread evenly.

- Drizzle the sliced avocados with sesame oil and lime juice.

- Sprinkle the tops with red pepper flakes, sesame seeds and salt to liking. Serve and enjoy!