Vegan lunches can -- and should -- be a lot more interesting than bare salads or carrot sticks and hummus. New Veganism columnist Gena Hamshaw will be sharing inspiration for midday meals that stave off both hunger and boredom.
Today: We've already discussed basic avocado toast -- but today, Gena adds even more green.
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How do I love thee, avocado toast? Let me count the ways: I love you with a simple sprinkling of sea salt and cracked black pepper. I love you with some fresh microgreens and thinly shaved radishes. I love you with chili flakes and a dusting of smoked paprika. I love you with mango and black beans. I love you in the winter, summer, spring, and fall, and I especially love you right now.
This week, as the Northeast hid under a blanket of early summer rain, I was craving food that was both summery and comforting. Enter avocado toast, one of my standby vegan lunches. I added some of the produce I’ve been picking up at my local market: sweet potatoes, chives, and spicy arugula. I peeled, cubed, and steamed the sweet potato before tossing it with a little olive oil, Dijon mustard, lemon juice, and a generous handful of chopped chives. After smooshing half a fresh avocado onto two slices of toast, I piled on the sweet potato and a little arugula. Extra arugula (topped with leftover balsamic vinaigrette) went on the side. This simple plate had it all: sweet, salty, crunchy, spicy, and even a hint of tartness from lemon and vinegar.
Photo by Gena Hamshaw
How do you dress up your avocado toast? Let us know in the comments!
Gena Hamshaw is a certified nutritionist, recipe developer, and food blogger. She shares her latest culinary adventures at The Full Helping. She's the author of two cookbooks, Food52 Vegan (2015) and Choosing Raw (2014). She enjoys yoga, sweet potatoes, cashews, and things that are smothered in sauce.