Avocado Nacho Bowls (Great for Parties!)

First off, our apologies for not posting a new blog since... October... whoa! We've been having a lot of success with our Etsy shop (check the right side bar!) and have been very busy getting our new url going. We have managed to maintain the Facebook/Instagram/Twitter but have been neglecting the blog since VeganMoFo ended. Sorry! Soon to be remedied! We have lots of write-ups for vegan-friendly destinations and restaurants we have visited in the last few months in the works, and of course, tons of recipes to share!

Now, if you've been following us on Instagram then you've probably seen these little avocado nacho bowls pop up in your feed. We have had a lot of requests for the recipe and we are more than happy to share it!




-For the basic recipe-

You will need:
1 small avocado
1/2 cup Daiya or other vegan cheese (cheddar or pepper jack is best)
Salt
Pepper

What to do:

First, cut the avocado in half and remove the pit.

Then, fill the hole with vegan cheese and continue to stack on top until covered with a vegan cheese mountain.

Bake in toaster oven at 450º for 10-15 minutes. Could be longer depending on your toaster oven. (Alternatively, you can bake in a conventional oven at 425º for 20 minutes.) Work with it a bit if needed. The goal is to get the avocado soft enough to eat with firm tortilla chips and melt the cheese throughly without burning it to a crisp.

Once removed from oven sprinkle with salt and pepper and serve with firm tortilla chips.

Make tons of them if you want! They're fantastic for parties!


We've seen some great variations of this little recipe already.

eatmygraaains did a version with jalapenos and mixed vegan cheeses that looked really awesome on Instagram.

We also experimented by filling the avocado holes with salsa and topping them with grape tomatoes before baking. That was pretty yummy as well!

We would love to see your take on this idea! If you make this appetizer please take a picture and tag us on Instagram! @twoveganladies

We'll be back soon with more blog posts! In the meantime don't forget to follow us on Facebook, Twitter, Tumblr, and of course Instagram.

With peace, love, and compassion-
The Two Vegan Ladies

Vegan MoFo! Day Five: Chocolate Biscuits

Sorry for the delay on our fifth VeganMoFo post! We've been working very hard to make our local Gay Pride celebration a success and it has been quite a busy few days.

We wanted to share one of our easier recipes with you today. This is another one that we get requests for during our weekly Sunday brunches.

These biscuits are quick, delicious, and impressive- especially for those guests that may not be convinced vegan pastries can be just as savory and scrumptious as their egg and diary filled counterparts!

You will only need two ingredients.

You will need:
1 tube of Pillsbury Crescent Rolls
1 bag of vegan chocolate chips

So first, let's talk about these two ingredients.

As mentioned in our previous blog post Quick and Easy Impressive Bread which also involved Pillsbury Crescent Rolls- they are vegan... that doesn't mean they are natural... just that they are animal free. We've seen some amazing things done with these guys at our monthly vegan potlucks. Veggie dogs in a blanket, mini enchilada rolls, apple turnovers... they're so versatile!

Now, as far as the chocolate chips go, you'll most likely be able to find them at any grocery store. The Ghirardelli Semi Sweet chocolate chips are confirmed as being egg and diary free and from what we understand there are a few other options as well.

If you can't find any,  you could always crush a bar of dark chocolate and make your own chips! We've noticed most stores carry the Endangered Species bars. (Just double check the back of your bar, not all dark chocolate is animal product free!)

What to do:

Pop, unroll, and separate crescent triangles. 

Put about 2 tablespoons of chocolate chips into each triangle and roll upwards while closing sides until a fully closed roll is formed. 

(If not all sides are sealed chocolate chips will spill out while cooking.)

Set each roll on a cooking sheet at least an inch apart from each other and bake according to instructions on tube. They will most likely need to be cooked longer than directed. Check frequently and remove from oven when rolls are golden brown.

Your rolls should come out soft, warm, and gooey on the inside!

These are a real brunch treat and your guests are sure to love them!

With peace, love, and compassion-

The Two Vegan Ladies

Mango Salsa

This past weekend was a great time for some spring cleaning. We organized a lot of things in the house and got some much needed gardening done. When we did have time to take a break from the reorganization and composting effort we went inside and made a quick and refreshing snack.

Mango salsa is so easy to make, especially when you have a food processor. Sometimes it can be difficult if you like your salsa a little on the chunky side like we do because a food processor is like a little adorable beast who's first instinct is to puree everything you feed it. Sometimes that can be nice, but if you're like us and want to keep some texture to your fruits and vegetables, but don't feel like chopping all day, then you need to take some extra steps.

You will need:

1 fresh mango

1/2 fresh plum tomato (optional)

1/2 fresh red onion

1/2 fresh red bell pepper

1/2 fresh green bell pepper

3 tbsp fresh cilantro

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cumin

1 teaspoon lime juice

1 teaspoon lemon juice

De-seed and then chop all your fruits and veggies into large chunks.

This is the important part- if you want your salsa chunky put each item in the food processor seperately. As in, put in your mango, process to desired size, and set aside. Then do your tomato and so on. You can put them in all together but it will come out a lot thinner. 

Next, mix them all together in a large bowl and add your salt, pepper, and cumin along with your lime and lemon juice. Fresh from the fruit is best here but the pre-bottled stuff will work.

We suggest serving it with chips as a snack or as a topping with tacos or fried tofu.

 Easy and delicious! 

With peace, love, and compassion-

The Two Vegan Ladies