Welcome to Fruittal’s Culinary Inspiration
Here’s where your journey with clean, flavorful cooking begins. Whether you’re preparing everyday meals or elevated dishes, Fruittal Pure Avocado Oil?non-GMO, gluten-free, and heart-healthy?brings natural richness to every bite. Explore how our high-heat, healthy cooking oil can enhance your favorite recipes, support your clean lifestyle, and deliver unmatched purity and performance.
Unlock the flavor, nourish with purpose, and elevate every dish with Fruittal.
Chana Masala with Fruittal Pure Avocado Oil
Ingredients:
– 3 tablespoons of Fruittal Pure Avocado Oil
– 1 large onion, finely chopped
– 2 cloves garlic, minced
– 1-inch piece of ginger, grated
– 1 green chili, finely chopped (optional for heat)
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1 teaspoon paprika or red chili powder (as per taste)
– 1/2 teaspoon garam masala
– 1 can (400 grams) of diced tomatoes or two fresh tomatoes, chopped
– 2 cans (400 grams each) of chickpeas, drained and rinsed
– Salt to taste
– Fresh coriander (cilantro) leaves for garnish
– 1 teaspoon lemon juice (optional)
– 1 cup of water (adjust as needed for desired consistency)
Instructions:
Instructions:
1. Prepare the Ingredients: Rinse and drain the chickpeas. Chop the onions, garlic, ginger, green chili, and fresh tomatoes if you’re using them.
2. Sauté the Aromatics: In a large pan, heat the Fruittal Pure Avocado Oil over medium heat. Add the chopped onions and sauté until they start to turn golden brown.
3. Add Garlic, Ginger, and Spices: Add the minced garlic, grated ginger, and green chili (if using) to the pan. Stir and cook for 1-2 minutes until fragrant. Then, add the ground cumin, coriander, turmeric, paprika or red chili powder, and garam masala.
4. Sauté for another 30 seconds until the spices are toasted, releasing their flavors. reduced and the oil separates from the mixture, about 5-7 minutes.
5. Chickpeas and Simmer: Add the chickpeas to the tomato mixture and stir until they are well coated with the spices?season with salt to your taste.
6. Add Water: Pour in the water and mix well. Bring the mixture to a boil, then reduce the heat to a simmer. Let the Chana Masala cook for 10-15 minutes, allowing the flavors to meld and the gravy to thicken slightly. If you prefer a thinner sauce, you can add
more water.
7. Final Touches: Taste the Chana Masala and adjust the seasoning as necessary. If desired, add a squeeze of lemon juice to brighten the flavors. Cook for another minute, and then remove the pan from the heat.
8. Garnish: Sprinkle chopped fresh coriander (cilantro) leaves over the Chana Masala before serving.
Serve the vegan Chana Masala hot with basmati rice, naan bread, or roti. Enjoy your hearty and flavorful meal!
Stuffed Bell Peppers with Quinoa and Black Beans
Ingredients:
– 4 large bell peppers (any color)
– 1 cup quinoa, rinsed
– 1 3/4 cups vegetable broth
– 1 can black beans, drained and rinsed
– 1 cup corn (fresh or frozen)
– 1 small red onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1 teaspoon chili powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro
– 2 tablespoons Fruittal Garlic-Infused Pure Avocado Oil – Juice of 1 lime
– 1 cup salsa (optional)
– 1 avocado, diced (for garnish)
Instructions:
1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Place the bell peppers in a baking dish, cut side up.
3. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until the quinoa is cooked and the liquid is absorbed.
4. In a large skillet, heat the Fruittal Garlic-Infused Avocado Oil over medium heat. Add the diced red onion and sauté for 3-4 minutes, or until the onion softens. Add the minced garlic, ground cumin, smoked paprika, chili powder, salt, and black pepper to the skillet and cook for 1-2 minutes, stirring frequently.
5. Add the black beans, corn, and cooked quinoa to the skillet and mix well to combine. Cook for 3-4 minutes or until the mixture is heated through. Remove the skillet from the heat and stir in the chopped fresh cilantro and lime juice.
6. Spoon the quinoa and black bean mixture into the prepared bell peppers, pressing down gently to pack the filling.
7. Cover the baking dish with foil and bake for 25-30 minutes or until the bell peppers are tender.
8. Remove the foil and bake for 5-10 minutes to lightly brown the tops of the stuffed bell peppers.
9. Once cooked, remove the stuffed bell peppers from the oven and let them cool for a few minutes.
10. Serve the stuffed bell peppers with a dollop of salsa, if desired, and a sprinkle of diced avocado on top.
Vinaigrette balsamica all'olio di avocado
Tempo di preparazione 10 minuti.
Questa ricetta della vinaigrette è facile da preparare e deliziosa su tutto.
Saporito, dolce e cremoso. Un classico alimento da cucina con un tocco di olio di avocado ed è molto più gustoso di quello acquistato in negozio.
Provalo su insalate a foglia scura, frutta come mele, fragole e mirtilli, verdure arrostite o appena cotte al vapore, come marinata, pasta e patate al forno.
ingredienti
1/2 tazza Fruittal Olio di Avocado Infuso di Aglio
1/4 di tazza di aceto balsamico
2 cucchiai di sciroppo d'acero
1 cucchiaio Digione o senape granulosa
1/2 cucchiaino di origano o condimento italiano
1/4 cucchiaino di sale
Pepe nero appena macinato a piacere
Indicazioni
1. Aggiungi tutti gli ingredienti tranne l'olio di avocado in una ciotola.
2. Sbatti insieme gli ingredienti.
3. Versare lentamente l'olio di avocado nella miscela della ciotola mentre si continua
Sbattere.
4. In alternativa, aggiungi tutti gli ingredienti in un barattolo a tenuta stagna e agita
energicamente fino a quando gli ingredienti non saranno ben amalgamati. Oppure usa un frullatore ad alta velocità.
Indulgent Pecan Chocolate Cookies
ingredienti
? 1 cup of ground pecans
? 1/2 cup of vegan semi-sweet mini chocolate
chips
? 1/4 cup of cranberries
? 1/2 cup of all-purpose gluten-free flour
? 1/4 cup of coconut sugar
? 1/2 teaspoon of baking powder
? 1/8 teaspoon of baking soda
? 1/4 teaspoon of salt
? 1/4 cup of olio di avocado
? 1 teaspoon of vanilla extract
Indicazioni
1. Preheat the oven to 350°F (176°C) and line a baking sheet with parchment paper.
2. Mix the ground pecans, mini chocolate chips, cranberries, gluten-free flour, coconut sugar, baking powder, baking soda, and salt in a medium bowl.
3. Add Fruittal Plain Avocado Oil and vanilla extract and stir until a thick dough forms.
4. Use a spoon or cookie scoop to form 1-inch balls of dough. Place the cookie dough balls onto the prepared baking sheet.
5. Bake for 10-12 minutes, until the edges are lightly golden brown.
Let cool for 10 minutes before consuming.
Enjoy!
Pesto Di Frutta
Tempo di preparazione 10 minuti.
Questa deliziosa e fresca salsa italiana può essere utilizzata su tanti piatti.
I sapori sono brillanti e audaci e il tempo di cottura in cucina è di circa dieci minuti!
Prova il pesto tradizionalmente come condimento per la pasta o come salsa base per una pizza. Inoltre, provalo come spalmabile per sandwich o marinata, aggiungi le tue proteine preferite o servilo come salsa insieme a pane tostato caldo per un antipasto facile.
ingredienti
3 tazze di foglie di basilico fresco
1/2 tazza Olio di avocado Fruittal originale
2 spicchi d'aglio
1/3 tazza di pinoli
1/4 di tazza di succo di limone
3 cucchiai di lievito alimentare 1/2 cucchiaino di sale
1/4 cucchiaino di pepe nero
Indicazioni
1. Lavare e asciugare le foglie di basilico.
2. Unire foglie di basilico, olio di avocado, spicchi d'aglio, pinoli, lievito alimentare, succo di limone, sale e pepe in un frullatore o robot da cucina.
Frullare fino a formare una pasta cremosa e completamente liscia, assicurandosi di raschiare i lati del processore o del frullatore.
3. Regolare di sale e pepe se necessario.