Easy Healthy and Delicious Recipes
One of Fruittal avocado oil?s best features is its versatility in cooking and preparation. Unleash your creativity in the kitchen by including it in high-temperature recipes, cold dishes, directly from the bottle, and in making your baked goods too. If you are short on time but would like to enjoy the numerous benefits of Fruittal avocado oil, we recommend a quick and easy cold preparation of our oil. The recipes below offer two easy and delicious ways to enjoy our avocado oil straight from the bottle and onto your plate
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.
Avocado Oil Balsamic Vinaigrette
Prep Time 10 Minutes.
This vinaigrette recipe is easy to prepare and delicious on everything.
Tangy, sweet, and creamy. A classic kitchen staple with an avocado oil twist and is so much tastier than store-bought.
Try it on dark leafy salads, fruits such as apples, strawberries, and blueberries, roasted or freshly steamed veggies, as a marinade, pasta, and baked potatoes.
Ingredients
1/2 Cup Fruittal Avocado Oil Garlic-Infused
1/4 Cup Balsamic Vinegar
2 Tablespoons Maple Syrup
1 Tablespoon Dijon or Grainy Mustard
1/2 Teaspoon of Oregano or Italian Seasoning
1/4 Teaspoon of Salt
Freshly Ground Black Pepper to taste
Directions
1. Add all the ingredients except the avocado oil into a bowl.
2. Whisk ingredients together.
3. Slowly pour the avocado oil into the bowl mixture while continuing
to whisk.
4. Alternatively, add all ingredients into a leak-proof jar and shake
vigorously until ingredients are thoroughly combined. Or use a high-speed blender.
Indulgent Pecan Chocolate Cookies
Ingredients
? 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 avocado oil
? 1 teaspoon of vanilla extract
Directions
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!
Fruittal Pesto
Prep Time 10 Minutes.
This delicious and fresh Italian sauce can be used on so many dishes.
The flavors are bright and bold, and the cooking time in the kitchen is just about ten minutes!
Try pesto traditionally as a sauce for pasta or as the base sauce of a pizza. Also, try it as a sandwich spread or marinade, top your protein of choice with it, or serve it as a dip alongside warm toasted bread for an easy appetizer.
Ingredients
3 Cups Fresh Basil Leaves
1/2 Cup Fruittal Avocado Oil Original
2 Cloves of Garlic
1/3 Cup of Pine nuts
1/4 Cup of Lemon Juice
3 Tablespoons of Nutritional Yeast 1/2 Teaspoon Salt
1/4 Teaspoon Black Pepper
Directions
1. Wash and dry the basil leaves.
2. Combine basil leaves, avocado oil, garlic cloves, pine nuts, nutritional yeast, lemon juice, salt, and pepper in a blender or food processor.
Blend until creamy and thoroughly smooth paste forms, making sure to scrape down the sides of the processor or blender.
3. Adjust salt and pepper if necessary.