January 6, 2016

Happy Wednesday everyone! Today, our friend Timothy @mississippivegan started a fun hashtag project in celebration of the avocado toast revolution! He is coordinating a gallery of images dedicated to *fancy* avo toast using the tag #fancyavotoast. Our lunch on this beautiful rainy afternoon was this Mosaic Avocado Toast, made with fresh avocado, diced tomato, orange and yellow bell pepper, crisp cucumber, roasted baby beets, sweet mango, and red onion, topped with torn mint leaves and smoked Spanish paprika, and resting on a slice of pan-toasted dill rye bread with a chile-lime vegan aioli. The combination of these fresh ingredients and bright flavors was tangy and delicious and we will definitely be making it again! Join the party by tagging your creations with #fancyavotoast and Timothy will be sharing some of his favorites on his page! Can’t wait to see what you all make! xoxo Adam and Ryan

Mosaic Avocado Toast
makes 2 large slices

Juice from one lime
1/4 teaspoon chile powder
1/4 cup vegan mayonnaise
2 large slices dill rye bread
1 avocado, cut into 1/2-inch pieces
1/4 cup diced tomato
1/4 cup diced orange bell pepper
1/4 cup diced yellow bell pepper
1/4 cup diced cucumber
1/4 cup diced cooked beets
1/4 cup diced mango
1/4 cup diced red onion
6 mint leaves, torn into pieces
1/4 teaspoon smoked Spanish paprika

In a small bowl, combine the lime juice, chile powder, and mayonnaise, and stir until blended. Toast the bread in a dry skillet over medium heat until lightly browned and crispy. Spread the chile-lime aioli over the toast, then top with the diced fruits and vegetables. Scatter the mint leaves over them, then sprinkle the smoked paprika on top. Enjoy!

Note:
— To get the mosaic effect, try to cut all the fruits and vegetables to be the same size, about half-inch cubes.