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Summer Superfood Avocado Toast

May 20, 2017 By Courtney West Leave a Comment

Summer Superfood Avocado Toast (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Hemp seeds and moringa powder are mashed with avocado in this summer version of avocado toast topped with slices of juicy tomato. Use your favorite bread in this vegan recipe that is perfect for a light lunch or hearty snack.

Before you think oh great, another “recipe” for avocado toast, would it interest you to know that this version has two, yes TWO superfoods mixed in there? If so, choose your own adventure and continue reading. Despite that fact that superfood potions and powders are becoming more popular, I think a lot of the population is still a little unsure of either what they are, what the purported benefits are, or how the heck to use them. It’s kind of like when you were a kid and would see the exotic international fruits section on the produce aisle. You begged your mom to buy you that dragon fruit, but then what the heck were you going to do with it once you got home?!

Summer Superfood Avocado Toast (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

What Makes it Superfood Toast?

Here’s a quick run-down of what is hiding in this avocado toast along with some health benefits/magical super powers:

HEMP SEEDS: This superfood contains all 20 amino acids which means it’s a complete protein. It’s also highly digestible and easily absorbed by the body. A good source of healthy carbs and fiber, hemp also provides the essential fatty acids omega-3 and omega-6 in an ideal ratio. At this point I pretty much use it as “sprinkles” on most things I eat, but I really love the nuttiness it lends to my avocado toast.

MORINGA POWDER: This is one of the newest super greens in my repertoire. Packed with nutrients, moringa is high in antioxidants and another great plant-based source of protein and fiber. Moringa is highly bioavailable which means our bodies easily absorb it. The taste is vegetal, a sort of mix between spinach and matcha powder. The first time I used this in my avocado toast was on a whim and these days it’s rare if it doesn’t make it’s way in there. I source my moringa powder from local farm Finca Tres Robles. Not only do they grow it, they dry and powder it, too 🙂

Summer Superfood Avocado Toast (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
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Summer Superfood Avocado Toast


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  • Author: Courtney West
  • Total Time: 10 minutes
  • Yield: 2 servings 1x
  • Diet: Vegan
Print Recipe
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Description

Hemp seeds and moringa powder are mashed with avocado in this summer version of avocado toast topped with slices of juicy tomato. Use your favorite bread in this vegan recipe that is perfect for a light lunch, breakfast, or hearty snack.


Ingredients

Scale
  • 1 small avocado
  • 1 tsp moringa powder
  • 1–2 tsp hemp seeds
  • pinch of salt
  • a squeeze of fresh lemon or lime juice
  • 1 ripe tomato, thinly sliced
  • 2 large or 4 small slices of bread
  • coconut butter or vegan mayo for the bread
  • fresh cracked pepper, for finishing
  • flaky sea salt, for finishing

Instructions

Mash together the avocado, moringa, hemp, salt, and lemon or lime juice. You can leave it as chunky or as smooth as you like.

Toast your bread to your liking then spread with coconut butter (my favorite) or vegan mayo. Slather your avocado mash on top of the toast, then top with the tomato. Finish with a sprinkle of fresh cracked pepper and flaky sea salt if you like.

Makes enough for 2 large or 4 small pieces of toast.

  • Prep Time: 10 minutes
  • Category: snack

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Filed Under: breakfast, dairy free, gluten free, Recipe, savory, slave-free tomatoes, snack, summer, superfoods, vegan, vegetarian

Dill Pickled Daikon Radish

May 17, 2017 By Courtney West Leave a Comment

Dill Pickled Daikon Radish (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Slices of peppery daikon radish are quick-pickled with dill, garlic, and spices. These vegan and gluten free quick pickles are a great way to mellow the bite of daikon while also extending its season!

Daikon radishes remind me of gigantic white carrots. Or maybe gnarly witch fingers. I’m sure you’ve seen them at the market before and wondered what the heck they were and how to prepare them. Sometimes they are so large, that they’re often sold cut into smaller portions! Have you ever tried one? They have that characteristic snappy crunch of a radish but with more of a pungent, peppery bite. They’re often cooked, fermented, or pickled to help mellow their spicy bite.

Dill Pickled Daikon Radish (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Since summery temperatures are slowly creeping in along with my dill pickle craving, I knew exactly how I wanted to enjoy these daikon radishes from my CSA share with local farm Loam Agronomics! These refrigerator pickles have the crunch and flavor you love in a dill pickle but they’re made with daikon radishes. The pickling process helps to mellow the spicy bite of the radishes while also helping to extend their shelf life a bit. Since these are quick pickles, there’s no need to bust out the canning equipment. Simply follow the recipe then park the jar in the fridge!

Dill Pickled Daikon Radish (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog
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Dill Pickled Daikon Radish (vegan/gf recipe) | seasonal plant-based recipes via The Sweet Miscellany Blog

Dill Pickled Daikon Radish


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Courtney West
  • Total Time: 10 minutes
  • Yield: 1 quart 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

Slices of peppery daikon radish are quick-pickled with dill, garlic, and spices. These vegan and gluten free quick pickles are a great way to mellow the bite of daikon while also extending its season!


Ingredients

Units Scale
  • 1 clean quart jar and lid
  • 1 tsp whole black peppercorns
  • 1 tsp mustard seed
  • 1 tsp dill seed
  • 2 smashed garlic cloves
  • Several sprigs of fresh dill
  • Daikon radish sliced into 1/8 inch thick rounds or half moons (enough to fill the jar)
  • 1 1/2 cups filtered water
  • 1 1/2 cups white vinegar
  • Scant tbsp sea salt or kosher salt

Instructions

Gently bruise or crush the peppercorns, mustard seeds, and dill seeds then add them to the bottom of the jar along with the garlic and fresh dill. Add as much of the sliced daikon to the jar that will fit, leaving about a half-inch of headspace at the top of the jar.

Combine the water, vinegar, and salt in a pot set over medium heat. Heat the pickling liquid until it just starts to simmer then carefully pour it into the jar. It should cover all of the daikon in the jar. Gently tap the jar on the counter to get the contents to settle then allow the pickles to cool for at least 30 minutes before putting the lid on the jar and placing it in the fridge. Wait at least 24 hours before enjoying to ensure that the radish has a chance to pickle.

Makes 1 quart of pickles.

Notes

  • This recipe is enough for one quart jar. If you’d like to make more, simply multiply the recipe accordingly!
  • Prep Time: 10 minutes
  • Category: side

Did you make the recipe?

I love to see what you’re making so feel free to tag me on Instagram @courtweststudio!

Filed Under: collaboration, dairy free, farm to table, gluten free, grain free, loam, preserving, Recipe, savory, snack, spring, summer, vegan, vegetarian

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