The Lost Flavor

Avocado Egg Salad

Ingredients
- 1/4 teaspoons of Black pepper
- 2 Eggs
- 1/2 seasoning cube
- 1/4 lemon slice
- 1 Avocado Pear
- 1 Scotch bonnet pepper
- 2 slices of whole wheat bread

Preparation
Boil your eggs and immerse in water to cool.Peel your avocado and mash in a bowl.Squirt your lemon over the avocado.Peel the eggs, chop and mix with the avocado.

Mix the black pepper, seasoning and scotch bonnet pepper and set aside.Toast your bread and roll out with a rolling pin, cut the edges off and serve the avocado egg salad on the bread.

Source: Afrolems

Vegan Pumpkin Pie Shake

Ingredients
-¾ Cup pumpkin butter
-1 Tbsp. coconut oil
-1 cup light coconut milk
-1 ripe frozen banana
-1 Tsp. pure vanilla extract
-½ Tsp. cinnamon
-dash nutmeg
-2 Tbsp. graham cracker crumbs (check label to ensure it is vegan)
-1 Tbsp. old fashioned oats
-2-3 pecans (optional)
-maple syrup, sweeten to taste (optiona🥰🥰l)
-ice cubes

Preparation
Combine all ingredients in a blender and pulse until smooth

Top with soy based whip cream, sprinkle with additional graham crackers and cinnamon. Garnish with a cinnamon stick.

Source: Munchin With Munchkin 🥰

Poached Salmon with Creamy Chive Sauce and Pickled Cucumbers

Ingredients
For the Pickled Cucumber:
-1 cucumber
-Salt
-2 T sugar
-3½ oz (100 ml) water
-8½ oz (250 ml) rice wine vinegar

For the Poached Salmon:
-4 6-ounce salmon fillets (about 170 g each)
-Salt (I like to add enough to make it taste "ocean salty")
-Optional: add a few springs of fresh dill and parsley for added flavor

For the Chive Sauce:
-1 pint (475 ml) heavy cream
-2¾ oz (80 g) butter
-Salt and pepper
-1 T fresh chives
-Optional garnishes: fresh salmon eggs and lemon slices

Preparation
Peel the cucumber and slice into disks. Sprinkle the disks with salt and allow to marinate for 5 minutes. Squeeze out the liquid. Mix the sugar, water and vinegar, pour over the sliced cucumber, and place in the fridge for half an hour. Drain and reserve.

Bring a pan of salted water (and fresh herbs if you're using) to a boil, then turn down the heat and add the salmon fillets. Allow to poach for about 8 minutes, until just tender.

Meanwhile, prepare the chive sauce. Bring the cream to a boil in a saucepan, then reduce the heat and allow to simmer until reduced by half. Whisk in the butter, then add the fresh chives and season to taste.

Serve with boiled new potatoes and garnish each fillet with a slice of lemon and a spoon of salmon eggs (optional).

Source: Foodista

Strawberry Rhubarb Pie Vegan Milkshake

Ingredients
-1 cup strawberry rhubarb compote
-½ cup fresh or frozen strawberries
-1 Tbsp. lemon juice
-1 ½ cup light coconut milk
-1 ripe frozen banana
-1 Tsp. pure vanilla extract
-2 Tbsp. graham cracker crumbs (check label to ensure it is vegan)
-agave nectar, sweeten to taste (optional)
-ice cubes

Preparation
Combine all ingredients in a blender; pulse until smooth.

Top with soy or dairy based whip cream and sprinkle with additional graham crackers.

Source: Munchin With Munchkin

Banana Brownies

Ingredients
- 1 banana
- 10 dates
- 2 eggs
- 1 tbsp coconut oil
- 1 tsp baking powder
- 15g cocoa
- 30g oat flour
- 40g dark chocolate
- 30g raspberries
- 2 tbsp dried coconut
Preparation
Preheat oven to 180C.In a large bowl, beat 2 eggs.Blend 1 banana and 10 dates (remove pit) until you have a very smooth and creamy texture.
Place the blended mixture into the bowl with the eggs.
Add coconut oil, baking powder, cocoa, and oat flour (simply blended oats).
Whisk it all together.Line a dish with baking paper and pour the mixture inside it.
Bake for 20 minutes.While baking, place 70% dark chocolate in a heatproof bowl over a saucepan of boiling water (be careful that the bowl does not touch the water). Stir with a spoon until melted. Leave it to cool.
Serve brownies with raspberries, melted chocolate, and a sprinkle of dried coconut.
Source: Foodista 🥰🥰

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Sundried Tomato and Herb Baked Eggs

Ingredients
-1 Tbsp. sundried tomatoes
-1 Tsp. olive oil
-2 eggs
-½ Tsp. fresh basil
-½ Tsp. fresh parsley
-1 Tsp. freshly grated parmesan

Preparation
Preheat oven to 350

Cover the inside of one ramekin or oven safe dish with olive oil.

Line the bottom of the dish with sundried tomatoes and break two eggs on top. Sprinkle with fresh herbs and cheese.

Bake uncovered for 15-20 minutes until egg whites are firm.

Serve immediately

Source: Munchin With Munchkin