PEACH, TOFU BACON & CALIFORNIA AVOCADO GRILLED NAAN BREAD PIZZA (Sponsored by California Avocado

*This post is sponsored by the California Avocado Commission. All opinions my own.

Peach, Tofu Bacon & California Avocado Grilled Naan Bread Pizzas

It is officially summertime which means it's grilling time. You will catch me cooking everything from potatoes to cauliflower to pizza on the grill. It's a vibe.

And if you haven't ever cooked pizza on the grill before, well then you are in for a treat!

These pizzas highlight some of the best summer produce including peaches, basil, and of course, fresh California avocado. Locally grown California avocados are picked at their peak resulting in fruit that is fresh and consistent in taste and texture!

While you can absolutely make some pizza dough from scratch, I decided to keep things simple by using store-bought garlic naan bread which cuts down on the prep & cook time.

Then I layered vegan mozzarella & ricotta with caramelized onions, tofu bacon, and finished it all off with balsamic glaze to tie it all together.

UGH, just typing it out my mouth is watering. It's so good.

If you are looking for something unique for this 4th of July holiday weekend, look no further!

*And to ensure you’re enjoying locally grown California avocados, be sure to check for California on the label.

Makes 4 Naan Bread Pizzas

Ingredients:

Tofu Bacon *(see note)

4 oz baked or braised tofu cut into half-inch cubes (can be bought pre-cooked) 2 tsp vegan Worcestershire sauce 3 tsp coconut amino’s 1/4 tsp liquid smoke 2 tsp grapeseed oil

Pizza

4 roasted garlic store-bought naan bread

2 minced cloves garlic, divided

1/4 cup olive oil, divided

4 oz vegan mozzarella 1/2 cup caramelized onions *(see note)

1 large ripe yellow peach, peeled and thinly sliced 1/4 cup vegan ricotta 1 ripe California Avocado, pitted, peeled and sliced

Garnish Fresh basil

balsamic glaze *see note Directions:

Start by making the tofu bacon. In a small bowl, combine the cubed tofu with the vegan Worcestershire sauce, coconut amino’s, liquid smoke, and grapeseed oil. Stir well and let sit to marinate while you prep the other ingredients.

Preheat the grill (or oven if you do not have a grill) to 385f. Line a baking sheet with foil or dust a pizza stone with some flour.

Lay the Naan bread on the baking sheet, or pizza stone, if using.

Add 1/4 of the minced garlic and 1 tbsp of olive oil on each piece of naan bread then spread out evenly.

Next layer each bread with 1/4 of the mozzarella, caramelized onions, peach slices, and tofu bacon cubes.

Then put on the grill for 5-7 minutes and be sure to keep an eye on it so it doesn't burn.

Then remove from the grill and add on the California avocado slices, ricotta cheese and garnish with basil and balsamic glaze.

Slice and server!

*Notes

*You can make the tofu bacon up to 3 days in advance

*You can caramelize the onions the day before

*You can buy balsamic glaze pre-made at the store

BIG GREEN LENTIL SALAD WITH GRILLED CAULIFLOWER PUREE

BIG GREEN LENTIL SALAD WITH GRILLED CAULIFLOWER PUREE

As you may know if you follow me on Instagram, I have been in Sedona, Arizona for the Quarantine. Been here since the end of March.

One of the things I have been loving is the backyard and the grill. Two things we do not have in Los Angeles.

Basically, I've been putting anything on the grill that I would typically put in the oven and well, it's been awesome.

The grill obsession gave me the idea to adapted a @bonappetitmag.

The original recipe called for yogurt, but I decided to make a grilled then creamed cauliflower instead.

It’s delicious.

INGREDIENTS 1 cup rinsed green lentils Salt 1 large head cauliflower, cut into florets 1/3 cup plus 2 tbsp olive oil, divided, more for drizzle Black pepper 1-2 tsp garlic powder 3 tbsp vegan mayo, I used @followyourheart 3 tbsp vegan sour cream, I used @foragerproject 1 cup unsalted roasted sunflower seeds 2 Tbsp fresh lemon juice, more if desired 1 ripe avocado, diced 1 cup arugula 1 cup torn basil leaves

DIRECTIONS Pre-heat the grill or oven to 450f

In a large pot of simmering salted water, cook the lentils until tender but they keep their shape. 20-30minutes. Drain and run under cold water.

On a baking sheet lined with foil, add the cauliflower florets, 2 tbsp olive oil, salt and black pepper. Toss to evenly coat. Add to the grill or oven for 18-20 minutes, flipping half way in between.

Then transfer florets to a high speed blender, like vitamix. Add the mayo, sour cream and garlic powder. Turn on low and increase to high until thick and creamy. Use the tamper to help scrap down the sides and if needed add a Tbsp at a time of vegetable broth or water to get desired consistency. You want it super creamy and thick. Add salt & pepper to taste. Set aside to cool.

Then toss the lentils, 1/3 cup olive oil, lemon juice, sunflower seeds, arugula, basil and avocado. Season with salt & pepper.

Next, spread out the creamed cauliflower on a large plate. Add the lentil mixture on top, drizzle with more olive oil and serve!

CALIFORNIA AVOCADO ROSE SALAD (Sponsored by California Avocado Commission)

*This post is sponsored by The California Avocado Commission. All opinions are my own.

There are few things that excite me more than Summertime.

I love the laid back vibes, pool and beach hangs, and of course the food.

While I enjoy all the seasons and their produce, summer has a special place in heart largely impart because it is peak California Avocado season.

California Avocados elevate whatever dish they are added to in flavor, texture, and nutrition. And now the presentation!

For this delicious summer salad recipe, I sliced & folded the avocados into roses which are absolutely stunning and take this salad to new levels.

While it is almost too pretty to eat, this California Avocado Rose Summer Salad is too good not to eat.

It's made with mixed greens topped with roasted beets, strawberries, steamed yellow beets, grilled asparagus, toasted pecans, vegan feta cheese, California Avocado roses bathed in the most delicious strawberry vinaigrette garnished with fresh chopped basil & lemon zest.

It is absolutely a summertime delight!

California Avocado Rose Summer Salad

Serves 6-8 as side

Strawberry Vinaigrette

12 oz chopped fresh strawberries (about 2 cups)

1/4 cup olive oil

2 tbsp balsamic vinegar

2 tbsp maple syrup

salt and pepper

Salad

8-10 tightly packed cups of mixed greens

1 lbs asparagus, grilled and cut into 1-inch pieces

1 1/2 cup steamed or roasted chopped yellow beets

1 cup chopped fresh strawberries

1/2 cup crumbled vegan feta or ricotta

1/2 cup chopped toasted pecans

2 ripe, fresh California Avocados

Garnish

fresh chopped basil

lemon zest

Make the strawberry vinaigrette by adding the strawberries, olive oil, vinegar, maple syrup salt, and pepper into a blender. Increase speed from low to high until smooth. Set aside.

In a large bowl: combine the mixed greens, grilled asparagus, beets, fresh strawberries, vegan feta, and pecans. Add 1/2 the dressing and mix well then see if you want to add more. Add the avocado roses on top, with the lemon zest and fresh basil. Then serve.

To make the avocado roses: slice an avocado in half, remove the pit, peel the skin off. Then lay one half flat-side side down on a cutting board. Starting at one end and using a sharp knife, carefully thinly slice the avocado from top to bottom (vertically across). Then, gentle start to spread out the slices between your fingers turning it into a long avocado chain. Starting at one end, start to spiral it up to form a rose.

(head to my Instagram stories and avocado highlight on profile for a video tutorial)