How To Turn French Bistro Classics Into Plant Based Delicacies!
Plant-Based Twists On French Bistro Classics
Rebecca Leffler | MindBodyGreen
It’s true. France is famed for its perfectly baked breads, crispy, buttery pastries and meat-centric plats (that’s French for “entrée,” a word that we not-so-carefully stole from them).
However, French cuisine is also about eating seasonally, eating slowly and mindfully and in moderation, and enjoying very balanced plates of food.
Here are a few delicious plant-based twists on some French classics that are easy to make at home.
Tartine is a fancy French word for, well, toast topped with a spread, otherwise known as an open-faced sandwich. Tartines are great for a quick breakfast or anytime snack, or served with a side salad for an easy lunch. Tartines can be sweet (think: almond butter, mashed banana, NOtella) or savory. My favorite tartine is très simple: mashed avocado sprinkled with spices or mixed with fresh herbs or veggies du jour.
Avocado Tartine au Naturel
- 2 slices gluten-free bread
- 1 small avocado, pitted + peeled
- a pinch of cayenne pepper
- 1 teaspoon lemon or lime juice
- salt + pepper to taste
Toast the bread. In a bowl, mash the avocado and other ingredients together with a fork. Spread onto the toast. Voilà!
A few variations:
HURRIED + CURRIED AVOCADO TARTINE: Add a pinch of curry powder to the top of your