Avocado Tartines

“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, and can be served with a side salad for an easy lunch. Tartines can be sweet (think: almond butter, mashed banana…) or savory. My favorite tartine is très simple: mashed avocado sprinkled with spices or mixed with fresh herbs or veggies du jour.”

MAKES 1 SERVING

• 2 SLICES LE PAIN QUOTIDIEN (recipe in book) OR OTHER GLUTEN-FREE BREAD
• 1 SMALL AVOCADO, PITTED AND PEELED
• A PINCH OF CAYENNE PEPPER
• 1 TEASPOON LEMON OR LIME JUICE
• SALT AND PEPPER TO TASTE

Toast the bread. In a bowl, mash the avocado and other ingredients together with a fork. Spread onto the toast. Voilà!

HURRIED AND CURRIED AVOCADO TARTINE
Add a pinch of curry powder to the top of your Avocado Tartine au Naturel.

HERBED AVOCADO TARTINE
Chop up some fresh basil, chives, cilantro, and parsley and mix into the mashed avocado mixture.

MISO-CARROT TARTINE
Grate 1 small carrot and mix with 1 teaspoon of miso paste and a splash of lemon juice. Top the avocado toast with this mixture.

CHOUCROUTE GARNIE TARTINE
(One of my all-time favorite combinations!) Top your Tartine with 1 to 2 tablespoons sauerkraut.

AVOCADO AND WHITE BEAN TARTINE
Mix together ¼ cup (15 g) white beans, mashed avocado, lemon juice, olive oil, salt/pepper, and fresh or dried herbs. Spread onto toast.

SWEET AVOCADO TARTINE
Mash an avocado in a bowl with ½ banana. Spread onto toast. Top with a pinch of cinnamon and/or a drizzle of maple syrup.

B.L.T.
Add a layer of coconut or eggplant “bacon,”* a layer of lettuce, and a sliced tomato (plus the always optional but always awesome avocado).

*COCONUT OR EGGPLANT “BACON”
Surgeon general’s warning: This does not taste like bacon, look like bacon, or resemble bacon in any way. It should never be compared to actual bacon. I call it bacon because, like bacon, it adds a salty and crispy element to recipes. Think of it as six degrees of Vegan Bacon—it’s a stretch, but in the end, it all comes back to bacon.

Add 1 cup (250 g) coconut flakes or eggplant (sliced lengthwise into very thin strips, around ¼ inch/¾ cm thick) to a bowl. If using eggplant, toss with salt and olive oil and marinate for at least 10 minutes.
Toss the oiled and salted eggplant or coconut flakes with 1 tablespoon maple syrup, 1 tablespoon coconut aminos or tamari, 1 tablespoon apple cider vinegar, and salt and pepper to taste.
Add a pinch of paprika or cayenne pepper for an extra kick.
Let marinate for at least 1 hour, preferably for 3 or more. Bake at 350°F (175°C) for 10 to 15 minutes, or dehydrate for around 8 hours until crispy.