{"id":44236,"date":"2017-07-13T22:32:39","date_gmt":"2017-07-14T02:32:39","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44236"},"modified":"2017-07-13T22:32:39","modified_gmt":"2017-07-14T02:32:39","slug":"avocado-toast-sticks%e3%82%a2%e3%83%9c%e3%82%ab%e3%83%89%e3%83%88%e3%83%bc%e3%82%b9%e3%83%88%e3%82%b9%e3%83%86%e3%82%a3%e3%83%83%e3%82%af","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44236&lang=en","title":{"rendered":"Avocado Toast Sticks
\u30a2\u30dc\u30ab\u30c9\u30c8\u30fc\u30b9\u30c8\u30b9\u30c6\u30a3\u30c3\u30af"},"content":{"rendered":"

\"\"<\/p>\n

Always love avocado toast.<\/p>\n

But when I visited The Lynhall<\/a> and had their beautiful open brioche sandwich, I was so inspired to make my avocado toast pretty and colorful!<\/p>\n

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I happened to have beautiful fruit and veggies already in my house, and all I needed to do was to gather them.<\/p>\n

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I used my homemade 1\/3 whole wheat bread.<\/p>\n

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Aren’t these pretty?<\/p>\n

The two on the left are a veggie version, and the two on the right are a fruit version.<\/p>\n

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The sticks were so good that I decided to make one more toast with everything on top!<\/p>\n

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Absolutely delicious!<\/p>\n

When you make something like this you realize that food can be pretty and tasty at the same time.<\/p>\n

And in this case you really feel the power and the beauty of plant-based food.<\/p>\n

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\n

Avocado Toast Sticks<\/strong><\/p>\n

2 whole wheat bread toasted, cut into thick sticks
\n1~2 avocado sliced
\nsalt
\n-veggie version: I used lightly pickled carrot and radish, pickled rhubarb<\/a>, Renkon lotus slices (braised in a mixture of soy sauce, sugar, and vinegar), “Asian Greens” from Fresh Thyme<\/a>, dill, and chive.
\n-fruit version: I used Angel white apricot, cherries, strawberries, grapes, mint, and “Asian Greens” from Fresh Thyme<\/a>.<\/p>\n

1. Place avocado slices on toasts. Sprinkle salt.
\n2. Place veggies and fruit on top.<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Always love avocado toast. But when I visited The Lynhall and had their beautiful open brioche sandwich, I was so inspired to make my avocado toast pretty and colorful! I happened to have beautiful fruit and veggies already in my house, and all I needed to do was to gather them. I used my homemade […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[13,19,25,28,29],"tags":[],"class_list":["post-44236","post","type-post","status-publish","format-standard","hentry","category-bread","category-leaf-vegetabes","category-root-vegetable","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44236","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44236"}],"version-history":[{"count":5,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44236\/revisions"}],"predecessor-version":[{"id":44257,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44236\/revisions\/44257"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44236"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44236"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44236"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}