Sunday, April 13, 2008

Stuffed Avocado

This recipe has been adapted from one in Kate Wood's Eat Smart Eat Raw and it's definitely a keeper for our house, although I'll probably continue to tweak it a bit :)


For each avocado:
1/2 oz sunflower seeds
1/2 oz pumpkin seeds
1/2 medium carrot, chopped
4 sundried tomatoes, rehydrated
1 tsp white miso
1 Tbsp nutritional yeast flakes
1 slice onion
1/4 thai chili (you might want to adjust this down a bit - we like it hot!)
a shake or two of dried basil (or use fresh - I didn't have any)
juice of half a lime
Garnish: handful of alfalfa sprouts, slice or quarter of lime, few strands of lime zest

Puree all ingredients except for the avocado and the alfalfa sprouts. halve the avocado, remove seed. Fill the hollow in each half with the mixture and then spread it across the avocado. Garnish with the alfalfa sprouts, top with the lime zest and add the lime to the plate for squeezing.

NOTE: You may have some of the stuffing left over - just refrigerate and use it for dip or sandwich spread or whatever in the next day. Delish.


VeggieGirl said...

Oh my goodness, what a MAGNIFICENT dish, using avocado!! Yum!!

Tofu Mom (AKA Tofu-n-Sprouts) said...

Oh yum!! I love avocados. ANYTHING with avocados!

durruti said...

Hi ;)

I've only just found your blog - what a great effort! I'm looking forwards to working my way through many of the recipes you've shared here.

Keep up the good work.


Vicki's Vegan Vice said...

Oh how I miss CA Farmer's Market avocados! This recipe looks pretty and sounds delicious.