rants & recipes

Archive for the ‘avacodo’ Category

Avocado Quick Bread

Posted by trktos on 28-February-2009

Ingredients:

  • 250 g all-purpose flour (2 cups)
  • 270 g sugar (1 1/3 cups)
  • 1/2 tsp each cinnamon, nutmeg, allspice, salt
  • 1 1/2 tsp baking soda
  • 1 tsp baking powder
  • 1 tbsp gypsum (optional, calcium supplement)
  • 1/2 cup toasted walnut pieces
  • 1/2 cup vegan chocolate chips
  • 112 g Earth Balance (1/2 cup), room temperature
  • buttermilk: 1/3 cup soymilk + 1 tsp lemon juice
  • 1 tsp vanilla
  • 55 g (1/2 4. oz tub) applesauce
  • 1 tbsp ener-g, prepare with 2 tbsp water
  • 295 g avocado (2 large avocados)

Instructions:

  1. Preheat oven to 350 degrees. Grease and parchment a 9*5 loaf pan.
  2. Mix dry ingredients together. Add chips and nuts.
  3. Cream ‘butter and sugar.
  4. Peel and dice avocados.
  5. Combine butter mixture and avocados in a food processor until smooth.
  6. Add buttermilk and vanilla and pulse to combine.
  7. Prepare ener-g.
  8. Make a well in dry ingredients. Add avocado mix and ener-g.
  9. Fold gently to combine wet and dry ingredients.
  10. Bake for 60-70 minutes. Cool in pan for 10 minutes.

Notes:

  • Combination of this recipe and my pumpkin quick bread recipe.
  • This may have been better with dried fruit, instead of the chocolate chips.
  • The top was also a little crunchier than I would’ve liked – would be nice with a cashew butter cream, though. Next time, I may decrease the baking powder (think I’ve read that too much can cause crunchy crust??)
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Ranch Rice

Posted by trktos on 16-February-2009

I’m calling this “ranch” with no real memory of what “ranch” used to taste like … anyway, it makes a quick, tasty side-dish or a tasty lunch-on-the-run.

Ingredients:

  • rice
  • avocado
  • nutritional yeast
  • vegan sour cream
  • onion, garlic powder to taste
  • salt, pepper to taste
  • dash soy sauce
  • Earth Balance and/or vegan cream cheese (optional)

Instructions:

  • Cook rice.
  • Cube avocado.
  • Combine all ingredients.

Notes:

  • I usually cook about 250 g dry rice, and eat half of it with half an avocado, saving the rest for another meal. With this amount, I use about 1 1/2 tbsp vegan sour cream and maybe 2 tbsp nutritional yeast.

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Chocolate Avocado Pie

Posted by trktos on 22-August-2008

Seems strange, I know but you can’t really taste the avocado … good way to use up ripening avs and also good for potlucks – “Avocado pie?? No way!!”

Igredients:

  • 2-3 ripe avocados
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 12 ounces vegan chocolate chips

Instructions:

  1. In a blender, cream together avocados, lemon juice, and vanilla.
  2. In a double boiler or microwave, melt chocolate chips; let chocolate cool slightly.
  3. Add melted chocolate to the avocado mixture and blend until smooth.
  4. Pour into graham cracker or nut crust of your choice and chill overnight.


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