Monday, June 18, 2012

back in avocado action

Well, it has been a while.

epic fail.

I stopped being so creative in the kitchen for a spell while there was a lot going on around here. I got lazy...lazy, fat, and sick. Ok, maybe not, but seems like it.

I started to pick it back up recently but haven't gotten around to typing here in a while. And then one night I was ready to photograph my creation...and I left my camera battery at work. Who does that?! A lazy person. Anyway, motivation has hit me again and I've gotten my (slightly spread out) tush back in the kitchen a bit more frequently. And I'm going to get back on here to keep myself accountable!

So, here is one of my favorite.favorite.favorite. recipes I've made in a while. Its delicious, pretty simple, and so worth the little extra time it may take.

Avocado "Fries" with Cilantro-Lime Dipping Sauce.

excuse me while I punch the air in victory.

So, one night I decided to whip up a yummy vegan chili in the crockpot. I threw everything that was ever in my fridge or cabinet in it and we were eating it for at least 3 days straight. And we aren't ones for small portions. I tried to switch up the WAY we ate it everyday... chili over rice, chili tacos, chili enchilada pie. All were delicious, but a bit repetitive. So on day 2, a side dish was needed. I was going to make guacamole, but there was only one lonely avocado in my fruit bowl. And if you know me at all, one avocado is NOT enough for guac. Especially when I have to share.

Then I remembered seeing avocado fries all over pinterest and Lightbulb! Iwas totally ready to try this out. I wanted to veganize and healthify this baby and so...the following was born:

Avocado Fries with Cilantro Lime Dressing (vegan!)
  • One ripe avocado
  • 3-5 tbsp ground flax
  •  9-15 tbsp warm water
  • 1-1.5 cups panko bread crumbs
  • about 1 tsp garlic powder (more or less to taste)
  • fresh ground black pepper
  • sea salt
  • 1/4 c. raw cashews - soaked
  • 3-5 tbsp vegan mayo (I used original Veganaise)
  • juice of half a lime
  • 1/2 cup fresh cilantro
  1. Mix together the flaxmeal and warm water. The correct ratio is 1 tb flax : 3 tbsp warm water. Stir until it begins to thicken and turn into a sticky, gloppy, eggy-ish slop. Set aside. **Been looking for a way to bread food without eggs? Voila!
  2. Combine the panko and garlic powder. Grind a generous amount of black pepper into the bread crumbs. Add a few dashes of sea salt. Adjust the seasonings to taste and add any additional seasonings you deem necessary...cumin or chili powder might be good!
  3. Cut your avocado in half and remove the pit. Without cutting through the skin, cut the avocado flesh into fry sized pieces. Carefully remove with a spoon
  4. Plop the avocado fries into the flax slop. Using only one hand, make sure all sides of the avocado are coated in the flax
  5. Remove the avocado from the flax and toss it in the panko mixture. Use your dry hand to make sure all sides are coated. 
  6. Place on a cookie sheet and cook about 20-30 minutes, turning once, until golden brown and crunchy!
  7. While the "fries" are baking, throw the soaked cashews in the food processor and process until a paste forms.
  8. Add the veganaise, lime juice, and fresh cilantro and process until well combined.
    **Note you can use a different ratio of mayo to cashews (or all mayo) for the dressing. I added cashews to decrease the amount of processed oils and unknown, creepy things in the veganaise. 
  9. Once the fries are cooked, serve immediately with the dipping sauce. .
  10. Do a happy dance
  11. Try to show restraint and not eat the entire plate at once.
    But if you do, don't feel bad about it!
PS. I used the rest of the mayo on a veggie wrap the next day and did another happy dance.  Two happy dances in two days...score!

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