Creamy Avocado Jackets
Posted on June 28, 2013 by The Gourmet Vegan - No Comments
Creamy Avocado Jackets
I had a spare avocado in the fruit bowl and was looking for something to accompany some Seitan and Bean burgers that was a little more substantial than a salad. Being a lover of Jacket Potatoes, this recipe came together quite quickly and is absolutely delicious. Creamy avocado and potato is an absolute winner. Not only served as a side, these are great as a light lunch meal.
 60 Minutes |
 Serves 1-2 |
 ? kcal per serving |
INGREDIENTS
1/2 teaspoon oil
1/4 teaspoon fine sea salt
1 large jacket potato
1 large avocado, peeled and chopped
2 tablespoons lemon juice
1 medium tomato, chopped
2-3 spring onions, finely chopped
1 tablespoon fresh basil, finely chopped
1 tablespoon nutritional yeast
1 teaspoon Dijon mustard
1 tablespoon vitalite, of other vegan spread
Salt and Pepper to taste
Oil for drizzling
METHOD
Preheat the oven to 200 degrees Celsius ( 400 F ) Gas Mark 6.
1 Rub the potato over with the oil and sea salt and place on a baking tray and cook in the oven for around 45-50 minutes, turning occasionally, until the potato is cooked through but not too crisp.
Whilst the potato is cooking place all of the other ingredients, except for the vitalite, into a bowl and set to one side.
2 When the potato is ready, remove from the oven and allow to cool enough before cutting in half and scooping out the potato from each half of the potato. Be sure to keep the shells intact.
3 Place the potato flesh into the bowl with the other ingredients, add the vitalite, and mix together well, mashing the potato and avocado but still keeping a little texture.
4 Place the mixture equally into the potato shells and drizzle with a little oil. Back for 10-15 minutes until the top has slightly browned and the filling is hot.
Serve hot.
RECIPE NOTES
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Chunky Guacamole
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Chunky Guacamole
I like to serve this chunky guacamole as a salsa for my Mexican Corn and Bean Fritter Tortillas. Of course it is wonderful served as a side to all of your favourite Mexican dishes.
| 40 Minutes |
Serves 2 |
? kcal per serving |
INGREDIENTS
2 ripe avocados, peeled and roughly chopped
1 medium tomato, finely chopped
4 spring onions, chopped (including the green stalks)
Handful of fresh coriander, chopped
1/2 red chilli, deseeded and finely chopped (optional)
2.5 tablespoons freshly squeezed lime juice
1 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon paprika
3/4 teaspoon sea salt
Grinding of black pepper
METHOD
Place all of the ingredients in a bowl and mix together well. Be sure not to mash the avocado too much so that the texture stays nice and chunky.
Refrigerate for 30 minutes before serving.
RECIPE NOTES
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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