Guacamole Remixed

How can you go wrong with avocado?!  This dish uses of the avocado shell to make a perfect bowl for the guac. You'll need the regular ingredients for guacamole:  avocados, onion, lemon/lime, tomatoes and seasonings.  I chose to flavour this one with garlic, onion powder and cumin.

Carefully halve avocados, taking care to keep the peel in good condition.  Dice and scoop out the flesh, adding it to a medium mixing bowl.

Add the minced tomatoes, seasonings and a squeeze of lemon.  Mix well, but don't completely smash up all the chunks.  They provide a varied mouth-feel throughout, making for a unique treat.

Arrange the chunky guacamole in the empty avocado shells and garnish with slices of tomato, green onion and lemon.

Serve with tortilla chips.

Chickpea Curry Burger on Turmeric Rolls

A (fairly) quick and easy vegan burger: Curried chickpea on a turmeric biscuit.

Using the ratio 3:1:2 (flour:coconut oil:almond milk), portion out the ingredients.  Add a bit of flax seed, nutritional yeast, onion powder and turmeric.  If you're not using self raising flour, be sure to add a bit of salt and baking powder.

Cut the chilled coconut oil into the flour - a food processor makes it easy.  Mix the seasoning ingredients into the milk and add it to the flour.  Gently work the flax seed, seasoning and milk into the flour.  Be careful to not over mix or it will make the biscuits tough.  Shape into rolls and top with sesame seeds.  Bake at 350˚F until light brown ~25 minutes.

Start with chickpeas, pecans and almond meal, oatmeal and flax seed.  Season with tamari sauce, curry powder, onion powder, garlic powder, smoky and salt.  Add all the ingredients to a food processor.  Blend until smooth, adding a bit of water if needed to make it smooth.

Shape into patties and fry.

Build the burger.  I used lettuce, avocado, tarragon, basil, savoury soy youghurt, tomatoes and red onion.

Avocado filled Potatoes

A delicious fusion of carbs and avocado bliss, this dish is energising and filling. The starchy sweetness of the potatoes melds delightfully with the mellow avocado.

First, wash and scrub the potatoes. Boil the potatoes with a bit of salt. Continue boiling until soft, testing for doneness by inserting a knife. When the knife can go through easily, they're ready.  Remove the potatoes from the heat and allow to cool in the cooking water. When they've cooled completely, coat with olive oil, dill and a bit of salt.  Then, halve them and scoop out the insides, leaving at least a quarter inch on the sides.

Mix the scooped potato with a couple avocados, a squeeze of lemon, salt, tarragon and blend in the food processor until creamy.

While it's mixing, warm the hollowed potatoes.  A hot grill, a skillet, the broiler are all perfect methods.  I just used a gas torch... because it's manly.

Quickly place the creamy avocado-potato puree in a piping bag fitted with a large star tip.  Fill the warmed, hollow potatoes with the savoury, sweet, tangy and smooth avocado mixture.  Garnish with tarragon, green onion, tomato and finishing salt (Maldon or fleur de sel).

Pomegranate Avocado Spread

I'm enjoying some of the best pomegranates at the moment.  This simple spread is the perfect alternative to mayo or butter in sandwiches.

Extract the kernels:

Whisk an avocado until smooth.  Add a pinch of salt and a bit of lemon - just enough to prevent oxidation:

The perfect spread:

Reconstructed Burrito

Layers of refried beans, guacamole, lettuce and salsa; separated by pan fried flour tortilla.

Mind-blowing Vegan Burger

One year anniversary of jLAmode!

Too good to be vegan!  A local restaurant inspired me to make this flavourful stack.  The patty is also gluten free.

First, set out the spices:  garlic powder, dried chives, turmeric, salt, onion powder and smoked paprika.

Then mix with a puree of beans (nearly any kind will do).  To help hold things together add tofu, oats and white rice flour.

Form the patty and give it a good fry:

Add some char for a deep flavour.

I baked fresh burger buns just for this:

Completed with lettuce, tomatoes, yellow bell pepper, avocado and grilled onions.  Served with a salad made of: fresh-from-the-garden mixed greens, toasted pine nuts and pomegranate seeds.

Avocado Spread

This isn't like most mushy avocado spreads, rather the addition of fresh, shredded kale gives it a texture.  Also, it's not a guacamole flavoured spread.  Instead, it's seasoned with smoked paprika, onion powder and saffron.

It goes great on (or in) grilled wraps:

Avocado Bisque and Lemongrass Rice

If you love avocado, this zippy preparation will hit the spot. The bisque is prepared by pureeing:

• avocados
• parsley
• key lime juice
• salt
• spinach

The rice, white jasmine, is simply cooked with the addition of prepared lemongrass as well as coconut oil and salt.

The fragrant, sweet rice meets the mellow, mild zest of the bisque in an unexpected and delightful experience.