Tag Archives: avocado

SPICY TOFU PATTIES

spicy tofu patties

We all feel like we should eat a little bit lighter after Christmas but on cold, grey, dreary winter days it’s hard for me to get excited about a bowl of salad.
I need bright colours, bags of flavour and preferably a bit of spice to warm me up from the inside!
I know a lot of people who struggle to get on board with eating tofu. I think it’s because they view it just as a meat substiute. I just view it as a protein source. I know that the flavour can take a little getting used to and that it needs a little help in that department, but that’s also why it works so well in spicy dishes.
These little crispy patties, topped with colourful, chunky salsa certainly remind me that, one day, there will be warm sunny days again!

spicy tofu patties

Ingredients

Patties
450g block of extra firm tofu, drained and pressed
3 spring onions
handful of coriander
1/2 tsp paprika
pinch each of ground cinnamon, cumin, salt and pepper
1 tsp chipotle paste
squeeze of lime juice
chili sauce to taste
3 tbsp panko breadcrumbs

Salsa
3 tbsp sweetcorn
1 small ripe avocado
handful of cherry tomatos
1 jalapeno
handul of coriander
lime juice, salt and pepper to taste

little gem lettuce leaves to serve

spicy tofu patties

Mash up the tofu with your hands in a large mixing bowl. Make sure that there are no large lumps in it. Slice the spring onions and chop the coriander. Add these to the mixing bowl and mix them through with a fork. Add everything else but the panko and mix these through too, making sure that they are well distributed through the tofu. Finally add the panko and mix the whole lot. Let this sit whilst you make the salsa.

spicy tofu patties
Dice the tomatoes and roughly chop the coriander and chili . Mix these with the sweetcorn, lime juice, salt and pepper. Peel and pit the avocado and dice this so that it’s a similar size to the tomatoes. Toss this in with the other ingredients.
Shape the tofu mixture into little patties, a heaped tablespoon is about the right amount. Fry these over a medium heat in a lightly oiled frying pan until the outsides are golden and crisp.
Serve the patties on the lettuce leaves with a sprinkling of the salsa and perhaps an extra drop or two of hot sauce.

spicy tofu patties

 

 

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GRILLED PEACH AND AVOCADO SALAD

grilled peach and avocado salad

During the summer I pretty much live off salad. Well okay, dessert and salad. Okay, okay – gin and tonic, dessert and salad.

It’s usually too warm here in Maryland for me to have the desire to either prepare or eat hot food. So allow me to introduce my new favourite salad. I love it so much I don’t even mind facing my fear of peach fuzz (I know, I’m a bit odd).
I like mine with some torn up milky mozzarella or creamy ricotta but Mr Colonial Cravings favours a crumbling of Roquefort and some salty prosciutto. Either way, the flavours in this get along so incredibly well I’ve been eating it by the bucket load! Who knew garlic and peaches would work so well together? It’s so fragrant and pretty, I get a little bit excited when I know that we’re having this for dinner, and I’m the one that will be making it! It’s also a great way to keep my triffid of a basil plant regularly pruned.

grilled peach and avocado salad

Ingredients
serves 4

Baby spinach or mixed salad leaves
2 peaches
1 large or 2 small avocados
cheese of your choosing

Dressing
1 big handful basil leaves
1/2 small clove of garlic
2 tbsp olive oil
1 tbsp white balsamic vinegar
salt and pepper to taste

Grilled peach and avocado salad

Wash the peaches and slice them into about eight (depending on how large they are). Pre-heat a griddle pan and very lightly oil the fruit, just enough to stop them from sticking to the pan. Carefully lay the peach slices on the pan and let them char a little for a minute or two before turning them over to char the other cut side. Once they have developed lovely charred stripes you can set them aside to cool a bit.
For the dressing you need to either put all of its ingredients in a small blender/food processor and blitz the life out of it or you can crush the garlic and very finely chop the basil before combining them with the oil, vinegar and seasoning.
Toss the salad leaves in a little of the dressing (but not all of it) and put them in a serving bowl. Arrange the peaches over these. Peel and slice the avocado and arrange this in the bowl too. Next crumble or tear the cheese of your choice and toss that into the bowl along with the prosciutto if you’re using it. Lastly drizzle over the remaining dressing and serve.

grilled peach and avocado salad

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AVOCADO AND RASPBERRY THICKSHAKE

raspberry & avocado shake

Note to supermarkets – if you make avocados 50 cents each I’m going to buy way too many of them. This in turn means that I’m going to have a lot of very ripe avocados to get creative with and there’s only so much guacamole that even I can eat. I bought six of these super cheap super fruits, hence the appearance on here of many avocado based recipes and this was what I made with the last (exceedingly ripe) one.
I think that this makes a really good dairy-free alternative to a milk shake and it feels a bit more indulgent than a smoothie. It’s very thick and creamy. Raspberries with avocado is one of my favourite combos, I think that their sharp tang really compliments the creaminess of the avocado.
This is packed with fibre and vitamin C and obviously you’ll be getting all the usual avocado based benefits too, so next time you get bored with your bowl of bran flakes maybe you should treat your tummy to one of these for breakfast!

raspberry & avocado shake

Ingredients
serves 2

125g raspberries (frozen ones work fine and keep the whole thing nice and chilled)
1-2 tsp honey (to taste)
squeeze of lime juice
1 very ripe avocado
350ml (approx) unsweetened almond milk

Whizz together the raspberries, honey and lime juice in a blender or food processor until they are well pureed. Add the avocado and the almond milk and blitz again until everything is thick, creamy and smooth, you don’t want any lumps of avocado that can get stuck up your straw!

raspberry & avocado shake

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CHOCO-MOLE – Mexican spiced avocado chocolate mousse

avocado mousse

I do feel a bit of a fraud describing this as a mousse. It’s not really as airy as a mousse, the texture is almost like ganache, but that makes it feel all the more rich and indulgent. And no, it doesn’t taste like avocado. It’s rich, thick gooey chocolately goodness all the way, with just a hint of spice and warmth from the chili and cinnamon. I really wasn’t expecting to enjoy this as much as I did. I mean, I love avocado but I did sort of assume that compared to a traditional chocolate dessert, this would taste like a poor substitute. It’s really not though, this is a delicious pudding in its own right.
I don’t want to lead you astray though, I’m not really sure that this is much more healthy than real chocolate mousse, unless you (rather tenuously) want to count the avocado as one of your five a day. It probably does have a bit less cholesterol though.
The ‘mousse’ is very quick to make but it does need time in the fridge to chill and firm up a bit, however that does mean that you can make them in advance, which is often an advantage.

avocado mousse

Ingredients
serves 2 but easily multiplied

1 very ripe avocado
40g dark chocolate
1 tbsp honey
1/8 tsp chili and ground cinnamon
pinch of salt
1 tsp vanilla paste
2 tbsp cocoa powder (I use a dark one)
1 tbsp almond milk (you may not need this and if you aren’t vegan then any milk will do)

Melt the chocolate and stir the honey, vanilla, salt and spices into it. Add the cocoa and mix together to give you a sort of paste.
Cut the avocado, remove the stone and scoop the flesh into a food processor. Pulse the avocado a few times to mash it up and then add the chocolate paste and blitz the whole lot until it is really well blended, thick and smooth. If you need to loosen the ‘mousse’ at all then you can add the almond milk and blitz it again. Once you’ve done this you can either leave the mousse as it is and spoon it into serving dishes or you can transfer it to a mixing bowl and use an electric whisk to get a bit more air into and leave it with a slightly more mousse like texture, which is what I do. Then you can spoon or pipe it into the serving bowls and put it in the fridge to chill and set for a couple of hours.

avocado mousse

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BAKED AVOCADO EGGS

baked avocado eggs

Mr Colonial Cravings is a sucker for an eggy breakfast and he’s particularly partial to any that involve rich sticky, runny yolks. Add to that some jammy roasted tomatoes and creamy avocado and you’ve got a winner as far as he’s concerned. I on the other hand can’t bear eggs that haven’t had the life beaten out of them so this recipe is all for him. That also means that he was chief taste tester on this one but he assures me that it was yummy! If you’re having a particularly lazy day then you could do a lot worse than to kick it off with this…

baked avocado eggs

Ingredients
serves 1
handful of cherry tomatoes
1/2 avocado
1 egg
salt, pepper, chili and olive oil to season.

Pre-heat your oven to 200°c.
Cut the tomatoes in half and toss them in a tiny bit of olive oil along with chili flakes and sea salt. Pop them in a small oven-proof dish and bake them for around five minutes.
Meanwhile, halve, peel and pit the avocado. If the cavity left by the stone isn’t very large use a teaspoon to hollow it out a bit more, remember you need to fit an egg in there.
Once the tomatoes have had their head start on roasting, remove them from the oven and place the avocado in the middle of them cut side up. Try to use the tomatoes to support the avocado a bit and then crack the egg in the hollow where the stone was. Sprinkle with a little black pepper and then bake for about 15 minutes, or until the egg is done to your liking. Serve with lots of hot, buttered toast for dunking in the egg yolk and smearing with creamy avocado.

baked avocado eggs

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CREAMY AVOCADO PASTA with balsamic roasted tomatoes

 

Creamy avocado pasta

Avocados are just marvellous aren’t they?! They’re packed with things that can do you all sorts of favours. They help fend off LDL cholesterol, they’re packed with vitamin E to help protect your skin and even contain carotenoids that may act as an anti-inflammatory. All that and they taste pretty god too. Magic food if you ask me.

I recently read that combining avocado with tomato is especially beneficial as the fats in the avocado dramatically increase the amount of antioxidants that your body absorbs from the tomatoes. I’ve made this dish before but hadn’t previously added the tomatoes to it. I’m really glad that I did, it’s really yummy!

Ingredients
serves 2

150g cherry or baby plum tomatoes
1 tsp olive oil
1 tsp balsamic vinegar
salt and pepper
1 ripe avocado
juice 1/2 lemon
1 small clove garlic
1 tbsp finely chopped fresh herbs ( I used parsley and oregano but basil is also very good)
2 tbsp grated parmesan
more black pepper
enough pasta for two people (I used whole wheat thin spaghetti)

 

Creamy avocado pasta

Pre-heat the oven to 190°c. Halve the tomatoes and toss them in a baking dish/tin with the oil, vinegar and a little salt and pepper. Roast these in the oven for around 30 minutes, stirring them occasionally.
Put the pasta on to cook as you would normally, so that it will be ready at around the same time as the tomatoes. Crush the garlic and mix it with the avocado and the remaining ingredients whilst the pasta cooks. You can do this in a food processor or, if your avocado is really ripe then you can just mash it all together. Keep back some cheese for the top. If you think that it may be a bit too thick then add a little drizzle of olive oil.
Once the pasta and tomatoes are cooked simply toss it all together and serve, topped with a sprinkling of parmesan and a twist of black pepper. Simple and delicious.

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SQUIDGY (egg and dairy free) CHOCOLATE CAKE

Dairy & egg free avocado chocolate cake

This is an absolute revelation, for me at least. This decadent cake isn’t actually that decadent! I would not have thought that this was totally free of eggs, butter or milk if I hadn’t made it myself. Rich, squidy, fudgy and indulgent but with about the half the calories of a standard chocolate cake. Amazing!
I was curious as to how this compared to a traditional chocolate cake so sent the recipe over to the lovely Claire at http://www.ukdesperatehousewifeusa.com to look at with her nutritionist hat on. This is what she sent back;

Nutrition Facts
Servings 8.0
Amount Per Serving
calories 182
% Daily Value *
Total Fat 11 g 17 %
Saturated Fat 1 g 7 %
Monounsaturated Fat 7 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 0 mg 0 %
Sodium 141 mg 6 %
Potassium 460 mg 13 %
Total Carbohydrate 20 g 7 %
Dietary Fiber 2 g 10 %
Sugars 10 g
Protein 3 g 7 %
Vitamin A 1 %
Vitamin C 4 %
Calcium 2 %
Iron 4 %
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

I’m not going to lie, I’m pretty pleased with that!

Dairy & egg free avocado chocolate cake
I’d started thinking about making dairy free desserts when a lactose intolerant friend came to stay with me back in October. I didn’t know she was lactose intolerant until she arrived and felt very bad that she couldn’t partake of the cheesecake and cobbler that everyone else was enjoying. Incidentally the delicious honey that I’ve used in this recipe came from her bees! It’s got lots of floral notes that work really well with the almonds and chocolate in the cake.
I for one am very excited to have discovered something that can taste so sinful but actually be very virtuous…

Ingredients
serves 8
140g very ripe avocado flesh (about 1 medium fruit)
2 tbsp olive oil
75g flavourful honey
1/4 tsp sea salt
2 tbsp sugar
75g plain flour
2 tsp baking powder
1 tsp bicarbonate of soda
2 tbsp dark cocoa powder
1/4 tsp ground cinnamon
50g ground almonds
1 tsp vanilla paste
1 tsp almond extract
2 tbsp cold water

chocolate and toasted flaked almonds or icing sugar to decorate (optional – this will change the nutritional content)

Dairy & egg free avocado chocolate cake

Pre-heat your oven to 180°c and brush a 7-8″ spring-form tin lightly with oil and then dust it with a little flour. Shake out any excess flour.
Beat together the avocado, oil, honey, salt and sugar until it’s really smooth. If your avocado is really nice and ripe then you can use an electric mixer to do this, otherwise you may want to stick it in a food processor. Sift in the flour, raising agents, cocoa and cinnamon, altogether so that they are well blended and beat the mixture again.
Stir in the ground almonds, vanilla paste and almond extract. Finally mix in the water to loosen mixture. Pour the batter into the prepared tin and bake for 30 minutes. Remember that this meant to be squidgy cake so you don’t want to over bake it. It doesn’t have any eggs in it so you don’t need to worry about it too much (this also means that you can really enjoy licking the bowl!)
Cool the cake in the tin for an hour, then run a palette knife around the edge and release it from the tin. Decorate with a dusting of icing sugar or drizzle it with melted chocolate and toasted flaked almonds or just leave it plain.

Dairy & egg free avocado chocolate cake

Because this is such a moist cake it’ll keep quiet happily for up to three days in the fridge. (Maybe longer but it didn’t stand much a chance against Mr Colonial Cravings appetite.)
If you aren’t vegan/lactose intolerant this is wonderful served with pistachio ice cream. (Well I did save all those calories on the cake…)

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