Must Eat Avocado
As I live alone, I have a problem. I tend to buy produce in bulk when it is a good deal, and then I have to eat an entire 5-lb bag of beets, or jumbo container of organic baby spinach, all by myself. A friend at the farmers’ market gave me a spaghetti squash last week, her smallest one, but it is still big enough I am a little afraid of cooking it and then having to consume it all.
I always buy my avocados in bags of 5 and I am currently going through an avocado phase. So today I am going to share a couple of the ways I’ve eaten it recently.
(Dairy-free and vegan, if you make the tortillas with shortening)
I followed the taco filling recipe found here, and although I have made a dressing based off the recipe the previous time I made them (and the dressing was good), the plan this time was to use up avocado. So instead I mashed up an avocado with salt, lemon juice, and garlic, and threw on some cilantro. I know you’re thinking “Potatoes? In tacos?” but they are good. The potato mixture would also be good as a side dish.
The tortillas are homemade, using this recipe (but I use butter instead of lard.) I scale the recipe to 6 servings but divide the dough into 4 or 5 portions. It is important that your frying pan is very hot before you add the tortilla, and that you don’t roll them too thin– failing in either of these results in over-crisp tortillas. Also, if you have a cat, don’t leave your dough balls unattended or he’ll jump on the table and try to eat them. I have found you can make tortillas in advance and they will still be fairly soft the next day if you put them into a bag while they are still warm. Making them is fun and they are so much cheaper (and lack all the weird additives) of store-bought.
(Gluten-free, dairy-free, vegan)
3/4 cup quinoa, rinsed (to remove the saponin)
1 1/2 tsp oil
1/2 red bell pepper, diced
1/2 cup corn
1-2 Roma tomatoes, diced
1 clove garlic, minced
1/2 tsp ground cumin
1/2 tsp ground coriander
1/4 tsp chili powder
1 avocado, peeled, pitted, and diced
juice of 1/2 lime
1/4 cup chopped cilantro
Add 1 1/2 cups water to a small saucepan and bring to a boil. Add quinoa, cover, reduce heat, and simmer for 15 minutes, or until all water is absorbed. Remove lid, stir, and let cool slightly.
In a medium frying pan, heat oil. Add red pepper, corn, tomato, and garlic. Sprinkle with cumin, coriander, and chili powder. Cook until vegetables are heated through and slightly softened. Place avocado in a medium bowl, sprinkle with salt and squeeze lime juice over it. Add the contents of the frying pan, then the quinoa and cilantro. Mix gently. Taste and add additional lime juice, salt, and/or spices if desired. Serve warm or cold. This probably could serve 3 or 4 people as a side dish. As I said before, I like leftovers.
I ate it with some salmon (which I slathered in more avocado after I took the photo) and pathetic-looking steamed spinach (the last of a giant container of spinach.)
“Your blog is so boring. Talk more about me. Look– I have very long arms!”
What do you do with avocado?
I’ve made the photos bigger– is that an improvement?