What’s creamy, vegan buttery and delicious…and can be used in recipes ranging from savory to sweet? The incredible avocado. Avocado is one of nature’s most perfect foods. It is high in B vitamins, but also contains a nice amount of potassium and vitamin K.
Avocados are great sliced and placed on sandwiches or salads, chopped and used as a garnish on top of a main dish, blended into a savory sauce, or mixed with cocoa and sweetener for a sweet dessert.
Here is a Peruvian recipe for one of my favorite ways to eat avocado (or “palta” as it’s called in Peru). Palta Rellena is hollowed out avocado halves, filled with a creamy mixture of cooked vegetables and Vegan Garlic Aioli. The recipe for Vegan Garlic Aioli is in my cookbook, Peruvegan, but you can also find the recipe by clicking here. This dish is an impressive and colorful appetizer (or first course) for company. Your guests (and you) won’t be disappointed!
PALTA RELLENA
Ingredients:
2 avocados
1 lime
2 cups of cooked vegetables (I like to use cooked carrots, corn, peas, and raw tomato)
½ cup of Vegan Garlic Aioli
Salt and pepper
1 cup of sunflower sprouts
Directions:
1. Cut the avocados in half and peel away the skin. Remove the pit. Take a spoon and hollow out a little more of the avocado halves to make the center a little bigger. Sprinkle with a little of the lime juice and salt and pepper.
2. In a bowl, mixed the cooked vegetables and raw tomato with the Vegan Garlic Aioli. Add salt and pepper to taste.
3. Place vegetable mixture inside of the hollowed out avocado halves. Top with sunflower sprouts.
Serves 4
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