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Wednesday, October 7, 2009

Vegan Avocado "Cream"

If you got caught doing something naughty (we won't get into the particulars, okay?), would you feel better about it if, in fact, it wasn't actually naughty--but just seemed naughty?! I would. That's kind of how I feel about some of my attempts to make "healthier" versions of things--especially vegan versions of things. Like when I make "sausage gravy" that is-get this-made with fat-free "sausage" and fat-free cannellini beans. It's like I am tricking my mind--and I'm not talking about the kind of mind trick Heintz is playing with their green ketchup. That's just wrong--I don't care if it "tastes the same". It's more like a gentle coercion of my mind and tastebuds into thinking that I am being incredibly indulgent on a Sunday morning when I scoop gravy over warm biscuits.

Same thing goes for using silken tofu to make vegan dishes creamy and rich like fettucine alfredo or even flourless chocolate cake!
This avocado "cream" blends silken tofu and avocado with a healthy dose of fresh parsley, scallions and basil to make an incredibly decadent topping. Depending on what you want to use it for, you can adjust its consistency by adding a little more water or lemon juice. Suggestions for use: sopes, salads, tacos or taquitos, sandwiches, dip for veggies, and tortilla wraps...


* 1 shallot, minced finely
* 1 clove garlic, minced finely
* 2 Tbsp. white wine vinegar
* 4 tsp. lemon juice
* 1/2 ripe avocado
* 6 ounces silken tofu
* 1 scallion, chopped
* 1.5 Tbsp. fresh parsley leaves, chopped
* 2 Tbsp. fresh basil leaves, chopped
* 1/4 tsp. sea salt
* 1/4 tsp. freshly cracked pepper
* 2 Tbsp. water

In a blender, puree all ingredients until smooth. Add more water if necessary to thin it out.

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