RSS Feed

Posts Tagged ‘avocado’

  1. Chocolate Avocado Cake

    May 14, 2012 by betsy

    IMG_1500resize

    I’m not usually one to go for vegan recipes, as I am a butter lover.  However, this cake was so moist and delicious – I may have been converted!  Well, at least when it comes to chocolate cake.  This recipe was flavorful and there was no hint of avocado flavor in the cake itself.  Try it – you’ll like it!  I’m not sure that I’m totally sold on the avocado frosting, but it was fun to try and those that did enjoyed it!

    Chocolate Avocado Cake, from Joy the Baker

    3 cups all-purpose flour

    6 Tablespoons unsweetened cocoa powder

    1/2 teaspoon salt

    2 teaspoons baking powder

    2 teaspoons baking soda

    2 cups granulated sugar

    1/4 cup vegetable oil (I actually forgot to add this and the cake still turned out great)

    1/2 cup soft avocado, well mashed, about 1 medium avocado

    2 cups water

    2 Tablespoons white vinegar

    2 teaspoons vanilla extract

    Preheat oven to 350 degrees F.  Grease and flour two 8 or 9-inch rounds.  Set aside.

    Sift together all of the dry ingredients except the sugar.  Set that aside too.

    Mix all the wet ingredients together in a bowl, including the super mashed avocado.

    Add sugar into the wet mix and stir.

    Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

    Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

    Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

    Avocado Buttercream Frosting

    8 ounces of avocado meat, about 2 small to medium, very ripe avocados

    2 teaspoons lemon juice

    1 pound powdered sugar, sifted (about 4 cups)

    1/2 teaspoon vanilla extract

    Peel and pit the soft avocados.  It’s important to use the ripest avocados you can get your hands on.  If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

    Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment.  Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

    Add the powdered sugar a little at a time and beat.  Add vanilla extract until combined.  If not using right away, store in the refrigerator.  Don’t worry.  It won’t turn brown!

     


  2. Smoky Avocado Linguine with Black Beans

    May 1, 2012 by betsy

    avocado4

    I am overjoyed that May is avocado month! Avocados are one of my favorite foods, and California is the mecca for the very best avocados. I think I eat avocado in some form almost every day, so I have a lot of recipes and ideas to choose from. A few regulars that make my list each week are avocados mashed up and spread on toast with salt and pepper for breakfast, or mixed with tuna fish on crackers for lunch. I also substitute avocado for cheese on all sandwiches.

    For my May debut, I wanted to share this fabulously spicy avocado pasta dish. I’d never grilled avocados before, but this just goes to show you that you can pretty much grill anything. The Hubs, a pasta fanatic, absolutely loved this dish, and we’ll for sure be having it again soon.

    Smoky Avocado Linguine with Black Beans recipe from Taste with the Eyes 

    Cut an avocado in half and brush with olive oil. Grill flesh side down until the fruit is nicely charred. Scoop out the flesh and put it in a food processor. Add a handful of cilantro, the juice from one lime,1/4 t. salt & 1/8 t. cayenne (or to taste), and one garlic clove. 

    Process to make a purée. Then stream in 1/4 c. fruity olive oil to make a sauce consistency. Taste for balance. Add more lime juice or salt if necessary.  Add avocado sauce to al dente whole-grain linguini and toss to coat. Add cilantro leaves and lime zest. 

    Mix black beans with finely diced red onion and serrano chile. Add a drizzle of olive oil, a squeeze of lime juice, chopped cilantro and salt to taste. Stir gently and let sit to meld the flavors. Spoon beans over the pasta. Alternatively, the beans can be tossed with the pasta.