Avocado cream pies

It’s been a long time since my last post – since May! I just gave up on it for a little while; blogging is a lot more work than what it looks like. But, I really had to post this because avocado is the best thing EVER.

There were all these avocados sitting around ripening faster than I could eat them so I decided to make something. I thought, since avocados are green, I could make key lime pies. A traditional key lime pie contains milk, cream and eggs, but my pies are 100% vegan! The first time I tried this recipe I used lemon juice and the pies turned out just as good. As a warning, they turn out quite sour! If you like them sweeter, feel free to add in your desired amount of sweetener (I only used 3 packets of stevia).

This makes a small batch; just big enough for 5 people.
And here’s the recipe:

INGREDIENTS
2 ripe avocados (about 200g)

1/2 soy yogurt, or other non-dairy yogurt, or dairy yogurt

1/2 tsp vanilla extract

Zest from 1 lime

1/2 cup non-dairy milk (I used almond milk)

2 1/2 tsp agar agar powder (7g), or 1 envelope gelatin for non-vegan

1/2 cup lime juice (I used lemon my first time)

5 graham crackers, crumbled

DIRECTIONS
1. In a blender, process the avocado, yogurt, lime zest and vanilla. You can add the sweetener at this stage as well.

2. Sprinkle the agar over the lime juice and mix until combined.

3. Bring the milk to a boil, then take it off the stove. Then, pour the hot milk into the lime-gelatin mixture and whisk until everything is combined.

4. Pour the milk mixture into the blender and pulse one more time to make sure everything is mixed well.

5. Set up 5 muffin cups. Take the graham crackers and crumble them as small as possible. Then, divide the crumbs among the muffin cups evenly.

6. Pour the avocado mixture into the muffin cups over the cookie crumbles.

7. Transfer pies to the fridge to chill for 2-3 hours. And, you’re done!

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This recipe was adapted from: http://www.californiaavocado.com/recipe-details/view/31647/california-avocado-yogurt-key-lime-pie

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Avocado pesto spaghettini

This recipe was adapted from the ‘Fresh Juice’ magazine from Loblaws. The original recipe uses real cheese and serves 4. But, I wanted something that could be single serving because this sounded tasty.
Plus, avocado is delicious in any recipe.

INGREDIENTS
40g noodles (measured uncooked), I used buckwheat

1/2 very ripe avocado

1 tbsp dried basil

1-2 cloves garlic, mashed

Dash salt and pepper

2 tbsp daiya shreds

1 tsp olive oil

Dash cayenne pepper flakes

DIRECTIONS
1. Cook noodles according to package directions.

2. In a blender, mix avocado, daiya shreds, basil and mashed garlic until a purée is formed.
Then, slowly add in oil to make the purée smoother.

3. Take noodles, rinse them, then place the avocado mixture on top. Heat the whole thing up for a few minutes to melt the daiya cheese.

4. Eat 🙂

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