I lived in Florida for 7 months last year and let me tell you, the avocados were fabulous! I ate one plain at least 3 times a week. After I moved back up north (everything is north of Florida), I tried eating one plain and it quickly killed my habit. GROSS. Sadly I now eat very few avocados, but every once in a while I jones for one. Like this week.
Florida avocados have a lighter flesh and solid but very creamy texture to them. I don't really know how else to describe it. I ended up supplementing four meals* with mine, due to its size. And it wasn't even the biggest one I've seen. Some of these suckers have pits so big that I am sure a well-aimed blow to the temple could ruin somebody's day (aka kill them). Giant pit aside, there is still plenty of tasty flesh to be enjoyed.
Meal #1: Fajita-Style Dinner Plate
The first dinner I enjoyed was a result of leftover items from making fajita salads last week. Fajita salads are something I created to use up some random leftover veggies. Here is a picture of one that is actually a salad:
And here is a picture of almost the same thing, but with brown rice instead of lettuce, and the addition of avocado:
The delicious toppings over the brown rice include:
- Sauteed fajita-style button mushrooms with onions and fresh garlic
- Diced tomatoes roasted with cumin
- Sweet corn (frozen) roasted with chili powder
- Diced avocado (duh)
- Vegan sour cream
- Chili garlic sauce (condiment of the gods...more on this later)
Sometimes I add black beans to this. Sometimes I only have one can left and want to horde it for later. This was one of the latter times. Plus, avocados are packed with protein as it is. When this is all stirred together and less pretty, the sour cream, chili garlic sauce, and juicy tomatoes make a tasty sauce that coats everything. Nom.
Meal #2: Sushi Rolls for Lunch
Here is my cute little lunch container, consisting of avocado rolls and kimchi:
I may not roll the prettiest nori rolls, but they still taste delicious. Kimchi is also one of the greatest side dishes/condiments in the world. If you have never had it, it is basically a spicy Korean version of sauerkraut. It is usually not vegan though, as it traditionally contains ingredients such as fish or shrimp paste. Totally gross and non-vegan. You can find vegan kimchi every now and then if you make the effort to look for it, and it's totally worth it.
Meal #3: Deconstructed Sushi Roll Cobb Salad
Ok, so I got the idea for this from a cookbook. If you haven't picked it up yet, the newest vegan bible from Isa Chandra Moskowitz is called Appetite for Reduction. I bought this for my mom and it is fabulous. We made her sushi roll salad for dinner one night, and as with any of Isa's recipes, it did not disappoint. I unfortunately do not personally own a copy of this book (yet), so I kind of winged it. Results: still insanely delicious.
How's that for food porn?? This plate includes:
- Brown rice with sesame seeds, seasoned with a little rice vinegar and tamari
- Sliced cucumbers and carrots
- Shelled edamame (soy beans)
- Slivered nori, green onions, and pickled sushi ginger for garnish
- And avocado, I guess...
Yeah, I ate this whole plate and did not feel guilty about it! And I didn't feel overly stuffed or gross afterwards. It was SO GOOD. Tasted just like a huge California roll (sans nasty fake crab) exploded in my mouth. Next time I will make enough to roll around in as I eat it! (I wish)
Meal #4: Spring Rolls
So I haven't actually eaten this yet, but I just made it for my lunch tomorrow. Have you even seen those pretty veggie rolls at the sushi counter? The ones with the veggies all nicely rolled up alongside a pack of sweet chili sauce? Did you know that you can make those at home super cheap? Now you do! First, you will need to find some rice paper skins in the Asian section of you grocery store, your local Asian market, Chinatown, etc.
"Good For Restaurant"These are cheap and store indefinitely. Now find some veggies to roll in them. Here is my selection:
Cucumbers, carrots, avocado, and yes, crappy garden salad mix. I had part of a bag left that needed used. It's not my fault it was on sale for $1 a bag. To make the rolls, you just need to soak a sheet of the rice paper in water for about 30 seconds. I do this on a place, flipping over about halfway through. Then you place the veggies in the middle like so...
...and roll it up, burrito-style. No, I DO NOT have a picture of this process, or of the end result. Frankly, I suck horribly at making these things. They still taste great dipped in sweet chili sauce, soy sauce, or whatever. Mine just turn out loose, lumpy, and other unappealing adjectives. And somehow my first one always turns out way better than its followers. It makes no sense and it frustrates me. Aren't you supposed to get better at something the more you do it??
If you actually read all of this, you can see how flexible avocados can be. I know this post was heavy on the Asian-style cuisine, but that's how I usually do things. Last week was Mexican week, as seen with the leftover fajita ingredients. This week is apparently Asian week. I have a stir-fry meal planned for tomorrow too, as a sort of late "meatless Monday" deal. You'll just have to wait and see!
*You can actually store a cut avocado in the fridge and not have it brown on you. You just need to make sure you cover it, remove as much air as possible, and not store it more than a day or two. Just seal it up tight in a sandwich bag or stretch cling wrap or aluminum foil over it.
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