Does anybody know any good vegetarian recipes using avocados?

Question

I recently found this really good website to get my recipes from but when it comes to avocadoes all they have is dips and the same tomatoe, avocado, and cheese sandwich that EVERYONE keeps sending in recipes for. (Not that sandwiches are bad, but a different one would be nice ^_^)

Answer 1

Angel Hair Pasta with Avocado Corn Cream

Ingredients :

2 cup vegetable stock, boiling (up to 3)
2 x Ears of corn (to make 1 cup kernels)
1 x Ripe avocado
2 tbl Chopped chives
1 tsp Lemon juice
4 x Tomatillos, parboiled
1 x Jalapeno, seeded and chopped
1 tbl Olive oil
Salt and pepper to taste
1 lb Angel hair pasta, cooked al dente
1/2 cup Freshly grated Parmesan cheese

Method :
Put all ingredients except the pasta and cheese in a blender, beginning with 2 cups of stock and adding more as needed. Taste for seasoning and adjust. Pour sauce into a saucepan and simmer, stirring frequently. Pour over cooked pasta, toss and serve with Parmesan cheese.
Makes 4 servings.

Answer 2

What if you blended it with lemon juice and some other kind liquid for a salad dressing? I just thought of that; I don't know how it would turn out.
I've also heard avocado on pizza is excellent.
I don't know about your sandwich but the one I made several times was totally delicious. Seriously. And I generally hate avocado.
Slice a block of firm tofu about half an inch thick, and cut it off the top instead of the sides, so that it'll fit nicely between two slices of bread. Fry the tofu until it's golden and crispy on both sides and sprinkle on some red pepper flakes and chili powder. Take 2 pieces of toast, scoop some ripe avocado onto the toast, and spread it like it's some kind of... condiment? Put a bit of salt on there... add lettuce, erp- tomato slices-, the tofu, slap it onto a plate, sit down and totally stuff your face with sandwich until you're full. Repeat at every meal.
Dang, I think I need that for lunch tomorrow.

Answer 3

For Vegetarian

Tomatoes - Diced
Sautee Mushrooms - Diced
Green Onions
Roasted Bell Peppers
(Cooked white rice if you desire)
Italian Dressing

For Seafood

Stuffed Avocado
(depends on how much you want to make)
Cooked Peeled Shrimp - Diced
Craw fish - Diced
Real Crab meat (you can get it in a can)
Ceaser Dressing - Just enough to pull it all together
Blackening Spice - (Usually just a Cajun spice)

Mix all the ingredients together. Using a spoon remove the avocado from it's skin and pop out the core. Then stuff it with your mixture. Serve Cold.

This is an excellent appetizer we use it on our menu.

Answer 4

You will need a list of foods containing 15-20 percent more nourisment than at home. When backpacking you have to be concerned about the amount of weight you have to carry from one point to another. Dehydrated foods is about the only way to go. Make some gorp out of dried fruit, nuts, chocolate chips and sesame stix. Or get some at the fresh market. They have it in difforent flavors for every taste. Bisquick is good for pancakes and biscuits as it requires few ingredients to put it together. Jiffy mixes for cornbread, etc. are light weight and carry well. They also make one pan meals like Hamburger helper etc, that are light weight and will be much easier than taking all those ingredients in the back pack. I have a thousand recipes but, this is a better way to go. You still have to figure out how to get your milk, veggies and eggs which will weigh enough into that back pack

Answer 5

Get an avocado that is not quite ripe, seed, and then slice it out of the peelyoucan the carefully grill these strips on a gas grill or barbque they are great on salad with blue cheese, cranberries and hazelnuts with a balsamic vinnagrette or an orange vinnaigrette

Answer 6

I always make salads with avocados. I use regular lettuce or salad mix, canned black beans, canned corn, and chop up some pre made "baked tofu" or a wildwood farms tofu-veggie burger, and toss it all together with a bit of tangy dressing and a few crumbled corn chips.

Also, you could make vegetarian sushi rolls.

I had a cold avocado and cucumber soup once, but i wouldn't reccomend it. It was like thin guacamole.

Answer 7

I'll look some up and get back to you.
I'm a fan of the avocado but I just peel 'em 'n eat 'em.
I've been thinking of making an avocado spread with whipped avocado and honey.

EDIT:
http://www.avocado.org/recipes/index.php

http://search.yahoo.com/search?ei=utf-8&fr=slv8-&p=avocado%20recipes

http://www.avocadocentral.com/

Answer 8

AVOCADA PACHIDI - South Indian dish-

AVACADO its very good for health , I wanted to try some thing like this and see how it turns I remembered my dad teasing my mom everyday saying u make pachadi out of everything is their any veegie or fruit left whith out making pachadi. I got inspired by his words and thought of making this. My family loved this dish. Hope even ur family will love it give a try and see.
Here is the recipe.

INGREDIENTS:

2 Small ripe Avacado's.
5-6 green chillies.
small lemon size tamarind.
salt to taste.
1/4 tspn cumin seeds(jeera).
1/2 cup yogurt(optional).

For tempering:

2 tspn oil.
1/4 mustard seeds.
1/4 tspn hing (asafeotida).
1/4 tspn turmeric powder(optional).
5-6 curry leaves.

Method:

Take a fry pan add few drops of oil and warm it and add green chillies and fry till chillies gets tender. cut the Avacado and remove the pulp from it . Take a blender add Avacado pulp, green chillies fried, salt, tamarind, cumin, U can even add some garlic cloves to it, I could not add garlic to it as I had a friend for lunch who never take garlic in her food. blend them nicely to a fine paste dont add too much water when u blend just a few drops if u want .

Take a fry pan add oil to make the tempering, when the oil gets warm add mustard seeds, when the mustard seeds starts cracking add hing, and curry leaves to it and fry for few seconds and add tempering to the avacado pachadi serve it with hot rice I even tried it on my sandwich as a spread.-

Answer 9

PL. use only PULP of avocado. It is used as a side dish. BOil or grill it with tomato, salt, onion till you get flavour.ref;- www.luandian.net/cook/11307.html