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    Awesome Baked Avocado Appetiser

    21 April, 2010 by Kip 2 Comments

    Did I mention awesome?

    Nothing beats the nutty, creamy taste of a ripe avocado, and this oven baked avocado recipe really shows off the characteristics of the decadent fruit. The avocado is baked lightly and served warm with a tangy tomato sauce and sweet cashew coulis, the entire stack resting on a bed of lightly fried vegetables.

    Baked Avocado

    This baked avocado recipe was inspired by one served at London's 222 Veggie Vegan restaurant. Similar but not quite the same, I promise this avocado recipe won't disappoint.

    If you're a bit weary of baking avocado, just go ahead and give it a try. It sounds odd, but the only difference is the fruit is a) warmer and b) creamier. The former adjective, I realise, would appear to be a given seeing as this is a baked avocado recipe, but sometimes common sense comes at a premium. I may be talking about myself.

    Layering the avostack

    Avostack. What an excellent word.

    Look, you're not going to screw up how it tastes so long as you have the four basic components: the tomato sauce, the baked avocado slices, the fried vegetables, and the cream sauce. Still, think of it in terms of two basic chunks of layering. First the fried julienned vegetables go down with a bit of yoghurt sauce and basil.

    Baked Avocado

    After that you simply want to layer the avocado slices with tomato sauce and top with a bit of both sauces and the remaining basil. Really, I promise, this baked avocado recipe looks a whole lot fancier than it actually is to put together.

    Oven Baked Avocado "Avostack" Recipe

    Serves 2 as a starter
    • Ingredients
      • 2 avocados
      • 5ml (1 tsp) vegan worcestershire
      • 40g (2 tbsp) vegan yoghurt
      • 20g (2 tbsp) finely ground cashew nuts
      • 15 ml (1 tbsp) lemon juice
      • ¼ teaspoon liquid sweetener (such as agave or maple syrup)
      • 1 small clove garlic
      • 15g (1 tbsp) vegan butter
      • 20g (¾ oz) celery
      • 20g (¾ oz)carrot
      • 1 small shallot
      • 60-80ml (¼-1/3 cup) your favourite tomato based sauce
      • 1 tablespoon freshly chopped basil
      • Salt and pepper, to taste
      • Extra lemon juice for avocados
    • Directions/Method
      1. Preheat your oven to 150° C (300° F) while preparing the vegetables. Thinly julienne the carrot and celery and dice the shallots very finely. Melt the butter over medium heat and lightly fry the vegetables for five minutes, or until soft. Season with salt and freshly ground black pepper to taste. Set aside and cover to keep warm.
      2. Use a nut grinder or pestle and mortar to blend the yoghurt, cashews, lemon juice, sweetener, and garlic into a smooth and runny-ish paste.
      3. De-seed the avocados and slice each one into four slices lengthways (yes, that's halving each half). Brush all sides with a bit of lemon juice to prevent any browning. Place on a tray and bake for 8 minutes.
      4. While the avocado is baking, heat the tomato sauce. Get two plates ready, warmed if possible.
      5. Spoon the vegetable mixture evenly into the centre of each plate, spreading to about a 10cm oblong circle. Drizzle with some of the creamy yoghurt sauce. Top with some of the fresh basil.
      6. Place a slice of avocado on each and spoon about a teaspoon of sauce over. Repeat with remaining avocado until each plate has 4 slices stacked. Top with some more tomato sauce and drizzle some more of the yoghurt sauce over. Sprinkle with the rest of the basil and serve warm.
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    Reader Interactions

    I reserve the right to improve any malicious and trollish comments left below.

    Comments

    1. veganinbrighton

      April 24, 2010 at 8:56 pm

      You're a genius! Why have I never recreated this recipe? Please move to Brighton so we can open a cafe together!

      Reply
    2. Jill

      May 24, 2010 at 5:11 pm

      I've never though to bake an avocado before. What a fabulous idea 🙂 Now I know another way to enjoy one of my fave foods.

      Reply
    3. I reserve the right to improve malicious and trollish comments.

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    Name's Kip. Some things about me: vegan, Thai food enthusiast, comfortably chaotic and disorganised, information lover, Londoner, cookbook collector, clumsy AF, rarely takes a serious photo, has never been on a diet. This is not a wellness blog.

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