Midweek . . .
Oh, nothing is worse than a glum mid-weekday. It poured here last night and this morning the sky is grey, and it is humid and muggy. For me these kinds of days are slow and sluggish. I also tend to procrastinate and well that is an awful combination. It takes extra motivation to get myself moving and on track. Today’s plan was to write, to get some baking done and to make a parve soup. I figured it would be easier to start on a full stomach, I wasn’t sure of what to have. My husband brought home a loaf of really good looking whole grain bread from the market yesterday and although I try to limit my carbs this was calling out to me with its yeasty siren song. Hmmm . . . what to top it with? The avocados I bought yesterday are just perfectly ripe! Avocado toast! I know it sounds so simple but for someone that doesn’t eat bread often oh baby it sounds awesome. I sliced the bread on the thin side and toasted it very lightly. The avocado was perfectly ripe, so I smashed a good spread of it onto the toast slices. Topped it off with a few dashes of everything seasoning. So yummy and satisfying. Also satisfying was eating the remainder of the fruit with a spoon. Perfectly ripe avocado is one of my favorite fruits. Rich and creamy. Full of healthy fats.
Avocados are also beyond versatile. Delicious eaten by themselves, delectable mashed and seasoned into guacamole or other dips and salads. They can be used as a base for tasty salad dressings and can be used in baked goods as a substitute for oil or shortening. Their mild flavor is easily hidden by the stronger flavors of chocolate and other seasonings. This lends itself to the avocado being used as a secret ingredient in many foods for picky eaters. One caveat though is to make sure that the avocado is well incorporated into the other ingredients. There is nothing worse than a finicky eater biting into a brownie and seeing a green spot. They will never trust your baked goods again.
Chocomole – Avocado Chocolate Mousse
(dairy or vegan)
Ingredients:
2 or 3 Large Ripe Haas Avocados
1 cup Pitted Medjool Dates, soaked until soft
½ cup Cocoa/ Carob Powder
Sweetener of choice to taste maple syrup, honey, raw sugar, coconut sugar, etc.
For a lighter mousse:
1 cup Heavy whipping cream or Parve whipping cream
Directions:
First soak the dates in a bowl with enough boiling water to cover them. Let them soak until soft. Drain off the water and place the dates into the bowl of a food processor. Seed the avocados and place the flesh in with the dates. Pulse to combine. Add the cocoa/ carob powder and blend until smooth. Taste. If you require a sweeter pudding add a teaspoon at a time of the sweetener of your choice. If you prefer a lighter mousse, whip 1 cup of heavy cream or 1 cup of a vegan / parve alternative. In a bowl fold the blend from the food processor into the whipped cream until incorporated. Serve refrigerated.
Avocado Brownies using Boxed Brownie Mix
Ingredients:
1 regular size box Brownie Mix
2/3 cup Mashed Avocado
1/3 cup Water
Directions:
Prepare a 9” x 9” baking pan by lining it with parchment paper or a 9” x 13” sheet pan (will make thinner brownies). Combine all of the ingredients well, making sure the avocado is completely incorporated into the mix. Bake according to the time and temperature on the box.
Avocado Brownies from Scratch
Gluten Free
Ingredients:
1 ripe Avocado (1/2 cup mashed)
½ cup Cocoa Powder
2 Eggs
1 cup Brown Sugar
¼ cup Nut Butter of choice (almond, cashew, peanut)
1 teaspoon Baking Powder
1 teaspoon Vanilla Extract
¼ teaspoon Kosher Salt
½ cup Vegan Chocolate Chips
Optional – ½ cup Chopped Nuts
Directions:
Preheat the oven to 325ºF and line a 9-inch square baking dish with parchment paper. In a food processor, combine the avocado, cocoa powder, eggs, brown sugar, nut butter, baking powder, vanilla, and salt. Process until smooth, scraping down the sides of the bowl as needed. Fold in the chocolate chips, then pour the batter into the prepared pan. Bake at 325ºF for 45 minutes, or until there is no jiggle left to the brownies when you jiggle the pan. Allow the brownies to cool completely. Slice the brownies into small squares and serve. The brownies may stick to the knife a bit when cutting, this can be avoided by wiping the knife with oil before cutting.