These have been on my mind all week.
I saw a picture this weekend of a stuffed avocado. It was so very pretty. It was a picture promoting a vegan food festival. I just picked up a bag of huge avocados at Costco and I need to use them before we leave for vacation (and because they are perfect today).
Of course, I head straight to Google and Pinterest to see what ideas I can find. There is not a lot out there without meat. I find some with jackfruit, chicken, and BLT situations… Not really what I have in mind.
So, I compile my notes and get to work.
Here is what I came up with and it was pretty yummy and super-fast!
Ingredients for filling:
1 cup wild rice (I used the Basmati wild rice from Trader Joe’s)
2 cups water
¼ cup taco seasoning
1 large avocado (or 2 medium ones)
¾ cup almond milk (I am sure another unflavored milk would be the same)
2 garlic cloves
Juice of 2 limes
A few slices jalapenos (I used 5-6 pickled slices because that is what I had)
½ Cup quartered cherry tomatoes
1 handful small chopped red onion (about 1/8 of a medium onion)
Juice from ½ a lime
For the delivery vehicle:
2 avocados (halved and seeds removed)
Juice from the other half of that lime
- Put the rice and water in a pan over medium high heat and bring to a boil. Cover and reduce heat to low. This took about 15-20 minutes. When most of the water has been absorbed, stir in the taco seasoning.
- In a high power blender (I love my Vitamix), place all the crema ingredients. I added about ½ cup of the almond milk and then slowly added more as I blended because it needed to be a bit thinner. I think this will depend on the size of the avocado you choose.
- Mix the chopped tomatoes, onions and lime with another pinch of salt in a small bowl.
- The 4 avocado halves can be plated at this time. Squeeze the ½ lime over them.
- Spoon a couple of spoon fulls of rice into each avocado half.
- Top with some of the tomato mixture. Then a spoon full of the avocado crema and another spoon of tomatoes.
This was easily eaten with a spoon in a bowl.
If you like cilantro, that would be a nice addition. I was trying to use what I had in the house, and no cilantro here.
I seem to be a little Mexican Food obsessed currently!