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very ripe avocadoes--what to do?

topic posted Wed, February 6, 2008 - 12:28 PM by  kt
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Does anyone have some recipes for using really soft avocadoes........like to puree them in something? Salad dressings? Face masques?

I can only eat them straight if they have some "bite" to them, and I hate to throw them out....

Thanks Karen
posted by:
kt
offline kt
Chicago
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  • Re: very ripe avocadoes--what to do?

    Wed, February 6, 2008 - 1:57 PM
    kt - Pasta sauce. Just cook pasta, sauté some onions and garlic with some spice, mix in some chopped olives, fresh diced tomatoes and the avocado. Throw in some cheese and fresh cilantro, and some fresh lime juice if you'd like. Delicious, creamy and the only way I can eat overripe avocados.
    • Unsu...
       

      Re: very ripe avocadoes--what to do?

      Wed, February 6, 2008 - 2:10 PM
      yes, make this with them. it's an absolutely HEAVENLY dessert.

      (from www.vegancoach.com)...sassy's website ROCKS

      3 avocados
      1 cup pure maple syrup
      1/2 cup plus 2 Tbsp. cocoa
      2 Tablespoons vanilla extract
      1/2 teaspoon cinnamon
      1/2 teaspoon sea salt
      Up to 1 1/2 cups water to thin
      1. Process all of the ingredients except the water in a food processor. Add water to thin to desired consistency.

      2. Great served with sliced strawberries or raspberries.

      Serves: 6

      Variations:

      Serve with fresh strawberries, raspberries or blueberries
      Freeze to make a chocolate gelato
  • Re: very ripe avocadoes--what to do?

    Wed, February 6, 2008 - 4:39 PM
    This is a fabulous salad dressing that I use over-ripe avocados for:

    Creamy Avocado Dressing

    1 ripe Hass avocado, pitted, flesh scooped from skin

    1/2 tsp hot sauce (Tabasco)

    1 tbsp lime juice

    1/2 cup buttermilk

    1/4 cup mayo

    1 tbsp minced red onion

    1 tbsp minced fresh cilantro leaves

    1 medium garlic clove, minced

    1/2 tsp sugar

    3/4 tsp salt

    1/4 tsp freshly ground black pepper

    In food processor, puree avocado, hot sauce and lime juice about 30 seconds. Add remaining ingredients and process till completely smooth. Can be refrigerated for about a week.
  • Re: very ripe avocadoes--what to do?

    Sun, February 17, 2008 - 1:55 PM
    By now the ripe avocados have either rotted away or found a recipe. I had meant to post this earlier but never got around to it. This is a recipe that I break out when I'm feeling fancy and am having a group of friends over. You can also make for two people as it keeps pterry well in a refrigerator. Anyway...

    MUSHROOM ENCHILADAS WITH CHIPOTLE SAUCE

    1 cup shiitake mushrooms, sliced
    1 cup portobello mushrooms, sliced
    2 avocados, diced
    1 cup ripe tomatoes, seeded and diced
    1/4 cup minced onion
    1 tsp of minced garlic
    salt and pepper to taste
    chipotle sauce (see below)
    8 corn tortillas
    2/3 cup vegetable oil
    1/2 to 1 cup soy cheese substitute *or*grated Asadero and/or Monterey Jack cheese

    - sautee onions, mushrooms and garlic

    - add tomatoes and avocadoes and mix in

    - add all of but 1/2 cup of chipotle sauce and season with salt and pepper (NOTE: I prefer sea salt and adding a bit of cayanne pepper to spice things up a bit)

    -chill in refrigerator until thickened

    CHIPOTLE SAUCE

    1 qt heavy cream or your favorite cream substitute
    2 tbsp of pureed chipotles in adobo sauce
    3 tbsp fresh lime juice
    salt and pepper to taste

    - place all ingrediants in a heavy-bottomed sauce pan; cook over medium heat until it begins to bubble, stirring frequently.

    - season with salt and pepper and set aside

    - dip tortillas in medium hot oil to soften, place on paper towels to absorb excess oil

    - drag soft tortillas through 1/2 cup of reserved chipotle sauce

    - place 3 tablespoons of filling on each tortilla and roll tightly

    - place rolled tortillas on baking sheet and top with remaining chipotle sauce

    - sprinkle grated cheese (or tofu) over tortillas and place in 350 degree oven for 10-15 minutes.

    Serve to friends as soon as possible.

    ---


    I've also found that the lime juice adds just enough tartness that a colll pitcher of sangria is the perfect compliment.

    Enjoy!

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