Baked Avocado Avostack
Posted by Josh on 2/24/2011
(1 tsp) worcestershire
(2 tbsp) plain yoghurt
(2 tbsp) finely ground cashew nuts
(1 tbsp) lemon juice
1/4 tsp liquid sweetener (such as agave or maple syrup)
1 small clove garlic
(1 tbsp) butter
(3/4 oz) celery
1 small shallot
(1/4-1/3 cup) your favourite tomato base sauce
1 tbsp freshly chopped basil
Salt and pepper, to taste
Extra lemon juice for avocadosDirections:
- 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.
- Use a nut grinder or pestle and mortar to blend the yogurt,
cashews, lemon juice, sweetener, and garlic into a smooth and runny-ish
- De-seed the avocados and slice each one into four slices length ways
(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.
- While the avocado is baking, heat the tomato sauce. Get two plates ready, warmed if possible.
- Spoon the vegetable mixture evenly into the center of each plate,
spreading to about a 10cm oblong circle. Drizzle with some of the creamy yogurt sauce. Top with some of the fresh basil.
- 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 yogurt sauce over. Sprinkle with the rest of the basil and serve warm.