Tag Archives: Avocado

Vegan Japanese Cuisine: Tofu, Avocado & Tomato Marinade

Tofu, Avocado & Tomato?
Very much in “season”! Actually could be obtained easily all year round!
Here is a Japanese (and Italian?) inspired vegan (and vegetarian) recipe for the hot days of summer!
Choose your ingredients well, striving for the best and organic, if you can!

INGREDIENTS: For 2~ people

-Tomato: 1
-Avocado: 1
-Tofu: half a standard block~200 g
-Basil: 6 medium leaves

Marinade:
-Olive oil (EV): 2 tablespoons
-Lemon juice: 1.5 tablespoons
-Balsamico vinegar: 1 teaspoon
-Sugar: 1/2 teaspoon
-Salt & black pepper: as appropriate

RECIPE:

-Press water out of tofu (cover it with a clean cloth and a weight on top).
Cut tomatoes, tofu and avocado in same size chunks/cubes (important!).
Think of final look!

-Cut basil in small enough bits for easy mixing.

-Mix all marinade ingredients in a large bowl.

-Add tofu, tomato, avocado and cut basil. Mix delicately. Cover with cellophane paper. Keep in fridge long enough to chill or until you serve.

-Try to be inventive on presentation!

-So easy and yummy!

NOTES:

-Peel skin off tomato if too hard. Choose “fleshy” tomatoes with a little water and seeds as possible. Take the later off if possible.

-Choose a particularly aromatic lemon juice. Meyer would be interesting!

-Keep basil leaves handy for decoration! Mint could be interetsing, too!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Tokyo Through The Drinking Glass, Tokyo Foodcast, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento, Happy Little Bento; 5 Star Foodie; Jefferson’s Table; Oyster Culture; Gourmet Fury; Island Vittles; Good Beer & Country Boys; Rubber Slippers In Italy; Color Food daidokoro/Osaka;/a; The Witchy Kitchen; Citron Et Vanille, Lunsj Med Buffet/Estonian Gastronomy (English), Cook, Eat, Play, Repeat, Chrisoscope; Jacqueline Church

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Poached Egg, Smoked Salmon & Avocado Salad

When looking for a new idea, it is sometimes more practical to look at what is avalaible all year round like eggs, tomatoes, onions, avocado and so on!

Here is a simpel idea you can improvise on for great impression with simple ingredients!

Poached Egg, Smoked Salmon & Avocado salad!

INGREDIENTS: For 4 people

-Eggs: 4
-Avocado: 2
-Smoked Salmon: 200 g
-French dressing: as appropriate
-Onion: 1
-Myoga ginger: 2
-Fresh dill: 4 sprigs
-Salt: as appropriate
-Pepper: as appropriate
-White wine vinegar: as appropriate

Sauce A):
-Mayonnaise: 60 g (make your own if possible)
-Ketchup: 15 g (try and make your own to impress your guests!)
-Milk: 1 tablespoon
-Brandy: 1/2 teaspoon
-Tabasco: as appropriate

RECIPE:

-in a pan pour water and add white wine vinegar and salt. Heat till just before boiling point. Break egg (one at a time will mean better results!) over the surface and poach. Help white to fold around the yolk. Once the yolk has started solidifying scoop the egg out delicately and transfer into a bowl of chilled clean water. Once the poached eggs have completely cooled down, delicately take them out and take as much humidity off as possible by placing them on top of a clean piece of kitchen paper.

-Peel the avocadoes. Cut them in half and discard the seed. Cut them in thin half moon slices and season them with French dressing.

-Slice the onion into very thin circles. Dropthem in cold water for a while, take them out and drain them thoroughly of all water. Do the same with the myoga ginger after having sliced it thin lengthwise.

-Sauce A):
Mix all ingredients and rectify with salt and pepper if deemed necessary.

-Like in the picture above, onto four individual plates mount the ingredients in the following order: Smoked salmon, sliced onion, sliced avocado, poached egg, sliced myoga ginger and dill. Pour an appropriate amount of sauce A) over the egg.

Enjoy!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Comestiblog, Chronicles Of A Curious Cook, Bento Boutique, Tokyo Through The Drinking Glass, Tokyo Foodcast, Urban Sake, Sake World, Palate To Pen, Yellin Yakimono Gallery, Tokyo Terrace, Hilah Cooking, More than a Mount Full, Arkonite Bento

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Avocado & Crab Gratin (Japanese style?)

There is little to say again how tasty and healthy avocadoes are.
Since we can find them all year round, try and find some crab meat, and you will able to reproduce this easy Japanese cuisine-inspired recipe:. I’m sure you will expand on it!

Avocado & Crab Gratin!

INGREDIENTS: For two people

-Avocado: 1 large and just ripe
-Crab meat: a standard small tin (about a quarter of a cup/50 CC)
-Onion (finely chopped): 1 and half tablespoons
-Lemon juice: to taste
-Mayonnaise (make your own!): 4 tablespoons
-Mozzarella cheese: 1/4 ~1/2 ball
-Wasabi (try to real one. If not available, horseradish should be ok!): 2 teaspoons (grated)
-Salt: to taste
-Pepper: to taste

RECIPE:

-Cut the mozzarella cheese into 1 cm cubes
-Take crab meat out of tin with its water (will add taste!) and drop it in a bowl with mozzarella cheese, onion, mayonnaise, lemon juice, grated wasabi, salt and pepper. Try to experiment with quantities!. Mix well.

-Cut avocado in half(ves) and discard the seed.
Fill each half of the avocado with half of the crabmeat sauce.

-Bake in oven at 200 dgrees Celsius for 15 minutes.

-Eat it hot! Hot avocado is suprisingly tasty, so have this appetizer in cold weather!

RECOMMENDED RELATED SITES:
Warren Bobrow, Bread + Butter, Zoy Zhang, Hungry Neko, Think Twice, Frank Fariello, Mangantayon, Hapabento, Elinluv Tidbit Corner, Tokyo Terrace, Maison de Christina, Chrys Niles,Lexi, Culinary Musings, Wheeling Gourmet, Social Culinaire, Sushi Nomads, Cook, Eat & Share, Gourmet Fury, 5 Star Foodie, Easy Does It Recipes, Oyster Culture, Once A Chef, All In Good Food, Cooking Stuff

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Cold Avocado Soup

Avocadoes are popular, plentiful and becomeing cheaper.
Here is a hearty and delicious, but simple recipe for a refreshing soup, especially in hot climate.
Bear in mind you will have to check the Chicken Bones Soup Stock recipe first!

INGREDIENTS: For about 4 people

-Avocadoes: 2 large
-Lemon juice: half a lemon
-Chicken bones soup stock: 1 cup/200 cc/ml
-Yoghurt: 2~3 cups/400~600 cc/ml
-Salt: a little
-Black pepper to taste
-Other spices: optional and to taste

RECIPE:

Choose your avocadoes ripe.
Cut them cleanly and throw seed away.
Peel carefully and cut into quarters.

Drop the avocado quarter into a large food processor.

Squeeze in the juice of half a lemon.

Add the chicken bones soup stock.
A cup is the right amount. More, and the taste will greatly vary!

Add the yoghurt.
As for the yoghurt you can add mre if you really wish to.

Process until smooth.

Add salt and pepper (and optional spices).
Process quickly to mix them in.
Check taste and rectify if needed.

Serve in glass plates or bowls.
Do think oabout the presentation!

RECOMMENDED RELATED SITES:
Bread + Butter, Comestilblog, Greedy Girl, Bouchon For 2, Zoy Zhang, Hungry Neko, Mangantayon, Elinluv Tidbit Corner, Maison de Christina, Chrys Niles, Lexi, Culinary Musings, Eats and Everything, Bite Me New England, Heather Sweet, Warren Bobrow, 5 Star Foodie, Frank Fariello, Oyster Culture, Ramendo, Alchemist Chef, Ochikeron, Mrs. Lavendula, The Gipsy Chef, Spirited Miu Flavor, Wheeling Gourmet, Chef de Plunge, Sushi Nomads, Island Vittles

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Vegetables Facts and Tips 16: Avocado

The avocado (Persea americana), aguacate (Spanish), butter pear or alligator pear, is a tree native to the Caribbean, Mexico, South America and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. The name “avocado” also refers to the fruit (technically a large berry that contains a large seed) of the tree which may be egg-shaped or spherical.

Avocados are a commercially valuable fruit and are cultivated in tropical climates throughout the world (and some temperate ones, such as California), producing a green-skinned, pear-shaped fruit that ripens after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.

P. americana, or the avocado, originated in the state of Puebla, Mexico. The oldest evidence of avocado use was found in a cave located in Coxcatlán, Puebla, Mexico that dates to around 10,000 years BCE.

The word ‘avocado’ comes from the Nahuatl word ahuacatl (‘testicle’, a reference to the shape of the fruit). Avocados were known by the Aztecs as ‘the fertility fruit’.

The subtropical species needs a climate without frost and with little wind. High winds reduce the humidity, dehydrate the flowers, and affect pollination. In particular, the West Indian type requires humidity and a tropical climate which is important for flowering. When even a mild frost occurs, premature fruit drop may occur, although the Hass cultivar can tolerate temperatures down to −1°C. The trees also need well-aerated soils, ideally more than 1 m deep.

An average avocado tree produces about 120 avocados annually. Commercial orchards produce an average of 7 tonnes per hectare each year, with some orchards achieving 20 tonnes per hectare.

High avocado intake has been shown to have an effect on blood serum cholesterol levels. Specifically, after a seven-day diet rich in avocados, hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (bad cholesterol) and triglyceride levels and 11% increase in HDL (good cholesterol) levels.[20] Additionally a Japanese team synthesised the four chiral components and identified (2R, 4R)-16-heptadecene-1, 2, 4-triol as the natural antibacterial component.

The fruit has a markedly higher fat content than most other fruit, mostly monounsaturated fat, and as such serves as an important staple in the diet of various groups where access to other fatty foods (high-fat meats and fish, dairy, etc) is limited.

The avocado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content.

FACTS:

-Contains large amounts of unsaturated fats, Potassium, Phosphorus, Vitamins B1, B2, and B6, Vitamin C, Vitamin E, Pantoten acid and vegetal fibers.

-Helps lower bad cholesterol and high blood pressure.

-Season: available all year long thanks to high import/export.

TIPS:

-Choose green hard specimens if you have the time to let them ripen to your taste. As soon as it is ripened keep in the fridge, but consume as soon as possible.

-When choosing ripe specimens, choose firm and plentiful. Loose space under the skin is a bad sign.

HEALTH FACTS:

-When combined with apple or lemon, help lower blood cholesterol

-When combined with asparaguses, helps combat skin ageing.

-Generally helps combat bad cholesterol and ageing.

COOKING TIPS:


Avocado Pudding


Banana and avocado shake

Avocadoes of course are great raw or mashed in puddings, dips, sauces and drinks for instance, but they are also great cooked!

They can deep-fried when unripe (see above picture!).

They can be stir-fried in a vegan recipe.

They are great in a vegan gazpacho!

And beautiful stir-fried with chicken!

And don’t forget all the possible combinations as sushi!

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice

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Avocado’s hard! No worries! Deep-fry it!

Coming back to a comment and question about what to do with an avocado you peeled away before realizing it was to hard to prepare for your California Roll, Avocado Soup or Avocado Salad, there is no need to worry.

No worries! as they say in Australia!

The same Australians might be tempted to tease you with a few jokes of their own.
A habit they have is to scream “good nut!” when one of their bowler throws an excellent ball to a befuddled batsman during a cricket match.
The same “nut” could be rightfully construed to another word meaning exactly the same when our yankee friends play “hard ball” at Baseball!

I can hear some of good-natured friends saying that once again the old geezeer is laying on it heavily, but have you heard of the real meaning of the word “avocado” in its country of origin?
About time I stop, or some unwanted spammer will find his/her/its way in!

Alright, you found out your avocado is too hard.
Just peel it completely.
Cut it into appropriate “wedges”.
Sprinkle them with a little salt and deep-fry them as they are for 2 minutes at 180 degrees Celsius.

Serve them with a good beer.
You’ll find they are crispy outside and so sogt inside!
You could sprinkle them with a little lemon juice or some chili powder for more taste.
Plenty of possibilities here. Great snacks for our vegan friends!

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3, Octopuspie, Bread + Butter, Pegasus Legend, Think Twice

Please check the new postings at:
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Vegan Japanese Cuisine: Sauteed Avocado

Avocadoes are great and versatile vegetables/fruits that can be combined in so many ways.
They also have the marked advantage to provide much-needed calories and beneficial ingredients.

Here is a simple but hearty way to prepare them:

Sauteed Avocado!

INGREDIENTS: For one person (can be multiplied accordingly!)

-Avocado: 1 half
-Long leeks: 1 half, chopped
-Shiitake: 3 (fresh)
-Sesame oil: 2 tablespoons
-Soy sauce: 1.5 tablespoons

RECIPE:

-Cut the avocado in proper (to your liking) size pieces. Do the same with the shiitake. Chop the leeks finely

-in a frypan pour the sesame oil and fry the leeks first.

-Add the shiitake and fry to satisfaction. Add avocado and soy sauce and turn the whole in the frypan a few times.

-Lastly season with black pepper and serve.

NOTE:

-If you happen to have unripe and hard avocado, fry them first until crispy outside. You’ll find out they’ll be very soft inside.
-For extra seasoning you may use chillies or curry powder!

RECOMMENDED RELATED SITES
Not-Just-Recipes, Bengal cuisine, Cooking Vegetarian, Frank Fariello, Gluten-free Vegan Family, Meatless MamaFrank Fariello, , Warren Bobrow, Wheeling Gourmet, Le Petit Cuisinier, Vegan Epicurean, Miss V’s Vegan Cookbook, Comestiblog, To Cheese or not To Cheese, The Lacquer Spoon, Russell 3

Please check the new postings at:
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