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Tag Archives: avocado

Avocado Chocolate Pudding

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You may have noticed I’m no longer posting regularly.  I have a feeling that’s how VC will be from now on, with periodic posts when I have the time.  While I hope my sporadic posting doesn’t bother any of my readers, I likely wouldn’t begin to post regularly for your sake at the expense of my own, so it would help my conscience out a lot if you would just be OK with it.  Thanks. :)

Onto the pudding.  I know it sounds weird, but you just have to try this to believe it how good it is.  Even my avocado-hating husband loves this pudding!  Basically it’s just avocado blended up with cocoa powder and agave nectar to create a sweet, silky, perfectly chocolate-y pudding.  No dairy, no refined sugar, no gluten, no cooking, just blending and eating of the most delicious & wholesome dessert ever…refrigeration totally optional.  We couldn’t wait and ate ours as soon as it was blended and it was fabulous.  But I bet it would be even better cold.

Chovocado Pudding

Printable recipe
Printable recipe with picture

1 ripe avocado
1/4 cup cocoa powder
1/4 cup raw agave nectar
1/4 cup almond milk
1 teaspoon vanilla extract

Peel and quarter the avocado. Put all the ingredients in a Magic Bullet or food processor and blend until smooth. Serve and enjoy!

Recipe source: Forgiving Martha

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Corn, Avocado, and Black Bean Tostadas

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For some reason, before I made these tostadas, I had an aversion to chipotle peppers that came canned in adobo sauce.  I think I made one bad dish with them that turned me off, and I was hesitant to use them in anything again.  This recipe has completely turned me around!  These are the absolute best tostadas I’ve ever made.  I love how the sweet corn balances the smoky and spicy flavor of the chiles.

I really love it when I can find vegan meals that don’t require a lot of fake ingredients, and love it even more when those meals are just as delicious as a meat-centric meal.  I have to say that these tostadas beat the pants off of any tostada I’ve made with meat to date.  Although I did put cheddar cheese on these, you can leave it off for a vegan meal because you get plenty of (healthy) fat from the avocado.

This is a great summer meal because it comes together really quickly and only requires a few minutes of heat on the stovetop.  Enjoy!

Corn, Avocado, and Black-Bean Tostadas

Printable recipe
Printable recipe with picture

1 large zucchini, diced
2 cups frozen corn kernels
2-3 medium tomatoes, diced
1/3 cup red onion, chopped
¼ cup cilantro, chopped
2-3 chipotle chiles in adobo sauce, minced
2 tablespoons fresh lime juice
½ teaspoon kosher salt
8 tostada shells
1 cup refried black beans*
Shredded lettuce
1 avocado, peeled & sliced
1 cup shredded cheddar cheese

Spray a large nonstick skilled with oil and heat over medium-high head. Add zucchini and sauté 3 minutes. Add corn and cook until heated through. Remove from heat and stir in tomatoes, onion, cilantro, chipotle chiles, lime juice, and salt. Spread each tostada shell with 2 tablespoons of heated beans and top with shredded lettuce. Spoon corn mixture over lettuce, then top with shredded cheddar and slices of avocado.

*To make your own quick refried black beans, drain a can of black beans and reserve the liquid. Place beans in a food processor fitted with the blade attachment, along with 1 teaspoon cumin, 1/2 teaspoon onion powder, and 1/4 teaspoon garlic powder. Process, adding in liquid through the feeding tube as necessary to obtain your desired texture. Taste and add salt, pepper, and additional seasonings if desired.

Makes 8 tostadas.

Per tostada: 235 calories; 11.6 g fat; 27.5 g carbohydrates; 5.4 g fiber; 8.6 g protein; 6 Points Plus

Recipe source: adapted from Redbook, October 2010

Secret Recipe ClubThis recipe has actually been recreated twice by the SRC. Here is the first blogger who made it (click the box above for the second): Thru the Bugs on My Windshield

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