Another avocado recipe

I have been away for the past couple of weeks (well, no not really but over the weekends)so there have been no new posts. Don't despair veganites! I am always thinking about what I am going to post next. That being said, I will be away this week again trying new foods in San Diego. I'll try to get some new yummy recipes.

This is a warm avocado dip that I made that called for the dip to be put back in the avocado shells and then baked. I would skip that step and just put it in a small oven-proof dish and heat it that way. Makes for easier dipping.

Spicy Stuffed Avocados

2 ripe avocados
1 tbsp olive oil
1/2 cup chopped red onion (the smaller the chunks the better for getting it onto your nacho chips or crackers)
3 cloves garlic finely chopped
1 green onion chopped
1 jalapeño stem and seeds removed and diced
1 red/yellow/orange pepper chopped small like the onion
1 tsp sea salt
1/2 cup chopped parsley or cilantro
1 tbsp Tabasco or frank's hot sauce or other vinegary hot sauce
1 tbsp lemon or lime juice

Heat oven to 375 degrees. Warm the oil over medium heat in a frying pan. Sauté the red onion, garlic, green onion and jalapeño. When the onions begin to soften, stir in the peppers, salt and cilantro. Slice the avocados and mash the flesh into the frying pan. Add the hot sauces and cook for about 5 minutes until it is all mashed together. Stir in lemon or lime juice. Taste and season more if needed. Return the mixture to the avocado shells or put in a small oven-proof dish. Bake for 15 minutes and then remove and eat with nacho chips or crackers. This would probably be good cold too. I thought it would be a great layer on the 7 layer dip with beans and salsa (so mine would be a 3 layer dip) but easy to take to an appy party or potluck.

"Any" Bean and Lime Dip

This recipe calls for black beans but I have used black-eyed peas and even garbanzo beans. Garbanzos make a great thick dip! This recipe is an adaptation from Extra Vegan Za by Laura Matthias. I know you can get the book at the Kelowna Public Library because Paule had it and that's where I saw it first. I bought my copy at The Book Warehouse in Vancouver. I love that bookstore.

In a food processor, blend to your desired consistency:
1 can beans, rinsed (about 400ml if you use beans you have cooked and frozen so that you always have them on hand for recipes like this one - bean instructions to come soon!)
1 roasted red pepper (buy these at Med Market on Gordon Drive. The large jars are $5 and if you buy a case of 6, you get 10% off. You'll need more of these once I post Corey's amazing Pasta Puttanesca Sauce)
2 tbsp tahini (a must for hummus but if you don't have any then peanut butter or almond butter would do)
juice of 1 lime
2 tbsp light soy sauce or tahini
1 avocado
1/2 cup green olives
1/4 cup cilantro (I just rip a handful off the bunch, rinse and throw in)

If you want a chunkier dip, blend the first 5 ingredients together and then chop the avocado into chunks, use sliced olives and shred the cilantro. Stir those in. I make it either way depending on the amount of time I want to spend making the dip. Black olives can be used as well if you prefer.