STUFFED AVOCADO WITH VEGAN MAYO

2021-04-17 17:09:29

Instead of traditional stuffed eggs, which are popular in Poland and served for different occasions, I prepared stuffed avocado that can taste similar to an egg if you add Indian black salt – the Kala Namak salt. This salt is commonly used in South Asia and, due to its egg-like taste and smell, it is often used as an egg substitute in plant based dishes.

I recommend serving the stuffed avocado with silken tofu mayo, which is very light because it is oil free. Such mayo fits very well here, because avocado contains a lot of (healthy) fat and if we added traditional mayo to it, the dish would be a calorie bomb.

You can eat the stuffed avocado raw, but it's also possible to bake it. I recommend baking it covered in an oven preheated to 180 degrees for about 20-25 minutes. If you plan to bake the avocado, don't take the skin off and serve the mayo separately after baking.

ingredients

a few avocados*
50 g millet
250 g button mushrooms
1 small onion
1 tsp dried mixed vegetables
salt
herbal pepper
rapeseed oil for frying
mushroom soy sauce (optional)
mayo for serving (e.g. silken tofu mayo)
a lot of greens to serve, e.g. lamb’s lettuce, fresh wild garlic, cress

*One time I stuffed five avocados and another time seven ones.

recipe

Scald the millet in a sieve to get rid of bitterness. Boil water in a small pot – there should be twice as much water as millet. Put the millet into the pot, add salt and dried mixed vegetables – you can grind them beforehand into powder. Cook the millet covered over a very low heat until it absorbs the whole water. Don't stir the millet during cooking. When the millet has absorbed the water, turn off the cooker and leave it covered for a few minutes to guarantee that it is well cooked.

Rinse the button mushrooms thoroughly and grate them on a large hole grater. Peel the onion, wash it and chop finely. Heat the oil in a frying pan and fry the chopped onion. Add the grated button mushrooms and fry, season with salt and pepper. You can also add a little mushroom soy sauce (optional). When the whole liquid has evaporated, turn off the cooker and add the cooked millet. Stir the millet with button mushrooms very thoroughly and leave to cool down.

In the meantime prepare the other ingredients – the greens, e.g. lamb's lettuce, wild garlic leaves, cress, and mayo (silken tofu mayo), if you are not using the purchased one.

Wash the avocados, dry them with a paper towel, remove the peel and the stone. You can sprinkle them with lemon juice, black salt and herbal pepper. Then stuff each half of the avocado – you can form a ball of the stuffing that resembles a removed stone. Put the mayo and the greens on plates, and then place the stuffed avocado halves. Enjoy!