Stuffed Avocado
- 60 g
/ 2 oz sunflower and/or pumpkin seeds
- 1
carrot, chopped
- 2
tbsp dried tomatoes
- 1 dsp
miso
- 1
tbsp nutritional yeast flakes
- an
onion
- a red
chilli
- 15 g
/ half oz fresh basil leaves
- 30 g
/ 1 oz alfalfa sprouts
- 2
small avocados
Put everything apart from
the alfalfa and avocados in the food processor. Process for a couple of
minutes until you have a thick puree. Next, slice the avocados in half
and remove the stones. Then fill the holes where the stones were with
the mixture, and cover the flesh with a thin layer. Top with alfalfa
sprouts, to cover each half, and serve on a bed of lettuce.
Serves two as a main dish
or four as a side dish. |
