Comments on: How to Open An Avocado and Keep All 10 Fingers!

By: southerngracegourmet

southerngracegourmet — Sat, 06 Mar 2010 07:07:58 +0000

Now I am all nervous about the way I do the avocados, I take one hand, with the open avocado on the cutting board and whack it, pull the knife up and wiggle the avocado off. Then I slam the knife to the board and watch the pit fall off in two pieces.

By: Janie

Janie — Fri, 05 Mar 2010 13:49:47 +0000

Right out of the shell with Russian dressing.

By: Amy Younkins

Amy Younkins — Thu, 04 Mar 2010 19:48:39 +0000

My hubby and I did a vegan fast at the beginning of the year and fell in love with this unusual recipe. We added cubed tofu cooked in olive oil and SLICED AVOCADOS. We served it over brown rice. We ate it without the cilantro the next day and it was no big deal to not have it. And we left out the curry paste bc we didn’t have any. It was AMAZING.

Thai Coconut Corn Soup (Best Vegan Express- Top 10 Recipe 2008)

INGREDIENTS:
1 tablespoon light olive oil
3 cloves garlic, minced
4 to 5 scallions, white and green parts, thinly sliced
1 medium red bell pepper, cut into short, narrow strips
Two 15-ounce cans light coconut milk
1½ cups rice milk
One 16-ounce bag frozen corn
2 teaspoons good quality curry powder
¼ teaspoon Thai red curry paste, more or less to taste
1 teaspoon salt, or to taste
½ cup minced fresh cilantro
DIRECTIONS:
1. Heat the oil in a small soup pot. Add the garlic, the white parts
of the scallions, and the bell pepper. Sauté over medium-low heat
until softened and golden, about 2 to 3 minutes.

2. Add the coconut milk, rice milk, corn, curry powder, the green
parts of the scallions. If using the curry paste, dissolve it in a
small amount of water before adding to the soup.

3. Bring to a rapid simmer, then lower the heat. Cover and simmer
gently for 5 minutes. Season with salt and remove from the heat.

4. Serve, passing around the cilantro for topping.

Yield: 6 servings.

By: Christa

Christa — Thu, 04 Mar 2010 01:25:49 +0000

A basic avocado salad with a soy ginger dressing. YUM!

By: Flying Monkeys

Flying Monkeys — Wed, 03 Mar 2010 17:52:04 +0000

I wish I wasn’t the only avocado lover in my house. There may be hope for my small fry. I use the thwack method by will add a towel now, smart!
Avocado ice cream? Hm. I might have to look into that.

By: Laura

Laura — Wed, 03 Mar 2010 15:10:51 +0000

I always stab the pit with a fork and pull/twist it out. Guacamole is never around long enough to turn brown, so the pit goes right in the trash.

By: Laurel

Laurel — Wed, 03 Mar 2010 13:37:04 +0000

I need to find an avocado recipe! I bought two lovely ones at the store the other day because they were just calling to me, and I couldn’t say no… and now I don’t know what to do with them!

I can’t eat tomato, so that makes it harder.

By: Carefree

Carefree — Tue, 02 Mar 2010 18:58:00 +0000

Good lord, I’d never even heard of the “thwack” method. I’ve always just cut a line around the avocado and then twisted. Once that’s done, get a small-ish tablespoon and pop the stone right out.

Favourite recipe? Cut up and put on a granary sandwich, alternating slices with hot bacon rashers. Mmmm.

By: Kate

Kate — Tue, 02 Mar 2010 17:58:35 +0000

Half of an avocado thinly sliced on whole grain bread with mayo and Sriracha hot sauce. I eat this for dinner at least once a week.

By: SaraLouise

SaraLouise — Tue, 02 Mar 2010 12:49:16 +0000

Ree If you read this please let me know why I never got an email with login information! I got one to activate my account, but I never made a password or anything like that so I can’t add any fantastic recipes!