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If you are a fan of plant-based eating, then you need to keep
watch for a new offering from Abrams Publishing, Eat for the Planet
Cookbook. It is a wonderfully informative
guide to eating vegan, featuring 75 recipes from some of the world’s greatest
plant-based chefs, businesses, and influencers. I am a carnivore, but I do love
my veggies, and I found numerous things to like in this book, as well as found
it incredibly inspiring. Lover of avocado that I am, I couldn’t resist trying the
Spicy Avocado Crema recipe.
I adapted the recipe by cutting back on the salt -- a personal preference -- and found this to be a real winner! Its suggested use is with enchiladas or tacos, tossed with a corn salad, or as a dipper for the Artichoke Bites recipe (That I plan to try in the future), but I found it good all on its own...or slathered on toast...or as an accompaniment to fajitas.
I adapted the recipe by cutting back on the salt -- a personal preference -- and found this to be a real winner! Its suggested use is with enchiladas or tacos, tossed with a corn salad, or as a dipper for the Artichoke Bites recipe (That I plan to try in the future), but I found it good all on its own...or slathered on toast...or as an accompaniment to fajitas.
Spicy Avocado Crema
Slightly adapted from Eat for the Planet
½ medium avocado, pitted and peeled
2 T. unsweetened milkadamia or other macadamia milk*
2 T. fresh lime juice
¼ t. salt
¼ t. freshly ground black pepper
½ c. coarsely chopped fresh cilantro
2 t. minced jalapeño chile
1 small clove garlic, minced
In a food processor, combine the avocado, milk, lime juice, salt, pepper, cilantro, jalapeño, and garlic. Pulse until smooth and evenly combined. Transfer to a bowl and use immediately or cover and refrigerate until needed. This sauce is best used on the same day that it is made.
Makes about ¾ cup
*Not being a vegan, I replaced this with whole cow’s milk
Slightly adapted from Eat for the Planet
½ medium avocado, pitted and peeled
2 T. unsweetened milkadamia or other macadamia milk*
2 T. fresh lime juice
¼ t. salt
¼ t. freshly ground black pepper
½ c. coarsely chopped fresh cilantro
2 t. minced jalapeño chile
1 small clove garlic, minced
In a food processor, combine the avocado, milk, lime juice, salt, pepper, cilantro, jalapeño, and garlic. Pulse until smooth and evenly combined. Transfer to a bowl and use immediately or cover and refrigerate until needed. This sauce is best used on the same day that it is made.
Makes about ¾ cup
*Not being a vegan, I replaced this with whole cow’s milk
Disclaimer: I received a complimentary copy of this book for
being a part of Abrams Dinner Party 2019-2020.
