So, nothing really new is occurring with the avocados today. The “little seed that could” is beginning to unfurl its little leaves (which my cell phone camera is completely inadequately capturing).
So, following my previous post, I will today add another recipe which I love that includes avocados. This time, the avocados are being used in the form of a mayonnaise.
I made these for friends a while back, and received RAVE reviews, I hope you will give them a try, and enjoy them as much as I did.
Vegan Red Potatoes
- 9 medium red potatoes
- 4 tbl cooking oil (vegetable oil)
- 1 cup avocado mayonnaise
- 1/4 cup mustard
- 2 tbl vinegar (I used rice vinegar)
- 1 tsp celery salt
Dice taters (1″ cubes), and plop into some boiling water over med/high heat
Return to boil and cook for 6 minutes – drain and set aside
Make Avocado Mayonnaise
- 2 avocados
- handful of fresh basil leaves
- 2 tbl EVOO (extra-virgin olive oil)
- 2 tsp lemon or lime juice (whichever you prefer, or heck, a mix!)
In food processor, pulse basil w/ 1/2 tsp of the EVOO into a paste
Add cubed avocados, and pulse until smooth
Then, slowly add remainder of EVOO and lemon/lime juice to desired consistency
Salt and pepper to taste
The Grand finale!!
Fry them taters til there crispy!
Heat large saute pan w/ veg oil until just smokingĀ – This is an important step, don’t be in a rush
Reduce heat to medium, and add potatoes, cook until golden brown
Remove from saute pan into a large bowl, and mix in the rest of the ingredients
Salt and Pepper to taste
ENJOY!!