Saturday, May 8, 2010

Cannellini-stuffed Avocados

1 cup shelled fresh peas
1 medium carrot, grated
2 cups cooked or canned cannelloni beans
2 oranges, peeled, segmented, and coarsely chopped
3 scallions, minced
2 T balsamic vinegar
¼ cup Vegenaise
2 T rice milk
1 T lemon juice
2 T chopped fresh parsley, or 2 t dried
1 T snipped chives, or 1 t dried
1 teaspoon honey (or another natural sweetener)
½ t salt
1/8 t black pepper
1/8 t Tabasco sauce
2 ripe avocados

In a small sauce pan of salted boiling water, blanch the peas until tender, 3-5 minutes. Remove with a slotted spoon, drain, and let cool. Add the carrot to the same saucepan and boil until tender, about 1 minute. Drain and cool. In a medium bowl, combine the beans with the peas, carrot, orange pieces, and scallions. Add the vinegar and toss to coat. Cover and refrigerated at least 1 hour. In a small bowl, combine the tofu, rice milk, lemon juice, parsley, chives, honey, salt, pepper, and Tabasco. Blend well. Add to the salad and toss to combine well. Adjust the seasonings. Halve the avocados and remove the pits. Spoon the salad into the avocado halves, and serve.

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