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Awesome Avocados!
When I was a kid, I couldn't stand avocados. They were slimy, goopy, and a totally unappetizing color. I was so grossed out that if one touched anything I was eating, I couldn't carry on, which is saying a lot because I do NOT like to waste food. However, as I got older and my palate developed, I delved into new foods, so I thought I'd go back and try some of the foods I used to detest. Avocados were first on my list because they were so formidable. My attitude: go big or go home. I mashed one up with some tomatoes, jalapeños, and salt. Then, I dove in, chip first. Lo and behold, the makeshift guacamole was delicious. I mean, DELICIOUS, all caps. I wanted to put it on everything, all the time. Now, I'm a full-fledged avocado-eating maniac. Most meals aren't complete without a side of avocado. And by side, I mean three. What? It's healthy fat!

Check out some of the recipes that I'm lovin' right now:

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Avocados and pasta go together like peanut butter and jelly — it's just that most people don't know that yet. Well, Weird Flavor Combos 101 is in session, and I am your teacher! The creaminess of the avocado is a decadent replacement in this alfredo-esque recipe, only 10 times better for you and 50 times tastier. I could eat this for every meal of every day and be a happier person for it. I'd also probably gain a few pounds and have the most amazing hair. Avocados are full of the essential fats that provide hair with glorious shine for days. Actually, save an avocado and use it as a replacement for your conditioner. Seriously. The only down side is that you might be tempted to eat your own head, so watch out for that.

What You Need:

1/4 cup nutritional yeast flakes
1/4 cup sesame seeds, toasted
1/2 teaspoon salt
3/4 pound pasta, linguini
2 avocados, peeled and pitted
2 tablespoons soy creamer
2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons olive oil
3 cloves garlic, minced

What You Do:

1. In a blender or food processor, blend the nutritional yeast, sesame seeds, and salt until fully combined and set aside.
2. In a large pot, cook pasta according to box instructions. In a large bowl, mash the avocado with the soy creamer, lemon juice, salt, and pepper until fully combine and creamy.
3. In a large sauce pan, heat oil and garlic and saute for 2 minutes. Add avocado mixture and gently stir until very warm but not boiling. Pour over pasta and sprinkle nutritional yeast mixture on top. Serve hot.

VegWebber since? My profile says since May 2009 but I lurked long before that.

What do you do when you're not on VegWeb? Exercise, homework, doodle, and cook!

Favorite VegWeb Recipe for 4th of July? Grilled veggies, for sure. I may try making some bean burgers this year instead.

Best music to cook by? I usually rock out to Elton John when I cook.

French fries or ice cream? Baked sweet potato fries.

Read dannibazaar's entire interview and tell her how awesome she is in the Superstar VegWebber thread!

Good luck!

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