You know when you make something you like so much, you cannot wait to make it again? You immediately think of several variations of ingredients that you cannot wait to try? You bring the leftovers for lunch, and spend the morning thinking about it, until you just break down and eat lunch at 10:45 am?
No? Just me?
Mmm. Well, I am still thinking about this one.
Smooth and creamy avocado with a hearty spicy filling and a contrast of tangy goat cheese dotted throughout. Divine. Jason loved these too!
This is the round two of avocado with Meatless Monday A to Z, and while I think as far as the rules go, I am doing it wrong*. But this idea is oh so right – Kait of Chickadee Says did this last week and I took inspiration from the avocado recipe she created.
*Last week we created recipes, this is the week we are supposed to make a recipe.
As soon as I finished my avocado and baby corn salsa last week, I thought of stuffed avocados, wishing I had made those instead. I then hoped someone would create a stuffed avocado so I could make it this week. Kait did! Then I took the inspiration and made my own thing. Again.
ah, well… I’ll get it.
Until then, buffalo chickpea-bella baked avocados:
buffalo chickpea-bella baked avocado
inspired by pestoed mushroom stuffed baked avocado
dairy, egg, soy, and gluten free, vegan
yields four stuffed avocados
1-2 tablespoons coconut oil
2 small shallots, peeled and minced
5-6 baby portobello mushrooms, quartered/sliced
1 cup chickpeas, rinsed and peeled
1/3 cup buffalo sauce
2 large avocados
sea salt and pepper
3-4 tablespoons goat cheese (vegan goat cheese recipe)
In sauté pan over medium heat, combine shallots and mushrooms with coconut oil, sauté until softened. Add chickpeas and buffalo sauce, combine completely. Cook several minutes, stirring frequently until chickpeas are warmed through.
Slice avocados lengthwise and remove pit. Salt and pepper the avocado halves. To create a larger space for filling, spoon out the avocado around the space left by the pit, enjoy as a snack as you prep and fill the avocados. Spoon the buffalo chickpea filling into the avocados, filling them full. Place on baking sheet, spoon small pieces of goat cheese around top of filling.
Bake at 350 for 12-15 minutes. Serve immediately.
Yep. Making this again very soon.
Visit Heather to see what people made with avocado this week: