When we were in Peru last September we ate a lot of really good vegan food. Vegan food is not as easy to come by in Peru as it was for us in other places in Central/South America but when you can find it, it’s very good. We enjoyed a lot of simple stews, lima beans, butter beans, corn, and definitely avocados. We took full advantage of the popular ‘plate of the day’ set up that most Peruvian restaurants have around lunchtime. Usually for a few bucks you get a nicely portioned meal with all the staples.
We didn’t have a Vegetarian version of Chicken Mayonnaise while we were in Peru, but I found a recipe for it in a Peruvian cook book that I found intriguing. There is certainly no shortage of Avocados in Peru, and they’re a lot bigger then the ones you buy around here. Anyway, since avocados are one of my favorite foods, and everyone loves a good ‘chicken’ salad, I thought I’d try my hand at making a more compassionate, chicken friendly version of this dish.
I think this would make a great starter to a dinner party, but it’s just as easily enjoyed as a main course along with a side salad. You’ll be surprised at how filling these little avocado boats are!
Avocados Stuffed with Peruvian Chicken Mayonnaise 2 Ways
Beyond Meat Version
2 tsp Olive Oil
2 Ripe Avocados Peeled, Sliced in Half, Pits removed
1 Box Beyond Meat Chicken Strips Diced
1 Small Carrot Minced
1 Celery Stalk Diced
4 Green Onions Sliced
4 Kalamata Olives Minced
½-1 tsp Smoked Sea Salt
1/3 Cup Vegan Mayo
Black Pepper to taste
Strips of Red Bell Pepper to Garnish (Optional)
Chickpea Version
2 tsp Olive Oil
2 Ripe Avocados Peeled, Sliced in half, pits removed
1 15oz Can Chickpeas rinsed and Drained
1 Small Carrot Minced
1 Celery Stalk Diced
4 Green Onions Sliced
4 Kalamata Olives Minced
½-1 tsp Smoked Sea Salt
1/3 Cup Vegan Mayo
Black Pepper to taste
Strips of Red Bell Pepper to Garnish (Optional)
Instructions - Beyond Meat Version
- Heat the Olive Oil in a pan over medium heat. Add the diced beyond meat and cook for 6-8 minutes until nicely browned on all sides. Remove from the pan and place into a large mixing bowl.
- Add the carrot, celery, and half the onion. Saute for 4-5 minutes until the carrot is soft. Add a dash more oil if needed. When the veggies are soft remove from the pan and place into the bowl with the beyond meat.
- Add the remaining raw onion, olives, smoked salt, pepper, and vegan mayo to the bowl, stir thoroughly to combine.
- Taste and adjust seasonings as needed.
- Spoon the beyond meat mixture into the center of each avocado half. Place the halves on a serving plate, and garnish with red pepper strips. Add a dash of sriracha if you like things spicy!
Instructions - Chickpea Version.
- Place the drained, rinsed chickpeas into a serving bowl and mash with a potato masher. You do not need to mash every pea, just get a somewhat mashed consistency.
- Heat the oil in a pan over medium heat. Add the carrot, celery, and half the onion. Saute for 4-5 minutes until the carrot is soft. When the veggies are soft remove from the pan and place into the bowl with the mashed chickpeas.
- - Add the remaining raw onion, olives, smoked salt, pepper, and vegan mayo to the bowl, stir thoroughly to combine.
- Taste and adjust seasonings as needed.
- Spoon the chickpea mixture into the center of each avocado half. Place the halves on a serving plate, and garnish with red pepper strips. Add a dash of sriracha if you like things spicy!
Words cannot describe how fantastic this dish was!!! Both versions of this dish was delicious. It may look like a simple dish but the flavors are wonderful & it really was quite filling. 4 halves does a decent job of filling you up. I really must stress how amazing this meal idea is.
ReplyDelete