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Chocolate Avocado Coconut Mousse

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Chocolate, who can’t resist chocolate specially at this time of the year?…Dreaming of luscious chocolate desserts, this Chocolate Avocado Coconut Mousse recipe it’s the ticket for a simple crowd pleaser dessert. You would not believe how free of everything this mousse is. It should be called “Chocolate Freedom”. The truth is, If you want to make a dessert suited for all guests, taste good for all palates, and diverse diets you are at the right place.

For me, Chocolate Mousse is the perfect ending dessert for a dinner party. You can prepare it ahead, its no fuss, looks gorgeous, and suits all crowds. This recipe, especially suits guests with diverse diets: dairy-free, gluten-free,  sugar-free, nut-free, grain-free, egg-free, all free diet situations. I feel people with food sensitivities are often neglected, or end up with fruit as a dessert, why not go the extra mile? On the other hand for the cooks at home its always a little stressful to think or trying to cook or bake with un-familiar ingredients, well I got you covered, this recipe is also easy on the Cook. Simple ingredients, a few simple steps and your guests will appreciate you going the extra mile. Its is always nice to make the effort to make a happy ending dessert for everyone especially during the holiday season.

Read the recipe very carefully, and please, do not make faces; yes I can see you from here frowning about avocado and chocolate. I was one of those people as well. Now I’m converted. To be honest, once you try this combination I know you’ll be converted too. Let’s talk a little about it.

Avocado is a natural source of creaminess and good oils in combination with the coconut cream and the chocolate gives this dessert all the lusciousness by mimicking the texture that cream, butter, and eggs give to a more traditional mousse recipe.

Avocados only mission in this recipe is to give a light body and creamy texture to the mousse. It imparts no discernible flavor. Next ingredient: the coconut cream, which adds that velvety silky soft texture that is characteristic of any mousse. And of course the main ingredient: Chocolate. Almost all the success on this recipe will depend on the chocolate quality you choose. That is what shines: Dark, rich, chocolate. Be splendid and generous when buying your chocolate, choose at least a good 70% cacao bittersweet chocolate. I have some suggestions for you at the end of the recipe.

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In other recipes you could place almost all recipe ingredients into a food processor and be done but I went ahead and added just a few steps that make this recipe dreamy.  Like, sieving the avocado to make it creamier and remove any fibrous treads. Also by folding some whipped coconut cream at the end, which for me makes a huge difference, giving this mousse a cloudy silky texture.

And last but not least, another great “free” quality about his mousse, is that I used Svetia. Svetia it’s a Natural sweetener made with the Stevia plant. An all natural sweetener. A little of this powerful Svetia Sweetener goes a long way, I like my mousse lightly sweetened and using this calorie free sweetener completes the dreamy dessert, for those guest with sugar sensitivity.

If you are ready to try something new this season, and make your special guests happy! Give this Chocolate Avocado Mousse a chance and surprise all your guests, by revealing the ingredient at the end of the dinner. I bet you they would not even believe that an avocado was incorporated. And on the other side of the table your vegan, dairy free, gluten-free and sugar-free guests will be really happy and gratefully ask for the recipe.
Enjoy
Happy Holidays!

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Chocolate Avocado Coconut Mousse

Serves 4- 8 servings depending on scoop size.

10 oz fresh ripe Avocado Hass flesh*
1 can coconut cream unsweetened,** I used Chaokoh Thailand brand
2 teaspoons Walnut oil or coconut oil
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 pinch kosher salt
2 Svetia sweetener envelopes or 2 tablespoon of any other alternative sugar option like coconut sugar, date sugar, or maple syrup.

8 oz of at least 70% Cacao Bittersweet chocolate bar, roughly chopped, melted and slightly cooled. I used Green and Blacks Organic Dark Chocolate.***

1 can coconut cream to make whipped coconut cream

3-4 Sugar free-gluten free Candy Canes to crush and garnish.
You can use fresh berries to garnish, cacao nibs, toasted coconut or toasted nuts in case of no nut allergies.

Important Notes:

*Since avocados differ in size and amount of flesh depending on avocado types, please weigh the avocado flesh, and make sure you buy avocado Hass which are the most creamy and less fibrous.

**When buying coconut cream, I prefer any brand from Thailand, whole foods or Traders Joe’s, because they have the best richness and creaminess. check and read the labels.

***Other vegan bars:Theo 82%, Madecasse 80%, Scharffen Berger 82%
I found an article on line about Green and Blacks Organic Dark Chocolate label in which I read that it does not have any milk powder or solids on the formula, but it is made adjacent to a facility that makes milk chocolate. So by regulation, they had to specify that on the label.

Preparation Method:

1. Cut avocados in half, remove pits, and place flesh on a scale, you need 10oz of avocado flesh. Then on a bowl and holding a fine sieve, mashed the fresh avocado fresh through the sieve until smooth.
2. With a hand blender or on a food processor add the sieved avocado, and purée until smooth and frothy. You should have a silky and lump free avocado purée.
3. To this avocado pure add 1 can of unsweetened cream of coconut, salt, cinnamon, walnut oil and vanilla. Whip until smooth, frothy, and pale green using a hand mixer. Set aside.

Chocolate-Avodado-Coconut-Mousse_sieve,puree,-sweeten-and-puree 4. Melt all the chocolate on a double boiler until warm and smooth. Set aside to cool down.
5. Once chocolate has cooled down a little, add melted chocolate to the avocado coconut mixture. Mix well until smooth and room temp. Cover with plastic wrap and refrigerate for at least 45 minutes to an hour, or until firm to the touch. It should feel like cold frosting on a cake.
6. Meantime, place the second can of coconut cream on the freezer for at least 30-45 minutes. Make sure the can is standing up. After 45 minutes, Open the can carefully and by now the coconut solids have separated. The coconut fat will rise to the top, leaving the coconut water on the bottom. With a spoon collect all coconut fat and place on a small bowl. Save the coconut water for another preparation, or discard.
7. If coconut solids are to frozen wait until they are soft and cold enough to whip them. When ready to whip Add some Stevia or any other sweetener of your preference and using a hand mixer whip until soft picks form. Reserve some of this Whipped Coconut Cream to garnish.
8. Remove Chocolate mixture from the refrigerator. Whip mixture with hand mixer until smooth and fluffy. Using a spatula, gently fold in the coconut whipped cream into chocolate mixture using up and down folding movements until all the whipped coconut cream is incorporated, and the mousse looks light and fluffy.

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9. Chill some glasses, and using an ice cream scooper, scoop one or two servings on each glass or ramekins. Keep mousse refrigerated until time to serve.
When time to serve, add a dollop of whipped cream and garnish with crushed sugar-free candy canes. Enjoy!

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This post was sponsored by SVETIA.US
The opinions are completely my own based on my experience.*

Thank you SVETIA! for providing the product and sponsorship.

Music Pairing: Love Actually- Christmas its all Around Us.

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Bonanza Bowl

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One Zucchini, one sweet potato, 1/3 of avocado, 11 cherry tomatoes, some spinach, the heel of a red onion and 2 pieces left from different cabbages, that was what I had in my fridge.
It happens to every fridge. These lonely rangers, the forgotten vegetables that get a little sad and tired looking. You really do not have a plan for them but you know you better eat them before you reload your fridge. All this bits and ends not enough for a complete recipe, you know how it feels when you have potatoes, but not butter, you have pasta but no sauce, or garlic but not oil sometimes your cooking just gets stuck. Some times you have to shake up your fridge and pantry to see what comes out of it.

This is the kind of Non-recipe that saves you. Sometimes if your fridge feels like this, its contagious and you’ll find that your Pantry has the same dilemma. But when your cooking bulb goes on, this bits and ends can be transformed on a blink of an eye and will turn into, perhaps the best dinner of the week.

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I did a quick pantry search, and spotted the last brown rice on the jar and some pepitas. I cooked the brown rice using my pasta method, lots of water and then strain the rice, voila you have the perfect separate grains very efficient and anti-gluppy rice. If you are a rice glupper this is the method to the madness.

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While rice was cooking, a quick look into the freezer and I had some left over shrimp from last week yes!…Please, do not get discouraged if there is not such a big freezer catch for you waiting in the freezer, remember there is always an egg waiting to be sunny side up into a bowl like this. Tofu, cheese, left over roasted chicken, lentils, every protein sings well on this bowl.

I knew I did not want to spent to much time cooking all this puzzle, so I thought on the simplest cooking like sauteeing or quick pickle that yield maximus flavor with minimal efforts. Next, Shredding the cabbage adding some dashes of vinegar, honey and tabasco, salt and pepper for a quick pickle. It took me about 2 minutes. I chopped some spinach, halved cherry tomatoes for freshness. Then cubed sweet potatoes and zucchini quick sautéed with olive oil salt and pepper until a bit charred.

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Using the same pan I sautee the shrimp along with some ancho powder and spices for a punch of flavor.

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Before serving, I seasoned the rice and plate everything on a bowl a squeeze of lime, a blap of creamy yogurt a dash of hot sauce. A one heck of a good one bowl dinner!

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Beside loving the eclectic vegetable chaos, what I love the most about this one bowl its that every bite taste different. What could feel like bits and ends become a feast of flavors, textures and colors. In less time that you imagine, you will find yourself eating even better than if you would have planned. A truly Bonanza Bowl.

Maybe, next week you will find yourself waiting and craving to put your left overs together…

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Bonanza Bowl

Serves 2-3-4 stretch it by adding an egg…if you have them…

I started by cooking the Brown Rice.
About 3/4 cup brown rice, I always cook my brown rice like pasta, in lots of water just using less salt. It cooks about in 25-30 minutes. I drain the rice and let the steam take care of the excess water. I used a dash of comino, garlic and salt for the rice.

Then I chopped into cubes the sweet potato, and sautéed. Zucchini chopped in long pieces and quick sautéed.

The awkward pieces of Cabbage Red and green, I shredded and season with a couple of dashes of tabasco, some honey, 2 good pinches of oregano and rice vinegar, for a quick pickled flavor.

Chopped a bit of Red onion and spinach, halved some gold tomatoes, avocado and lime wedges.

Once I had all this vegetable situation ready, I seasoned the shrimp with about a teaspoon of paprika, ancho chili powder, garlic and salt and sautéed them using the same pan from the zucchini and sweet potato. For a more efficient clean up future.

Shrimp or egg or tofu or chicken or tuna, or what ever you have left over roasted chicken,etc..

I served everything on a bowl sprinkled some sea salt, some fresh cracked pepper, a blap of greek yogurt. Done dinner was served in about 20 minutes.

With all our spear time, we indulged and took our dinner bowls up stairs to the TV room and watched a good ol’ movie…

Which movie???!!!…oh! Lordy… Casino Royale 2006 hehehe

Have fun with your left overs!

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For the double 00h! on this Bowl:

Movie Pairing:  Casino Royal James Bond

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Summer Rolls with Mango Ginger dipping sauce

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The noodles in my head are fried. August in Texas is no joke. Our Thermostat is on a bi-polar rampage. We are trying to deny the existence of such a thing called “electric bill”. We better stay still and attempt to use the stove much less on these days. Its sad but true, I’m not even craving BBQ or to go out for lunch or dinner when the temperature outside reads 90 F degrees even at 9:00pm. I’m Summernating!

So whats for lunch and dinner these days? The freshest crunchy vegetables, cucumbers, carrots, jicama, crispy lettuce, and thin rice noodles cooked in less than 4 minutes. Summer rolls or Gỏi cuốn which translate in “rice paper rolls, are found all over in East Asia and Southeast Asia cuisine. A fine sticky rice paper is the wrapper which holds vermicelli rice noodles and vegetables. Usually these Summer Rolls are served as a popular appetizer. Odds are you have had them if you eat in Vietnamese or Thai restaurants here in the U.S. But why not make them for dinner as the meal itself?

So what are you going to need? You can find the round rice paper at almost any supermarket with an ethnic foods aisle. Or of course you can shop for them in Asian markets or Wholefoods. They are very inexpensive. If you can’t find them, well you can easily order them online if you are Summernating like me.

These rolls are filled with julianne fresh vegetables, vermicelli noodles and a lean protein, usually shrimp or pork. I used in-season ingredients like fresh cucumbers which I spiralize to create noodles. If you don’t have that handy apparatus you can use a Juliane peeler or your handy-dandy knife skills to make fine vegetable strips of your carrots and lettuce. In this version I added avocado and shrimp.
In addition of the traditional peanut sauce, I prepared a dipping Mango-ginger sauce to make them fresher and add a bit more sweetness. These Summer Rolls are what I’m craving these days.

Summer-Rolls_ingredients

Preparation of these rolls is a sticky affair but I have a nice trick which helps. If this is the first time making Summer Rolls my best advice: “Do Not” follow the instructions on the package, Heheehe. Everything will be easy after that.

Most of the packages and cookbook instructions out there which (for this roll up process I call them “des-tructions”) call to dip the rice paper in water, to soften and rehydrate. Then to carefully transfer this world’s stickiest, see thru, delicate, rice paper film into a wood surface or a plate… Let me tell you, this is a sticky fingers, crinkled edges, tear apart of a nightmare.

To avoid this situation, I will share with you my secret weapon to make these Summer Rolls, roll easily. I use a spray bottle.

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The way I do it is as follows: I place the dry rice paper on a flat round plate. I spray the plate and I spray a couple of times onto the rice paper. Using the tips of my fingers, I distribute the water evenly. Leaving the rice paper onto the same plate is gonna be prepared. This makes for no-transferring nightmares. By the time I place the fresh vegetables, rice noodles, mint leaves, add the shrimp in the center, the rice paper is pliable. Then I spray a little water into one edge of the rice paper and start to peel the rice paper in order to start rolling. It is as easy as peeling a non-stick sticker. The roll-up is smooth and easy. 1-2-3-4 fold, the similar way to wrap a burrito, check out the easy step-by-step roll up photos ahead.
For dipping sauce I made the traditional spicy  and peanut for Ian and I made a Mango-ginger sauce that is my favorite now. ( Between you and this screen, Ian and I chomposaurused about 4 rolls each!…yes, shamelessly, happy and refreshing dinner…shshsh!)

I hope you like this recipe its fun to make, pull out your spray bottles and start rolling up these babies. enjoy!

To make these Summer Rolls you will need….

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Peperoncini Shrimp Ceviche Stuffed Avocados

Peperoncini-Shrimp-Ceviche-Stuffed-Avocados_Summer_Avocados_Fresh_-entertaining_Yes,-more-please!

After a rainy, muggy and wet Spring, Summer arrived early here in Austin.

Temperatures are on the rise and bright sunny days with blue skies are here. Vacation time is upon us. This means get out of the kitchen!!! Enjoy the outdoors, and whether you are planning a vacation to the beach a picnic or a staycation at home, there are always ways to enjoy this great weather.

This recipe is a fresh and light option, for gatherings, entertaining, or to take to a picnic or just to enjoy by the pool, patio or in the comfort of your house watching your favorite movie or reading a book. The goal is to relax and enjoy something fresh and delicious and pamper yourself.

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These stuffed avocados are a party on a plate. The Peperoncini Shrimp Ceviche is out of this world a punch of flavor, fresh, light and serving it on avocado halves makes it just irresistible. All the delicious summer flavors: cucumbers, pineapple, onions, limes, orange juice in combination with a pepper kick from the peperoncinis and the creamy avocado make this recipe a win win situation.

Healthy? Yes, indeed. Fun to make? Yes! Peperoncini Shrimp Ceviche Stuffed Avocados It is just what you are craving on your Summer vacation.
Good music, refreshing drinks, a relaxing attitude and these  are all you need to bring the heat and enjoy your Summer vacation… Let’s cook!

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Peperoncini Shrimp Ceviche Stuffed Avocados

Serves 4 to 6 with a bit of left over to refill the avocado halves.

2-3 Medium Avocados Hass is the preferable variety from Mexico (check the sticker!)
1 pound small medium shrimp peeled, deveined and cooked.
1 small tomato small diced
½ english cucumber small diced
1 small purple onion slivered
1 cup fresh pineapple small diced
8-10 pieces of Peperoncinis sliced.
¼ cup parsley finely chopped
2 glugs or 3 round drizzles of ExtraVirgin Olive Oil
1 lime juice
1 small orange, the juice and the zest
2 tablespoons of the peperoncini brine
¼ teaspoon garlic powder
¼ teaspoon celery salt
2-3 good cranks of fresh Black pepper
Pink Himalayan salt to your taste

Preparation:

1.In a medium size bowl combine all the chopped vegetables, shrimp, and the sliced peperoncinis. Add the lime juice, the orange zest and juice, 2 tablespoons of the peperoncinies brine, extra virgin olive oil, garlic powder, celery salt, Black pepper and one or two pinches of Pink Himalayan salt to taste. Toss throughly, cover, refrigerate and let marinate for at least 30 minutes.

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2.When ready to serve, cut Avocados in half length-wise, remove pit, and slice a sliver from the backside of each half to flatten the rounded side and make them stable on the plate. With a paring knife carefully cut the interior of the avocado into a grid. This will help to make it easier to eat.

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3.Drizzle some lime juice and a little pink salt, on each avocado half place them on a serving platter and stuff with the Peperoncini Shrimp Ceviche. Garnish with lime and orange wedges, plantain chips or water crackers, Enjoy!

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Welcome the Summer!

If you are on Vacation mode, weather if it is staycation, the beach, pool party or a picnic this give away is for you!

Enjoy your Summer and Bring the Heat!!!

Thank you to Mezzetta for sponsoring today’s post and inspiring us to try your delicious peppers!

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Music Pairing: Zorba The Greek `original Sound track from the 1964 Movie

https://youtu.be/66dJoVawkb8

Disclosure: This is a sponsored post. The Mezzetta company sponsored it and compensated Yes, More Please! via a cash payment, gift, or something else of value to write it. Regardless, Yes, more please! only recommends products or services we use and believe to be good fit for our readers. We are disclosing this post in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”

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