Vegan friendly ‘avo’ delights

All recipes in this issue of Our Home, are vegan friendly, if cooked by seeking out the appropriate ingredients.

Avocado, Mushroom, Caper and Lemon Pasta

Ingredients:

100g dried pasta

1 tbsp olive oil

250g mushrooms, sliced

2 tbsp capers

2 avocados

1 lemon, zest and juice

Salt and pepper

Serves 4

Method:

Cook the pasta, as per the instructions on the packet.

Heat olive oil in a large saucepan. Add mushrooms and cook until soft.

Add capers and avocado. Heat through.

Stir in cooked pasta. Zest and juice lemon directly into the pasta. Season with salt and pepper.

Avocado Chocolate Cake

Ingredients:

80g of 95% chocolate — vegan friendly

2 cups wholemeal self-raising flour

1 tsp baking powder

2 tbsp cocoa

2 avocados

¼ cup of olive oil

1 cup of brown sugar

150g silken tofu

Method:

Preheat oven to 180℃. Grease and line a 23cm loaf tin.

Melt chocolate.

In a large mixing bowl, sift together the flour, baking powder and cocoa. Make a well in the centre.

In a food processor combine avocado, olive oil, brown sugar and tofu. Process until smooth.

Pour the avocado mixture into the flour. Add the melted chocolate. Mix together to combine.

Pour into the prepared loaf tin, place in the oven and bake for 45 minutes or until cooked through.

Avocado Chocolate Mousse

At Our Home, we topped the Avocado Chocolate Cake with Avocado Chocolate Mousse.

This mousse is so yummy, you won't even know it is good for you.

Ingredients:

270g tin coconut cream

4 tbsp cocoa

½ a cup (125ml) maple syrup

2 avocados

Method:

Place all ingredients in a food processor bowl.

Process until smooth.