Tags
avocado, avocado creme, black beans, chilli, coriander, garlic, gluten free vegan, gluten- free, healthy, homemade, lettuce boats, lime, mexican, nutrition, smokey, tacos, vegan, vegetarian
The haar is appropriately thick as i write this. Like a soupy grey blanket thats drifting down and around me. I don’t feel i have it in me to pour my usual energetic soul into this page.
Me and the sky got things going on right now.
But hey, all this life stuff hasn’t got in the way of my cooking. I’ve stepped back into the kitchen with more techni- colour vim and vigour than ever. I guess showing up in the kitchen will have to do until i feel like showing up in the rest of my hours.
Anyways, blah blah blah blah blah.
This recipe came from one very small, clear vision- i had to manifest this vibrant, verdant avocado| lime| coriander creme into existence. And of course, i then had to make a main event for this little emerald to get cosy with. Even i can’t sit down to a jar of avocado creme + spoon and feel that great after.
The beans are dark. Deep, smokey, pungent. Like the exhaled cigar smoke from Tom Wait’s lips. But you know, not in a gross, nicotine way. Black turtle beans stewed in left over coffee with a generous lick of liquid smoke (‘coz that does taste good). Once wonderfully puddly, they serve as the perfect bass note on which to showcase the harmonious (and luscious and fresh) avocado creme. This is a super bright condiment that livens up everything it touches and all the citrusy, herby flavours keep things light yet flavoursome.
We served everything in sweet gem lettuce boats with a crunchy raw ‘slaw and a Mexican twist on G&L’s “laid back pilaf”. Corn tacos would also be lush, as would roasted sweet potato boats, crispy nachos, taco bowl etc etc.
(Serves 4+, Vegan, Gluten free)
STORMY, SMOKEY BLACK BEANS:
2 large cups cooked Black Beans
1\2 large cup Coffee
6 cloves Garlic, minced
1 large Onion, diced
handful Tomatoes, diced
1 large Red Chili, finely chopped
3 tbsp Liquid Smoke
1 tsp Smoked Paprika
1 tsp Cumin + 1 tsp Coriander
1 vegan Stoke Cube
- Throw everything into a large pan
- Bring to the boil for 5 minutes, reduce to a simmer and cook for a further 30- 45 mins until most of the water has evaporated\ become thick and creamy
AVOCADO, LIME CREME:
1 1\2 Avocados
1 clove Garlic
zest + juice of 1 Lime
2 tbsp fresh Coriander
1 tsp Olive Oil
pinch of Sea Salt + Pepper
- Throw everything in a blender and blitz until creamy, checking + adjusting seasoning to taste.
Green & Leithy 