This recipe from Carolina at Jardín de Luna is a delight. Although it could be enjoyed simply on seeded or sourdough bread, I think it's ideal as a sauce for boiled potatoes or sautéed tofu.
Carolina's recipes are always very well thought out, both in terms of taste and nutrition. I hope you enjoy this delicious Avocado Butter.
Ingredients
- 1 large avocado
- 1 teaspoon of chlorella powder
- 1 teaspoon of white miso
- 1 teaspoon of lemon juice
- 1 pinch of powdered ginger or half a clove of raw garlic
- 1 tablespoon (15ml) of filtered or mineral water
- A pinch of salt
- Nutritional yeast (optional)
- Pink peppercorns (optional)
Elaboration
- Open the avocado and remove the pit. With the help of a spoon, scoop out the flesh and place it in the blender cup.
- Add all the ingredients except the pepper and nutritional yeast; we use the latter to decorate the dish (they are equally important in the recipe, although you can omit them if you wish).
- Whisk the ingredients and adjust the salt if necessary. If you don't have miso or don't like it, season with sea salt, tamari, or similar.
- Using a spatula, spread the butter on a plate, sprinkle with nutritional yeast and pepper to taste. I recommend keeping the nutritional yeast nearby; once you have your toast, crackers, crudités, etc., generously sprinkle it on top—it's absolutely delicious.
Carolina will be teaching a vegan and gluten-free baking workshop on February 23rd from 10:30 am to 1:30 pm at Mamá Kokore. Here's all the information.