Cook Vegan — September 2017

AVOCADO KIMCHI

Makes: 2 cups

• 1 avocado, sliced into thick
matchsticks
• 1 medium green mango or green
papaya, sliced into thick matchsticks
• 2 green onions, trimmed and cut into
2-inch lengths
• ½ tsp sea salt
• 2 cloves garlic, crushed
• 3 tbsp rice vinegar
• 2 tbsp korean chili flakes
• 1 tsp ginger, minced
• 1 tsp sesame oil
• 1 tsp sesame seeds
• 1 tsp sugar

1 In a large bowl, put the avocado, mango,
and onion, sprinkle it with the salt, and set
aside.

2 In a small bowl, mix the garlic, vinegar,
chili flakes, ginger, oil, sesame seeds, and
sugar to make a paste. Add the chili paste to
the avocado mixture, and stir to coat.

3 In a 1-pint jar, place the mixture, covered,
and refrigerate it overnight. The kimchi will
keep for up to 2 weeks, and the flavor will
continue to improve over time.

• Recipes and images (c)2016 by Lara Ferroni. All rights
  reserved. Excerpted from An Avocado a Day: More
  than 70 Recipes for Enjoying Nature’s Most Delicious
  Superfood by permission of Sasquatch Books.

CHOCOLATE AVOCADO

CAKE

Makes: 1 x 8 inch cake

or 12 cupcakes

For the cake:

•   125g (1 ¼ cups)

unbleached all-purpose

flour

•   225g (1 cup) sugar

•   35g (⅓ cup) natural

unsweetened cocoa

powder

•   1 tsp baking soda

•   ½ tsp kosher salt

•   235ml (1 cup) warm

water

•   75g (½ cup) avocado,

fresh or frozen and

defrosted

•   1 tsp vanilla extract

•   1 tsp distilled white or

apple cider vinegar

For the Chocolate Avocado

Frosting:

•   190g (1½ cups) icing sugar, sifted

•   150g (1 cup) smashed avocado,

fresh or frozen and defrosted)

•   3 tbsp natural unsweetened cocoa

powder, sifted

•   1 tsp vanilla extract

•   ½ tsp kosher salt

•   1 to 2 tbsp coconut oil, melted

(optional)

1 Preheat the oven to 180°C (Gas Mark 4,

350°F).

2 Line the bottom of an 8-inch square or

9-inch round cake tin with baking paper,

or a twelve-cup cupcake tin with cupcake

cases, and set aside

3 In a medium bowl, whisk together the

flour, sugar, cocoa powder, baking soda,

and salt. set aside.

4 Using an immersion blender in a

medium bowl or a blender, puree the

water, avocado, vanilla, and vinegar until

smooth. fold the avocado mixture into the

dry mixture until thoroughly combined.

5 Pour the batter into the prepared tin,

and bake until a knife inserted in the

center comes out clean, 25-30 minutes.

6 Let the cake cool completely before

frosting and serving, about 2 hours.

7 You can make the cake the day before

you need it. cool the cake completely, and

then wrap it in plastic wrap, and store it in

the refrigerator. To freeze the cake, place

the cooled, unfrosted cake on a baking

tray, unwrapped, in the freezer until firm,

about 30 minutes. Then wrap it in plastic

wrap so that it’s airtight and store it in the

freezer for up to several weeks.

8 While the cake is cooling, make the

frosting. in a blender, blend the powdered

sugar, avocado, cocoa powder, vanilla,

and salt, scraping down the sides

occasionally, until you have a thick

and creamy frosting. (Since the water

content of avocados can vary, if your

frosting seems a bit too thin, blend in 1-2

tablespoons of melted coconut oil).

9 Transfer the frosting to an airtight

container and chill it for at least 20

minutes. As the frosting chills, it will

thicken. You can store the frosting in the

refrigerator for up to 3 days.

10 Spread the frosting on the sides and

top of the cake, and serve immediately.

Leftover frosted cake can be stored in a

cake keeper in the refrigerator for up to 2

days.