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Tuesday, February 23, 2016

Avocado Can Do It

Janet Groene’s
Avocado Kayaks
    These chubby avocado “boats”  can be launched for a hot lunch or a light supper. This is a vegetarian treat and, made with non-dairy cheese and egg substitute, can be a vegan meal as well.  The cut avocados have to  sit upright as they bake because you don't want the filling to fall out. You might cut a sliver off the bottom to make them flat, or nestle in bed of raw rice. Crinkled foil can also be used to make a baking “rack”.

1 cup ready-to-serve rice
2 plum tomatoes, finely diced and drained
1 egg, beaten
1 cup grated cheddar cheese
½ teaspoon each salt, white pepper
2 large avocados
About ½ cup dry bread crumbs
Olive oil 


     Set the oven to 350 degrees.    Mix rice with egg, tomatoes, cheese, salt and pepper. Cut avocados in half, remove seeds and fill holes with rice mixture. Drizzle or spray with olive oil. bake 20 minutes until topping is golden and avocados heated through.  (For food safety when using raw egg, internal temperature should be a minimum of 160
degrees.) Serves 2 to 4.
    Campfire or grill method: Prepare medium grill. Assemble kayaks as above. Do not top with bread crumbs. Set kayaks on the grate, skin side down. Tent loosely with foil and cook to heat through to 160 degrees. In a small skillet sizzle bread crumbs in a little olive oil to make them toasty. Sprinkle on kayaks just before serving. 


See more of Janet Groene’s RV-ready recipes at http://www.campandrvcook.blogspot.com

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