Fried Avocado Wedges

Super Bowl Sunday is almost upon us! The NFL estimates that Americans will throw about 20 million Super Bowl parties on Sunday, and it's believed that approximately 80 million pounds of avocados will be consumed. That's a lot of guacamole!

This recipe for Fried Avocado Wedges from Tamasin Noyes's American Vegan Kitchen is perfect for Super Bowl parties and is sure to please your guests. Double the recipe if you're expecting a lot of people because these snacks will go quickly! Peel and slice the avocados just before frying to prevent discoloration, and store the ripe avocado in the refrigerator until ready to use for the clean cut slices.

Ingredients:

• 3/4 cup all-purpose flour

• 1 1/2 teaspoons salt

• 1/2 teaspoon all purpose spice blend

• Pinch black pepper
• 
3/4 cup vegan Mexican-style beer, such as Corona

• Juice of 1/2 lime

• Canola oil, for frying
• 
2 ripe Hass avocados, peeled, pitted and cut into 8 wedges

• 1/4 cup finely ground cornmeal
• Tomato salsa, for serving

Directions: 

1. In a medium bowl, whisk together the flour, salt, spice blend, and pepper. Whisk in the beer and lime juice. Add additional beer or flour if needed for a dipping consistency that coats the avocado but isn’t too heavy.
2. Heat the oil in a deep fryer or large skillet to 375°F. Line a baking sheet with paper towels or a brown bag for draining. Preheat the oven to 250°F.
3. Place the cornmeal on a plate. Coat the wedges in the corn- meal, then dip them in the batter. Working in batches, fry the avocados until golden, about 5 minutes. Drain on the baking sheet then transfer to an ovenproof platter and place in the oven to keep warm until the frying is complete. Serve imme- diately with a small bowl of salsa for dipping.

From American Vegan Kitchen by Tamasin Noyes. ©2010 Tamasin Noyes. Used by permission from Vegan Heritage Press.


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Smoky Spicy Hominy Soup

Most of the country is in the middle of a brutal cold snap, with temperatures in some areas well below the freezing point. Weathermen are saying this is the coldest weather of this winter so far. We say stay in and keep warm with this hearty winter soup! This Smoky Spicy Hominy Soup from Bryanna Clark Grogan's World Vegan Feast is a vegan twist on the traditional Mexican posole, and it's "meaty" enough to please even the pickiest of omnivores at your dinner table.

Ingredients:

• 1 tablespoon olive oil

• 12 medium green onions, sliced 1/8-inch thick

• 3 cloves garlic, minced

• 2 teaspoons ground cumin

• 1 1/2 teaspoons smoked sweet paprika (pimentón)

• 5 cups chicken-style vegan broth
• 
1 (29-ounce) can (3 1/2 cups) golden or white hominy, rinsed and drained
• 
4 cups reconstituted soy curls (4 ounces or 3 cups dry); or 16 ounces seitan, cut into strips

• 1 cup canned diced tomatoes and juice or sauce
• 1 small chipotle chile in adobo sauce, minced

• 1/2 cup chopped fresh cilantro or flat-leaf parsley
• garnishes (all or a few): tortilla chips; avocado
  cubes tossed in lemon or lime juice; chopped sweet onion; vegan sour cream; shredded savoy cabbage; sliced radishes; chopped cucumbers; toasted pumpkin seeds (pepitas); shredded vegan cheese; chopped red bell pepper; sliced hot chiles; lime wedges

Directions:
Heat the oil in a soup pot over medium-high heat. Add the green onions, garlic, cumin, and smoked paprika. Sauté until the onion are wilted. Add the broth, hominy, Soy Curls or seitan, tomatoes, and chipotle. Bring to a boil, then reduce the heat to medium. Cover and simmer 15 minutes. Stir in the cilantro. Ladle the soup into large bowls and serve hot with the garnishes.


From World Vegan Feast by Bryanna Clark Grogan. ©2011 Bryanna Clark Grogan. Used by permission from Vegan Heritage Press.

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