VeganMoFo Day 13
I spent all day in the kitchen the other day so that I have some recipes to post as part of VeganMoFo. I am rushing things at the moment because I’ll be leaving tomorrow for Ubud, Bali. If you find any errors in the recipes, please let me know.
Today, I have these tomato cups filled with a zingy avocado dip. If you don’t have fresh lemon, use lime juice instead but a whole lime, not just a half one. Less zing makes it zing-less, not zingy.
Zingy Avocado Dip in Tomato Cups
2 small tomatoes
1 small ripe avocado, flesh scooped out
Juice of ½ lemon
½ red onion, chopped
1 small clove garlic, minced
Salt and pepper
• Cut the tops of tomatoes and scoop out the seeds and membrane. Turn them upside down on a cookie rack.
• Meanwhile, blend the lemon juice with avocado in a small food processor. Transfer into a bowl.
• Add the onions, garlic, salt and pepper and mix well.
• Fill the tomatoes with the avocado dip. Garnish with fresh chives and enjoy!