Day 216: Snap, Crackle and Pop Fried Avocado

A few weeks back, I blogged about a fried avocado burger that I had just eaten. At that moment, I became obsessed with cracking the code for delicious fried avocado. After several trials, day 216 of the Nowhere To Be Project was the day where it all came together. The struggle was in keeping the avocado smooth on the inside and light and crispy on the outside. The solution came in the form of Rice Krispies cereal! Yes! Rice Krispies are the secret ingredient for luscious fried avocado! What I ended up with took my love for avocado to a whole new level. The finished product is vegan (of course), and can be enjoyed in so many ways and in countless dishes. If you’re looking for an amazing new way to prepare avocado, look no further.

Ingredients
1 cup crushed rice krispies
1/4 cup cornstarch
salt, pepper and cayenne pepper to taste
2 Haas avocados, peeled and sliced into spears
1/2 cup vegan half and half blended with the juice of half a lemon
Avocado oil

Preparation Instructions
1- Preheat half an inch of avocado oil in a deep frying pan over medium-high heat.
2- Stir dry ingredients together in a shallow bowl.

Snap, Crackle and Pop Dry Mixture

3- Gently dip each spear of avocado in the lemon half and half mixture before rolling them in the dry mixture, being sure to coat all sides of the avocado.
4- Deposit the breaded avocado into the hot oil using a slotted spoon.
These are ready to be flipped!

5- Use the slotted spoon to turn the avocado spears evenly in the oil as they cook.
6- Cook until golden.
7- Drain the fried avocado spears on a paper towel for a minute or two before serving.

Optional Dipping Sauce
Mix four parts Veganaise with one part chili sauce.

Day 213: It’s a Spooky Soup Kind of Day

Day 213 of the Nowhere To Be Project brought with it another rainy and cool day to the mountains of Colorado. Over the past week, most days have been similar to today which is rather unusual in the land of 300 sunny days per year. Most everyone is complaining about the rain for one reason or another. I, however, love it! Perhaps my love of gloom and Halloween says something about me as a human being??? Regardless, I used the day to create a lovely rich soup with purple cauliflower. It is colorful, healthy, simple, delicious, vegan (of course), and absolutely perfect for your autumn gatherings. Enjoy!

Instructions
1- Microchop two large heads of purple cauliflower.
2- Toss the broccoli in a pan (or slow cooker as I did) with four cups of your favorite vegetable stock. I always have vegan stock on hand because I save my stems and scraps throughout the week, regularly simmering them down with herbs, garlic, white wine, water and spices.
3- Simmer until soft.
4- Pour the simmered cauliflower with broth into a blender, adding two tablespoons of olive oil and 1 cup of vegan half and half and blend until smooth and creamy.
5- Serve with freshly ground pink Himalayan sea salt and pepper.