BULGUR-STUFFED AVOCADOS
1 cup bulgur wheat
2 ripe avocados
1 red onion, finely diced
2 tomatoes, finely diced
1/4 cup finely chopped fresh cilantro
drizzle of extra-virgin olive oil
drizzle of lemon or lime juice
salt and pepper (to taste)
sprigs of cilantro (optional, for garnish)
Warm tortilla chips (for serving)
Soak the bulgur wheat in hot water to cover it, plus a little extra, for about 20 minutes. The bulgur wheat will expand. Drain well.
Cut the avocados in half and remove the pits. Carefully remove the green flesh. Set aside.
Combine the bulgur, onion, tomatoes and cilantro in a bowl. Pour on a generous drizzle of olive oil and lemon juice. Season with salt and pepper. Refill the avocado shells with the mixture.
Slice the reserved avocado and place on top. Sprinkle with salt, if desired, and garnish with extra sprigs of cilantro (optional).
Serve with warm tortilla chips.
Makes 4 pieces
Source: V Cuisine: The Art of New Vegan Cooking by Angeline Linardis
1 cup bulgur wheat
2 ripe avocados
1 red onion, finely diced
2 tomatoes, finely diced
1/4 cup finely chopped fresh cilantro
drizzle of extra-virgin olive oil
drizzle of lemon or lime juice
salt and pepper (to taste)
sprigs of cilantro (optional, for garnish)
Warm tortilla chips (for serving)
Soak the bulgur wheat in hot water to cover it, plus a little extra, for about 20 minutes. The bulgur wheat will expand. Drain well.
Cut the avocados in half and remove the pits. Carefully remove the green flesh. Set aside.
Combine the bulgur, onion, tomatoes and cilantro in a bowl. Pour on a generous drizzle of olive oil and lemon juice. Season with salt and pepper. Refill the avocado shells with the mixture.
Slice the reserved avocado and place on top. Sprinkle with salt, if desired, and garnish with extra sprigs of cilantro (optional).
Serve with warm tortilla chips.
Makes 4 pieces
Source: V Cuisine: The Art of New Vegan Cooking by Angeline Linardis
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