My Meatless Mondays - Savory Avocado Torte

Do you know who this man is?   He know what to do with avocados.  This is Chef  Vincent Guerithault and the recipe comes from the California Avocado Commission.  I have gotten other recipes from there and they all have been tasty.  I do love avocado.  Thank you Chef.


Savory Avocado Torte adapted

Ingredients

• 3 whole eggs
• 2 ripe, fresh California avocados, seeded, peeled and diced
• ¾ cup all-purpose flour
• ¼ cup chopped basil
• ¼ cup Rice Dream
• ¼ cup Tofutti cream cheese
• ¼ cup diced sun dried tomatoes
•   2 tablespoons olive oil
• 1/4 teaspoon cumin,
• 1/4 teaspoon salt - needs more
• 1/4 teaspoon pepper

Method:

1. In a medium bowl, whip the eggs until fluffy, approximately three minutes.
2. Mix in the remaining ingredients.
3. Spread the mixture throughout a 9" round cake pan.
4. Place the pan in the oven and bake at 300˚ F for 30 minutes or until center is firm.
5. Slice and serve warm.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

 We liked the flavor of the dish but found it a bit heavier than we wanted.  I would like to try this with egg whites instead of whole eggs.

Looking back:

Caramelized Onion Quiche from My Judy the Foodie

Portobello Pizzas from Frugally Delicious

Spring Millet and Barley Salad from Everyday Vegan Girl
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