But why would you even do that?
It may shock you to hear that this vegan rarely eats avocados. This is for several reasons:
1) the growth in popularity of avocados in Europe has led to dubious farming techniques and treatment of workers in countries that produce them.
2) they’re relatively expensive compared to other vegetables and have to be flown across the globe
3) my mum is intolerant to them. She tries to be inclusive but avos, along with broccoli and cauliflower don’t agree with her digestive system.
But what on Earth is in it then?
Peas. Yup, good ole fashioned frozen peas. I just pretended that the pea-mush was avocado-mush and kept all other ingredients the same. It’s cheaper, fewer calories and allergen free. (Please don’t tell me you’re allergic to peas...)
200g frozen peas
1/2 lemon; juiced
Handful fresh coriander
3 cloves garlic
Salt and pepper
Add the frozen peas to a pan of boiling water and cook for 15 minutes. Meanwhile, peel and crush the garlic, juice the lemon and chop the coriander. Drain the peas, then either add everything to a food processor or (as I did) use a potato masher to crush the peas before mixing in everything else. Done.
Want to make it extra fancy? Add finely chopped red onion/spring onion/fresh or dried chili.
Use as a dip for carrot sticks or crisps, in sandwiches, on rice cakes or in a fajita. Let me know what you do with yours :)