Why haven’t you baked your avocados before? Because you’re stupid. Because you’re unimaginitive. Because you’ve locked your dear, wonderful avocado to the constraints of guacamole, sandwich fillings and boring pasta salad.
Shame on you.
I visited Runcible Spoon Issue 6 writer Ashley Hamm recently, and she showed me the wise ways of the Baked Avocado. In case you don’t remember Ashley, she is a vegan-surfer-activist-yogi who wrote about the impossible in our Holiday Issue: vegan gravy. So, I absolutely trusted that her baked avocados would be just as delicious.
And delicious it was! I don’t know why I never had it before, because it is absolutely wonderful. The avocados take on a creamy, soft consistency with a crisp, roasted top. Here’s her recipe — at least, what I remember of it (Ashley, you can correct me if I’m totally wrong!). You can substitute out the vegan ingredients for other things if you would like.
Makes 4 servings
2 avocados, halved and pitted
Bragg’s Amino Acids
Red pepper flakes
Freshly cracked pepper
Wrap each bottom of the avocados in foil. Bake at 400 degrees F for about 7 minutes. Take them out of the oven, and add a scoop of mayo in the center of each half, drizzle with Bragg’s, and sprinkle on the remaining ingredients. Bake for another 5 minutes. Eat with a spoon. This is really good as a starter or a side dish.