Vegan Avocado Mousse
By: Helen Pitlick
Published: Tuesday, December 8, 2009 - 11:43pm

Ingredients




1 teaspoon hot sauce
4 ripe Haas avocados
1/4 cup fresh lemon juice
1 tablespoon bar agar-agar or 3  (packed) agar flakes
1 sweet red pepper
1 1/2 cups water
1 teaspoon sea salt
1 1/2 tablespoons balsamic or brown rice vinegar
1 teaspoon umeboshi vinegar

Preparation

1 Cut the avocados into chunks (you should have about 4 cups). Combine with the lemon juice and set aside. Rinse the agar bar under hot water to soften. Dice the red pepper. Boil the water and blanch the red pepper in it for 3 minutes. Drain, reserving the cooking water. Remeasure water so that you have 2 cups, heat to boiling, and shred in the softened agar or sprinkle in the agar flakes; simmer until dissolved, about 3-4 minutes. Set aside. 2 In a food processor, process the avocado chunks with the salt, vinegars, hot sauce and the lemon juice the chunks were sitting in. Add the agar and continue to process until smooth. 3 Oil a 6-cup ring mold and put in a ring of red pepper pieces around the bottom. Fold in the remaining red pepper pieces into the avocado puree. Pour the mixture into the mold. Chill for 2 hours in the freezer or 4 hours in the refrigerator. 4 To unmold, run a knife around the edges of the mold, then set it in a pan of hot water for 1 minute, to loosen. (Hot water expands the mold). Place a serving plate on top of the mold and invert. You may need to give it a shake or two. Serve.

About


An unusual alternative to guacamole. Serve it with chips or crackers or just by itself, sliced. From the Natural Gourmet by Annemarie Colbin.