I've heard of avocados being used in smoothies, pudding...brownies? (or was that just black beans...). I have not tried this yet, but am planning too. However, these recommendations are made because of the fatty, creamy texture avocados have. I haven't gone to check out the specialty groceries yet, but I've been getting avocados regularly (mostly for lunch/snack).
Last week, I made baked potatoes and wanted a way to enjoy to sour cream taste without the dairy. My local grocery only has a few flavored Silk yogurts, so playing with that or attempting to make my own quick version using yogurt as the base culture were not going to happen. Fancy shopping trip planned for the future, I decided to see what I could do with what I had. I grabbed an avocado, mashed it up, and added a large amount of lemon juice (like 2-4 times more than you would add to guacamole; yes I know it should be lime for guacamole :p). It was creamy, tangy, and really hit the spot. My only complaint: it was so much more filling than if I had used sour cream! I could barely finish the backed potato and ear of corn.
Today, I wanted to eat some falafel that I picked up at Trader Joe's. Having no luck finding a dairy-free yogurt at Trader Joe's, or unflavored at my local Jewel, I decided to use last week's avocado success and try it out. I mashed up the avocado and added lemon juice as before. Then I added some garlic powder, dried dill, and salt (I meant to add cucumber but forgot I ate it all!). It obviously would have been better if I used fresh garlic & dill (and cucumber), but this was actually quite satisfying and created a very filling lunch.
I definitely recommend giving these a try! They tasted great, were easy to whip up on demand, and overall were probably cheaper than the store-bought alternatives (even with avocados being ridiculously expensive in Illinois).
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