Avocado Wasabi Sauce

1 large ripe avocado, peeled and pitted
2 Tbsp fresh lemon juice
1 Tbsp chopped fresh cilantro or parsely
1 green onion, minced
1 Tbsp sesame oil
1 tsp Braggs
2 tsp wasabi powder or to taste (I used double that cause I like it)
2/3 cup homemade tofu mayonnaise

Combine all ingredients in a food processor or blender and process until smooth. Transfer to tightly covered container and refrigerate. Is best used within an hour or so of being made.

We found this avocado wasabi sauce great on bean burgers, or as a dip for raw carrots. The smooth texture of the avocado and the zip of the wasabi make an unsuspectingly great combination of flavors. We haven’t tried it on eggs yet - if you do, let us know what you think.

Veggie Bean Burger with Avocado Cream

Veggie Bean Burger
(makes 4 burgers)
2 cups cooked beans (black beans, aduki, pinto, kidey, chickpeas)
1 cup steamed squash
1 carrot
1/2 onion, finely sliced
1 small shallot
1/2 cup miso liquid or stock to moisten patties
1 T fresh herbs or powdered (sage, corainder, parsely, thyme, dill, basil, ginger, fennel, cumin, mint, garlic)
1/2 cup cooked brown rice
sunflower seed if desired

Mash up beans. Mix in the other ingredients and make patties. Bake for 30 minutes at 400 oF until brown. Serve with avocado cream.

Avocado cream sauce
2 very soft avocado
2 spring onions, chopped finely
1/4 t coriander powder
1/4 t seaweed seasoning (or salt)
1/2 t olive oil
3-4 T water

Place water at the bottom of a blender. Add avocado, spring onion, coriander, seasoning, olive oil and mix until creamy.

Avocado Carob Pudding

2-3 avocados
1 3/4 cups of dates, pitted and cut up
1/2-3/4 c of water
3 Tbsp raw carob (or cocoa powder if you don't like carob-- it's all good)

In a blender, place avocados and blend until smooth. Add dates a few at a time with water and blend until smooth. Add carob and blend until mixed in. Chill. Serves 4-6.