“Elegant Vegan Avocado Mousse on Crispy Quinoa Cakes”
"Discover this simple yet exquisite Vegan Australian Lunch dish that combines creamy avocado mousse with crunchy quinoa cakes for a delightful sensory experience. This easy-to-follow recipe is perfect for those seeking a delicious, plant-based meal."
Allergens
Nuts (almonds)
Ingredients
- 2 ripe avocados 1/2 cup almond milk 1 tbsp lemon juice 1/4 tsp sea salt 1/4 tsp black pepper 1 cup cooked quinoa 1/4 cup almond flour 1/4 cup ground flaxseed 1/4 cup nutritional yeast 2 tbsp olive oil Fresh herbs for garnish (parsley, chives, cilantro)
Instructions
- Prepare the avocado mousse by blending the avocados, almond milk, lemon juice, salt, and pepper in a food processor until smooth and creamy. Set aside. In a mixing bowl, combine the cooked quinoa, almond flour, ground flaxseed, nutritional yeast, and a pinch of salt. Form into small, round cakes about 1/2 inch thick. Heat olive oil in a non stick pan over medium heat. Once hot, add the quinoa cakes and cook until golden brown and crispy on both sides. Remove from heat and let cool. To serve, place a quinoa cake on each plate and top with a generous dollop of avocado mousse. Garnish with fresh herbs and enjoy!
Chef’s Insight
The combination of creamy avocado mousse and crispy quinoa cakes offers a satisfying mouthfeel and aromatic sensation, perfect for a vegan lunch.
Notes
Feel free to add extra spices or seasonings to the quinoa cakes and avocado mousse to suit your taste preferences.