The Method for the Baked and Stuffed Avocados with Cashew Questo and Mexican Chipotle Plant-based Sausage
Preheat oven to 375.
To prep the avocados, slice and half the avocados to make 6 portions. Remove the pit and place onto a baking sheet. Set aside.
To prep the Field Roast sausages, remove the casing and crumble sausage by hand into a bowl.
Heat a sauté pan over medium heat, then add the red onion and sear for about a minute (no oil is needed).
Add in the crumbled sausage and sauté for 3 minutes more. (The more charring you get the more flavor it will have; however, be careful not to burn it!)
Remove from the heat and allow to cool.
To fill and bake the avocados, make sure they will stand up on there own by gently pressing them down they won’t tip over.
Add roughly 1 tablespoon of cashew queso, then top with 1 tablespoon of sausage-onion mixture in the center of each avocado.
Place evenly on baking sheet.
Bake for 10 -15 minutes, then remove from oven and top with the salsa pico.
Garnish with the cilantro and jalepeno as desired, sprinkle with a touch of salt, and serve immediately
The Method for the Green Chile Cashew Queso
In small saucepan, add butternut squash, cashews, garlic and 1 tablespoon salt. Bring to a slow boil on medium-high heat for 5 minutes. Remove from heat to cool, drain and add mixture to a high-speed blender.
Add in remaining ingredients (except hatch chili) and blend for 3-4 minutes until wicked smooth, then add hatch chili and pulse for 5 sec to incorporate and still leave it chunky.
The Method for the Salsa Pico: (makes about 3 cups)
Add all of the ingredients and stir gently to combine in a medium-sized bowl. Set aside. (This tastes best made and left out at room temp before serving.)
Baked and Stuffed Avocados with Cashew Questo and Mexican Chipotle Plant-based Sausage
3 ripe avocados
2 Mexican chipotle style plant-based sausage (Safeway, Kea'au Natural Foods)
1/2 red onion, diced
2 C Green Chile Cashew Queso (see recipe above)
1 C Salsa Pico (see recipe above)
1 handful fresh cilantro, for garnish
1 jalapeno, sliced, for garnish
Green Chile Cashew Queso
2 C butternut squash
1.5 C raw cashews, soaked for at least an hour, drained
1/4 C garlic cloves (about 8-10)
1 T coarse salt
2 T rice vinegar
1 T white miso
1 T nutritional yeast
1 t cumin
1 t chili powder
1/4 t white pepper
1/2 sliced jalapeño (red or green)
1/2 t coarse salt
1/2 t smoked paprika
3/4 C almond milk
1/4 C canned or fresh and cooked chili
1 jalapeno, sliced thin
fresh cilantro sprigs
drizzle of sriracha
For the Salsa Pico: (makes about 3 cups)
2 medium tomatoes, small dice
1 small red onion, small dice
1 jalapeño, seeds removed, rinsed and small diced
1 lime, juiced
1/4 C chopped cilantro, lightly packed
½ t coarse salt