Contributed by (Recipe adapted from “Organic Food-co-uk” at www.organicfood.co.uk)

Ingredients

2 oz Sunflower and/or Pumpkin seeds
1 Carrot, chopped
2 Tbs dried Tomatoes
1 tsp Miso paste
1 Tbs Nutritional yeast flakes
1 Onion
1 Red chili
Fresh Basil leaves
Alfalfa sprouts (optional)
2 small Avocados

Instructions

Place everything except the alfalfa sprouts and avocados in the food processor. Process for a couple of minutes until you have a thick puree. Next, slice the avocados in half and remove the stones. Then fill the holes where the stones were with the mixture, and cover the flesh with a thin layer. Top with alfalfa sprouts, to cover each half, and serve on a bed of lettuce. Serves two as a main dish or four as a side dish.

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