With World Go Vegan Week right around the corner I’ve been thinking quite a bit about animal-free meals. Since my household abhors tofu and seitan, the obvious vegan players are out of the picture for now. Instead I’ll be reaching for such protein-rich foods as beans, lentils and avocados.

Native to Central and South America, the creamy, pear-shaped avocado has been cultivated for over 7,000 years. In spite of its long history and popularity the avocado didn’t pop up in North American kitchens until the late 1800’s. Europeans had to wait even longer, until the early 20th century, to enjoy this rich, luscious fruit.

All avocados descend from three original types – Mexican, Guatemalan or West Indian. While there are now over 500 varieties, I usually look for a Hass. California’s main avocado crop, Hass possesses an oval shape and pebbly, greenish-black skin that peels easily. It’s in season from early winter to summer. In general, though, avocados are available year-round.

Rich in fiber, potassium, protein and “good fats,” the avocado is most often consumed raw. Just slice it in half from tip to tip and twist until the halves separate. Once you pop out the large stone with a spoon, you can dig in. If eating it plain doesn’t sound tantalizing, you can dress the halves with a little vinaigrette. Delicious!

Although best known as the star of guacamole, this fruit plays a multitude of culinary roles. When pureed with cucumbers, garlic and vegetable stock, it makes a spectacular chilled soup. If sliced and placed between two slices of bread, it becomes a savory sandwich. Chopped and tossed with red onions, tomatoes and lemon juice, it acts as a quick, healthful salad. Blended with lime juice and milk or soy milk and then frozen, it’s transformed into a silky ice cream. I could serve a multiple course meal based on avocado. It’s that versatile.

If I want to work with it right away, I must select an avocado that’s fairly soft to the touch. A firmer avocado will take several days to become ripe. When freshly plucked from the tree, it takes up to two weeks in a warm spot to mature.

When stocking up on this produce, I avoid those that feel rock hard as they’ll take forever to soften. I also skip any that look shriveled or mushy. Those are unquestionably past their prime.

AVOCADO-HAZELNUT PESTO SANDWICH
Serves 4

For the hazelnut pesto:
1 cup fresh basil leaves, washed and dried
1 clove garlic
1/4 cup hazelnuts
1/4 cup extra-virgin olive oil
salt, to taste
freshly ground black pepper, to taste

For the sandwiches:
2 ripe avocados
juice of 1 lemon
1/2 red onion, thinly sliced
2 tomatoes, washed and sliced
4 Portuguese or other sandwich rolls, sliced
handful of mesclun, washed and dried

Place the basil, garlic and hazelnuts in a food processor and pulse several times before turning on the machine and drizzling in the olive oil. Add the salt and pepper, taste and adjust the seasonings if necessary. Makes about 1/2 cup.

Cut open the avocados from tip to tip and then rotate slightly to open. Remove the pits and scoop out the halves onto a cutting board. Slice the halves and sprinkle with lemon juice to stop the avocados from browning.

To assemble the sandwiches, smear 1 to 2 tablespoons of pesto on the inside of each roll. Layer the tomato, red onion, avocado and mesclun on the roll, slice in half and serve.