Enjoy the goodness of avocado oil in every meal
From avocado lattes to avocado-only restaurants, the avocado wave is not slowing down. The delicious fruit is a reliable source of healthy fats, fibre, potassium, Vitamin E, B-vitamins, and folic acid that acts as a vitamin booster to any meal.
We enjoy adding avocado as a topping on poké bowls, salads and sandwiches. It’s an effortless way to add a rich and creamy texture to your everyday meal. Most of us enjoy kick-starting our day with a smoothie, and if you haven’t tried an avocado/banana combo – you’re really missing out! For those of you trying a dairy-free diet, you can even use avocado as an alternative to yogurt.
Aside from these usual places to find avocado… we find it hard to use avocado in other recipes.
In fact, through a recent study commissioned by Becel, we were surprised to learn that 1 in 2 Canadians don’t know how to incorporate avocados into their meals and recipes. But now, Canadians can enjoy the goodness of avocado oil with Becel with Avocado Oil. Low in saturated fat, you can swap it out 1:1 for butter as part of your healthy lifestyle, whether you’re baking, cooking, or just want to up your avo-toast game.
During an avocado-themed pop-up restaurant hosted by Celebrity Chef Matt Dean Pettit, he created two special recipes to demonstrate the versatility of the new product which we are happy to share with you below. Happy avo-eating!
Lime & Ginger Albacore Tuna Poke Nachos
1 package fresh won ton wrappers
2 Tbsp. (30 mL) Becel with Avocado Oil margarine, melted and divided
1 lb. (450 g) albacore tuna steak, cut into 1/4-in. (6 mm) cubes*
1/2 cup (125 mL) low sodium soy sauce
3 Tbsp. (45 mL) minced fresh ginger
1/4 cup (60 mL) finely chopped English cucumber
1 Tbsp. (15 mL) white and black sesame seeds
Sriracha Mayo Sauce:
3 Tbsp. (45 mL) Hellmann’s Real Mayonnaise
1 Tbsp. (15 mL) sriracha sauce
1 tsp. (5 mL) lime juice
1/4 cup (60 mL) chopped fresh cilantro
1/2 cup (125 mL) thinly sliced on bias green onions, soaked in cold water to crisp and curl
1 Thai hot chili, thinly sliced
Step 1 – Preheat oven to 375°F (190°C). Arrange approximately 24 wonton wrappers flat on a large, parchment-lined baking sheet. Sprinkle with half of the melted Becel with Avocado Oil margarine. Place tray in the oven and bake until golden brown, about 5-6 minutes.
While the wrappers are baking, in a bowl add sesame seeds, soy sauce, remaining melted Becel with Avocado Oil, fresh ginger and the juice of one lime. Mix well.
Evenly coat tuna cubes in margarine mixture. Cover and place in the refrigerator for 45 minutes – 1 hour to marinate and bind flavours. Remove tuna from fridge and drain off any excess liquid. Add and mix in diced cucumber. Alternatively, combine sautéed tofu cubes with diced cucumber.
In a mixing bowl, combine mayonnaise, srirach sauce and 1 tsp. lime juice. Reserve to use as garnish or dip.
Build baked wontons onto on a serving platter. Top with marinated tuna mixture or tofu mixture, and garnish with additional sesame seeds, cilantro, Thai chilies and scallions. Slice remaining lime into quarters and add to platter. Serve immediately and enjoy!
*Vegetarian option: replace tuna with 1 package of firm tofu, cubed and sautéed in 1 Tbsp. (15 mL) Becel with Avocado Oil margarine.
Peach Meringue Sponge Cake with Caramel Drizzle
1/4 cup (60 mL) granulated sugar
1/2 cup all-purpose flour
1/2 cup (125 mL) Becel with Avocado Oil margarine
2 large eggs
1/4 cup (60 mL) Becel with Avocado Oil margarine
1/4 cup (60 mL) firmly packed brown sugar
1 tsp. (5 mL) ground cinnamon
1 cup (250 mL) evaporated milk
4 large egg whites
1 cup (250 mL) granulated sugar
4 sprigs fresh mint leaves, finely chopped
1 drop green food colouring (optional)
Bringing it all together:
1 lime, juiced
2 fresh seasonal Ontario peaches, sliced and rolled in lime juice
4 sponge cake muffins
1/4 cup (60 mL) caramel drizzle
1/2 cup (125 mL) plain Greek yogurt (optional)
8 mint meringues, 2 per dish
8 fresh mint leaves, 2 per dish
Sponge Cake: Preheat oven to 300°F (150°C). Combine all ingredients into a large mixing bowl, stirring well. Pour mixture into a Becel coated muffin tin and place in the oven to bake for 15 – 18 minutes, or until a knife can be inserted into the cake, coming out clean. Allow to slightly cool.
Caramel Drizzle: Over medium heat, combine Becel with Avocado Oil margarine and brown sugar in a small saucepan. Stir until the sugar dissolves and the mixture comes to a boil. Reduce heat to low and simmer for 1 minute. Add evaporated milk and cinnamon into mixture, stir and combine well to set.
Mint Meringues: Preheat oven to 300°F (150°C). Line a baking tray with parchment paper.
Whisk egg whites until peaks form. Slowly add 1 tsp. (5 mL) of sugar and continue to whisk until all the sugar is well mixed and peaks are super firm. Finally, add the chopped mint and a small drop of green food colouring to the mixture. Combine well.
Fit a piping bag with a star tip and place into a tall glass in order to securely fill with the mint meringue mixture. Twist to close or secure with an elastic band. Hold the piping bag close to your baking tray, slowly pipe a dime-sized amount of meringue mixture. Repeat until mixture is gone.
Place tray in the oven and bake for 1 hour, turning the heat down to 250°F (120° C) for the final 30 minutes. Remove from oven and allow to cool.
Bringing it all together: In a serving bowl, place the sponge cake muffin in the middle and divide into quarters, only cutting half way through the muffin. Carefully drizzle hot caramel sauce over the sponge cake, top with Greek yogurt (optional), lime-coated peach segments and mint meringues. Garnish with fresh mint leaves and enjoy!
Reserve extra caramel sauce and meringues for another dessert!