I walked into the local coffee shop unsure of what to expect. The night before I spent my evening flirting with a man about veganism and sexuality, so coffee the following day seemed appropriate. I had been on PLENTY of dates in New York and I honestly couldn't take another. I figured, if he was interested in writing and plant-based food, we were obviously meant to spend the rest of our lives together (joking….but not really). I had become so jaded with dating and I hoped this would revive my expectations I had on men. My hair was a mess and I’m sure I did the “how bad was my B.O. the last time I wore this shirt” sniff test before slipping it over my body. Listen to me… maybe I was the problem.
The back room of the coffee shop was aged. And because of the gloomy May day, it only made it look older. He sat in the back corner with a stack of papers in front of him. His backwards cap and green flannel looked handsome against his olive skin. I sunk into the cushion as the squeeky metal springs pushed back.
I left our noon coffee feeling lighter.
Back home, I smittenly perused through my vegetable bowl, in search of a few avocados. With it’s leathery body in my hand, I pierced the skin and cut down to its hard belly. I circled the pit and gutted it, leaving a perfect green indention. I sliced five chunks and removed the meat from the rind with my thumb. I dipped their bodies in a repetitive mix of milk, flour, milk, coconut. I dazed off thinking of my coffee date. His white teeth. His broad nose. His towering body… and how my thin frame would feel in his. I text him to let him know I had a nice time. I anxiously waited for my avocado fries to finish because hopefully by that time he would have text me back. I flipped between screens on my computer, trying not to check my phone. A meditative chime sounded off, notifying me that my avocado fries were done. My teeth slid through the meat like butter, softening my muscles from the relief that came over me. And just as I got lost in the citrus zing, he text me.
- 2 avocados
- 1/4 c coconut flour
- 1/2 tbs nutritional yeast
- 1/2 tsp cayenne pepper
- 1/2c almond milk
- 1/2 tsp garlic powder
- Salt and pepper
- 1/2 c grated coconut
- zest of two limes
- 2 limes juiced
- Preheat your oven to 400 F.
- In a bowl, mix together flour, yeast, cayenne pepper, s&p, and garlic powder.
- In another bowl, add coconut flakes and the zest of both limes.
- In a third bowl, pour almond milk.
- Cut avocados in half, remove the see, and cut into 5 or 6 slices.
- Remove skins and sprinkle the juice of one lime over the meat.
- One at a time, dunk your slices into the repetitive mix: milk, coconut flour, milk coconut flakes.
- Make sure your slices are getting a nice even coating of each and add to a greased baking sheet.
- Repeat this process until you have coated every slice.
- Add to heated oven for 15 to 20 minutes.
- Flip halfway between cooking time.
- Once the coconut is beautiful and golden, remove from the oven, sprinkle with your left over lime juice and ENJOY (I eat mine with sriracha or vegan mayo).