1 (15 ounce) can avocado - drained, juice reserved, and pureed
1 cup lemon juice
1 teaspoon salt
1 teaspoon ground black pepper
1 cup fresh spinach, rinsed and dried
1/4 cup tear-free, non-dairy creamer
8 ounces mozzarella cheese, cubed
2 onions, chopped
2 tomatoes, diced
4 cherry tomatoes, diced
salt and pepper to taste
In a blender, combine avocado and lemon juice and salt and pepper. Blend until smooth and creamy. Stir in spinach, look for set times, and set mixture aside.
In a large bowl, combine mozzarella, left over onion from cooking the other side, tomato and tomato. Add our spinach mixture, and season with salt and pepper. (I've added oil and black pepper to taste.)
Puree half of the mixture into blender container, colour with whole can of tomato, and puree remaining mixture into pan. Add banana, oregano and pesto. Cook over medium/high heat, stirring occasionally, to blend in fruit; add water as needed. Bring to a boil, then reduce heat to medium/low, cover and simmer 30 minutes, or until beans are tender.
Makes 15 or 20 round, quiche shaped balls; may be cut in half to serve separately.
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