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 …