Go Green – Eat Guacamole

Recipe: Go Green – Eat Guacamole!

Summary:

One of my favorite fruits, the avocado. You got to love it for its’ simplicity and versatility. I make this recipe almost every week and use it as a dip, spread, on chili and salads. The possibilities are endless…

Ingredients:

• 2 ripe avocados
• 1 small Roma tomato (diced)
• 2 tbsp chopped red onion
• 1 tbsp chopped cilantro
• 1 tsp chopped garlic
• Juice of 1/2 a lime
• Sea salt and fresh ground pepper, to taste.

Instructions:

1. Slice each avocado in half and scoop the center out using a metal spoon. In a medium bowl, mash the avocado until desired consistency. A food processor can be used if you would like a creamy, lump free dip.
2. Stir in the lime juice until well blended and add sea salt and fresh ground pepper, to taste.
3. Add the diced tomato, red onion, garlic & cilantro. Mix well and add additional salt and pepper, if needed.

Quick Notes:

Serve with your favorite tortilla chips or fresh vegetables. Try adding a spoonful to some veggie chili!

Don’t throw away the seeds! Did you know that placing the seeds back into the completed dip (covered and refrigerated) helps prevent your guac from turning brown?

Variations:

Give your guacamole a little kick – consider adding 2 tsp of ground paprika.

Cooking time (duration): 10

Diet type: Vegan

Diet (other): Raw

Number of servings (yield): 8

Meal type: snack

Culinary tradition: Mexican

My rating:5 stars: ★★★★★

Copyright © Vegan Hogg 2010.
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Classic Potato Salad (Vegan Style)

Who isn’t a fan of potatoes?  One of the ultimate comfort foods not only taste great, but are low in calories and packed with Vitamin C and B-6. Potato salad may seem like a summer picnic treat, but when it taste this good – it’s hard to wait!

Classic Potato Salad

And there you have it, a quick and easy recipe for one hearty potato salad!  Enjoy!

Ingredients:

• 1 ½ pounds unpeeled white potatoes
• 4 strips vegan ‘bacon’
• 2 celery ribs, chopped
• 1/4 cup sweet pickle relish
• 3 tablespoons mined white onion
• ¾ cup vegan mayonnaise (I like Veganaise – available at Whole Foods)
• 1 tablespoon soy milk or soy creamer
• 1 tablespoon red wine vinegar
• 1 teaspoon mustard
• ½ teaspoon sea salt
• Fresh ground black pepper, to taste.

1. Cut potatoes into small cubes and add to salted boiling water.  Cook until tender, about 10 minutes.  Drain and set aside to cool.
2. In a large skillet, brown the ‘bacon’ strips and set aside.
3. In a small bowl, add the mayo, salt, pepper, soy milk, mustard and vinegar.  Mix until well blended.
4. In a separate bowl, combine the celery, onion and relish.
5. Once the potatoes have cooled, toss in the celery mixture and gradually add the dressing until desired creaminess is achieved.  I like a lot of dressing, so I add it all!
6. Crumble the bacon strips and add to the salad, mixing gently.