Monthly Archives: May 2015

Traditional Guacamole

Who doesn’t like guacamole? Well, I am sure there are some that don’t, but it has become a staple at any party. There are all kinds of variations, but a straight up traditional one always takes the cake in my book!
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Ingredients

1 ripe avacado (How do you know it is ripe? All black, if there is no green on it, it is good to go, wait too long and it will be rotten)
1/2 lime juiced
1/2 small onion (white or yellow) chopped (mix it up and use a red onion)
1 serrano chile minced (with our without the seeds. Keep the seeds in to make it spicy, take them out for a more mild, but still flavorful guacamole)
1 small roma tomato chopped
1 small handful of cilantro minced
salt to taste

Feel free to double or triple the amounts!

Method
Start with the avocado. I just tried this method to keep it from browning, it is brilliant, using salt water. Just don’t add extra salt at the end. Follow this link to find the instructions. (Zen belly guacamole recipe)

Continuing on with the avocado. One you have removed it from the salt water (did you follow the link?), place it in a bowl and mash it with a fork. I prefer it chunky so I don’t mash it too much. Add all the other ingredients and give a quick stir. Serve with fajitas, plantain chips, tortillas chips (if you do corn) or just by the spoonfuls, (we all do it).

Dairy Free Tomatillo Cream Sauce

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Green salsa has to be one of my favorite things in the entire world. Make it a cream sauce and it can go on just about everything.  This one is dairy free, creamy and tangy all at the same time. Use it on stuffed peppers, on top of a frittata, on a tuna cake, it could even be a salad dressing. It is that good!

 

Ingredients
6 tomatillos
3T cashew cream
1/2 raw serrano chile (with or without seeds, depends on how spicy you like it)
Salt to taste

Method
If you bought the tomatillos still in their husks, remove them and give the tomatillos a good wash. Then place them in a small saucepan and add just enough water to cover them. Bring to a boil over medium heat and gently boil until the tomatillos change color, from a bright green to a more subtle green. About 5-10 min. Once cooked through, using a collated spoon remove the tomatillos from the water and put into a blender, add the 3T of cashew cream, the serrano chile and a pinch of salt. Blend until smooth. Give it a good taste, if you like it creamier add more cashew cream, saltier add more salt.