Posts tagged ‘Avocado’

Guacamole

This is actually a recipe I’ve carried around in a notebook for a few¬†years and have never transferred it here to the blog. We made it first in September 2013 when J and I were in the middle of an experiment. We spent the month eating the staple foods available to the poor of Honduras, El Salvador, Mexico, and Guatemala. When we got to the last two weeks and got to add avocados to our diet, we just died of happiness. It was an important month for me to walk in the footsteps of my students. Here’s a bit of Mexican joy.

  • 2 avocados, mashed
  • 2 tsp fresh lime juice
  • 2 TBSP chopped onion (or 1/2 tsp onion powder)
  • 1 small tomato
  • 2/3 tsp cumin
  • 1/4 tsp salt
  • 2/3 tsp fresh minced garlic
  1. Mix avocado and lime juice immediately.
  2. Stir in the onion and tomato.
  3. Add the cumin, salt, and garlic to finish things off.

August 12, 2016 at 10:05 pm Leave a comment

Breakfast Scrambles

So, I’m not so great at eating breakfast these days. I very much enjoy sleeping in. I’ve been testing several breakfast recipes recently in an effort to get inspired. Here are a couple I found that have been especially wonderful.

Both of these recipes are great eaten with corn tortillas.

Tofu/Chorizo Scramble, variation on the original recipe

  • 2 TBSP olive oil
  • 1 medium onion, chopped
  • 1/2 bell pepper, diced
  • 1 LB extra firm tofu
  • 6 oz. Tofutti brand Chorizo substitute
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp dried parsley
  • 1 1/2 tsp Bragg’s Liquid Aminos
  • 1 TBSP nutritional yeast
  • 1/2 tsp turmeric

Saute the onion and bell pepper in oil. Meanwhile, rinse and drain the tofu. Mix the tofu, chorizo, garlic powder, onion powder, parsley, nutritional yeast, and turmeric together.

When the onion and bell pepper are nearly softened, mix in the tofu/chorizo mixture. Sprinkle with Bragg’s. Cook until the tofu is just beginning to brown.

Smokey Sweet Potato/Tempeh Scramble

  • 2 TBSP olive oil
  • 1 small or 1/2 large sweet potato, finely diced
  • 1 small onion, diced
  • 1 small red pepper, diced
  • 2 garlic cloves, minced
  • 8 oz. package of tempeh, crumbled
  • 1 TBSP Bragg’s Liquid Aminos
  • 1 TBSP ground cumin
  • 1 TBSP smoked paprika
  • 1 TBSP maple syrup
  • juice of 1/2 lemon

Heat olive oil over medium heat in a large skillet. Add sweet potato and saute until lightly browned, about five minutes.

Add onion and pepper, and continue to saute until softened, about five minutes. Add garlic and saute another minute. Add tempeh and saute until browned, about five minutes. You may need to break up some bits of tempeh with a spatula.

Add soy sauce, cumin, paprika, maple and lemon juice. Saute about two more minutes.

Serve with avocado and salsa.

May 3, 2015 at 8:22 pm Leave a comment

NORTH AMERICAN: Taco Salad

With an abundance of end-of-summer tomatoes and homemade ranch dressing, I decided to find a way to make a taco salad, something I haven’t eaten in a long, long time.

2 heads of romaine lettuce
4 tomatoes
1 onion
1 green pepper
1 1/2 cups frozen corn (thawed)
2 cups kidney beans
8 ounces of ranch dressing (or substitute)
1 packet of taco seasoning mix
1 tsp lime juice
1 avocado
13 1/2 ounce bag of tortilla chips

1. Chop lettuce, tomatoes, onions, and green pepper. Mix together with corn and kidney beans.
2. Mix ranch dressing with lime juice and taco seasoning mix. Add to the vegetables.
3. Smash the chips into bite-size pieces. Add the chips and the chopped avocado just before you’re ready to eat.

You can’t save the leftovers, so make only as much as you can eat.

October 27, 2008 at 8:31 pm Leave a comment


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