Tuesday, February 16, 2010

All about quacamole

Its avocado season, which means I can buy them for about 50 cents each and almost always get a beautiful one!

Guacamole is a great way to use lots of avocados. It goes wonderfully with all sorts of foods - obviously its great with mexican (try it with the pinto bean casserole) and I love it in burgers. Its great with potato wedges, or as a dip for raw vegetables.

There are so many ways to make quacamole, but in my not-so-humble opinion the essential ingredients are avocado, lemon juice and a decent amount of salt. Under salted quacamole just won't quite have the same taste I'm sorry to say.

After those 3 ingredients its a question of your own personal taste. Sour cream makes for a creamier dip obviously, garlic and tabasco sauce makes it delicously pungent, you can even mix it with some whipped up light cream cheese (which is the cream cheese/cottage cheese blend).

Here is my recipe for my perfect vegan quacamole.

Gypsy's Quacamole

2 large, ripe avocados
juice of 1/2 - 1 lemon
generous pinch of salt
a few drops of tabasco or a pinch of cayenne
1/2 small garlic clove, minced

Use a fork to mash the avocado until its smooth but not pureed. Add the remaining ingredients and mix well. Eat immediately. Use your fingers to lick the bowl!

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