Guacamole

I LOOOVE guacamole...  Who doesn't? 

But, do you know how to make a good one? 

Authentic Mexican recipe, courtesy of my husband.

INGREDIENTS

2 ripe avocados

1/2 garlic clove 

2 green onions

3 tbsp fresh cilantro leaves

1 lime juice

1/4 ripe tomato (or 3 cherry tomatoes)

Salt to taste

1/2 red chili (optional)

PREPARATION

Cut the avocados in halves.  Discard pits.
Scoop out the avocado flesh with a spoon.  Place in a food processor or blender.
Peel and slice garlic, add.
Wash and chop onions, add.

Add the rest of the ingredients and blend until smooth (or blend for as long as you like, if you prefer the chunky consistency).

Serve immediately on a bowl, with corn chips or corn tortillas for dipping.

You can NOT keep this in the fridge!  You'll have to it all of it... but don't worry, it won't be difficult.

Sun Dried Tomato Basil Pesto

My favorite pasta sauce!

INGREDIENTS

1/2 cup pine nuts
1/2 cup walnuts
2 garlic cloves
2 cups fresh basil leaves
1/2 tsp salt
1/2 tsp sugar
1/2 tsp ground pepper
1/4 cup nutritional yeast
1/2 cup sun dried tomatoes in oil
1 lime juice
1/3 cup olive oil


PREPARATION

Place all the ingredients in a food processor and blend until smooth.
Serve with pasta!
You can keep it in the fridge for 3 days.

Mint Chutney

This is just ridiculously good.

INGREDIENTS

1 cup fresh mint leaves

1 cup fresh cilantro

2 tbsp vegan tofu cream cheese*

1 tsp sugar

1 garlic clove

1/2 cup water

1/2 tsp salt

1/2 tsp chili powder

1/2 tsp garam masala

1/2 lime juice

1 tbsp tamarind paste or pomegranate molasses**

* I used Trader Joe's non-dairy spread.

** If you don't have this it's ok, but it gives the chutney that special sourness...

PREPARATION

Place all the ingredients in a food processor and blend until you get a smooth texture. 

Serve with pakoras, veggie burgers...  It's a great dip/sauce that you can serve with many dishes, but it -obviously- goes very well with Indian food. 

Peanut Sesame Noodles

One of my favorite noodle dishes ever! Easy to make and D.E.L.I.C.I.O.U.S.

INGREDIENTS (for 2)

2 cups udon noodles*

2 cups bok choy**

2 carrots

2 tbsp vegetable oil

Peanut sesame sauce:

- 1 cup peanut butter (creamy)

- 6 tbsp soy sauce

- 2 tbsp rice vinegar

- 2 garlic cloves

- 3 green onions

- 3 tbsp toasted sesame seeds

- 2 tbsp sugar

- 1 lime juice

- 2 tbsp sesame oil

- 1 tsp chili sauce

- 1 tbsp shredded fresh ginger

- 1/4 cup water

*Use sweet potato or rice noodles for GLUTEN-FREE.

**It's also delicious with spinach or cucumber.

PREPARATION

Peanut sesame sauce:

Slice garlic and onion and add to blender. 

Add all the sauce ingredients, except for the peanut butter. Blend until smooth.

Then add the peanut butter and blend.

If the sauce is too thick, add more lime juice or water.

Reserve.

Vegetables:

Wash and peel carrots. Cut into very thin strips and reserve.

Wash bok choy. Cut off the bottom part of the stem and discard.

Place a skillet over medium heat and add 2 tbsp vegetable oil. 

Add bok choy and 1/4 cup water. Stir well and cover with a lid. Cook for about 5 minutes.

Turn off heat and reserve.

Udon noodles:

Cook the noodles in boiling water for 4-5 minutes. Drain, wash with cold water and reserve.

Serving the plates:

Place noodles in the middle of a bowl (or large plate) and add the vegetables.

Pour some peanut sesame sauce on top (you can always add more sauce while eating it). 

You can slice more green onion and sprinkle it over the sauce. 

Mix well all the ingredients and enjoy!

I've made this same dish with avocado, tomato, kale, "mock duck", tofu, lettuce, sweet corn... Use your imagination! 

Muhammara (Red Pepper Dip)

"Muhammara" means "reddened" in arabic.  
It's also called "Acuka" in western Turkish cuisine.

INGREDIENTS

2 large roasted red peppers*

1 garlic clove

2 tbsp walnuts

1/2 lime juice

1 tbsp pomegranate molasses

1 slice fresh bread 

2 tbsp olive oil

Salt to taste

1/3 tsp ground cumin

*The canned ones also work for this recipe (use 1 cup and squeeze excess oil).

PREPARATION

Place all the ingredients in a food processor and blend until you get a smooth texture. 

Serve with pita bread.

Avocado Tofu Ginger Salad

This salad is incredibly simple and super tasty!

INGREDIENTS (for 2)

1 avocado

1/2 tofu block (soft or firm, whatever you prefer)

1 green onion (or 2, depending on how big the onions are)

1 tbsp shredded fresh ginger

1/4 sheet nori seaweed 

1 tbsp toasted white sesame seeds

Salad dressing:

- 1 tbsp olive oil

- 1 tbsp rice vinegar

- 2 tbsp soy sauce

- 1 tsp sugar

- 1/2 lime juice

PREPARATION

Cut the avocado into small cubes and place in 2 bowls.
Squeeze the lime juice on top of it.

Cut the tofu into small cubes and add.

Cut the green onion into very thin slices and add.

Cut out a quarter of a nori sheet (reserve the other part for future cooking). Then cut it in half, put the halves together and cut in half again. Put together and repeat again. You should have now layers of small rectangles together. Cut them into thin strips and add.
Add the shredded ginger.

Add the sesame seeds. (If you don't have the toasted kind, just put a skillet over medium heat -no oil- and toast the seeds for a minute or two. You'll know when they're ready because they will smell really nutty and good).

In a separate bowl, put all the ingredients for the dressing together and whip them until it's well mixed.

Add to bowls and serve immediately.

Squash Kaffir Lime Cous Cous

INGREDIENTS (for 2-3)

1 cup bulgur*

1 small butternut squash

2 carrots

1 large zucchini (or 2 small)

1 large onion (or 2 small)

3 red tomatoes

1/2 cup prunes (optional)

3 cups vegetable broth

1 tsp sugar

Salt

Olive oil

Spice mix:
- 1 tbsp turmeric

- 1 tsp ground cumin

- 1 tsp ground coriander

- 1/2 tsp ground cinnamon

- 1/2 tsp ground black pepper

- 3 bay leaves
- 5 kaffir lime leaves

*Many times you'll see this listed as Cous Cous... but Cous Cous is the entire dish, not just the grain. The grain is called "bulgur".

PREPARATION

Mix all the spices in a bowl. Reserve.
Cut the onion into thin strips.

Pour about 8 tablespoons olive oil in a pot and heat over medium heat.
Fry the onion until it begins to brown.
Add spices to pot and stir well for a few seconds.

Peel the squash and cut into cubes. Add to pot. Add prunes. Stir well.
Peel the carrot. Cut carrots and zucchini into large chunks. Reserve.

Grate tomatoes and add to pot. Stir well.

Add vegetable broth, kaffir lime leaves and bay leaves to pot.
Reduce heat, stir well and cover. Let simmer about 15 minutes.
Add carrots and zucchini and cover. Cook for 10 minutes on low heat.

While cooking, place the bulgur in a large, wide bowl.
Salt to taste and add a dash of olive oil (not much, just a little). Stir with a fork.

Put 1 1/3 cups water in a pot and boil.

Turn off heat and pour gradually over the bulgur. Mix with a fork or your hands, separate balls that form. Continue adding water and mixing until it runs out.

Cover the plate of bulgur and allow the water to absorb, about 10-15 minutes.
Uncover the bulgur and make a mound with it, leaving a hole in the middle (like a flat volcano).

Salt the vegetables to taste, mix well.
Pour the vegetables over the bulgur. You can decorate the "volcano" of bulgur with the pieces of squash, carrots and zucchini. Then pour some of the broth on top.

Serve with the remaining broth in a separate bowl with a spoon so everyone can add more broth to their plates (or not), depending on preference.