Spicy Avocado Sauce

Spicy Avocado Sauce PinWe made this Spicy Avocado Sauce to go with our Cauliflower Tacos w/ Lentils recipe and it was delicious! It’s so rich and creamy. And the jalapeño gives it a little kick, although this is optional if you don’t like spicy things.

This recipe is also great as a dip, sandwich spread or salad dressing. It almost has a ranch dressing flavor. Several important phytonutrients in salads are fat soluble, which means they need to be consumed with a healthy source of fat like nuts, seeds and/or avocados in order for our bodies to effectively extract all the nutrients.

Avocados have been shown to contain a lot of fiber and many beneficial phytonutrients of their own, and the fat found in avocados also helps our bodies get the most bang for our salad buck.

It doesn’t take much fat for our bodies to harness the power of fat soluble veggies, though. You only need about 1/4 of an avocado in your salad OR five walnut halves to get the benefit from the greens, so don’t load up your salad with a lot of nuts, seeds and avocado or the calories and fat will skyrocket. A little is good for you, but a lot is bad for you.

We like our foods spicier than most, and Amelia likes them spicier than me! If you have a bland palette, feel free to skip the jalapeño.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Guacamole

Vegan Guacamole PinThis Vegan Guacamole recipe is simple and delicious. It’s sure to be a big hit at your next party or gathering of friends and family…even non-vegans will love it!

Guac is a special treat, especially with the high cost of avocados in the states. But if you have a craving for a rich, savory appetizer that’s perfect for your corn chips, look no further. This recipe is amazing!

You start with 3 medium sized avocados that are pretty soft when squeezed. That means they need to be ripe, but not over-ripe or they turn black and stringy on the inside, which isn’t very appetizing. Scoop out the yummy goodness into a large mixing bowl and discard the seeds.

Some people suggest saving the seeds and putting them in your guac to keep it from turning brown, but that’s an old wives-tale. The lime juice will keep your guac from turning brown, not the seed.

The reason guac (and avocados) turn brown is because of oxidation. Since the flesh of avocados have very few antioxidants (like apples and bananas), they turn brown when exposed to oxygen (the air we breath). The seed doesn’t generate a magical force field alla Star Trek to keep the oxygen from touching the guac. That would be cool, but that’s not physically possible. Instead, the lime juice is loaded with antioxidants and it coats the guac, preventing it from being assaulted by oxygen.

Squeeze the lime juice over the avocado and blend with a fork or potato masher until smooth but still lumpy. Fresh lime juice is ideal, rather than the lime juice from concentrate. If you’re going to fork out the dough for avocados, just buy a lime while you’re at it.

Finely dice a medium onion, a medium tomato (seeds removed) and a small jalapeño (seeds removed). If your jalapeño is large, you may only want to use half of it. That depends on how spicy you like your guac. Add these to your avocado/lime juice mixture.

It’s important to remove the seeds from your tomato or your guac may be too runny/liquidy. The seeds also don’t look great in the finished product. You can peel the tomato if you don’t like the peeling, but if you finely chop the tomato, it’s not necessary.

Mince your garlic and add it to the mixture as well. I used 3 cloves of garlic, but you can use more or less to your taste. 3 is usually my minimum for any recipe since Amelia and I love garlic.

The spices (salt, cumin and cayenne pepper) add a lot of flavor. I especially like the taste of cumin and love any recipe with it, so it’s extra good in this Vegan Guacamole. Add your spices to the bowl with everything else and stir to combine well.

Optionally, some fresh chopped cilantro would go great, but we didn’t have any on hand.

Let it sit for 30 minutes to an hour for all the flavors to combine.

This Vegan Guacamole recipe goes great with your favorite corn chips, oil-free corn tortilla corn chips or as a condiment on your Burrito Bowl or your favorite sandwich.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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