Another recipe for all the reluctant cooks and you’ve got time to practice before your Cinco de Mayo celebration. This mockamole has all the flavor of a traditional guacamole but a fraction of the fat. The real bonus: if you’re allergic to avocados like me, you can still indulge in this classic dip. If you leave out the optional ingredients, it’s also nut and gluten-free.
Prep Time: 5 minutes
Cook Time: 5 minutes
Keywords: blender food processor appetizer side snack dairy free gluten-free vegan vegetarian nut-free peas Cinco de Mayo Super Bowl Mexican
Ingredients (8-10 servings)
2 cups frozen peas (you may substitute shelled edamame)
1 jalapeño minced
1 tablespoon lemon juice
1 tablespoon lime juice
1 teaspoon cumin
2 tablespoons citrus, garlic, chile spice blend (I used Peruvian Chile Lime Seasoning from Savory Spice Shop)
1/4 cup chopped onion
1/4 cup cilantro
2 cloves minced garlic
2 green onions or chives, finely sliced
3 tablespoons white miso
4 tablespoons salsa
4 tablespoons nutritional yeast
salt & pepper to taste
garnish with chopped fresh tomato, green onions and lime
optional: for a richer tasting dip, add 2 tablespoons of tahini or 1/4 soaked macadamia nuts or cashews
Bring a large pot of water to a boil. Blanch frozen peas (cook for 20-30 seconds). Drain and rinse with cold water to stop them from continuing to cook.
Combine all ingredients except the chopped tomatoes in a food processor or blender. Blend until smooth and creamy. Taste and adjust seasoning.Transfer to a serving bowl and mix in chopped tomatoes, garnish with green onions. Serve with tortilla chips.
Unlike a traditional guacamole, this dip will not turn brown and will keep for 2-3 days if covered and refrigerated.
I only had an hour before the Oscar red carpet started on TV and still had not whipped up an apropos snack to nosh. I stuck my head in the fridge and my nose in the pantry …this is what came together. You could make this a zillion different ways using whatever toppings you have on hand. Aim for putting together the perfect bite by combining different layers of texture and flavor.
1 portabello mushroom (gills removed and finely shopped)
1 baby roma tomato
1 small can roasted,diced green chiles
1 sprig Italian parsley
1 tsp fresh rosemary, thyme or basil
2 tablespoons pepitas or pumpkin seeds
Pinch of chile lime (or taco) seasoning
Chives (for garnish)
salt & pepper
Saute mushrooms and one portion of onions in a splash of olive oil until onions are translucent and mushrooms are evenly browned. Add garlic and fresh herbs, season with salt & pepper. Set aside.
Saute the other portion of onions in a splash of olive oil for 2 minutes. Add corn and Soyrizo, heat for another 3 minutes. Set aside.
Slice polenta into half inch rounds. Pan fry in olive oil until golden brown on each side. Drain on paper towel to remove excess oil.
Plate up your polenta: Top one round with mushroom mixture. Top the next round with Soyrizo and corn, 1 slice of tomato, green chiles and chives. Last round is topped with a tablespoon of MexiCheddar, chopped parsley, pepitas and a pinch of chile lime seasoning.
Superbowl 2012 this Sunday wooooooooooot!!! Er,um, more specifically woooooooooot for the SNACKS!Superbowl is an official junk food holiday, so I wanted to veganize this classic dip I saw over on Foodwishes. Chef John may leave plant based foodies out in the cold with nothing more than a stick of celery stick. But, you can follow my recipe and savor the spicy, creamy goodness . Need a good beer to wash it down? Check out Barnivore for a great guide to vegan adult beverages.
1 Gardein Tuscan breast
8 oz vegan cream cheese (soften to room temperature)
½ cup vegan (I used nonGMO soy) Bleu cheese
1/3-cup Frank’s Red Hot Pepper sauce “Original”
1/3 cup vegan bleu cheese OR ranch dressing
1-teaspoon chipotle or cayenne (more if you like a big KICK!)
1-tablespoon Penzey’s Forward seasoning (or Old Bay)
¾ cup Daiya pepperjack shreds (¼ cup reserved for topping)
Preheat your oven to 400F degrees. Pan sear Gardein in non-dairy butter just until lightly browned. Chop into fine dice and add to large bowl. Add remaining ingredients mix well. Pour into oven safe dish and smooth top. Add remaining shredded cheese. Bake for 10 minutes, broil for 2 minutes to brown top. Serve with celery, carrots and crackers. Also great on baked potatoes!
If you have a favorite vegan bleu cheese, leave a comment below