Chunky Guacamole
Posted on May 11, 2013 by The Gourmet Vegan - No Comments
Chunky Guacamole
I like to serve this chunky guacamole as a salsa for my Mexican Corn and Bean Fritter Tortillas. Of course it is wonderful served as a side to all of your favourite Mexican dishes.
 40 Minutes |
 Serves 2 |
 ? kcal per serving |
INGREDIENTS
2 ripe avocados, peeled and roughly chopped
1 medium tomato, finely chopped
4 spring onions, chopped (including the green stalks)
Handful of fresh coriander, chopped
1/2 red chilli, deseeded and finely chopped (optional)
2.5 tablespoons freshly squeezed lime juice
1 teaspoon hot pepper sauce
1/4 teaspoon ground cumin
1/4 teaspoon paprika
3/4 teaspoon sea salt
Grinding of black pepper
METHOD
Place all of the ingredients in a bowl and mix together well. Be sure not to mash the avocado too much so that the texture stays nice and chunky.
Refrigerate for 30 minutes before serving.
RECIPE NOTES
RECIPE TIPS
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Butternut Squash, Coconut and Lime Soup
Posted on January 12, 2013 by The Gourmet Vegan - No Comments
Butternut Squash, Coconut and Lime Soup
This is one of the best tasting squash recipes I have come up with. Be sure to take the time in roasting the garlic as this really does make a huge difference to the taste. Quick, simple and delicious.
| 10 Minutes |
Serves 2 |
324 kcal per serving |
INGREDIENTS
650g butternut squash, steamed until cooked and soft
500ml vegetable stock
200ml coconut milk
1 small roasted garlic bulb, squeeze pulp from cloves (approx 5/6 cloves)
Zest and juice of 1 lime
1/2 teaspoon cayenne pepper (optional)
1 tablespoon soy sauce
METHOD
Put all of the ingredients into a blender and blend until the soup is smooth.
Transfer to a saucepan, heat through and serve immediately.
RECIPE NOTES
If the squash and garlic are prepared in advance, this takes just 10 minutes to prepare.
RECIPE TIPS
THE VEGAN HOUSEHOLD PROUDLY SUPPORTS
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