The Secret Guacamole Ingredient Everyone Must Try

True life: I’m a guacamole addict. But there are worse things to be addicted to? Right? Right.

Lately, my I’ve gravitated towards a less is more cooking policy, and the easy guacamole pictured here only requires a handful of ingredients: Really ripe avocados, tomatoes, garlic, red onion and lime juice. (Oh and extra virgin olive oil and salt and pepper but I’m hoping if you’re reading this, that’s a pantry staple for you). And behold, my back-pocket weapon: Grapes! They add a perfect fruity twist, without being overly sweet and if you squeeze a bit of the juice into the guac, it proves a nice complement for the tangy lime juice, blah blah blah…

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Here’s How You Make 5-Ingredient Guacamole That Isn’t Boring

So many reasons to love this perfect, chunky spread that happens to be naturally vegan. We all know it’s so blah blah blah healthy your gut microbiota does a happy dance, but it also happens to be the most delicious thing to meet sliced bread on a hot summer’s day that I can think of.

Recently, I’ve been recipe testing up a guacamole storm (In fact, I’ve got so much in my fridge, I’ve started using it on pasta in lieu of tomato sauce. Pretty tasty, who knew?) for Camp Sunshine, where I’ll be volunteering later this summer. I’m looking forward to cranking out a classic rendition of it in August with the kids, but a household lime-and-red-tomato shortage (the horror!) led me to stumble upon this fun riff on the classic.

Couldn’t be easier. Here goes:

Kumato-Basil Lemon Guacamole
2 ripe avocados
1 Kumato* tomato, small dice
A handful of washed, fresh basil leaves, stems removed and torn or chiffonaded (if you’re feeling fancy)
1 tablespoon olive oil
The juice from one medium-sized lemon, or to taste
We are not counting salt and pepper as ingredients because that will ruin the 5-ingredient wonder, but you can add these

*Pictured below, Kumato tomatoes are mildly sweet, crisp and juicy brown-red-green-purpley tomatoes that are worth checking out.FullSizeRender (7)

1. Scoop out avocados into bowl and combine with tomato, basil, olive oil and lemon juice. Mash with fork to desired consistency Add sea salt and freshly cracked pepper. A flip of cayenne pepper for heat. Serve immediately or store in fridge and squeeze lemon over it every few hours to keep from oxidizing. Or if you forget to do that, squeeze with lemon before serving and hope it de-browns.

 

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Meanwhile, like in life, one good thing leads to another (or an occasional bad decision) and four avocados later, I arrived at another hit.

 

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Behold:  Spicy Caper-Spiked Kumato-Basil Guacamole

2 ripe avocados
1 Kumato tomato, small dice
A handful of washed, fresh basil leaves, stems removed and torn or chiffonaded (if you’re feeling fancy)
1 tablespoon olive oil
1 tablespoon capers
The juice from one medium-sized lemon, or to taste
Cayenne and paprika, to taste (I used a dash of each)
Salt and pepper, to taste
Splash Balsamic vinegar (optional)

1. Follow the same directions as above but with this set of ingredients. I’m pretty sure you know how to make guacamole. This rendition works particularly well spread on toast or, if you’re note feeling vegan, spread out as a bed for a plan of grilled salmon.

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This is The Sandwich I Will Be Eating Again and Again Forever

tempeh sandwich

 

I think it’s safe to say this is all I will be eating for the next month and a half. Rainbow slaw with snow peas, purple cabbage and radish with pan seared-breaded tempeh and some kind of vinegar-y drizzle I can’t even remember because I was so fixated on shoving the next bite down my throat.

In other news, I finish culinary school in two weeks (!!!) which means perhaps I’ll finally stop eating chickpeas and tempeh all miso-infused umeboshi this all the damn time.

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Swirl This Surprising Ingredient Into Butternut Squash

Apparently, I’m on a mashed non-potatoes kick.

When I found some organic butternut squash in my freezer, I went to work. And by work, I mean, boiled water, dumped the squash in, put a lid on it, waited five minutes, and then strained out the water and added the squash to a bowl and mashed it with my fork.

So what’s this magical go-to? Mild yellow miso paste. Just a dollop, but this umami-rich paste complements the natural sweetness of the squash. while lending a palate-popping savoriness. With a sprinkle of smoked paprika, this three ingredient lunch is as simple as it is gobble-worthy. I’m totally not on my third bowl. Totally.

Vegan Greek Salad with Oregano-Dijon Vinaigrette

Crusty french bread. It’s my downfall. I basically spend 41% of each day attempting to figure out, “What meal can I create that create a delicious vestibule to dip crusty french bread?” The answer, unfortunately for my carbohydrates intake, is pretty much everything.

Thankfully, this healthy Greek Salad leaves me full enough that my baguette-a-day addiction has dissipated.

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Ingredients
(serves 2)

Salad:

1/4 package kale
1/4 package herb salad mix (preferably with dill in it) or lettuce of choice
6 grape leaves, crumbled
2 tablespoons capers
1/2 cucumber, chopped
2 stalks celery, chopped
1/4 orange pepper, chopped
10 baby carrots, chopped
optional: 1/4 onion, chopped

Dressing:

1/8 cup extra virgin olive oil
1/8 cup balsamic vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard.
1 tablespoon dried oregano
1 teaspoon red chile pepper flakes
Hearty sprinkle nutritional yeast (yay B12!)
salt and freshly cracked pepper, to taste

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1. Mix all salad ingredient in bowl. Add dressing and coat evenly.
2. If possible, refrigerate for an hour to let dressing soak in. Eat!
3. Yes, it’s okay to sop up the extra dressing with crusty french bread.