About Me and This Blog

I've been a vegetarian for almost six years now. For the first four years, I was a pescetarian (I ate fish). These days, I lean towards veganism and am very passionate about animal rights and welfare. Before going veg, I ate A LOT of meat. In fact, I had a bumper sticker on my first car that read "If we're not supposed to eat animals, then why do they taste so good?" Yeah, I was that person. I loved cooking meat, now I love cooking vegetarian EVEN MORE.

I post a lot of stories about animals and veggie food on facebook, and friends started asking me for recipes and more information on how to be a healthy vegetarian. This blog is my answer to those questions. Most if not all of the recipes can be made vegan by omitting cheese or subbing with vegan "cheese". Email me anytime.

Thursday, May 5, 2011

Cinco de Mayo and the BEST guacamole

Happy Cinco de Mayo!  Although celebration of this date is not terribly widespread in Canada, I always use it an excuse to eat tacos and drink margaritas.  Tonight we're having a couple of friends over to watch the Canucks game (playoffs, round 2 baby!), so we should have a good crowd.

Tonight I'm making my usual tofu tacos (recipe here: http://wayoftheveggie.blogspot.com/2011/03/tofu-tacos.html) with option of hard or soft taco shells, my FAVOURITE guacamole and, of course, margaritas. Tonight we're just using margarita mix since we only have tequila, but my favourite recipe for margaritas is fresh lime juice, tequila and cointreau (about equal parts of both liquors, maybe a bit less cointreau) blended with ice.

My favourite recipe for guacamole comes from the Barefoot Contessa/Ina Garten, I've had raves on it, and a friend who doesn't even normally like guacamole now makes it all the time. I've copied and pasted her recipe for you here below - enjoy!
  • 4 ripe avocados
  • 3 tablespoons freshly squeezed lemon juice (1 lemon)
  • 8 dashes hot pepper sauce (I use sriracha)
  • 1/2 cup small-diced red onion (1 small red onion)
  • 1-2 large garlic cloves, minced
  • salt to taste
  • 1 teaspoon freshly ground black pepper
  • 1 medium tomato, seeded, and small-diced
Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt, and pepper and toss well. Using a sharp knife or potato masher, slice through the avocados in the bowl until they are finely diced. Add the tomatoes. Mix well and taste for salt and pepper.


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