Posted on Leave a comment

Video: Vegan Garlic Strong Guacamole Recipe

We had a great time hosting an Amazing Holiday House Party that featured Avocados from Mexico, and thought we’d keep the fun going by creating a video of one of our favorite recipes. Guacamole is a simple food, but so many people avoid making it because they are afraid something could go horribly awry. We really want you to learn to put your cooking and baking fears aside and just dive into the experience. Even is something doesn’t turn out right, you’ve learned something from it, and you are only improving. We hope you enjoy our first step into the video tutorial pool.

Some interesting facts about avocados from Avocados from Mexico:

* Avocados are a fruit, not a vegetable

* Mexico is the only place in the world where avocados bloom four times a year.

* The word avocado comes from the ancient Aztec ahuacatl (meaning testicle, because avocados hang in pairs).

* Nutrients in avocados help your body metabolize food.

* Avocados can be used in place of oil or butter when baking. Its mashed pulp can substitute up to one-half the fact you’d typically use.

* On Super Bowl Sunday, Americans eat enough guacamole to cover a football field more than 30 feet thick.

* Avocados are climacteric. They don’t ripen on the tree. They actually ripen seven to ten days after they are picked.


Posted on 2 Comments

Vegan Tuna and Spicy Fries

We can’t say enough great things about Delicious TV’s  “Totally Vegetarian” with host Toni Fiore. She makes you see simple ingredients in a whole new way.

One of our favorite recipes is for “mock tuna.” It is so very yummy and easy to whip up. Fair warning: if you have a cat, she will gather at your feet when you make this dish. Ours does at least. She loves garbanzo beans, artichoke hearts, and seaweed, so when she smells all those tasty bits hit the pot she makes certain she close at hand for any offerings we may kindly pass her way.

We haven’t had “real” tuna in over 12 years, and this recipe always shocks me at how close it is to the real thing. It is as close as I ever want to be. Another added benefit? No mercury.

To accompany this great mock tuna recipe, we like to make our Spicy Fries.

Spicy Fries Recipe

Preheat oven: 400°F


4 – 5 Potatoes – good ol’ russet scrubbed clean and cut into 1/4 inch sticks, we leave the skins on, but feel free to peel

2-3 tablespoons of oil (we like grape seed or olive oil)

2 tablespoons garlic powder (we like a lot, but feel free to use less)

1 tablespoon onion powder

1/2 – 1 tablespoon Seasoned Salt (make your own or buy one without MSG)

1 tablespoon red pepper flakes

All of the above ingredients can be adjusted as needed for personal preference and taste. Experiment and see what suits you.

Simply combine all the ingredients into a bowl and toss until everything is well mixed and the potatoes are evenly coated.

Turn out the potatoes onto a large cookie sheet, spreading them into a single layer.

Bake for 20 minutes. Flip the potatoes. Bake for another 20 minutes or until crisp on the outside and cooked through.

Serve immediately.

Mock tuna on a home-baked savory onion roll with a side of spicy fries.