One of the most pleasant Vegan lunches is breads and dips, most often when it’s just the two of us it is bread and dips, but several breads or toasts do help make it more special. The recipes are simple, keep well in the frig, and cheap too 🙂
For lunch today we had hummus, skordalia, some olive oil with a little fruity balsamic at the bottom, and Miriam’s competition recipe Guacomole.
Miriam’s Vegan Guacamole
- 1 perfectly ripe avocado (you can tell it’s perfect when then little knobbly bit where it used to be attached to the tree comes off easily when you nudge it gently-ish with your thumb).
- 1/4 onion/red onion or one shallot or a couple of spring onions cut into tiny little pieces.
- 1 small-medium sized tomato cut into equally tiny little pieces.
- lemon or lime juice
- plenty of salt and pepper
- 1-2 teaspoons of ground cumin
- 3 or 4 good shakes of your favourite hot sauce (I favour Kaitaia fire)
Mash up the avocado with a fork, mix everything else in, add more lemon juice etc to taste.
I omitted the hot sauce, though I got quite used in Africa to adding chili paste to my meals I don’t like to add a little chili to everything as so many Kiwis do, I also reduced the salt, making a healthy dip even more healthy.