Cinco de Mayo celebrates Mexican heritage with a wealth of color, flavor and fair, and although a lot of traditional recipes call for the use of dairy and other animal products, there are ways to celebrate May in vegan-style!
While many guacamole recipes are dairy-free, many of creamier store bought versions will contain some sort of While many guacamole recipes are dairy-free, many of the creamier store-bought versions will contain sour cream or other dairy bi-products. To keep your guacamole form turning brown longer, leave the pits in the guacamole until ready to serve.
Makes about 2 cups
Prep Time: 5 minutes
Total Time: 5 minutes
4 avocados, cut in half and pits removed
Juice of 1 lemon
¼ cup finely chopped onion
¼ cup finely chopped fresh cilantro
1 t. salt
1 t. olive oil
2 T. plain soy yogurt
1 small tomato, finely chopped
1. Scoop out the avocado flesh into a small bowl and mash the pulp well with a fork or potato-masher. Add the lemon juice, onion, cilantro salt, olive oil and soy yogurt, mashing until mixture is smooth. Stir in the chopped tomato, cover the bowl and place in the refrigerator for 1 hour before serving.
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