All posts tagged avocado

Dip, dip, hooRAW! More Terry Hope Testing & Avocado Salsa

Published February 5, 2012 by Vegan Derby Cat Party


I’m pleased to report back to you on the results of two raw dips I tested this weekend. One was my little creation based on the tomato and avocado that needed using in my fridge, and the second, another recipe from Terry’s upcoming book for Mexican Pumpkin Seed Pate (Sikil Pak).

This avocado salsa is kind of like guacamole and pico de gallo had a baby… and then threw in some corn for fun. 🙂 It’s delicious.

Avocado Salsa

1 or 2 ripe haas avocado
2 tbsp. of lime juice
1 medium tomato, seeded and chopped finely
2-3 tbsp. of finely chopped white onion
1 minced garlic clove
1 large handful of cilantro, chopped finely
1/4 c. of fresh or frozen corn kernels*, optional
salt & pepper, to taste
cayenne pepper or 1/2 a jalapeño, chopped finely, optional


1. Scoop out avocado into a bowl. Add lime juice. Add all other ingredients, and mash to desired consistency. Eat fresh or chill in the fridge to let flavors combine further.

*If using frozen corn kernals, just run them under some warm water in a fine mesh sieve before adding.




Terry Hope Romero’s Mexican Pumpkin Seed Pate (Sikil Pak)

I was attracted to it since it was a raw recipe, and we do love a tasty dip for snacking or entertaining guests. The reviews that were already in were sort of a mixed bag, but it sounded like something we would like, so I decided to give it a go.

I started out with half of the suggested amount of water and got a chunkier dip, but then further thinned with the full suggested amount just to see if it smoothed out. It still retained the grainy texture, at least in my food processer, but if you want it creamy I’m sure a high powered blender would do the trick. She tells you to process to a chunky hummus texture.

Recipe called for soaking the seeds. I left mine soaking for about 5 hours.

A potent blend of pumpkin seeds, garlic, onion, cilantro, etc.


Results:  This was pretty powerful stuff. The raw onion and garlic give it a heck of a bite, and it ended up tasting kind of like guacamole. We ate some fresh out of the food processor, and then wrapped it up in the fridge for later. We served it as a late snack for friends, and they loved it. An omni’s response: It’s fantastic. You could serve this to people, and they’d never know it was vegan. ; ) Hah, so there you go! I would definitely make this again.

And now here is a picture of Boris, for good measure. I caught him sleeping on the kitchen table and he was a little to sleepy too jump off immediately, so I snapped up his groggy, guilty little face. 😉


Angelica Home Kitchen Marinated Tofu & Salad

Published November 1, 2011 by Vegan Derby Cat Party

I think this dinner was inspired by my receiving the brand new, hot off the presses, I had it on pre-order, Candle 79 cookbook. That and my parents had given me two avocados from their tree, and they were perfectly ripe!


This was basically a deconstructed avocado salad. I made a side salad out of lettuce, yellow bell pepper and avocado, lightly dressed with balsamic vinaigrette, and served it with brown rice and marinated tofu.  It’s amazing how delcious brown rice can be next to a flavorful protein when only prepared in water & a pinch of sea salt. This seemingly light dish was super filling and did not dissapoint. The tofu marinade was lemon juice, balsamic, braggs, olive oil, rosemary & pepper. I prepared it just slightly differently from the directions, leaving it in bigger pieces and flipping halfway for maximum flavor. We ate this while watching, It’s the Great Pumpkin, Charlie Brown. : )




(Sorry for all the over exposed pictures!) And here are the kittens wishing every a Happy Halloween last night. ; )


Mexicali Stuffed Avocados over Quinoa

Published July 18, 2011 by Vegan Derby Cat Party

I thought I lost this photo in the phone freezing incident last week, but just discovered it on my computer! This was a super fast meal that was thrown together in 20 minutes. I had a ripe avocado and two big appetites, and came up with this super easy & tasty recipe on the fly.

Mexicali Stuffed Avocados over Quinoa

1.5 c. quinoa
3 c. filtered water
vegan bouillon cube, optional

1 ripe Florida avocado (the bright green ones, not the haas!), cut in half, seeded, and removed from skin

1 15 oz. can of well rinsed black beans

1 c. TVP
2 tsp. liquid smoke
2 tsp. vegan worcestershire
2 tbsp. taco seasoning


1. Add quinoa and water to a small pot. Bring up to a boil, and boil for about 2 minutes. Drop to simmer for 15 minutes. All of the water should have absorbed and left you with perfect quinoa. Fluff with a fork.

2. Meanwhile, heat water and seasonings in a saucepan for TVP. Once boiling, remove from heat, and stir in TVP. Cover and let sit for about 5 minutes.

3. Heat up beans in a large bowl (microwave) and stir in rehydrated TVP.

4. On each plate, make a large bed of quinoa, put one half of avocado on top, and fill generously with bean/TVP mixture.

I mixed the remaining quinoa in with the bean/TVP mixture, and we ate this too. Okay, we killed it. This could probably feed up to 3 people but then you’d have to divide up the avocado! Enjoy!

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