Holy Guacamole!

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Basic recipes are what pull apart the apt from the masters. My better half told me once that he had met someone so bad that could screw up some scrambled eggs. Blimey! They are very easy to spoil! Leaving aside the fact that cooking points for eggs, as for meat, are a very personal choice, it is commonly accepted that scrambled is meant to be creamy, slightly runny and moist. I have can count of one hand the amount of times I have been served truly satisfying scrambled eggs.

For me Guacamole falls on the same category of dips that can change dramatically on the  blink of an eye, however we only have ourselves to blame. The amount of times I have heard ” I don’t put cilantro in mine because I don’t like” or “No jalapeño, too hot” and then when they actually try my guacamole they raise their eyebrows and praise it.

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Of course you like it! It is the real deal, and is delicious, and unless you have a real allergy, there is really no reason to leave any ingredient behind because you see, it is only a matter of how much you put in the mixture that will make you hate it.

If you don’t tolerate hot food, with 2 or 3 slices of pickled jalapeño you will get all the flavour and almost a negligible amount of heat. If you don’t like cilantro, add only a few leaves and chop them incredibly small. Those flavours, when mashed together will give your guacamole and unbeatable taste. You may try it and hate me forever, but I have never (so far) had a complain. I hope you guys won’t be the first ones!

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Ingredients

1 extra large or 2 medium ripe avocados

5 slices of pickled jalapeño 

1 tomato, peeled, deseeded and chopped very finely

1/2 red onion, chopped teeny tiny

4 stalks of cilantro, leaves only, chopped

1 lime (juice)

Pinch of salt

Pinch of ground cumin

How to…

In a large bowl mix all the ingredients mash until they resemble a dip. Bear in mind this is a chunky guacamole. If you want it finer, you can put it in the food processor however it affects negatively the texture of the avocado in this instance.

Mole in spanish means to mash, so there you go, the proof is in the pudding as they say 😉

I hope you enjoy it!

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Vegan Chili con Carne

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Or should I say Chile Sin Carne (which means without in Spanish as oppose to con, that means with) because there is no Carne (meat) at all in this recipe!

This is a great way to start the week and an awesome recipe to cook in advance. It is very simple to make, perfect for busy people that would like to eat a bit healthier during the week since this is a meal that you can take to the office to reheat and it will taste perfect.

Like every dish that gets its flavour from spices, it always tastes better the longer it sits together. This chili will be perfect in the fridge for 4 or 5 days.

In these cold gloomy days of winter, there is nothing better than a warm plate of this spiced mexican style platillo. I have removed the meat to make it vegan which also removed all the saturated fats and colesterol, making it very low in fat and high in protein and slow burning carbs which is perfect to keep you fuller for longer.

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In case you are new to this site and you haven’t read this before, beans and beef have a very similar content in protein, even though the quality of the that protein is not as high since vegetable protein lacks some basic amino acids, making it less available for the body to use. In order to supply those missing amino acids, you add some animal protein to the dish, or some cereal. It is enough to add a small portion or bread, rice o a bit of cheese or even soured cream to make it complete.

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Since I am on a permanent journey to a leaner me, I haven’t add grated cheese on top as in the tex mex versions but depending on your goals you may want to do so.

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Ingredients (serves 6)

2 stalks of celery

1 red bell pepper

1 yellow pepper

2 red onions

800gr. can of chopped tomatoes

800 gr. red kidney beans

1 small can of sweet corn

1 tsp. cumin

1 tsp. ancho chili powder

1 tsp. chipotle powder

1 tsp. garlic powder

Salt to taste

Extra Virgin Olive oil

How to…

Peel and chop the onions in small squares, the peppers and the celery in small pieces and in a large pan, heat up 2 tbsp of extra virgin olive oil. Cook the onions first for a couple of minutes adding salt to it and then add the pepper and celery and cook for a further 7 minutes stirring occasionally.

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Add the chopped tomatoes, the spices and taste for salt and leave simmer for another 10 minutes. Add the beans removing part of the liquid first and keeping in aside in case the pan runs dry. Cook for a further 10 minutes, add the sweet corn and after another 2 minutes turn off the heat and let sit for 10 minutes for the flavours to mix.

You can eat straight away or way until the next day. I serve it with whole grain rice (the portion is around 30gr. of dry rice per person), fat free greek yogurt and fresh coriander and chilies for decoration and you can also add a side of avocado.

Enjoy!

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