Holy Guacamole! Mexican Alfredo Pasta!

So what do you do when you have a veggie basket full of avocados left over from Cinco de Mayo? Well first you pick out the survivors and then you make Mexican alfredo pasta!


Guacamole is delicious but sometimes you want that wonderful avocado flavor with a new twist.


This creamy dish is a good source of fiber, potassium, Vitamin E, B-vitamins and folic acid.

 What you'll need:

1 medium-large avocado

1/2 can coconut milk

1/2 package tofu

Juice from 3 limes

1/4 cup fresh cilantro

1/4 cup fresh basil

1/4 cup chopped green onions

1 can black beans

2 cloves of garlic

1 small red onion

1 small vadalia (or yellow) onion

Salt

Pepper

Garlic Powder

1 package noodles (we like the Garden Delight variety) 

Fresh salsa for topping

First, cut your avocado and remove the seed. 


If you're feeling ambitious poke some toothpicks into the seed and set it in a jar of water so it can sprout. Once sprouted, move it to a pot of soil and then eventually to the ground so it can grow into a beautiful avocado tree! We have three growing at our house right now!  


*It should also be noted that sometimes these seeds take a while. Some of ours have taken their sweet time of almost two months! Just fill the water as it evaporates and change it out if it gets icky. They will eventually root and sprout little green friends! Promise! Sometimes removing the outer dark colored shell helps expedite this process. 




Next, combine avocado, coconut milk, tofu, lime juice, cilantro, basil, and green onions into a food processor or blender with 1/2 tsp salt, pepper, and garlic powder. Blend until smooth and creamy.

Now, in a skillet sauté garlic with red and yellow onions and black beans. Season to taste.

Boil your noodles then combine avocado sauce with beans/onions and noodles. Mix well or layer.

Add fresh salsa or chopped green onions for garnish.

This creamy and delicious pasta dish will easily serve 4 people.

Gotta love avocados! 

With peace, love, and compassion-

The Two Vegan Ladies

Mango Salsa

This past weekend was a great time for some spring cleaning. We organized a lot of things in the house and got some much needed gardening done. When we did have time to take a break from the reorganization and composting effort we went inside and made a quick and refreshing snack.

Mango salsa is so easy to make, especially when you have a food processor. Sometimes it can be difficult if you like your salsa a little on the chunky side like we do because a food processor is like a little adorable beast who's first instinct is to puree everything you feed it. Sometimes that can be nice, but if you're like us and want to keep some texture to your fruits and vegetables, but don't feel like chopping all day, then you need to take some extra steps.

You will need:

1 fresh mango

1/2 fresh plum tomato (optional)

1/2 fresh red onion

1/2 fresh red bell pepper

1/2 fresh green bell pepper

3 tbsp fresh cilantro

1/2 tsp salt

1/2 tsp pepper

1/2 tsp cumin

1 teaspoon lime juice

1 teaspoon lemon juice

De-seed and then chop all your fruits and veggies into large chunks.

This is the important part- if you want your salsa chunky put each item in the food processor seperately. As in, put in your mango, process to desired size, and set aside. Then do your tomato and so on. You can put them in all together but it will come out a lot thinner. 

Next, mix them all together in a large bowl and add your salt, pepper, and cumin along with your lime and lemon juice. Fresh from the fruit is best here but the pre-bottled stuff will work.

We suggest serving it with chips as a snack or as a topping with tacos or fried tofu.

 Easy and delicious! 

With peace, love, and compassion-

The Two Vegan Ladies