Guacamole

        My husband, Adam told me I don't make guacamole like I used to. He's annoying, but it's true. I haven't been putting much effort in because it has been going into dishes and isn't the main dish so I figured no one would really notice...wrong! This is good to bring to parties because everyone will like it and it won't even cross their minds that it's vegan.
       I was out for dinner last weekend and being a vegetarian got brought up. It also got brought up that I eat very little dairy and don't like eggs. I sometimes get asked the question "well, what do you eat?". I don't find it irritating. I think it's a good way to talk about normal, human food that everyone eats, including vegans and maybe dinners that people haven't thought of. I'm discovering new things to. Who knew you could make cheese out of nuts and milk out of nuts, oats and hemp?? There are so many egg substitutes; flax eggs, applesauce, bananas, aquafaba and so on. I've made dessert meringues out of aqaufaba and they were amazing. Aquafaba is the juice from chickpeas in case you were wondering. I've learned you can use nutritional yeast...on anything.

        One of the first things my daughter ever ate was avocado. Her dad must be rubbing off on her because now she will only eat it if I make guacamole.
         The weekend Adam and I got engaged we went to a Mexican restaurant and they mashed the guacamole up in front of us with a mortar and pestle. I rarely blend now, I mash. It tastes so much better. We like it a little chunky.

Ingredients:

3 ripe avocado's

1 jalapeno minced
3/4 cup frozen corn
3/4 cup tomatillo (green salsa)
a squirt of lemon juice

Directions:

1. Roast the corn in a pan until it is a little browned and add the jalepeno. Let cool.
2. Peel and mash avocado's with a fork. Add green salsa, lemon juice and corn mixture.
3. Stir until it is well mixed and put in the fridge.
4. Eat with corn chips!

(Sometimes I add mashed garlic and chunks of tomato.)