Vegan Guacamole (or Vegan Knock-offamole) with Homemade Vegan Flour Tortilla Chips

Yield: approximately 2 cups

There is nothing "unvegan" about traditional guacamole but, unfortunately, I developed either a food sensitivity or an allergy to avocados in my 20s. It was a sad day, as I was born in Texas and loved my mom's "guac." But, recently, when I was making my Vegan Pea, Pistachio and Fresh Tarragon Hummus, I was struck by how similar the color and texture of the pureed peas was to mashed avocado.

So, with May peas still in season, I bought a pint at Stoney's outdoor market, pureed them, and folded in all the traditional quacamole ingredients. I don't think the resulting dip would fool anyone, but it is really delicious and very pretty with ruby red tomatoes dotting the creamy green puree.

Even if you can eat avocados with no ill effect, I think you'll enjoy having this recipe in your repertoire for a little something different or when fresh peas are in season. It's delicious plain and in quesadillas.

2 cups fresh raw peas
1-2 tablespoons olive oil
juice of 1/2-1 lime (start with 1/2 and adjust if necessary)
2-3 tablespoons nutritional yeast
1 cup grape tomatoes, quartered (I use a serrated knife for easier slicing)
1 scant cup finely diced red onion
1/4 cup chopped or minced fresh cilantro
1/2-1 small serrano chili, split lengthwise, seeds and membrane removed, and minced (start with 1/2 and adjust if you like more heat)
Or, if you don't have a chili pepper, add a couple of pinches of chipotle or other chili powder
coarse sea or kosher salt to taste (fairly generous)
freshly ground black pepper to taste
optional garnish: a chip (see recipe below), fresh cilantro sprigs, and/or a wedge of lime

Steam peas over a small amount of boiling water for about 18 minutes or until tender. Drain. In the bowl of a food processor fitted with a metal blade, puree peas with olive oil, lime juice and nutritional yeast until creamy. Scrape into a non-reactive bowl and gently fold in remaining ingredients until well combined. Served garnished as desired.


Homemade Vegan Flour Tortilla Chips

canola oil
4 small flour tortillas cut into 6 triangles each
coarse sea or kosher salt to taste

Heat about 1/16th to 1/8th of an inch of canola oil in a large skillet over medium high heat until a drop of water sputters. Add tortilla triangles and fry a minute or two or just until golden brown on one side; flip and repeat. Drain on paper towel and salt while still warm. Serve with Vegan Guacamole or any other southwestern/Mexican-style dip or spread.