Guacamole

I made my own guacamole, it was fantastic!



Recipe:
2 ripe avacadoes, mashed
1 small tomato, chopped
1/3 cup chopped fresh cilantro
1/2 tsp sea salt
1/2 lime, juiced

Combine all ingredients and serve with chips. Only make as much as you will eat in a day, this doesn't store well.

Recipe: Asparagus and Portabello Pasta

This is such an easy recipe, but it's delicious and has a nice presentation:



Recipe:

1 medium onion, chopped
6 portabello tops, sliced
1 lb asparagus
1 cup vegetable broth, prepared
olive oil, to taste
sea salt, to taste
pepper, to taste

3/4 lb penne rigate pasta, cooked

Prepare asparagus by snapping off bottoms. Sautee onions in large frying pan until translucent, add portabellos, sautee for 2-3 minutes, add asparagus and sautee until all vegetables are cooked. Add salt, pepper, broth, and additional olive oil to taste. Serve over pasta. You can top with Vegan Rella if you like.

Recipe: Lupini Beans

Frannie makes this recipe almost every time we visit.

Lupini beans are a Mediterranean food popular in both Italian and Syrian cultures. They are served as a snack food or appetizer.

You buy them from an Italian or Middle Eastern grocer in a jar, they come in a salt solution (Ingredients: Lupini Beans, Water, Salt, Citric Acid) and I guess you could just eat them out of the jar, but to me that seems a little gross.



Frannie dresses them with olive oil, sea salt, and pepper.

I varied her recipe a little this time:




My Recipe:
Toss:
2 cups Lupini Beans
1/2 Tbs Olive Oil
1/2 tsp Sea Salt
2 tsp Italian Seasoning
6 fresh basil leaves, finely choppped

Here's the tricky part -- you don't eat the outside of the bean, you gently 'pop' the fleshy bean out of its shell with your front teeth and eat only the inner bean (pictured in front).



Not that this is important to the recipe, but check out my awesome small bowls! I saw them in the store and they reminded me of Sarah Kramer so I just had to have them!