Has anyone else noticed how expensive avocados are lately? I don’t know if it has anything to do with the current American political scene or what, but they are the price of rubies, even at affordable Aldi, where I do most of my grocery shopping. I have not bought them lately because they are too extravagant for my budget, but I know some people avoid them for different reasons, perhaps because they have a good amount of fat (even if it is “good” fat) or simply because they don’t like avocados.
This is a basic recipe for mock guacamole, or creamy green pea salsa, that you can jazz up to your liking with cumin, chili powder, peppers, hot sauce, herbs, tomatoes, or garlic. It is made in the blender and comes together in a few minutes.
It’s great on chips or on Beanadillas. Use it just like regular guacamole. For thicker sauce, use less plant milk and be prepared to scrape the sides of the blender or food processor a couple of times.
Also, since it’s made out of green peas, it doesn’t turn brown! You can store it or freeze it and it will still retain its happy, bright green color.
1 and 3/4 cup frozen green peas, thawed – they will compress to 1.5 cups once thawed
1 teaspoon apple cider vinegar
1 tablespoon lemon juice
1 teaspoon olive oil (optional)
1/4 cup unflavored plant milk such as soy or almond
2 tablespoons roughly chopped onion
Salt to taste – I used 3/4 teaspoon of sea salt
Thaw green peas and strain off water if necessary. I thawed mine in the microwave for 1.5 minutes on high. Chop onion, set aside. Combine peas, apple cider vinegar, lemon juice, olive oil (optional, it’s added only to enhance the creaminess), salt, and the plant milk in a food processor or blender. Blend or food process until the mixture becomes chunky and a little creamy because of the soy milk, about 30 seconds to one minute. You might have to scrape down the sides of the blender/food processor with a spatula once or twice during processing, like I did. Put the roughly chopped onions in the blender. Taste and add more salt if needed. Now would also be a good time to add hot sauce, spices, herbs, chopped peppers, or anything else you’ve got to make your salsa more exciting. Pulse the blender a few more times to distribute the onions and your added seasonings. Spoon it out of the blender — I use a rubber spatula to scrape down the sides and top. Serve at room temperature or chill depending on how you like it.
Makes about 1 and 3/4 cup of mockamole. Consume or freeze within a week of making it.