Friday, May 23, 2008


Ok, so last night's chips-and-dip variation was completely made from scratch, right down to the homemade chips. Here's a really quick version for a Friday night when you still want an impressive appetizer, but don't want to put in all the work!

Simply combine these 7 ingredients: 1/2 cup finely chopped onion, 2 tablespoons chopped cilantro, 1 tablespoon lime juice (fresh squeezed or from the bottle), 1/4 tsp. salt, a dash of cumin, a dash of black pepper, and one ripe avocado, mashed.

Serve 2 tablespoons of the guacamole with 1-oz of store-bought baked tortilla chips for 130 calories. This recipe makes 8 servings. (I'm partial to the tortilla chips from Guiltless Gourmet myself:

Now if only that baseball team would win...

limes $1.00
avocado $1.99
tortilla chips $2.00

Now here's a question I have for other vegans. While the chips listed above are themselves vegan, they come with that ever-perplexing disclaimer: "made on equipment that also processes dairy, eggs, nuts..." etc. I find this disclaimer on the Whole Foods 365 brand, too, but love using the products that are themselves vegan, not to mention organic and good for you and on and on. But how strict are other vegans on this point? Do we assume that the trace amount of egg or dairy left behind on the machinery negligible? I'd love to hear thoughts!

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The Vegan Pantry

  • Vegan yogurt - Whole Soy
  • Vegan milk - Silk
  • Vegan Feta - Sunergia
  • Vegan Cheese - Galaxy Foods
  • Vegan Eggs - Ener-G
  • Vegan Butter - Earth Balance