I LOVE avocados, especially guacamole and that “green sauce” they serve you at restaurants. There’s one particular Tex-Mex restaurant in Houston that serves the best “green sauce” and I swear I could eat a gallon of that stuff at one time. The problem with that sauce is that it probably contains sour cream and a whole bunch of other bad stuff, not to mention it’s served with addicting corn tortilla chips. I’ve managed to make a close dairy free version of this beloved sauce. It goes well as a dip, for plantain chips or veggies and is also amazing drizzled over grilled chicken, fajitas, casseroles and tons of other dishes. It’s super creamy with a little bit of a kick from the peppers.
1 ripe large Hass avocado
1/2 cup cilantro, stems removed
10 green chile piquín peppers (add more if you like it really spicy)
Juice of 2 lemons
1/2 cup unsweetened almond milk (coconut milk could be substituted)
1/2 tsp salt
1. In a blender, add all the ingredients and purée until it reaches a nice, creamy consistency.
2. Pour in a bowl and serve immediately or store in an air tight container for up to two days in the refrigerator.
I LOVE cauliflower. It’s one of the most versatile vegetables I can think of, from burger buns to mashed “potatoes”, there are endless possibilities. I have never been good at making Mexican rice. Like, never. I always overcooked or undercooked the rice. I guess I’m just not meant to eat rice. Cauliflower rice, however, I have mastered. 😉
Makes 4-5 servings
1 head of cauliflower
3 cloves of garlic, minced
1 small onion, diced
2 oz tomato paste or fresh puréed tomatoes
1 tbsp olive oil
1 cup no salt or low sodium chicken broth
1 tsp Mexican oregano
1/2 tsp black pepper
1 tsp salt
1. Remove stems and leaves of cauliflower and cut florets into large pieces. Grate the florets by hand with a cheese grater (or throw into the food processor) until it resembles rice.
2. Heat the olive oil on medium in a large pan and sauté the onions and garlic for about 5 minutes until they become soft and translucent.
3. Stir in all the spices and cook for 3 minutes.
4. Stir in the tomato paste and cauliflower and combine all ingredients.
5. Add chicken broth, cover pan and simmer for about 10 minutes or until rice is soft.
Serve your rice alongside your favorite Mexican dish or eat it by itself right out of the bowl.