Chef Mark Reinfeld, Recipes, Vegan

Glorious Guacamole

Posted on by Chef Mark Reinfeld

Recipe Courtesy of Healing the Vegan Way by Mark Reinfeld

 

What a glorious way to celebrate avocado’s perks: monounsaturated fats, protein, potassium, dietary fiber, and vitamins B6, C, and K. Its creamy goodness is enhanced by nutrient-packed garlic, onions, pepper and spices, and a little lime for sweetness. If you are not serving the guacamole immediately, you can leave the avocado pit in the dip to keep it staying greener longer.

 

Yield: 1 1/4 cups guacamole

Prep time: 15 minutes

Total time: 15 minutes

Serving size: 1/4 cup

Number of servings: 5

 

Ingredients

1 1/2 cups mashed avocado (about 2 medium-size avocados)
3 tablespoons minced red onion
1 large garlic clove, pressed or minced
1/2 teaspoon seeded and diced jalapeño pepper
2 tablespoons freshly squeezed lime juice
1 tablespoon plus 1 teaspoon finely chopped fresh cilantro
1/4 teaspoon chili powder
1/8 teaspoon chipotle chile powder or additional chili powder
1/2 teaspoon sea salt, or to taste
1/8 teaspoon freshly ground black pepper

1. Combine all the ingredients in a bowl and mix well.

 

Related Vegan Recipe By Mark

Broiled Artichoke Fritters

Chef Mark Reinfeld

Mark Reinfeld An award-winning chef, educator and authority on plant-based cuisine, Chef Mark Reinfeld is the founding chef of the Vegan Fusion Institute, with over 25 years experience preparing innovative vegan and raw food cuisine. He has written eight acclaimed books and conducts virtual and in-person culinary trainings around the world. Chef Mark was inducted into the Vegetarian Hall of Fame. He was the founding chef of The Blossoming Lotus Restaurant, voted "Best Restaurant on Kaua’i". Mark's first cookbook, Vegan Fusion World Cuisine, was named “Best Vegetarian Cookbook in the USA" and has a foreword written by Dr. Jane Goodall. Since then, Mark has authored seven more books including the bestselling 30-Minute Vegan series, as well as his latest books detailing the links between health and plant-based diets. He serves as the Executive Chef for the North American Vegetarian Society’s Summerfest and offers vegan consulting services, including chef trainings, teacher trainings, and recipe development, for clients such as Google, Whole Foods, Kroger, Adventist Health, Danone, The Humane Society, Bon Appetit Management, Sabra, Aramark, Sodexo and more. Chef Mark is the recipient of a Platinum Carrot Award – a national award given by the Aspen Center for Integral Health to America’s ‘top innovative and trailblazing healthy gourmet chefs’. Mark’s mission is to help create a sustainable future for humanity by training others in the art of plant-based cuisine - for our health, the planet, and for a more peaceful world.