Hi, hey, hello! I’m working on a few more in depth entries but for today I decided to share my quick and very tasty guacamole recipe with you all. I make this all the time and everyone loves it.
- 3 avocados
- 1 red onion
- 2 tomatoes
- 1/2 lemon
- Salt & Pepper
- Corn chips (for dipping)
- Scoop out your ripe avocados into a medium sized bowl. Make sure they are ripe enough to mash.
- Cut up the onion, slightly chunky. Normally I cut half first to see how much I need then I always end up adding 3/4 of the onion. It’s really up to individual taste.
- Cut up tomatoes, chunky and add to the bowl.
- Mix/mash ingredients together and then add a squeeze of lemon juice (be sure to catch the pips!) and the salt/pepper.
- Taste. Make sure the ratios are right. Then serve with your favourite corn chips or plain crackers.
If you prefer a kick you could add some Mexican seasoning or if you prefer less onion taste I have added spring onion in the past to make it more mild. Have fun with this basic recipe, it’s really like a base and then you can add whatever you like!
Let me know if you try this! Or if you add more of your own flavours.
Until next time. Talk soon x
Hi, hey, hello! Today’s entry is just a quick recipe of mine, that I made up and cooked for my lunch today. I’m really trying to cut back/eventually cut out meat from my diet and this is the perfect recipe for that. You definitely don’t miss meat in this vegetable soup. It is suitable for vegans also! (Note: I use frozen vegetables because it’s more convenient for my lifestyle but you could certainly use fresh!)
- Vegetable stock powder
- Frozen peas
- Frozen mixed vegetables
- Frozen beans
- Frozen diced kale
- Frozen diced spinach
- Mexican chilli spice mix (Masterfoods)
- Soy sauce
- Olive oil
- Salt (optional)
- Cashew nuts, plain roasted
- Let vegetables defrost for a small amount of time.
- Place a large pot on the stove. Put in small amount of oil. Put in as much or as little of each vegetable. Cut potatoes into small cubes so they cook faster.
- Add soy sauce (a few splashes) and Mexican Chilli Spice Mix and just fry vegetables for a couple of minutes. This is so they can absorb some flavours before adding stock.
- Follow the instructions on the stock packet but I did around 6 cups of water to hand full or so of stock powder. Add as much or as little as you like, this is all made to taste so I never measure anything really.
- Wait for everything to come to the boil. Then simmer the soup for 30+ minutes or until the potatoes are soft.
- Then you’ll need to take the soup off the heat and use a hand held blender to blitz up the soup to your desired texture. I like my soup slightly chunky so I left some veggie chunks in mine.
- Next to go in are the cashews. Just crush with the back of a spoon and sprinkle in. Then blitz again.
- To finish soup, ladle into a bowl sprinkle with crushed cashews and a splash of soy sauce.
There you have it! My vegetable soup. I think next time I’ll add some different vegetables to see how that tastes. I love making things up as I go and making things to taste. I can’t wait to share some more quick recipes with you all in the future.
My gratefuls for today are:
- I’m grateful for my mum and dad for allowing me in the kitchen from a young age so I was able to be confident in making my own food.
- I’m grateful for the money I have in my bank. It might not be much but it is enough.
- I’m also grateful for my friends. They always make me feel loved and included which am I so thankful for.
Until next time! Talk soon x