There is probably almost no one out there who doesn’t like avocado and everything that contains avocado. I’m certainly one of them. Nonetheless, sometimes my taste buds call for something a little more refreshing, with a bit of surprising side kick taste wise.

With climate awareness finally on vogue, here is my environmentally-friendly avocado-free guacamole. Let ‘s save a lot of water and try to eat a few avocados less per week! Even living in the Northern hemisphere gives you plenty of delicious choices to skip the mandatory avocado

•  in guacamole for tacos
• as bread spread on toast
• as a substitute for mayo
• in salads
• in soups
• as a substitute for sour cream
• in sushi rolls
• as a topping
• in salad dressing
• in hummus
• in pasta sauces.

It’s a quick fixes with no potential mess up (well, maybe the boiling process of the peas – just follow the instructions carefully)

This avocado-free guacamole recipe requires very little equipment:

• Measuring cups such as Klee Utensils 10-Piece Colorful Stainless Steel Measuring Cups (affiliate link)
• High-speed blender such as Omniblend Blender (affiliate link)
• My favorite food container Prep Naturals Glass Meal Prep Containers (affiliate link)

Depending on where you live, you might not find the following ingredients readily available at your local store. I recommend Amazon for the following ingredients:

• Tahini (affiliate link)

If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #theveganprepper. I absolutely love seeing your creations. Happy cooking! 

Print Recipe

Environmentally-friendly Avocado-free Guacamole

As much as everyone loves avocados, they don't exactly have an ecological footprint that shines. Don't get me wrong - I love avocados and everything that comes with avocado... Yet, I tried to come up with an environmentally-friendly avocado-free guacamole and here it is. The secret ingredient is pea.

Prep Time8 mins

Cook Time2 mins

Course: Condinment, Sauce

Cuisine: American, Vegan

Keyword: avocadofree guacamole, guacamole without avocado, mint pea dip, pea mint dip

Servings: 12

Author: Natalie Green

Equipment

• food processor

Ingredients

• 3 cups fresh or frozen green peas
• zest of organic lemon un-waxed
• 3 tbsp lemon juice (approx. 1/2 lemon)
• 1 large garlic clove
• 1/4 cup packed mint leaves
• 2 tbsp olive oil extra virgin
• 1-2 tbsp tahini
• 1/4 tsp sea salt

Instructions

• If using frozen peas, leave out to thaw completely, or cook them in step 2. If using raw peas, skip over to step 3. 
  
• To blanche the peas (this enhances their sweetness), bring a pot of water to the boil, add peas (and a tiny bit vinegar to keep the color - optional) and cook for 2-3 minutes (no more!). Plunge them into an ice bath or very cold water to halt the cooking process.* Set aside.
  
• Put whole clove of garlic in a food processor and pulse to mince. Add the remaining ingredients and blend on high to puree. 
  

Notes

*I put a tupperware dish half filled with water in the freezer and let it freeze before starting to prepare the receipe. Once the peas are cooked I plunge them on top of the ice of the tupperware dish. The ice melts quickly and I can drained the cooled down peas over a colander.

Store in an airtight container for 3-4 days. If it lasts that long 🙂 

From My New Roots at mynewroots.blogspot.com