So, it’s a beautiful night after a lazy Sunday and we are outside enjoying the first backyard bonfire of the season. That’s when it hits me. Tomorrow is Moosewood Monday and I haven’t written my post yet!
No biggie. Recipe is complete, pictures are done…I’ll just bring the laptop outside and blog away while I warm my tootsies by the fire. There’s nothing quite like connecting with nature while pecking away at a laptop keyboard that you can barely see.
I hadn’t gotten very far when I started to smell something a little funky. Like a chemically, burning plastic sort of smell. Oh my god it’s the laptop! Whoa. Time for a change of venue.
Crisis averted. The laptop seems fine and the wing back chair in the living room isn’t too shabby of a place to wind down the weekend.
I first found out about this guacamole from a friend who brought it to my house for a get-together. She said, “it’s made with cottage cheese so it’s low fat!”. My first thoughts were: Cottage cheese with avocado? Gross. But once she told me it was a Moosewood recipe I figured it had to be good.
I was wrong. It wasn’t just good, it was excellent.
I realize I’ve done things backwards here because you really could have used this guacamole to go with your Cinco de Mayo steak fajitas. Sorry about that. I’ve always been a little backwards.
I actually made this guacamole to bring to a party this weekend. It whips up in a flash and turns out a really pretty shade of pale green. The most amazing thing about this recipe is that it does not turn brown when it sits out. Something about the lactic acid from the cottage cheese along with the lime juice inhibits oxidation. If you need to make some guacamole in advance that will last a while, this is the perfect recipe.
- 1 ripe avocado
- ⅔ cup nonfat cottage cheese (I actually use only ½ cup)
- 2 tablespoons fresh lime juice
- 1 tablespoon chopped scallions
- ¾ teaspoon jalapeno,minced
- 2 cloves garlic,pressed
- salt and pepper to taste
- Put all the ingredients in a food processor and puree until smooth.
- Makes 1 and ½ cups.
Adapted from Moosewood Restaurant Low Fat Favorites.
Now I want to see your best vegetarian recipes. Appetizers, side dishes, or meals. Anything goes!