Warm up your spoons, it’s guac time! Guacamole, like The Dude’s rug in The Big Lebowski, is the ingredient that ties together so many meals. It’s a dipper, topper, stuffer. It’s what makes scrambled eggs edible. It’s salad dressing if you ask me. And if we were to go one step further, we could also say guacamole is the backbone to your sob fest after a rough day. The shoulder you blow your nose on. Or when the boyfriend’s out of town, guacamole is dinner. No use in pretending it’s not.
This classic best-friend-of-a-guac recipe came from Matthew Locricchio’s Teen Cuisine New Vegetarian cookbook, published by Amazon Children’s Publishing. I was kindly presented with a copy of this cookbook and being as it is almost Cinco de Mayo, it seemed natural to whip up the guacamole recipe in order to prepare you for your Cinco festivities.The book is geared toward teenagers who are aspiring to learn their way around the kitchen. It includes 50 vegetarian recipes from soups to salads, main dishes to desserts. It has everything covered.
My favorite part about the book, other than the large variety of healthful and delicious recipes, is how approachable it is to those who are looking to add more vegetables to their diet. Matthew gives all sorts of helpful information about various grains and vegetables and his recipe instructions are so detailed, it would be impossible mess up. Someone who has never bought a vegetable in their life would be safe with this book, as Matthew even provides how-to’s on chopping each vegetable for each recipe. There’s even a how-to on making your own sushi at home! YUM!
There is a section in the back of the book that lists various kitchen tools and appliances that are helpful in preparing Matthew’s recipes which I could see being very useful to a novice cook. 13 or 53, you’d be the cool kid in school if you presented your friends or family with this guacamole recipe. It is, in a word, perfect.
The only part about the book that I could critique is based on personal preference. Locricchio uses tofu and tempeh in some of his recipes and I don’t care for those two ingredients but I know there are a great deal of vegetarians who would welcome both. Other than that, I was impressed by the photographs and the way the recipes were structured. AND, Matthew’s book recently won the IACP Cookbook Award in the Children, Youth and Family section so huge congrats to M.L.!
If you’re ready for Cinco de Mayo or simply need a buddy to call a meal, guacamole is here for ya. If you or anyone you know could use a hand in vegetable prep, this cookbook makes an excellent sidekick!
Guacamole + Cookbook Review
- 1/2 small white onion
- 1 clove garlic minced
- 1 small jalapeno diced
- 1 medium-sized tomato seeded and diced
- 5 sprigs cilantro finely chopped
- 2 limes juiced
- 3 ripe avocados
- salt to taste
- Tortilla chips for serving
Halve the avocados and add the flesh to a mixing bowl.
Using a fork, mash the avocado gently but leave it somewhat chunky.
Add the remaining ingredients to the bowl with the avocado and fold everything together until combined.
Serve guacamole on top of tacos, in burritos or with tortilla chips!