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| 1 | each | avocado | ripe |
| 1/8 | pound | tofu | firm style |
| 6 | large | garlic cloves | |
| 1/2 | medium | sweet bell pepper | |
| 2 | each | scallions, spring or green onions | |
| 2 | tablespoons | parsley leaves | fresh, chopped |
| 1/2 | teaspoon | curry powder | |
| 1/2 | teaspoon | oregano | |
| 1/2 | teaspoon | thyme | |
| 1/4 | teaspoon | black pepper | freshly ground |
| 4 | tablespoons | red hot pepper sauce (eg. Tabasco) | |
| 1/2 | each | lemon | juice of |
| 1 | x | tortilla chips | for dipping |
Mash avocado and tofu in bowl.
Squeeze garlic through press and add.
Finely chop bell pepper and green onion and stir in.
Add herbs and spices.
Mix well.
Add hot sauce. Stir in lime juice.
Eat with tortilla chips.
Garlic Guacamole can be refrigerated, but do not make more than a few hours in advance.
| % Daily Value* | |
| Total Fat 9.0g | 13% |
| Saturated Fat 1.0g | 6% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Total Carbohydrate 6.0g | 2% |
| Dietary Fiber 4.0g | 17% |
| Sugars 1.0g | |
| Protein 4.0g | 7% |
| Vitamin A | 6% | Vitamin C | 19% | |
| Calcium | 11% | Iron | 6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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I made this for Thanksgiving 2001. It was a HIT!
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