Guacamole

2 1/2 cups peeled and mashed avocado (2 large avocados)
1 tbsp Tofutti soy sour cream (optional)
1 clove garlic, minced
1/3 cup seeded and finely chopped red bell pepper
1 small jalapeño, seeded and chopped finely
1/2 cup chopped fresh cilantro
1/4 tsp ground cumin
Juice of 1 lime
Pinch of red pepper flakes
salt and freshly ground pepper


Source:
The Gluten-Free Vegan by Susan O'Brien p. 23

Guacamole

• 1 large avocado, pitted and peeled 
• 2 cloves garlic, peeled
• 1 cup cooked fresh peas
• 1/4 cup fresh lime juice, divided, plus additional to taste
• 1/2 tsp sea salt, plus additional to taste
• 1/2 jicama root (1 lb), peeled and cut into 1/8-inch-thick slices
• 1/2 tsp chile powder
• fresh cilantro leaves, for garnish

1. In a food processor, process avocado, garlic, peas, 2 tbsp lime juice and 1/2 tsp salt into a chunky puree. Season with additional lime juice and salt, to taste. Transfer to a serving bowl; set aside.