Vegans sure love avocados don’t we? Avocados are the silver lining to veganism in the eyes of the newly converted. What we don’t eat in cheese … we make up for in avocado.
Today I wanted to share my favorite recipe for some seriously flavorful guacamole. The best part about this recipe is that while it is fiercely appetizing, it contains no nightshades. What are nightshades you wonder? And why avoid them?
Nightshades—all belonging to a scientific family of plants called Solanaceae—include several thousand species of flowering plants, and most of these plants are not edible as food. At the same time, however, there are a good number of nightshades which have been accepted as staple foods.
Nightshades include: tomatoes, potatoes (not sweet potatoes though), eggplant, and bell peppers. Some nightshades are also used as spices, these include cayenne pepper and chili pepper.
It has been noted that many people have allergies to this family of plants. Having been an avid consumer of potatoes and tomatoes in the past, I wanted to cut them out for a bit to see what differences may arise.
- 1/4 small to medium red onion, diced
- 1 small clove garlic, crushed
- 1 tablespoon lime juice – or to taste
- 3 tablespoons fresh chopped cilantro
- 1/2 teaspoon salt
- 2 medium avocados, peeled and pit removed
2. Grate garlic into the mixing bowl with the onion.
3. Add salt, cilantro, and lime juice.
4. Add avocado and mash with a fork. Guacamole should have some lumps left; it should not be perfectly smooth.
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