I apologize for the lack of updates. I’ve been tearing my hair out for the last few weeks, whether it was studying for my Teachers College Test, grad school re-applications or recording for the new 7’ and CD.
Despite the stressful last few weeks, I’ve managed to find some time to write.
The recipe was originally made a few weeks back when a friend was down for the weekend; we thought it would be a suitable idea to have a fiesta!
Equipped with our appetites, my friend George’s enthusiasm to learn, Lauren’s great smile and Aarons hunger to perfect the ultimate guacamole, we got to cooking.
This recipe not only feeds a boat load of hungry friends, but makes for great leftovers!
The ingredient list isn’t too hefty and could easily be modified to your liking, however, to keep with my one pot-econosaving on cooking, I encourage you to find the best deals on your produce.
Try not to compromise freshness and taste, though!
THE INGREDIENT LIST
3 sweet potatoes
1 red onion
1 bell pepper
Note : Try using a yellow or orange bell pepper, rather than a green one ; great sweet flavor!
Two bright green limes
1 brick of extra firm tofu
5 small avocados or 3 larger avocados
Note: Dried works equally as good. If you buy fresh, bash the stocks and herb with the back of a knife to release the aromatic oils for maximum flavor.
Note: I highly suggest a tangy yellow curry, or a fiery red one.
Extra virgin olive oil
The wrap of your choice
À LA CUISINE!
Firstly, prep all your ingredients.
Dice your sweet potatoes into bite size pieces
Note: Keep the skin the potatoes, great flavour and its nutritional value will remain
Mince your garlic
Slice your onions
Note: For the oven, slice your onions length wise. You want the onions to hold their shape throughout the cooking. Also, mince extra onions for your tofu mixture
Half and pit your avocados
Dice your sweet pepper
Pre-heat your oven to 350 degrees
Line your baking sheet with aluminum paper
In a bowl, place your sweet potatoes, minced garlic, salt, pepper, curry powder, cumin, extra virgin olive oil and thick onions
Get your hands messy; combine the mixture and place it on the baking sheet
Place your bashed rosemary throughout the mixture so it perfumes your potatoes.
Take one of the limes; zest and squeeze the juice over top the mixture
In this case, I also added some zucchini.
Step two can easily be done if you have a few friends over!
Take your avocados, scoop the flesh into a bowl
Mash the avocados with a fork
Note: I like my guacamole chunky. One can customize the mix and make it smoother
Once properly mashed, add a pinch of salt, pepper and tiny bit of olive oil
Mince your cilantro and place a nice green handful into the mixture
Take your other lime; zest and squeeze the juice into your mixture. If you like it tangy, add more. I prefer a higher tang ratio to my guacamole, considering it will be competing with bold flavours
Dice your extra firm tofu into long strips
Pre-heat your pan, add your olive oil
Gently place your minced garlic, onions and bell pepper into the pan
Caramelize your mixture to maximize on its flavours!
Once thoroughly cooked, add your tofu ; cook the mixture for a few minutes
Add curry powder, cumin, salt, pepper
Let sit until your potatoes are properly roasted!
Take your wrap; put a light coating of guacamole, potatoes and tofu. Garnish your wrap with fresh cilantro and lime juice!
Not only is this recipe extremely easy to make, but very healthy for you! Avocados contain one of the highest fibber ratios to a fruit known. Sweet potatoes are equally as good; considering its high intake of beta-carotene. You can also experiment and I highly suggest adding and spicing up this recipe to your liking ; add some tomatillos to the mixture, replace the sweet potatoes with bright red beats and their beat greens.
You can also make a quick and healthy salsa! I highly suggest using green mangos and blood orange segments.
Questions, comments, concerns, email me at firstname.lastname@example.org