Vegan Sonoma Meat-free recipes for the veggie-loving bon vivant

Consider adding basil to your guacamole. It adds a lovely dimension of freshness. Or if you’d prefer not, omit the basil and just have guacamole. Either way, here’s a quick and easy recipe.

Basil Guacamole

• 3 avocados
• 1 lime
• 1/3 c. red onion, chopped and rinsed
• Salt to taste
• 1 tsp serrano pepper, seeded and minced
• 1 clove garlic, minced or rubbed on the mixing apparatus (see Notes)
• 1 -2 tbsp chopped fresh basil

Slice the avocados in half lengthwise and twist apart, removing the seeds. Scoop out insides with a spoon and mash the avocado coarsely with a fork. Add salt in 1/8 tsp increments until there’s a balance of bite and richness (usually I end up adding about 1/2 to 1 tsp total, depending on the size of the avocados).

Add the juice of one lime – if it’s a super juicy lime, maybe just use half; if it’s a dryer lime, maybe use up to two. You’re going to have to taste and see; the result should be tangy but not sour.

Stir in the onion, pepper and garlic, if applicable (again, see Notes). Add the basil last and serve immediately.

Notes

Regarding the garlic. We usually make guacamole in a molcajete, a sort of mortar and pestle-like  kitchen tool used in Mexican cooking. When making guac with a molcajete, we rub one peeled clove all over the bowl of it, and that infuses the guac with flavor while mixing, such that additional garlic isn’t necessary. If you’re not using a molcajete, just add minced garlic towards the end. Delicious either way.

So. I adapted this from a recipe I found in an aphrodisiac cookbook that I bought at the Haight Street Goodwill in San Francisco. Man, does that sound smarmy!!! Honestly, I wasn’t trying to be creepy by buying a (used – ewww!) aphrodisiac cookbook, it just so happened to be focused on a number of my favorite ingredients: mushrooms, avocado, asparagus, artichokes, chili pepper, etc. Are all these foods aphrodisiacs? Color me skeptical. Meanwhile, if you’re wondering why I was at the Haight Street Goodwill, it’s because I had fled to San Francisco to visit my bestie while J was gone in an attempt to take my mind off his absence. And I just so happened to be in the Haight. And I love thrift stores. And if you’re wondering why I made this so-called aphrodisiac recipe while J was gone, it was because I wanted to see if it was any good before spending the time to make it for both of us. Not for aphrodisiac purposes, mind you, just for dinner. Come on people, my parents might be reading this! Anyway, don’t judge me. Eat some flower ravioli and give peace a chance.

Fresh Flower Ravioli

• 24 wanton wraps (Note: Wanton wraps are not vegan.)
• 8 c. vegetable broth
• 8 oz edible flowers, chopped, stems removed (They sell these in the herb section at most organic markets and also often at farmer’s markets.)
• 2 tbsp basil sliced width-wise (This is called a chiffonade, in case you’re interested.)
• Water in a small prep bowl (You will use this to seal the ravioli with your fingertips.)
• 1 tbsp melted butter or a bit of olive oil (if desired)
• Additional herbs if desired
• Grated Parmesan to taste

Have the bowl of water nearby. Take a wanton wrap and arrange a small amount of the herbs & blossoms in the center (about a teaspoon or a pinch or two). Fold the wrap over to form a triangle pouch around the flowers. Dip your fingers in water and press the wrap edges firmly together. Run your finger along the edges to seal them. Fold the outer corners inwards if necessary to create a good seal (it will look a bit like a wanton – hey, that’s why they call them wanton wraps). Repeat this until you have about 24 triangles (creates two servings).

Meanwhile, boil the vegetable broth in a large pot. When the broth is boiling, drop in 12 triangles and boil for about three minutes. Lift out quickly with a slotted spoon. Repeat with the remaining triangles. When the triangles are done, you may brush them with melted butter or olive oil using a basting brush, if desired. Season with sea salt and ground black pepper to taste. Sprinkle with grated Parmesan.