You will definately notice a lot of Mexican inspired dishes in my menu planning. I can't help it, growing up with a Grandmother who was mexican it is definately my comfort food. Plus there are a ton of beans, veggies and corn in mexican cooking so it lends itself to vegan recipes very well.
I am especially proud of this recipe because the Tomatillos were organically grown by one of my Girl Scouts that she sold to me at her first Farmer's Market booth!!
After cleaning the Tomatillos, about 2 cups, I tossed them with olive oil, crushed garlic (1-2 cloves), cumin, corriander, salt and red pepper flakes, to taste. I then layed them out on a lined cookies sheet and broiled in the oven till the skins started to blacken. Then I scraped them and all the juices into a food processor and added 1/2 of a small purple onion, more chopped garlic (1-2 cloves), a handful of cilantro, juice from 1 small lime and more salt. Process till desired consistency, I like mike kinda chunky. Then stir in two chopped Avacados and a spoonful of Soy Sour Cream.
Gotta say one the best Guacs I've made. I had it with just plain chips, nachos, and burritos that week!
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