Mock Guacamole Green Peas Recipes

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MOCK GUACAMOLE ( GREEN PEAS )



Mock Guacamole ( Green Peas ) image

this is a healthy faux guacamole, no avocado, no sour cream. tastes good with some toasted w.w. tortilla pieces or baked tostitos. Cook time is chill time

Provided by mandabears

Categories     Mexican

Time P2DT5m

Yield 8 serving(s)

Number Of Ingredients 4

1 (20 ounce) bag frozen green peas
1/4 cup fresh lime juice
4 green onions, cut in chunks
1/4 cup picante sauce

Steps:

  • In blender, process peas, lime juice and green onions until smooth.
  • Place in mixing bowl and stir in picante sauce.
  • Refrigerate for at least 2 hours to let flavors blend.

GREEN PEA GUACAMOLE



Green Pea Guacamole image

From a package of frozen green peas. Use the best quality green peas you can find. I changed the ingredients around a little. For less heat, use a mild pepper such as Anaheim.

Provided by COOKGIRl

Categories     Vegetable

Time 21m

Yield 1 3/4 cups

Number Of Ingredients 12

8 ounces frozen tiny peas
1 jalapeno peppers (seeded for less heat) or 1 serrano pepper, chopped (seeded for less heat)
3 tablespoons olive oil
1 teaspoon lime juice or 1 teaspoon lemon juice, approximately
1/8 teaspoon salt, to taste
fresh ground black pepper, to taste
1/4 teaspoon ground cumin
1 garlic clove
1 roma tomato, diced very small
1/2 cup red onion, minced
2 tablespoons low-fat sour cream (optional, my addition. Non-fat plain yogurt or tofu sour cream can be substituted.)
cilantro leaf (to garnish)

Steps:

  • Cook the frozen peas according to package directions. Drain and pat dry well to remove excess moisture.
  • Add the jalapeno pepper, olive oil, lemon juice to a blender and puree well. Next add the cooked green peas, salt, ground cumin and garlic.
  • Continue blending, scraping down sides of blender and mixture is smooth.
  • Transfer to serving bowl and stir in tomatoes, onion (and sour cream if desired for a smoother consistency). Taste and adjust seasoning; garnish with fresh cilantro sprigs.
  • Yield is estimated.

Nutrition Facts : Calories 360.1, Fat 25.9, SaturatedFat 4.6, Cholesterol 6.7, Sodium 323.1, Carbohydrate 26, Fiber 6.8, Sugar 10.2, Protein 8.3

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  • Heat broiler to high and broil one of the jalapeños on a heatproof pan. Cook, turning occasionally, until the jalapeño is completely charred. (Alternatively, if you have a gas stove, turn a burner to the highest setting and set your pepper directly on the flame. Use a pair of tongs to turn the pepper until the skin is completely blackened.) Place the blackened pepper in a small bowl, cover tightly with plastic wrap and let sit for 15 minutes. When cool enough to handle, use a paper towel to wipe off the charred skin. Halve, seed devein and dice the roasted jalapeño. Then halve, seed, and dice the remaining raw jalapeño. (If you touch the seeds of the jalapeño, just be sure to wash your hands well and avoid touching your eyes.)
  • In the bowl of a small food processor, purée the peas with the roasted jalapeño, raw jalapeño and cilantro. Process until almost smooth but still a little chunky.
  • In a medium bowl, combine the diced avocado, scallions, lime zest, lime juice, salt and the pea purée. Mash until well combined, but still a little chunky. Taste and adjust the salt and lime juice as needed. Serve with tortilla chips and lime wedges, if desired.
  • Note: To keep the guacamole from turning brown, press a piece of plastic wrap directly over top and store in the refrigerator until ready to serve.


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