guacamole is my life

Mole-totes amaze. I don't know when the abbreviation fad began but it has caught on and clearly is not going away anytime soon. During Nutcracker, all the dancers were going a bit crazy (hearing the Waltz of the flowers repeatedly all day long will do that to you) and everyone began making fun of the new slang. OMG, LMAO, totes, fab, and so on. It got so out of and at one point that we started abbreviating one syllable words...makes no sense. My sister even dedicated her entire twitter to "abbreviate very word in the dictionary and incorporate said abbreves as often as possible". Anyway, one fun-filled and drunken night at the Powell house, while cooking some incredible enchiladas, the abbreves got totes craze and ridic. The crew included the sisters of course (Whit, Smyth and I), Levi (brother-in-law), his friend Gerard, the lovely Hannah and little baby Aven, sound asleep upstairs as her parents hosted a rager. We were invited over for "mole and enchiladas, and totes the best hun-degree jacuz in Ag Hills". As we munched on chips and guac, drank a bit too much vino, and waited impatiently for enchiladas, the following tweets were posted- mostly by Smyth (you can follow her-Smymaster) and myself (I started an account purely to read Smyth's posts): "I guess giving away shrooms is kinda like a drug deal-lessons learned over a bottle of wine"

"You can edit a twit all day long-Gerard"

"I had to make sure he didn't puke on my banjo..."

"What kind of drugs did she do?...Not the skinny kind-Hannah"

"Who's Daniel?"

" 'scuse toot"

It was a good night-thank you Whit for cooking, Hannah for singing by the jacuz, Levi for dancing to the guetto blaster, Smyth for constant entertainment, and Gerard for taking a chance on the vegan food!

Chunky Guacamole

1 red onion

1 clove garlic

four large avocados

mini heirloom tomatoes

jalapenos

fresh lime juice

salt, pepper, and spike

pomegranate seeds

Mix it all together and what do you got- totes amaze mole. The pomegranate seeds are a nice touch-stole it from Barrio Cafe. You can also use dried cranberries.

Enchilada Sauce

1/4 cup vegetable oil 2 tablespoons self-rising flour 1/4 cup New Mexico or California chili powder 1 (8 ounce) can tomato sauce 1 1/2 cups water 1/4 teaspoon ground cumin 1/4 teaspoon garlic powder ( I used fresh garlic) 1/4 teaspoon onion salt (I used one fresh onion and sautéed in with the garlic) salt to taste

Directions Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour. Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.

When Whitney made the enchiladas she filled them with mashed potatoes and zucchini, which was delicious, but I made a tofu concoction the following week for my roomies. I sautéed onions and garlic in olive oil. Added black beans, greens beans, corn, extra firm tofu (crumbled) salt, pepper, nutritional yeast, hot sauce and a but of cayenne pepper. The filling was awesome! Fill 10-12 whole wheat tortillas with the tofu filling. Roll them up and place them in a large baking dish. Smother them in enchilada sauce and bake for 30-35 minutes and 350 degrees. Best served with Spanish wine or tequila shots (as pictured above)!

On the sweeter side, my most recent breakfast endeavor was crepes. I have never made them before so I was a bit scared but they did not disappoint. I got the basic crepe recipe from vegan yum yum- a blog that I highly recommend-there is also an iphone app !! Here is a link to the recipe: http://veganyumyum.com/index.php?s=crepe&searchbutton=Go%21

I used the basic mix but added my own filling. The hardest part was flipping the crepe of course! It took me a few times.

BEFORE:

AFTER:

Do not get discouraged! I wanted something sweet so I spread some earth balance, squeezed some fresh lemon juice, and sprinkled a bit of brown sugar inside. I rolled them up and topped them with Marionberry Sauce-a syrup that Smyth handed off to me since I make so many pancakes!

A Saturday morning success.