Pure food makes amazing guacamole

November 12th, 2010 · Lisa · gluten-free, nut-free, raw, Recipes, Savory, sugar-free, vegan mofo · Comments

I seem to like salads and appetizers more than I realized. Embarking upon a week-long fantasy tour of restaurants can teach you a lot about your ordering habits. Hmmm, so far we’ve had kale salad, salad rolls, curry (mixing it up, that’s the way!), cabbage slaw, and here we go again – guacamole on romaine a.k.a. more salad. I have been craving more legumes lately – with the cooler temperatures – but in generally, I’m a salad girl.

I know there are many people who believe that vegans only eat salad and I have to admit, I’m doing a terrible job at destroying that stereotype. Does hosting the Vegan Bake-Off balance out our image? Or do people in Toronto believe the vegan diet is basically, greens and cupcakes? Hard to know.

Sorry, I got off topic. What I was getting to is the fact that I have eaten a lot of restaurant salads and many of them have been terrible. Iceberg lettuce and anemic-looking tomatoes do not satisfy me in any way but I do know a place that can make a salad people will remember for the rest of their lives. Have you heard of Pure Food and Wine? It is probably the most well-known raw, vegan restaurant in the world (Sex and the City helped them out with that claim to fame). Located close to Union Square and in the Chelsea Market in Manhattan this is truly a destination restaurant.

When I find myself reminiscing about my last trip to NYC (I’ve now been three times in my life) I like to flip through Raw Food Real World or Living Raw Foods to recreate a meal that makes me feel like a vegan superstar. The dish I chose for today reminds me of Gena, the author of one of my favourite blogs. She celebrates avocados with incredible devotion, just like Pure Food and Wine’s owner, Sarma.

Gather your greens.
Julienne that jicama.
Kick it up with cayenne.
Stir in the herbs.
Pretend you’re plating for a very important guest.
You’re worth it.
Herbal Guacamole and Spicy Jicama in Romaine Leaves
Serves 6
6 ripe avocados
2 large handfuls cilantro leaves, coarsely chopped
1 large handful parsley leaves, coarsely chopped
1/4 cup plus 1 TBSP freshly squeezed lime juice
1 jalapeno pepper, seeded and finely minced
2 tsp plus one pinch sea salt
2 cups julienned jicama
1/2 tsp cayenne pepper
3 heads of romaine hearts
In a large bowl, mash the avocados well with a fork. Add the cilantro, parsley, 1/4 cup of lime juice, jalapeno, and 2 tsp of salt, stir well to combine.
In a separate bowl, toss the jicama with the remaining tablespoon of lime juice, the cayenne and pinch of salt.
To serve, separate the romaine leaves. Fill each leaf with a few spoonfuls of the avocado and arrange on a serving platter. Top with the jicama and additional parsley or cilantro leaves for garnish.
Included with permission for Living Raw Food Sarma MeIngailis copyright ©2009, published by Harper Collins Publishers.
Vegan MoFo has brought about some great finds this week. Cadry’s Kitchen series on dessert island packing and Shellyfish and Mihl’s posts on a shared celebration in France are all great reads. Have you discovered any fabulous blogs since November 1st?


  1. Posted November 12, 2010 at 11:28 am

    I love the look of this appetizer! The presentation of it is beautiful.

    I have to admit: I am a huge salad and appetizer girl, too. I eat some version of a salad for dinner every day. So I'm really enjoying your posts this week!

  2. Posted November 12, 2010 at 11:31 am

    Thanks so much for the mention! What a lovely surprise! This dish looks really fresh and fabulous. There's everything to love about guacamole.

  3. Posted November 12, 2010 at 2:33 pm

    Oh, YUM! That quac looks so delicious (I'm super hungry — and have now decided I must mexican food, STAT)

  4. Posted November 12, 2010 at 3:15 pm

    Finding ways to make salads more interesting and exciting is important. I like wraps and prefer my avocados mashed up so I'd go for this meal for sure!

    Too many new blogs to name…loving it.

  5. Posted November 12, 2010 at 6:54 pm

    Yum yum yum! That is such a great idea that I forget about, using romaine leaves as guac boats…and so much cheaper than tortillas (spelt or gf or otherwise!). Thanks for continuing the inspiration!

  6. Posted November 21, 2010 at 7:04 am

    Nicole – we are going to be such good travel partners – salads all round!

    Cadryskitchen – your blog is amazing!

    a-k – life needs more guac boats.

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