Mock Guacamole

iWillGetCrowSomeday
iWillGetCrowSomeday Posts: 311 Member
in Recipes
Does anyone have a good mock guacamole recipe that does not use any avocado in it? I've tried with edamame, but the texture just isn't right at all. I can't eat avocados (which makes me sad), but I really miss guacamole!

EDIT: I can't eat avocados- I used to love them, but they no longer love me back. It's either an allergy or a sensitivity, and it's every time I eat them, even as little as a tablespoon!
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Replies

  • lorcart
    lorcart Posts: 406 Member
    Why would you use something other that avocado? Never mock the guac!
  • shezzzzz
    shezzzzz Posts: 119 Member
    When I used to WW, the group I was in seemed to like making it with canned peas. Mash or put in food processor / blender and add the other stuff you like in your guac.
  • redhead1910
    redhead1910 Posts: 304 Member
    Chickpeas maybe? Idk I can't even imagine not being allowed to eat guacamole. I would cry.
  • ThatSoundsHard
    ThatSoundsHard Posts: 475 Member
    Google. I typed in avocado free guac and this was the very first link that came up. It's from chocolatecoveredKatie.com

    Avocado-Free Guacamole

    (Makes about 1 and 3/4 cups)

    ◾8 oz asparagus (34-36 skinny spears, ends trimmed)
    ◾1 cup plus 2 tablespoons peas (I used 5 oz frozen, thawed)
    ◾2 tablespoons mayo-type spread
    ◾Juice of 1/2 a lime
    ◾1 1/2 tsp minced garlic
    ◾1/2 tsp cumin
    ◾1/8 tsp salt
    ◾2 tablespoons diced red onion
    ◾optional: 2 teaspoons dry cilantro
    ◾optional: sweetener if desired

    Steam the asparagus just until soft, then combine all ingredients (except onion) and blend in a food processor until very smooth. Stir in onion (you can omit if desired). Fridge until cold. (Or you can steam the asparagus in advance and chill them, so your dip will be cold after blending.)
  • lorcart
    lorcart Posts: 406 Member
    I guess I shouldn't have said "why would you? when you clearly said you couldn't eat avocado. but I can't imagine anything you could substitute for it if you truly like avocado. I'd have to move to hummus or something instead of trying to find a substitute for avocado...I can't imagine it.
  • iWillGetCrowSomeday
    iWillGetCrowSomeday Posts: 311 Member
    Google. I typed in avocado free guac and this was the very first link that came up. It's from chocolatecoveredKatie.com

    Avocado-Free Guacamole

    (Makes about 1 and 3/4 cups)

    ◾8 oz asparagus (34-36 skinny spears, ends trimmed)
    ◾1 cup plus 2 tablespoons peas (I used 5 oz frozen, thawed)
    ◾2 tablespoons mayo-type spread
    ◾Juice of 1/2 a lime
    ◾1 1/2 tsp minced garlic
    ◾1/2 tsp cumin
    ◾1/8 tsp salt
    ◾2 tablespoons diced red onion
    ◾optional: 2 teaspoons dry cilantro
    ◾optional: sweetener if desired

    Steam the asparagus just until soft, then combine all ingredients (except onion) and blend in a food processor until very smooth. Stir in onion (you can omit if desired). Fridge until cold. (Or you can steam the asparagus in advance and chill them, so your dip will be cold after blending.)

    This sounds like it has possibilities! Thanks for posting! I've tried pinterest and most everything that comes up still uses some avocado! Thank you!! :flowerforyou:
  • ThatSoundsHard
    ThatSoundsHard Posts: 475 Member
    No problem! Sometimes it helps when someone who isn't looking for it takes a gander. I hope you find something that works for you. This sounds pretty tasty.
  • MercenaryNoetic26
    MercenaryNoetic26 Posts: 2,747 Member
    Why would you use something other that avocado? Never mock the guac!

    LOL :laugh:


    ETA: Saw you don't like texture... still I agree, yeah, why do you want to substitute something you don't like?
  • Missjulesdid
    Missjulesdid Posts: 1,444 Member
    Although I couldn't imagine giving up my beloved avocados... I'm going to believe you that you have your reasons... maybe try roasted eggplant like you're making babaganoush.. but instead of mixing with tahini, mix with onions, tomatoes, chilies, cilantro, lime juice and salt.. you'll also need to add some kind of oil to it.. maybe evoo or coconut oil. I'd let it sit for a while to let the eggplant absorb all the flavors of the other ingredients.
  • ThatSoundsHard
    ThatSoundsHard Posts: 475 Member
    You can develop allergies and sensativites over time. I wasn't lactose intolerant until about 2 years ago and over the past 5 I've developed several other allergies. Just sayin.

    also I forgot to post the nutritional info I found with the recipe
    Avocado Free Guacamole Calories and Nutrition Facts



    Per 2 tablespoons:
    ◾Calories: 15
    ◾Fat: 0 grams
    ◾Carbs: 3 grams
    ◾Fiber: 1.5 grams
    ◾Protein: 1.5 grams

    High in Potassium, Vitamins A, B, C, and Folate
  • iWillGetCrowSomeday
    iWillGetCrowSomeday Posts: 311 Member
    I guess I shouldn't have said "why would you? when you clearly said you couldn't eat avocado. but I can't imagine anything you could substitute for it if you truly like avocado. I'd have to move to hummus or something instead of trying to find a substitute for avocado...I can't imagine it.

    Yeah, unfortunately it's either a sensitivity or an allergy. I used to eat them all the time, then like a year ago I realized I wasn't getting frequent stomach viruses, but was having a reaction to avocado. It's a real bummer because it's such a great source of fiber and healthy fats! And flavor! But even just 2Tbsp of it and my GI tract stages a revolt. I've been tested for an allergy, but it came back negative. The allergist said that it could easily be a false negative, and if I'm having issues to avoid it. It's hard though- people have started using it in recipes for all sorts of things to replace fats- cakes, pastas, sauces, pudding. Yikes. It would make me a literal party pooper if I ate that. No fun!
  • iWillGetCrowSomeday
    iWillGetCrowSomeday Posts: 311 Member
    I've gone back to edit the original post! It's an allergy/sensitivity thing- not texture! I loved avocados! They just don't love me back!
  • iWillGetCrowSomeday
    iWillGetCrowSomeday Posts: 311 Member
    You can develop allergies and sensativites over time. I wasn't lactose intolerant until about 2 years ago and over the past 5 I've developed several other allergies. Just sayin.

    also I forgot to post the nutritional info I found with the recipe
    Avocado Free Guacamole Calories and Nutrition Facts



    Per 2 tablespoons:
    ◾Calories: 15
    ◾Fat: 0 grams
    ◾Carbs: 3 grams
    ◾Fiber: 1.5 grams
    ◾Protein: 1.5 grams

    High in Potassium, Vitamins A, B, C, and Folate

    Awesome! Thanks again! Yeah, I ate them for years, then all of a sudden I couldn't. There was no gradual about it. I thought I had norovirus.
  • apothecarist
    apothecarist Posts: 193
    This recipe is for Broccomole, which was mentioned on this board before. I've made it and love it. Give it a shot:
    (turned out to be around 7 cals/tablespoon the way I made it)

    Ingredients

    3 cups chopped broccoli
    1 jalapeno, chopped, seeds removed
    2 tbs green onions
    1 tsp olive oil
    2 ounces fat free cream cheese (or silken tofu, goat cheese, sour cream, cashew cream, something creamy)
    1/4 tsp chili powder
    1 tbs cilantro
    1/4 tsp salt
    1/4 tsp black pepper
    1/4 tsp garlic powder
    Instructions

    Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend.
    Drain broccoli very well.
    Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.
    Enjoy!
  • iWillGetCrowSomeday
    iWillGetCrowSomeday Posts: 311 Member
    This recipe is for Broccomole, which was mentioned on this board before. I've made it and love it. Give it a shot:
    (turned out to be around 7 cals/tablespoon the way I made it)

    Ingredients

    3 cups chopped broccoli
    1 jalapeno, chopped, seeds removed
    2 tbs green onions
    1 tsp olive oil
    2 ounces fat free cream cheese (or silken tofu, goat cheese, sour cream, cashew cream, something creamy)
    1/4 tsp chili powder
    1 tbs cilantro
    1/4 tsp salt
    1/4 tsp black pepper
    1/4 tsp garlic powder
    Instructions

    Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend.
    Drain broccoli very well.
    Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.
    Enjoy!

    That sounds good too- very similar to the "edamockamole" I tried (which was really edamame hummus without tahini). How's the texture? Broccoli is so fibrous, I have a hard time imagining that the texture smooths out, but I'd be willing to give this a shot.

    I also wondered about using a nut butter for the fat, but I see this recipe calls for cashew cream. I wonder if that's something that Whole Foods would carry?
  • apothecarist
    apothecarist Posts: 193
    This recipe is for Broccomole, which was mentioned on this board before. I've made it and love it. Give it a shot:
    (turned out to be around 7 cals/tablespoon the way I made it)

    Ingredients

    3 cups chopped broccoli
    1 jalapeno, chopped, seeds removed
    2 tbs green onions
    1 tsp olive oil
    2 ounces fat free cream cheese (or silken tofu, goat cheese, sour cream, cashew cream, something creamy)
    1/4 tsp chili powder
    1 tbs cilantro
    1/4 tsp salt
    1/4 tsp black pepper
    1/4 tsp garlic powder
    Instructions

    Cook the broccoli in lightly salted water until very soft. Overcook the broccoli in comparison to the al dente cooking that most recipes recommend.
    Drain broccoli very well.
    Transfer to a food processor. Add the remaining ingredients and process until smooth, add additional olive oil for a smoother texture.
    Enjoy!

    That sounds good too- very similar to the "edamockamole" I tried (which was really edamame hummus without tahini). How's the texture? Broccoli is so fibrous, I have a hard time imagining that the texture smooths out, but I'd be willing to give this a shot.

    I also wondered about using a nut butter for the fat, but I see this recipe calls for cashew cream. I wonder if that's something that Whole Foods would carry?

    I used sour cream and the texture was actually pretty smooth. I used a vitamix blender but a food processor should do the trick too. You just want to make sure the broccoli is not al dente, and cooked a little more than u would normally cook it. Let me know what u think!
  • iWillGetCrowSomeday
    iWillGetCrowSomeday Posts: 311 Member
    I used sour cream and the texture was actually pretty smooth. I used a vitamix blender but a food processor should do the trick too. You just want to make sure the broccoli is not al dente, and cooked a little more than u would normally cook it. Let me know what u think!

    Thanks! I will!
  • phoenixgirl81
    phoenixgirl81 Posts: 309 Member
    Bumping this for me to investigate later. I love the idea of the broccomole and the asparagus/peas version from CCK.

    Thanks for posting!
  • Pearlyladybug
    Pearlyladybug Posts: 882 Member
    Why would you use something other that avocado? Never mock the guac!

    she cant eat it, That must suck!
  • bonelessskinless
    bonelessskinless Posts: 147
    lmao broccomole
  • iWillGetCrowSomeday
    iWillGetCrowSomeday Posts: 311 Member
    Why would you use something other that avocado? Never mock the guac!

    she cant eat it, That must suck!

    It makes me so, so sad!
  • theknowerofstuff
    theknowerofstuff Posts: 3 Member
    This is really yummy too!
  • iulia_maddie
    iulia_maddie Posts: 2,780 Member
    Thou shalt not mock guacamole!
  • Factory_Reset
    Factory_Reset Posts: 1,651 Member
    Thou shalt not mock guacamole!

    EVER. Like, never ever.
  • iWillGetCrowSomeday
    iWillGetCrowSomeday Posts: 311 Member
    Thou shalt not mock guacamole!

    EVER. Like, never ever.

    The avocados started it!
  • danasings
    danasings Posts: 8,218 Member
    Thou shalt not mock guacamole!

    EVER. Like, never ever.

    The avocados started it!

    OP, I am so sad for you!! I hope you grow out of your allergy. It's possible, I know many who have outgrown allergies to other fruits.
  • iWillGetCrowSomeday
    iWillGetCrowSomeday Posts: 311 Member
    Thou shalt not mock guacamole!

    EVER. Like, never ever.

    The avocados started it!

    OP, I am so sad for you!! I hope you grow out of your allergy. It's possible, I know many who have outgrown allergies to other fruits.

    I had hoped so, too. I tried it again a few weeks ago (almost a year out from cutting out of my diet) and it was a bust. Being a nursing student, I know what a stupid move that was. I had Benadryl and an epipen nearby just in case and luckily didn't need either. I've never had an anaphylactic reaction to it, but I know with each exposure to an allergen, your reaction gets worse. DO NOT DO THAT if you have a food allergy. I will not be tempting fate again.
  • keem88
    keem88 Posts: 1,689 Member
    my boyfriends mom made a guacamole like dip out of peas.

    green pea guacamole

    3 cups green peas, fresh or frozen
    1 cup red onion
    2 tbsp lemon juice
    2 tsp minced garlic
    1 tsp cumin
    1/4 tsp fresh ground pepper
    1/8 tsp cayenne

    steam peas if fresh, if frozen then defrost. puree with red onion, lemon juice, garlic, cumin and black pepper. add cayenne and salt to taste.

    not sure exactly how many it serves, but it's really good. and you don't have to worry about the browning that happens with avocados

    eta: can prolly put a little salsa or diced tomatos in, cilantro too!
  • keem88
    keem88 Posts: 1,689 Member
    You can develop allergies and sensativites over time. I wasn't lactose intolerant until about 2 years ago and over the past 5 I've developed several other allergies. Just sayin.

    also I forgot to post the nutritional info I found with the recipe
    Avocado Free Guacamole Calories and Nutrition Facts



    Per 2 tablespoons:
    ◾Calories: 15
    ◾Fat: 0 grams
    ◾Carbs: 3 grams
    ◾Fiber: 1.5 grams
    ◾Protein: 1.5 grams

    High in Potassium, Vitamins A, B, C, and Folate

    your allergies change. i am no longer allergic to things that i was when i was in middle school, and have newer allergies that i never had when i was growing up.
  • melindasuefritz
    melindasuefritz Posts: 3,509 Member
    Avocado-Free Guacamole

    (Makes about 1 and 3/4 cups)

    Categorized here: My Non-Dessert Recipes.
    ■8 oz asparagus (34-36 skinny spears, ends trimmed)
    ■1 cup plus 2 tablespoons peas (I used 5 oz frozen, thawed)
    ■2 tablespoons mayo-type spread (such as Veganaise or Nayonaise)
    ■Juice of 1/2 a lime
    ■1 1/2 tsp minced garlic
    ■1/2 tsp cumin
    ■1/8 tsp salt
    ■2 tablespoons diced red onion
    ■optional: 2 teaspoons dry cilantro
    ■optional: sweetener if desired

    Steam the asparagus just until soft, then combine all ingredients (except onion) and blend in a food processor until very smooth. Stir in onion (you can omit if desired). Fridge until cold. (Or you can steam the asparagus in advance and chill them, so your dip will be cold after blending.)

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