ALKALINE GUACAMOLE & KALE SANDWICH | THE ELECTRIC CUPBOARD

avocado

🥗Healthier: mashed peas

💰Cheaper: mashed avocado alternative

Mashed peas provide a similar creamy texture with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and works well for dressing.

whole grain bread

🥗Healthier: sprouted grain bread

💰Cheaper: white bread

White bread is more affordable but less nutritious.

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Banana peppers are milder and often less expensive.

Heat a pan to medium-high heat and add 1 tablespoon of sesame seed oil.

Add 1 small onion, cut into strips or diced, to the pan and sauté.

Add 2 medium zucchinis, cut into rounds or pieces, to the pan.

Add a whole package of sliced or diced mushrooms to the pan.

Cook the vegetables until they reach your desired texture, aiming for some burnt spots.

Add kale to the pan with about 5-10 minutes left of cooking time.

Do not add any seasoning until the vegetables are almost done to avoid caking.

While the vegetables are cooking, prepare the guacamole.

Cut 4 small avocados in half, remove the seed, and scoop the flesh into a bowl.

Add about 3 tablespoons of finely diced red onion to the avocados.

Add 1 teaspoon of onion powder, 1/4 teaspoon of cayenne powder, and 1/2 teaspoon of sea salt to the bowl.

Squeeze the juice from 1 key lime into the bowl and mix well.

Mash the avocado mixture until creamy, using a potato masher with air-rated holes.

Fold in 3 diced plum tomatoes into the guacamole mixture without stirring too much.

Taste the guacamole and adjust seasoning if necessary.

Once the vegetables are cooked, combine them with the guacamole mixture.

Equipment Needed

Spice Level:

Dietary

Allergens