1/2 cup chopped onion
1 bunch fresh cilantro, leaves only
1/2 cup fresh mint leaves (packed)
2 limes, juiced
1 ripe avocado
1 clove garlic
2 tablespoon olive oil
2 teaspoons salt
2 teaspoons pepper
1 teaspoon organic sugar
or fructose
1/4 cup vegan soy-based
mayonnaise (preferably
Veganaise)
Puree all ingredients in a food processor, adding in enough water to reach your desired consistency. It should be fairly thick, but adjust to your liking. Let chill for at least one hour. Serves 4.
Source: Chef Rich Landau, Horizons.
EGG WHITE PRIMAVERA FRITTATA
6 eggs, separated (reserve yolks for another dish)
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