Chopped up a cucumber, threw in handsful of sesame seeds, raisins, flaxseeds, and topped with a quick vinaigrette (just apple cider vinegar, oil, and herbs/salt).
Heavenly, it was, and it reminded me that getting back on the vegan train means blogging again about it, so here you go.

Nice to see you.

Alas, I’ve had a run of a couple of months where tasty experimental home cooking had to take a back burner to convenience…and when I did cook, it was generally something hasty and not worth blogging, really.

And then, sadly, I fell off the wagon for a week or two on the heels of a visit to Austin, where I find it extraordinarily difficult to keep vegan (trust me, cheese eaters – they give you a queso IV-drip when you hit the tarmac at AUS). My love of the mostly vegan diet is enormous, but as a reformed cheese and meat lover, I do have my setbacks.

I have since made my way back from the darkness, but it’s getting harder and harder to have the time to cook whole foods, really. I’ve managed to get back on the vegan train, but I haven’t been experimenting very much, and frozen veggie burgers and canned beans are high in the rotation right now.

So the other day, post-farmers market, I needed to use a massive pile of kiwi and had a strange idea – kiwi and avocado.  Later, when my husband and I were tearing through yet more veggie burgers with uncharacteristic glee, I realized that I’d stumbled on a totally outstanding seasonal condiment that really gussied up an otherwise completely average meal.

I figured this recipe would hold up well as the temperatures climb (trust me, non-Californians, they will, soon) and kiwi make their way into the supermarkets. RIght now, the furry little buddies are $1.50 for a bag of 20 (20!) at the Alemany Farmers’ Market; they’re said to be richer in Vitamin C even than our beloved oranges, and the tangy bite combined with creamy avocado is delicious with a pungent peppery finish (provided by the chili paste – use fresh serranos or jalapeños for a stronger bite, and swap out parsley or cilantro as you prefer them).

This tangy guaca-salsa  needn’t be reserved for Mexican dishes, but is definitely great on a spicy fajita or veggie burgers. I piled it onto a Quorn brand breaded “chicken” patty at lunchtime today and it was equally phenomenal. If you switch the cilantro for parsley, it’s even more neutral/less south-of-the-border and adapts rather nicely to other cuisines.

KIWI AVOCADO GUACASALSA

7-10 kiwi fruit, peels removed (they’ll be smashed, so don’t worry about chopping)
2 avocados
3 chopped jalapeno or serrano chilis or 2 t thai chili paste (sambal oelek)
1/4 c chopped parsley or cilantro
juice of 1 lime (I like a lot of lime, but you can use less if you want – experiment and taste)
pinch salt
sprinkle of garlic powder

Put it all in a bowl and smash it to a chunky consistency. Tastes best if refrigerated for at least 20 minutes.

This is for AG, cause she seriously rocks.

It was a total spur of the moment silly idea.

Hope she makes good use of it!

(AG says: I’m leaving this post exactly as you see it because the woman who wrote it, the lovely Catherine Hicks  (aka Starweaver) posted it as the first test post on this new blog layout. You see, Catherine is my new hero – she cooked up this new layout on the spur of the moment and gifted this new location for 90 Percent Vegan and TOTALLY SURPRISED ME WITH IT out of the blue this afternoon! Eeeep!

And now I have to get to work actually using categories and tags and all the Wordpress features I know and love. Swoon. Thank you thank you thank you, Catherine, what an amazing surprise!!!!!)