Here's the guacamole recipe I mentioned yesterday. Its based on one from The Better Homes & Gardens New Cook Book.
Place the following into a bowl or food processor:
2 very ripe avocados cut in half and scraped out
1/2 small onion, finely chopped
1 Tbs of dried cilantro or 1/4 cup of fresh cilantro, chopped
1 Tbs lemon or lime juice
1/2 tsp garlic powder
1/4 tsp seasoned salt (regular salt will work)
Combine all ingredients with a fork or by pulsing in food processor. I prefer mine a little chunky so I use the fork method. Ideally, you want to place in fridge for a few hours to let flavors mingle but it still tastes good if you serve it right away.
A few nights ago I made the Fettuccine Alfreda recipe from Vegan with a Vengeance. It was delicious and it left me with a gooey blender jar. I used one of my favorite tricks to get every last bit. I poured hot water in the blender jar, gave it a whirl and saved the resulting liquid to use as a broth for soup.
Last night I sauteed some onions and carrots until tender. Then I added the broth, some red lentils and a container of greens from the freezer. Right before serving, I ran everything through the blender just long enough to get rid of the big pieces of carrot and greens, while still leaving the soup chunky. The soup was delicious!