Mockamole Recipes

GUACAMOLE DE MOLCAJETE

Guacamole de Molcajete image

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe in the proportions indicated, and, therefore, we cannot make any representation as to the results.

Provided by Food Network

Categories appetizer

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1 large garlic clove
12 leaves cilantro
1 large ripe but firm Haas avocado
12 crystals rock salt
1 tablespoon Mexican lime juice
1/3 cup peeled, deseeded, finely chopped and drained cucumbers
Freshly ground mixed peppercorns (black, green, white, pink, Szechuan)
Round tortilla chips
Grated cotija, as an accompaniment

Steps:

Mash the garlic in the bottom of the molcajete (lava-stone mortar) using the rejolote (lava-stone pestle). Then crush the cilantro leaves. Mix in pulp from avocado and follow with a scattering of the rock crystals. Pour in lime juice, add cucumbers, and give a few good twists of pepper.
Stir together and serve from the molcajete (or any mixing bowl). Place a sampling onto round tortilla chips and top with a sprinkle of cotija (a white Mexican cow's milk cheese somewhat similar to Parmesan in texture).

MOCKAMOLE

Mockamole image

Make and share this Mockamole recipe from Food.com.

Provided by Vino Girl

Categories Spreads

Time 20m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

16 ounces frozen peas
2 Hass avocadoes, pitted and peeled
1 teaspoon salt, to taste
1 -3 lemons, juice of or 1 -3 lime, juice of
1 tomatoes, diced
1/2 onion, finely diced
1 -2 tablespoon minced cilantro (optional)

Steps:

Place peas in a strainer and run hot water over them until they are thawed.
Transfer to a food processor and pulse until very smooth.
Add 1/4 of one avocado, salt, and the juice of one lemon or lime.
Transfer mixture to a bowl.
Coarsely mash in the rest of the avocado (if should be chunky).
Stir in tomato and onion.
Taste and add in more juice or salt, if needed.

Nutrition Facts : Calories 164, Fat 9.2, SaturatedFat 1.3, Sodium 478.2, Carbohydrate 17.8, Fiber 7.5, Sugar 5.4, Protein 5.4

CRACKLE TOP MOLASSES COOKIES

Crackle Top Molasses Cookies image

These cookies taste like gingersnaps.

Provided by Laurie

Categories Desserts Cookies Spice Cookie Recipes

Yield 24

Number Of Ingredients 10

Ingredients

⅔ cup vegetable oil
1 cup white sugar
1 egg
¼ cup molasses
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1 teaspoon ground ginger
½ teaspoon ground cloves
⅓ cup white sugar

Steps:

Preheat oven to 350 degrees F (180 degrees C).
In a large bowl mix oil and 1 cup of sugar. Add egg, beat well. Stir in molasses, 2 cups flour, baking soda and spices. If necessary, add more flour to make a firm dough.
Shape dough into 1 1/4 inch balls. Roll in 1/3 cup sugar. Place 3 inches apart on an ungreased baking sheet. Bake 12 to 14 minutes or until tops crack. Remove from baking sheet and cool on rack.

Nutrition Facts : Calories 148.5 calories, Carbohydrate 21.8 g, Cholesterol 7.8 mg, Fat 6.4 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 0.9 g, Sodium 109.4 mg, Sugar 13 g

SPICY SWEET PEA MOCKAMOLE

Spicy Sweet Pea Mockamole image

Delicious and slightly sweet dip to serve with tortilla chips, crackers or fresh veggies. Ready in minutes! Points 1.

Provided by Dancer

Categories Lemon

Time 15m

Yield 12 serving(s)

Number Of Ingredients 8

Ingredients

1 cup frozen green pea, thawed and drained
1 teaspoon ground cumin
3 tablespoons chopped onions
1 large garlic clove, chopped
1 tablespoon lemon juice or 1 tablespoon lime juice
1 tablespoon extra virgin olive oil
1/2 teaspoon red pepper flakes (to taste)
salt & fresh ground pepper

Steps:

Combine the peas, cumin, onion, and garlic in the container of a food processor or blender.
Process until smooth.
Add lemon juice and olive oil, and process just to blend.
Taste and season with red pepper flakes, salt and pepper.
Blend for just a few more seconds, and transfer to a serving bowl.
Serve with chips, crackers, or fresh veggies.

Nutrition Facts : Calories 21.9, Fat 1.2, SaturatedFat 0.2, Sodium 13.9, Carbohydrate 2.2, Fiber 0.6, Sugar 0.8, Protein 0.7

MOCK GUACAMOLE

Mock Guacamole image

"This tempting mixture is a light alternative to traditional guacamole," assures field editor Diane Molberg of Emerald Park, Saskatchewan. "No one will guess the secret ingredient is peas."

Provided by Taste of Home

Categories Appetizers

Time 10m

Yield 1-2/3 cups.

Number Of Ingredients 11

Ingredients

1-1/2 cups frozen peas
2 tablespoons water
1/3 cup fat-free sour cream
2 tablespoons mashed ripe avocado
1 tablespoon lemon juice
1 garlic clove, minced
1/2 teaspoon ground cumin
Dash hot pepper sauce
1/2 cup chopped tomato
2 tablespoons finely chopped onion
Assorted fresh vegetables or tortilla chips

Steps:

Place peas and water in a saucepan; cook for about 2 minutes or until heated through. Drain; place peas in a food processor or blender. Add sour cream, avocado, lemon juice, garlic, cumin and hot pepper sauce; cover and process until smooth. Stir in tomato and onion. Cover and refrigerate for 1 hour. Serve with vegetables or tortilla chips.

Nutrition Facts :

MOCKAMOLE

Mockamole image

This recipe was a total science experiment for me because I'd never eaten split peas that weren't in split pea soup. I more than quadrupled the recipe so I could freeze some for later (good thing it turned out). The split peas replace avocados in this dip which makes it much less expensive to make, and you can't tell you're eating split peas. I didn't have green onions so I used red onion, and I didn't have garlic salt so I put in fresh garlic and salt. I also didn't have rice cereal for babies (what the heck is rice baby cereal???). I found this recipe in Tastes of Idaho Cookbook, and I recommend trying it out on your family because they'll love it and won't have a clue. This is a keeper for me, and I'll actually make this one over again, and I rarely make the same thing twice. Next time I'll make it with a hot salsa though instead of medium-hot.

Provided by AmyZoe

Categories Beans

Time 1h20m

Yield 2 cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

1/2 cup dried split peas
1 1/4 cups water
1/2 teaspoon vegetable oil
1/2 teaspoon garlic salt
2 tablespoons lemon juice
1/3 cup medium-hot salsa
2 tablespoons mayonnaise
1 medium tomatoes, diced
1 -2 green onion, diced
3 tablespoons crispy rice cereal, for babies

Steps:

Rinse split peas in cold water.
In a saucepan, bring split peas, water, and vegetable oil to boil.
Reduce heat and simmer for approximately 1 hour or until peas are soft, stirring occasionally. Hardness of water and high altitudes influence cooking time. Pressure cooking is not advised.
Let cool and blend until smooth.
Stir in remaining ingredients.
Serve with your favorite corn chips or vegetables.

Nutrition Facts : Calories 68.4, Fat 1.7, SaturatedFat 0.2, Cholesterol 1, Sodium 99.5, Carbohydrate 10.6, Fiber 3.6, Sugar 2.1, Protein 3.5

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