My husband and I recently moved to Chicago, the land of cold weather and amazing restaurants. The thing that I love most about this city is that “the best meal of your life” is always just around the corner. The other week we had friends in town, and were spending the day downtown. Between the Art Institute and endless shopping on the Magnificent Mile, we were suddenly famished. You know, the hunger where anything and everything becomes appealing. We stumbled into the first restaurant we found (the term restaurant is pretty generous here since it was mostly a sports bar) and sat down. Since the first rule of “I am about to faint eating” is ordering appetizers, we got the guacamole and chips. In true Chicago fashion, this was anything but just a bowl of guacamole and tortilla chips. Out came a HUGE mound of guacamole, packed not only with the given avocados, but with apples and chipotle peppers. Yep, we were eating chipotle apple guacamole. The best part is that it came with sweet potato chips, not tortilla. And we all know how unreal sweet potato chips are – something to die for really. We devoured this surprising and out-of-this-world take on guac and chips, and were once again reaffirmed that Chicago does have the best food ever.
Now, the reason I made you read through this long winded story is because once I had that chiptole apple guacamole, it was all that I could think about. I suddenly became in desperate need of making it for myself. This is where the magic happened…
The Love and Lemon’s Cookbook arrived at my doorstep about a week ago, and when browsing through its beautiful photographs and mouth-watering recipes, I came across, you guessed it, a recipe for Chipotle Apple Guacamole. FLOORED. This was definitely one of those moments that proves the big guy is on your side.
Jeanine of Love and Lemons did an amazing job on this cookbook. Every picture enlightens the senses, making you feel as though you could taste and smell each and every bite. The recipes she has created are all accessible (even the novice cook can manage them), yet inspired. It shatters the preconceived notion that plant-based, vegetarian cooking is bland and devoid of feeling and flavor. From Butternut Squash Red Curry and Double Chocolate Zucchini Muffins, to this recipe for Chiptole Apple Guacamole, she shows how adding a few twists and turns to simple recipes can make all the difference.
Feel free to get creative with your batch of chipotle apple guacamole. I personally serve it with sweet potato chips, but crackers, cut veggies or blue corn tortilla chips are all game. I have also decided to make it the star of my tostada salads, as well as any other Mexican inspired dish – tacos, quesadillas, fajitas… Grab a copy of the Love and Lemons Cookbook too. It will be the first step to getting your weekly meals on track, and for inspiring anyone who is looking to eat more plant-based, vegetarian, vegan or gluten-free meals.
- 3 ripe avocados
- juice of 1 to 2 limes
- 1 Fuji or Gala apple
- 1 chipotle pepper, chopped, from canned chipotles in adobo sauce
- 1 tablespoon adobo sauce
- 1/2 cup chopped cilantro
- sea salt
- Peel and pit the avocados and scoop them into a medium bowl.
- Add the lime juice and a few generous pinches of salt.
- Use the back of a fork to mash the avocado until the ingredients are incorporated but not completely smooth.
- Fold in the apple, chipotle, adobo sauce, and cilantro.
- Season as desired.
- Serve with chips - I love sweet potato chips!