This recipe for Veggie Crack was given to me from my best friend and soul sister. She makes it the best, but I think she may throw in a little extra love. All the flavors and textures of sweet, salty, fresh, and tangy, crispy, soft, fatty and fresh expressed through a single dish!
Serves: 2-3 (makes approx. 5 ½ cups)
Time to make: About 30 minutes
Two of the largest and deepest red tomatoes you can find
1 jalapeno, seeds removed if you have low capsaicin tolerance
2 slightly soft avocados, diced
1/2 cup of fresh cilantro, including stems, chopped
1 freshly zested and squeezed lime
4 large cloves of garlic, minced
One small red or sweet yellow onion, minced
1 can, drained & rinsed, kidney beans
½ teaspoon cumin
2 teaspoons of salt
Two tablespoons of agave
2 tablespoons of olive oil
To make: Mix ingredients together and chill. Best if left to marinate in the fridge for a couple of hours. Serve with tortilla chips or on a bed of quinoa! You could even top it with some vegan sour cream.
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