Mockamole

It’s cold, pouring and the you-know-what is making us turn on each other.  But it’s Cinco de Mayo! And this means guacamole.

This morning, I celebrated by scouting around for a good recipe. I should explain that I have a fascination with recipes in which a key ingredient masquerades as something else. Mashed potatoes that are really whipped cauliflower, chocolate cake that is actually raisin paste. It’s just that curiosity always gets the best of me: Can you really slide some diced butternut squash into the oven and make pretty good french fries? Sometimes you see things in a new way (yup, cauliflower is pretty tasty), other times you realize there is no substitute for what you love, and if there is, it’s not any kind of paste.

Today I discovered that recipes for "mockamole" are everywhere, and they’re all made with peas (and about nine other ingredients to mask the taste of the peas.) I liked the one below because it’s still got a little avocado in it, but if you’re not entertained by the thought of ringing in Cinco de Mayo with peas (come on, "mockamole," it’s clever!), zip over to Chilangos on 447 Manton Ave in Providence for the best guacamole in the state.

Mockamole

One 15-oz. can early/young peas, drained
1/2 cup mashed avocado (about 1 medium-small avocado’s worth)
1/3 cup chopped cherry or grape tomatoes
1/4 cup finely chopped onions
1/4 cup fat-free Greek yogurt (like Fage Total 0%)
4 tsp. lime juice
1/2 tsp. chopped garlic
1/2 tsp. garlic powder
1/4 tsp. salt
1/8 tsp. pepper
1/8 tsp. cumin
1/8 tsp. chili powder
Optional: chopped cilantro, chopped jarred jalapenos, additional salt and pepper

Directions:
Place drained peas in a medium bowl and mash thoroughly with a potato masher or fork. Add all other ingredients except for the tomatoes, onions and optional items. Continue to mash until blended. Stir in the tomatoes, onions and, if you like, some chopped cilantro and/or jalapenos. Season to taste with salt and pepper, if needed. Enjoy! Makes 6 servings (from hungry-girl.com)