|Guaca-chi. Read on for the recipe.|
(Photo by Deb Lindsey for The Washington Post)
Oh, who am I kidding? I love the attention, and am excited to see what my fellow Let's Lunchers come up with in answer to the question: What's the first dish that made you fall in love with vegetables? Or, if (like me) you can't remember that far back, what's something veg-heavy that you like to make these days?
For me, it's a hard call, given that: a) I spent the last year developing single-serving vegetarian recipes for "EYV"; and b) I write a column every Wednesday for The Washington Post, Weeknight Vegetarian, that showcases a new family-sized recipe. How on earth could I choose?
Well, this week the two came together when the Post's Food section ran an excerpt from "EYV" and, because it was our annual no-cook theme, included one of those recipes from the book. I thought it would be fitting to share that one for Let's Lunch because, well, I've had a little kimchi thing going for those posts, and why stop now?
So here it is, after the jump: Guaca-chi, so named because, in a Bennifer and Brangelina kind of way, it's a mashup of two of my favorite things: guacamole and kimchi. Or, more honestly, avocado and kimchi, because I don't actually like to mash it up, literally, for this. The avocados stay in chunks, and the kimchi gets chopped, and you sprinkle in a little lime juice and salt if needed, and that's about it. An instant party appetizer, good for those days when you're feeding not just yourself but, in the Let's Lunch spirit, a few friends.