Vegan Food 2

From Venezuela: "GUASACACA"  (Wah-sah-kaka)


Guasa.... what-a?

There is nothing that screams summer like fresh cilantro in your food, and if you know me just a tiny lil bit, you know that [like any other chilean] I eat avocados in pretty much every meal.

So let me share with you a personal favorite, a recipe traditional to Venezuela, that my grandma used to make every summer for us to dip our bread into.


  • 1 big ripe avocado
  • ½ yellow onion, roughly chopped
  • ½ large green bell pepper, roughly chopped
  • 2 cloves garlic, peeled
  • 1 small or large jalapeno (see note below)
  • half cup or a handful of parsley leaves and stems (loosely packed)
  • 1 bunch of cilantro leaves and stems.
  • 1 Tbsp wine vinegar
  • 6 Tbsp olive oil or grapeseed oil
  • juice and zest of two limes
  • kosher salt - two big pinches, then to taste


Place all of your ingredients into the bowl of a food processor, including a couple of big pinches of kosher salt. Process until the mixture is smooth and uniform with tiny flecks of green throughout. Taste your sauce, and add salt as needed, and done!

[Sauce keeps for a few days covered in the fridge.]


  • Add mint leaves, for a more refreshing and gourmet taste.
  • If you don't have lime, just use fresh lemon.
  • For a sweeter taste, add one big peeled tomato to the mix.
  • Onion may be substituted with green onions.
  • Add dill to the mix for a more tangy taste.


  • Walmart is now selling black bean vegan burgers in their produce section. Toast a ciabatta bread, spread the Guasacaca and stuff it with one of those burgers: Enjoy an ethical, tasteful, clean meal and thank me later. 
  • Mix the green sauce with cooked quinoa, hollow a tomato and stuff it with this mix. Serve it over a bed of lettuce and wow! everybody around.
  • Eat it with tortilla chips, or like me, dip your french baguette in it.
A serving suggestion: Black beans, arepas, and the Guasacaca sauce.

A serving suggestion: Black beans, arepas, and the Guasacaca sauce.


Source & Credits to: The Amused Bouche