"There has to be a certain satisfaction in proving that vegan food is actually quite tasty."
I'm not a vegan myself, but I applaud those who choose the path of the eggless. It's an admirable lifestyle decision, and I imagine the diet takes creativity, dedication, and more than a few cans of beans.
I also imagine that a vegan's favorite activity is making ardent carnivores appreciate vegan food, and the resulting conversations go something like:
VEGAN: Here, Dad. Try this avocado and corn salsa from Epicurious.
DAD OF VEGAN: What's an Epicurious?
VEGAN: It's...nevermind. Just eat it.
DAD OF VEGAN: OK. (Chomps some salsa.) Why, my sweet hippie child, this is delicious. You have opened new horizons of flavor for my aging, spice-bereft taste buds.
VEGAN: Oh, I know. And guess what?
DAD OF VEGAN: What?
VEGAN: MUAHAHAHA! It's vegan! No meat! No dairy! No eggs! HA! You liked a VEGAN dish! MUAHAHAHAHA!
DAD OF VEGAN: Wha? Huh? Who? Oh, sweet Bea Arthur. Everything I know is wrong.
VEGAN: I rule! And in celebration, I'm off to buy some leather-free sandals and a Phish CD.
OK, maybe it doesn't happen like that, but there has to be a certain satisfaction in proving that vegan food is actually quite tasty. Case in point: the aforementioned avocado and corn salsa, a delicious Mexican side dish I recently served to 16 ardent carnivores. It went like lightning, and I only wish there was more to take home to Brooklyn.
Should you decide to make it yourself, I suggest using two ears of corn and a liberal dose of lime juice. A firmer avocado will make chopping much easier, as well.
In conclusion, vegans, I salute you. You're a crafty, righteous people. And I like your salsa.
- Yield:about 3 cups
- 1 ripe avocado, cut into 1/4-inch dice
- 2 to 3 tablespoons fresh lime juice
- 1 ripe red tomato, seeded and cut into 1/4-inch dice
- 1 or 2 ears sweet corn, cooked
- 1 scallion, both white and green parts, trimmed and finely chopped
- 1 to 2 jalapeño peppers seeded and minced (2 will be HOT)
- 1/4 cup chopped fresh cilantro
- Kosher salt and freshly ground black pepper
Place the avocado in the bottom of a nonreactive mixing bowl and gently toss it with 2 tablespoons of the lime juice. Spoon the tomato on top of the avocado.
Cut the kernels off the corn. The easiest way to do this is to lay the cob flat on a cutting board and remove the kernels using lengthwise strokes of a chef's knife. Add the corn kernels to the mixing bowl. The salsa can be prepared to this stage up to 2 hours ahead. Refrigerate it, covered.
Just before serving, add the jalapeño(s) and cilantro to the mixing bowl and gently toss to mix. Taste for seasoning, adding more lime juice as necessary and season with salt and pepper to taste; the salsa should be highly seasoned.