Going Rogue

The adventures of a rogueish vegan cook

Close to camera: a hand holding a corn chip which has been dipped in guacamole. Behind the corn chip, sitting on the table away from camera, is a bowl of fresh-made guacamole with a fork in it. to the top-right of the bowl can be seen some freshly chopped coriander on a chopping board.


Relatively recently, I was asked what my specialty dish was. I struggled to think of a single dish for a minute because I make every effort to cook a diverse range of dishes, but then it struck me that it was probably the dish (or dishes) I make more often than any other. Just about every single week, my kids like to have “snack night” when I “don’t cook” and we eat things like homus & bread, cheese & crackers, nuggets, & pretty much every snack night, I make guac & pico de gallo.

So yeah, my speciality dishes are probably guacamole & pic de gallo.

I also kinda love both!

Guacamole ingredients in a bowl awaiting smooshing with a fork.
Ready to SMOOSH!
(This is a pic of a 1-person serving with just 1 avocado)

My heritage is all Scottish, English, & Irish (to my knowledge), so I have no cultural, nor familial knowledge to draw on to give my guacamole any cultural authenticity, so I just want to acknowledge that this is one of my MANY inspired-by recipes.

What I do have is years of experience making it, testing different ingredients and settling on the recipe you will find below and if my kids love it, & I love it – I feel like you’re gonna love it too.

Three bowls on a white table. Top-left: corn chips; top-right: pico de gallo; bottom-center: guacamole
All ready for Snacks Night!


PREP TIME: 10 mins

COOK TIME: None. No cooking needed, just a sharp knife, a bowl, & a fork.

THIS RECIPE MAKES: Around 250ml of guacamole (depending on the size of your avocados & the relative size of their seeds).

RECIPE ADVICE: This recipe is about enough for 2-3 people. When I cook for myself & my 3 kids, I use 3 avocados & multiply everything else by 1.5 (eg. 1.5 tsp coriander, & 1.5 tsp lemon juice). We will usually have a VERY small amount leftover. My kids LOVE my guacamole.


  • 2 fresh avocados
  • 2 cloves of garlic (chopped or minced)
  • 1 tsp coriander (chopped. Fresh is best, but dried still tastes great) *Can be left out if you have the tastes-like-soap gene
  • ¼ tsp chopped fresh chili peppers or chili flakes. I prefer jalapeños, but whichever chili pepper you prefer should work (add more if you like it hotter, less if you prefer no heat)
  • ½ tsp salt (add more to taste)
  • ¼ tsp ground pepper
  • 1 tsp lemon or lime juice (really only to keep it from going brown or balance the salt if you accidentally go too hard with it)
  • A splash of hot sauce
  • OPTIONAL: 1-2 tsp fresh salsa


Peel & seed the avocados.

Chop the coriander, chili pepper, and garlic (if you’re using fresh).

Add all ingredients to a large bowl or mixing bowl (large enough to smoosh avocado with a fork).

Smoosh it all up with a sturdy fork until it’s nice & smooth.

Test the flavour with a corn chip & add more of whatever you feel it needs to make it better for your tastebuds!

A table set ready for a Mexican-inspired feast! 4 bowls & a pot filled with (from top center, clockwise to top-right): Chilli, guacamole, corn chips, black beans, pico de gallo. Coloured glasses, a packet of Sheese vegan cheese, a cheese grater, & a packet of wraps can also be seen,
DIY Burrito night!

A play-by-play of me making some guac for myself the other morning (in preparation for a breakfast burrito!)

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