April 20 – Tequila Sunrise & Creamy Tofu Green Pea Guacamole

Welcome to another week of Chouquette Kitchen’s Quarantine Cocktails. There’s alot going on: today is 420 “Weed Day” and for some, actually sounds like a pretty good idea to partake in our current predicament. Wednesday is Earth Day, and we’ve been on lock down for almost 5 weeks. Seems hard to believe. Let’s forget about all that and take it two-tone again with a Tequila Sunrise. Such a pretty drink, and one of my favorites featuring tequila. Try it with Creamy Tofu Green Pea Guacamole, which is vegetarian, and if you want it vegan, omit the yogurt.

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Tequila Sunrise

Makes 1 cocktail

  • 2 oz tequila

  • 4 oz orange juice

  • 1⁄2 oz grednadine

  • Garnish with orange slice and maraschino cherry

Fill a tall glass with ice and pour in the tequila and orange juice. Stir well. Slowly pour the grenadine around the inside edge of the glass. It will slowly sink to the bottom. Garnish with an orange slice and a cherry.

Creamy Tofu Green Pea Guacamole

Delicious and nutritious! Make it vegan by omitting the yogurt.

Makes 2 cups

  • 1 large avocado, peeled and seeded

  • 1 12 oz package silken tofu, drained

  • 3/4 c green peas, defrosted

  • 2 T whole milk Greek yogurt, or sour cream

  • 1 T olive oil

  • Juice of one lime and zest

  • 1 T onion, chopped

  • 1 garlic clove, chopped

  • 1 t kosher salt

  • 1⁄2 t cumin

  • 1⁄8 t cayenne (optional)

  • 1⁄4 c loosely packed cilantro leaves, plus more for garnish

Place all ingredients into the bowl of a food processor and pulse repeatedly until smooth. Taste for seasonings. Serve with chips or vegetable crudités.

Drinks, AppetizersCharlotte PlaTequila, Mezcal, Sunrise, Tofu, Green, Pea, Guacamole, Vegetarian