In 2011, Joe and I took a cooking class for our anniversary at Irregardless Cafe in Raleigh, NC. We had a blast and learned some great cooking tips and recipes from owner and chef, Arthur Gordon, including their popular appetizer, Vegan Sex.
Joe and Chef Arthur cooking Vegan Sex.
Irregardless Vegan Sex
Vegan Sex is a delicious combination of sweet potatoes, avocado, quinoa and a simple lemon dressing. When I made this at home I took a few liberties and altered the recipe a little, only because I couldn’t remember everything from our cooking lesson. The original recipe is sliced avocados, a quinoa salad with tomatoes and cucumbers, roasted sweet potatoes all topped with a olive oil, garlic and lemon dressing. Instead of adding the dressing I made the avocados into a guacamole which added a similar flavoring.
- 2 Roasted (or baked) Sweet Potatoes
- 1 Cup Quinoa
- 1/2 cup Finely chopped Cucumber
- 1/2 cup Finely chopped Tomato
- 2 Avocados
- Lemon Juice
- Salt and Pepper to Taste
Baked Sweet Potatoes at 375 degrees for 45 minutes or until tender. (You can also peel and cut up the sweet potato and roast them if you want)
Meanwhile, cook 1 cups quinoa as per package instructions. (2 cups water to 1 cup quinoa. Combine Water and Quinoa in a pot and bring to a vigorous boil. Reduce heat to low, cover and let simmer for 15 minutes) Let cool when cooked. Mix in Cucumber and Tomatoes
Use the Avocados, Lemon Juice and Salt and Pepper to make a simple guacamole.
Once Sweet Potatoes are cooked mashed them. Top with Quinoa Salad and Guacamole.
If you want to really experience Vegan Sex I highly suggest you visit Irregardless Cafe but in the meantime this tastes almost as good.