Thursday, July 28, 2011

Mexican Madness Vegan Layered Dip

It was super simple to veganize this old favorite with just a few substitutions. This is ideal to bring to a party that has both veggies and non-veggies, as no one will EVER know it is animal friendly!

As with most whole food recipes, this is just a guideline to get you started. It is completely flexible and customizable to specific tastes, diets and available ingredients.

Mexican Madness Vegan Layered Dip

Dip Base:
1 Can of refried beans (I use refried black beans)
1 Can whole beans ( I like whole black beans)
1 tub of vegan sour cream
1 packet of taco seasoning
about 1 cup of your favorite salsa

Topping Options:
1 tomato, chopped
about 1 or 2 cups of vegan shredded cheese
Chopped black and green olives
Avocado or guacamole (drizzle lime juice on chopped avocado to keep it from turning brown)
Chilies or jalapeno peppers

* In a small bowl mix the vegan sour cream with about half the packet of taco seasoning. It is best to start with less and add to it, based on personal taste. Set aside.
* Rinse the whole beans and then in a separate bowl mash them with a fork
* Add the cup of salsa and the refried beans to the mashed beans and mix together
* Spread the bean mixture evenly along the bottom of a shallow casserole dish or pretty bowl
* Pour the sour cream mixture over the bean mixture and carefully spread to cover
* note - if you are adding guacamole, you can refrigerate the dip base a little to firm it up and then spread the guac right over the sour cream layer
* Then just sprinkle your favorite optional toppings on top and you’re done

Cover and refrigerate until it’s time to enjoy!

You can serve this with chips, small tortillas, veggies, etc…

bean mixture
spreading the sour cream mixture over the beans
your dip base...waiting for toppings!

Wednesday, July 27, 2011

Sunbutter Bombs

These are SO good! Like healthy little brownie nuggets…no baking, super easy and all natural ingredients!

This recipe is all approximate! I do it by “feel” but this should give you somewhere to start. If it seems too dry add more liquidy stuff like dates, vanilla or agave…if it is too sticky add more dry stuff like ground nuts.

Play with it a bit until the little bombs hold together with out being oily, crumbly or loose.

Sunbutter Bombs

2 cups of nuts of your choice. I used pecans.
1 to 2 cups of pitted soft dates
3 to 4 teaspoons of vanilla
½ to 1 cup of sunflower seed butter
1 to 2 tablespoons of agave syrup
2 to 4 tablespoons cocoa (optional)

* grind the nuts finely in a small food processor or a high speed blender
* move the ground nuts to a separate bowl

For the next steps, start with the smaller amount of each additional ingredient that is listed above…
* Put the dates into the food processor or high speed blender and blend until chopped very small and sort of chewey
* Add the ground nuts to the chopped dates (if you want you can reserve a small amount of the ground nuts to dip the bombs in after they are rolled)
* Also add the vanilla and agave
* Add the cocoa if desired
* Blend all until it binds together…add dry or wet ingredients as needed
* Roll into small balls and dip in ground nuts if desired.
* Refrigerate until ready to enjoy!

Monday, July 4, 2011

Quickie Quinoa Summer Salad

I just whipped up this super simple recipe for lunch. It was so light and cool on a hot, summer day. I combined what sounded good to me at the time, so be flexible and listen to what your body needs. Add or delete anything that seems right to you. I really loved the creaminess of the avocado with the snap of the quinoa.

Also, because I just threw this together, all measurements are approximate. It’s always a good idea to start with less and add to, it if needed

Quickie Quinoa Summer Salad

3/4 cup of cooked quinoa, at room temperature
1 teaspoon veganaise
1 tablespoon of lemon juice
A drizzle of good quality olive oil
½ of an avocado, chopped into small chunks
½ of a tomato, chopped into chunks
A BIG handful of fresh basil, washed and chopped
*Optional – a few black olives, chopped
Sea salt and pepper to taste if desired ( I didn’t use any and it was still really tasty)

Gently toss all ingredients together in a pretty bowl and enjoy!