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

Onions

* 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…

Yum!

bean mixture

spreading the sour cream mixture over the beans

your dip base...waiting for toppings!

Versatile Vegan Creamy Herb Topping

So, we were having veggie burgers the other night and I felt like having something creamy and herb-like on top of mine. After doing a quick recipe search online, I created this super simple spread. It hit the spot…and worked as a yummy dip for our fries too!
I put the remainder (covered) in the fridge and it became even more flavorful the next day

Versatile Vegan Creamy Herb Topping

½ Cup Softened Vegan Cream Cheese
½ Cup Vegan Sour Cream
1 Teaspoon Lemon Juice
½ Teaspoon Onion Powder
¼ - ½ Teaspoon dried Dill
Sea Salt to taste

Combine first 6 ingredients in a bowl and then add sea salt to taste.

You could really add any herbs that you like…it is a nice blank canvas.

Zippy Dip and Dressing

 

Zippy Dip and Dressing

I really, really love artichokes and I was looking for a new option for dipping the perfectly steamed petals into. I sometimes like an Italian type dressing or melted (vegan) "butter" but this time I was craving something creamy.

I was visiting my parents in California and had purchased a yummy new Miso Ginger salad dressing. I decided to mix a bit of that into a small bowl of Vegenaise... Voila! A smooth, creamy, tangy dip that didn't overpower, but actually complemented the buttery flavor of the steamed artichoke. I didn't really measure...just did it to taste.

Since creating this concoction, I have gone on to use it as a topping for veggie burgers, a spread on sandwiches or wraps and as a creamy salad dressing...mmmmmm.

I preferred this exact combination of these brands and specific flavors but you could switch it up...try other favorite brands or ingredients ...let me know what YOU discover!

Enjoy!

Super Simple Creamy Vegan Pesto

I was craving something creamy and fresh last night and I whipped up this vegan version of a creamy pesto sauce. It was yummy and super simple! Let me know what you think...

Super Simple Creamy Vegan Pesto

A large bunch of fresh basil, washed
2 cloves of garlic
About 6 tablespoons of walnuts
Sea salt and black pepper to taste
2-3 tablespoons of nutritional yeast
8 tablespoons of extra virgin olive oil
3 tablespoons of vegan sour cream
2 tablespoons of vegan parmesan “cheese”

Process the first 5 ingredients in a food processor until creamy. Add the last 3 ingredients and continue processing until blended. Serve as a sauce over warm pasta, as a dip for veggies (especially tomatoes!) or as a spread for sandwiches or crackers.

Vegan Spinach Dip - Recipe

At Last!

I have always loved creamy, gooey, rich spinach dip.

We used to make it for parties and it was always such a treat.

After giving up most dairy, I just sort of forgot about it but today I decided to create a vegan version of our beloved dip. I was inspired by some vegan recipe books I have been reading to expand our food repertoire. They all have some type of creamy spinach dip...sometimes with stuff added like artichoke hearts.

Some are cold...some are hot.

Below is what we did...just try it and see if you can tell that there is no dairy or eggs!

Simple and Safe Vegan Spinach Dip

1 box or bag of frozen spinach, thawed, with the water squeezed out

1 container of vegan sour cream (12 oz.)

1/3 cup vegan mayonnaise (you can add a little more if you want it creamier)

1 can drained and chopped water chestnuts

1 package of dried vegetable mix

Mix all ingredients together in a large bowl making sure to break up the clumps of squeezed spinach.

Chill in the fridge for a couple of hours or so (if you can wait to dive in) to bring out the flavors.

We have used this as a dip with veggies and chips or you can use it to stuff tomatoes or olives.

Serve it in a pretty bowl, a martini glass or a scooped out loaf of bread.

Cheezy Hemp Nacho Sauce - Recipe

I have NEVER liked bell peppers!

I don't like the way they taste or smell.

In fact, it is sort of a standard statement from me when ordering in a restaurant ..."no onions or peppers, please"...just automatically.

So you can imagine my utter surprise when I fell completely in love with a recipe that has peppers as one of it's main ingredients!

Shocking.

I actually like it so much I took a break halfway through writing this blog post to go whip up a batch...
can you say compulsive? It was worth it.

I stumbled upon the recipe online and it intrigued me because I haven't been able to eat dairy products for a while due to food allergies.

It is called "Cheezy Hemp Nacho Sauce" and you would NEVER, EVER know that it has no dairy and is actually a raw-vegan recipe.

We dipped chips in it, poured it over rice and my son had it with chicken...at different meals. He actually packed it in his lunch himself!

Click the link below to see a short video on how easy it is to make this and to get the recipe...

Click Here for Kristen's Raw Chezzy Hemp Nacho Dip Recipe

The wonderful creator of this recipe is Kristen Suzanne, a Raw vegan chef, author and teacher. You can visit her website for more information. http://kristensraw.blogspot.com/

Check out her books too...amazing, live, healthy, positive ideas!

Enjoy!

And please let me know what you think about this...

Dairy-Free Cheddar Cheeze Dip - Recipe

So I will start by saying that I am truly sorry that I can't give credit where credit is due. I found this recipe somewhere and for the life of me can't remember where. I searched online and didn't come up with anything. If this is yours, please let me know.

With that said, this is one of my favorite raw recipes!!!!

It is so thick, creamy and cheesy

super easy to make

non-dairy, raw, vegan...

Amazing!

We use it as a dip, a spread, a topping...whatever.

When I bring it to parties I am ALWAYS asked for the recipe and the funny thing is, I don't even like red bell peppers! I think it is a texture thing for me. When they are all mashed up in something like this, I don't mind the taste.

I have tried substituting other nuts but it wasn't the same.

Let me know what you think.

Cheddar Cheeze Dip

1/2 large red bell pepper

1/4 cup water

1/2 cup raw cashews

1/2 cup hemp seeds

1 tablespoon tahini

2 tablespoons nutritional yeast

1 teaspoon sea salt

2 teaspoons onion powder

1 clove garlic

2 tablespoons lemon juice

Blend all ingredients  in a high speed blender until smooth and creamy.

Dip and enjoy!

....mmmmmm