,

Amazing Layer Vegan Party Dip

Yes!! Game Night, girl’s night, boy’s night, family night, or holiday cocktail get together…whatever the occasion my plant-based party dip needs to be on the snack table. Have plenty of chips cause they will be coming back for more.

Shopping List:
Serves 6
1 Large can of refried beans of choice
2 Large avocados
1 Can of pico de gallo or homemade (see instructions below for ingredients and preparation)
2 limes
1 Can of low sodium chick peas (garbanzo beans)
1 Cup of grated cheese (violife has thee best vegan cheese brand) optional
Olives, black and/or green, pitted and chopped (optional)
Hand full of parsley, chopped
2 tablespoons of onion, chopped
Onion powder
Garlic powder
Sea salt
A couple of bags of your favorite thick chips and/or corn chip dippers

Method:
1. Make the bottom layer – Refried Beans.
In a sauce pan heat the refried beans and jazz it up with a sprinkle of onion, garlic powder and a squeeze of ½ a lime. Set aside.

2. Make the second layer – Guacamole.
In a bowl mash avocado until pretty smooth or do in a food processor (making it smooth will allow easy spreading when you assemble the dip). Once mashed add a sprinkle of salt, some of the chopped parsley and a big squeeze of the lime. Set aside.

3. Make the third layer – Pico de gallo (canned or homemade).
For homemade chop a teaspoon of jalapeno, ¼ cup of red onion, ¼ cup chopped parsley, and ½ cup of finely chopped tomatoes. You will need about 4 tomatoes depending on size (remove seeds and flesh first before chopping so not to make the dip soggy).

4. Make the fourth layer – Crispy oven roasted chick peas.
Rinse chick peas in a strainer well and place on a lined baking sheet. Spray chick peas with a good amount of oil and roast on 400 degrees for 15 minutes or until really crispy and brown. Sprinkle with sea salt. Set aside.

5. 5th and 6th layer – Cheese and Olives (optional but really good)

Assemble the Dip
In a wide glass bowl spread a thick layer of refried beans on the bottom.
Spread a thick layer of the guacamole next.
Spread a thick layer of Pico.
Evenly pour the chick peas on top.
Sprinkle with cheese and olives (optional)
Take your time, you want to make sure every layer can be seen.
Chill in fridge for 30 minutes.
Serve with lots of thick chips for dipping.

Print Recipe
, , ,

Black Bean and Corn Wonton Cups

Simplicity and ease are the perfect words for this yummy appetizer. A few ingredients, a saucepan and a muffin tin are all you need to get this on the snack table quickly. Everyone with love it!

Shopping List:
Serves 4

2 Cans of low sodium black beans, rinsed and drained
1 Bag of frozen organic corn, thawed
½ Red pepper, chopped
¼ Cup of onion, chopped
2 Garlic cloves, minced
½ Cup of feta cheese, crumbled (vegan or regular)
I package of small wonton wrappers
Hand full of parsley, chopped
Onion powder
Garlic powder
Sea salt

Yogurt Dip:
1 small container of thick plain yogurt (vegan or regular)
1 tablespoon of mayo (vegan or regular)
Squeeze of lime
Capful of apple cider vinegar
1 Shake of garlic powder
2 shakes of hot sauce (optional)
Put all ingredients in a bowl and whisk together.

Method:
1. In a large sauce pan heat 2 tablespoons of oil on medium. Add onion and sauté for 2 minutes.

2. Add garlic, sauté for 30 seconds.

3. Add black beans, corn, and red pepper. Sauté until heated through.

4. Add a pinch of sea salt and 2 shakes of onion and garlic powder. Gently mix together.

5. Turn off and set aside to cool.

6. Heat oven to 350 and spray a muffin pan with oil.

7. Place a wonton wrapper over each muffin hole and push down gently in the middle. The middle of the wonton wrapper should be touching the bottom of the muffin holes, while the sides are sticking up. Give each a light spray (this will help it to brown).

8. Take a tablespoon and fill each wonton wrapper muffin with the black bean and corn mixture.

9. Sprinkle the top with the crumbled feta.

10. Bake in oven for 10 minutes or until the wonton tips are brown and golden.

11. Place on a plate with dip and garnish with chopped parsley. Enjoy.

Print Recipe

 

,

Breakfast Beauty Smoothie

Beauty starts within! Rich in protein, essential omega 3s (healthy fats), calcium, b vitamins, and potassium. You’ll look beautiful and feel energized before your first meeting.

Serves one

Shopping List and Prep:

¼ cup of quick oats

½ banana

15 blueberries

1 Tablespoon of hemp seeds (optional)

1 serving of probiotic powder or collagen powder (like Vital Proteins)

½ teaspoon of cinnamon

½ to ¾ cup of unsweetened almond milk or other plant based milk

Preparation:

Blend until smooth.

Print Recipe
,

Creamy Beet Dip

Make this for your next party or just as a snack while catching up on Netflix. Surprisingly delicious and beautiful to look at. The fresh taste of roasted beets and garlic mixed with lemony cream cheese is really special and unique.

Shopping List:
Serves 4
2 Beets, roasted. Instructions below
¼ Cup vegan cream cheese, homemade (instructions below) or store brought (Kite Hill is a great brand)
2 Large garlic cloves, roasted
1 Large lemon, divided, juiced and zest
Juice from a lemon
Bragg’s apple cider vinegar or regular brand apple cider vinegar
Sprinkle of sea salt
1 teaspoon of oil

Method:
1. Omit this step and step 2 if using store brought cream cheese. Go straight to 3.
To make vegan cream cheese, soak 1 cup of cashews in hot water for one hour (can also soak overnight).

2. Once cashews finish soaking and are soft to the touch drain and place in food processor or high spend blender (Vitamix, Ninja).
Add a capful of apple cider vinegar, big squeeze of ½ lemon, non-dairy plain yogurt, a sprinkle of water, sea salt and blend until really smooth. Taste and adjust seasoning (by adding more salt or lemon) and transfer to a bowl and set aside.
Rinse processor to prepare dip.

3. Wrap beets and garlic clove (keep skin on garlic) in aluminum foil with 1 teaspoon of oil. Put wrapped beets and garlic on a baking sheet and roast in a 400-degree oven for 40 minutes or until fork tender.
Remove from oven and let cool.

4. Once beets are cooled, peel (using gloves) and cut into chunks. Remove skin from garlic and place in a food processor along with the beet chunks.
Add cream cheese (either homemade or store brought), squeeze in other half of lemon and mix until smooth, scrapping sides and adding a sprinkle of water if needed. Check for seasoning and blend again, ensuring a nice smooth finish.

5. Dip should be a bright pink with a few specks of beets peaking through. Transfer dip into serving bowl. Top with lemon or lime zest.

6. Let dip chill for 30 minutes and serve with veggies or toasted pita bread.

Print Recipe
, ,

Tall, Dark, and Chocolate

Get your chocolate fix with this great pre and post workout drink. Full of protein and calcium.

Serves: one

Shopping List and Prep:
¾ cup of plain or chocolate almond milk
½ small tub of plain Greek yogurt or non-dairy yogurt
Handful of blueberries
1 teaspoon of unsweetened cacao powder
1 capful of real vanilla extract
2 dashes of cinnamon (optional)
1 serving of protein powder

Preparation
Blend until smooth
Side bar: Feel free to substitute the almond milk for organic dairy milk.

Print Recipe

Sweet Potato Chips

Read more

Home Made Gluten Free Granola

Read more