THEY COULDN’T TELL IT WAS VEGAN!
MY TEX MEX LAYERED DIP.
For Christmas Eve and Christmas Day I made one regular and one vegan. No one knew, except the two people I told.
So many dishes can be tweaked this was for healthier eating.
This one has been a family favorite for decades. We and our friends LOVE it and scarf up the whole thing. Sometimes I double it and it all goes!
There are commercial vegan options for the sour cream, mayonnaise, and cheese. Or you can find a lot of good recipes online to make your own.
Get creative. Think about your own family favorites and how you can “healthify” and “veganize” them. It’s easier than you might think.
I’d love you to post your own tweaked recipes in Comments!! Share the yumminess!
I love you,
And as always.
I hope you SPARKLE!!
Janice Masters, M.Ed., The Shaman Mama
Offering Depth Psychology, Energy Medicine, Spirituality, Quantum Physics, The Art of Miracles.
Supporting the Sensitive Empathic Woman ready to release the past, recover more of her precious self, and renew her power and possibilities.
TEX MEX LAYERED DIP
2 Hass avocados
Juice of ½ lemon
1 cup sour cream (Vegan option, Tofutti or make your own)
½ cup mayo (Vegan option, Veganaise or make your own)
1 pkg Taco Seasoning
1 15 oz can pinto beans, very loosely drained
1 t cumin
½ t coriander
1 jar Publix Greenwise Salsa, well-drained in strainer
Couple of handsful shredded cheese (Vegan option)
One small handful chopped fresh cilantro
Layer in 10” pie plate in this order
1. Puree beans in food processor with spices & spread in pie plate
2. Mash avocadoes with lemon juice, spread on beans
3. Mix mayo, sour cream and taco seasoning, spread on avocado
4. Spread drained salsa on top of mayo mixture
5. Sprinkle chopped cilantro on salsa
6. Sprinkle shredded cheese on top
Optional toppings, Chopped scallions, chopped black olives, etc.
Serve with Tortilla chips.
Double this recipe for a 9 x13 dish.
ENJOY and BE HEALTHY!!