Monday, January 9, 2012

Vegan Mexican Four-Layer Veggie Dip

Do you think I could add any more adjectives to the title? Ummm, how about.... delicious?

So, as part of my new year's eating plan, each day I must consume 1 pound of raw veggies, 1 pound of cooked veggies, 1 pound of fruit, and various nuts, grains and beans.

But I have to tell you that eating a pound of raw veggies every day is a huge challenge for me. Even if I put two cups of spinach in my morning chocolate banana smoothie, that only weighs about 2 ounces, which leaves a lot more to go.

So today I had a hankering for something cheesy and Mexican, but since cheesy is off the plan, I opted for an extremely healthy cheese substitute, a recipe I've posted on my blog HERE. With this cheesy substitute, I created a delicious 4-layer dip for one sliced bell pepper, and one sliced cucumber, which just happens to weigh exactly one pound.

It wasn't difficult to throw together and look how amazing it looks.....


When the 16-year-old girl saw it, she said, "You have to eat all that?" and I said, "I GET to eat all that!" So here's what I did.....

Bottom layer: refried beans (I used the dehydrated kind to which you add water. Love them!)
Second layer: Vegan Nacho "Cheese" Sauce (Recipe HERE)
Third layer: guacamole (You can try THIS recipe)
Fourth layer: salsa (mine was homemade and bottled)

And that's it! This was so filling that I didn't want to eat for ages after I had finally finished. Hope you like it, too!

Thanks for listening!


Kate said...

Your layer dip sounds delicious although pretty high in fat. I'll let you in on the secret for getting that lb of fresh veggies + 1 lb cooked veggies. The fruit is easy. Pack the blender with greens. 2 c. isn't enough. Around here our smoothie consists of 2-3 c. water, 1 lb greens, 1 banana, 1 orange, 1-2 c. frozen blueberries or cherries, and 2 T. flax seeds. split between two people, it goes down quickly and gives 1/2 lb. green/fruity goodness to whomever drinks it. At lunch we eat a huge salad along with vegetable/bean/kale soup of some sort. Dinner always includes a huge salad that often doesn't look anything like a salad: zucchini 'noodles' with marinara is one favorite. Plus some sort of cooked entree; last night it was roasted portabello "steak" and California Kale. Miso, kim chi, carrot juice, distilled water, and herbal chai made with homemade raw almond milk are tucked in among the rest. Nuts, seeds, and avocado are a nutritious part of a plant diet but are very easy to overdo, thus causing us to retain fat.

Mom2my10 @ 11th Heaven said...

Kate, thank you SOOOO much for taking the time to write this comment. It was very helpful. It sounds like you and your family eat a wonderfully healthy and rich diet. Thank you for the inspiration. I'm sure others will appreciate it as well! :)

Ika Devita Susanti said...

Although I never eat that dip but it looks so yummy. Yumm...

Beth said...

Ok, I found you by hitting the "next blog" button, and boy I'm glad I did! I love anything with avocados. This looks yummy!

--Mari said...

Looks delicious and I am always on the lookout for new vegan recipes that others have tasted :) While I do cook meat for my husband, I tend to eat a diet of rice and beans of late.