It appears that we have finally turned corner on winter in the Upper Peninsula of Michigan. I keep reminding myself, however, that it is not unheard of to have snow storms in May. Mike and I made sure we took advantage of the beautiful weather this weekend and yesterday and today took our dog Phoebe for a hike. We are fortunate to have many scenic trails right in our backyard. We witnessed many patches of snow still lingering in the woods and it was quite muddy.
I have been struggling with finding time to blog recently and today I knew that I had to push myself. My intentions were to write this post during spring break since that is when I took the photos. The flurry of Cinco de Mayo posts on Facebook today made me realize that today was the perfect day to share my recipe for a luscious plant-based Layered Refried Bean and Guacamole Dip.
A plant-based diet relies very heavily on beans for protein and I am always looking for new ways to use them. One of my favorite party appetizers is layered taco dip and here is my version. While tortilla chips are one of my favorite foods, they are also a trigger for me so instead of tortilla chip I try to eat this dip with raw vegetables. I also like to make the dip in individual containers for portion control. Years ago I made a sound investment by purchasing a couple dozen of Pyrex glass containers in a 3 cup size. They have really held up well and are so convenient for lunches. I
1 tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon dried oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container. Yields about 2 3/4 tablespoons.
*2 avocados cubed
*1/4 cup chopped red onion
*1/2 Tablespoon taco seasoning (or to taste)
*2 cloves of minced garlic
*1/4 cup chopped cilantro
*2 Tablespoons lime juice
*1/2 cup sour cream (I used Vegan sour cream)
For each individual dip you will need:
*1/2 cup Vegetarian Refried Beans
*1/2 cup Guacamole
*1/4 cup salsa
(any other toppings you desire)
I made four individual dips. They were quite generous in size and I probably could have made five from the recipe.
This dip is versatile and you can fashion it to suit your tastebuds. I have swapped out the refried beans for black beans before and have topped with spinach instead of lettuce. If you are like me and are always looking for healthy comfort food, you will enjoy this dip.
This weekend was a very productive weekend. Yesterday I cooked for the week and my lunches this week will be homemade marina over whole wheat pasta. I added two different kinds of olives to the sauce, capers, and lemon juice. My plan is to share my recipe in a future post.
In February I pinned a recipe for a Vegan Split Pea Soup from Healthy. Happy. Life. on Pinterest and in the past week 180 people repinned the recipe and it received 23 likes. I figured that it was time that I tried the soup recipe. It is delicious and I am thankful that I did. It will serve as this week’s dinner with a large green salad that is topped with my homemade plant-based creamy dressing.
As we head into the summer I am anxious for break so I can get back on pace with my weekly blogging. While it will fill me with sadness to say goodbye to my students for the summer, I am ready to garden and spend some time in the sun. Cheers to sunshine, productivity, and healthy plant-based eating!