The Happy Herbivore Cookbook (53 page)

BOOK: The Happy Herbivore Cookbook

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1. Preheat oven to 350Â°F.

2. Grease an 8-inch round or 9-inch square casserole dish and set aside.

3. Add all ingredients except black beans to a food processor.

4. Blend until smooth and transfer mixture to prepared casserole dish.

5. Gently stir in black beans and bake for 30 to 40 minutes, or until dip is thoroughly warm.

VARIATION

Spicy Nacho Dip

Add cayenne pepper to taste and swirl hot sauce into the dip after baking

CHEF'S NOTE:
Garnish with diced tomatoes, chopped green onions, and lettuce if desired.

NUTRITIONAL INFORMATION (PER
¹â
₄-CUP SERVING)

Calories 80; Calories From Fat 8; Total Fat 0.9g; Cholesterol 0mg; Total Carbohydrate 13.8g; Dietary Fiber 4.4g; Sugars 2.1g; Protein 5.1g

Low-Fat Guacamole

Makes 2 cups
|
Pictured on pg. 228
| More appropriately called “edamole,” this dip is a guacamole knock-off. The texture is a little different and it doesn't taste the same as guacamoleâbut it's close. I've even managed to fool a few friends and my husband with this recipe. Serve it with baked corn chips or slather it into a burrito.

2 c frozen edamame or peas, thawed
¹â
₄c fresh cilantro
1 garlic clove
¹â
₂small sweet onion (or 1 to
2 tbsp dried onion flakes)
1 tsp ground cumin
juice of 2 small limes
sea salt, to taste
cayenne powder, to taste
1 salad tomato, diced

1. Combine all ingredients except tomato in a food processor and blend until smooth, stopping and scraping the sides as necessary.

2. If the dip is too rustic, add 1 to 2 tbsp of water.

3. Stir in tomatoes and serve.

CHEF'S NOTE:
For a more authentic representation of guacamole or a higher-fat version, add 2 to 4 tbsp of fresh avocado and a few drops of Vegan Worcheshire Sauce (pg. 272).

NUTRITIONAL INFORMATION (PER 2 TBSP SERVING)

Calories 25; Calories from Fat 10; Total Fat 1.1g; Cholesterol 0mg; Total Carbohydrate 2.2g; Dietary Fiber 0.7g; Protein 2.1g

Ranch Dip

Makes 1 cup
|
Pictured opposite
| This easy recipe is designed with raw veggies in mind. Great for carrots, celery, broccoli, and cauliflower dipping.

1 c Mayo (pg. 271)
¹â
₂tsp granulated garlic
powder
¹â
₂tsp granulated onion
powder
salt, to taste
1 tbsp fresh minced parsley
1 to 2 tsp fresh minced dill

1. Combine Mayo, garlic powder, onion powder, and a pinch of salt in a small bowl, stirring to combine.

2. Stir in fresh parsley and dill and mix until well incorporated.

3. Taste and add more salt or garlic if necessary or desired.

4. Chill until serving.

NUTRITIONAL INFORMATION (PER 1 TBSP SERVING)

Calories 10; Calories from Fat 2; Total Fat 0.2g; Cholesterol 0mg; Total Carbohydrate 0.5g; Protein 1.6g

Ultimate 7-Layer Dip

Serves 10
|
Pictured opposite
| This is the ultimate party dip! Serve with baked corn chips.

1 15-oz can vegetarian
refried beans
1 to 1
¹â
₂cup Low-Fat
Guacamole (pg. 231)
Bacon Bits (pg. 137)
Nacho Cheese Sauce
(pg. 265) or Quick Queso
Sauce (pg. 263)
1 4-oz can diced black
olives, drained
1 c mild salsa or 2 tomatoes,
diced
Sour Cream (pg. 271)
fresh cilantro or lettuce,
chopped

1. Transfer refried beans to a 9-inch square dish and spread around to make a bottom layer.

2. Add Low-Fat Guacamole over top, followed by Bacon Bits and then the Quick Queso or Nacho Cheese Sauce.

3. Sprinkle olives and tomatoes on top. Or, if using salsa, spoon it into the center, on top of the dip.

4. Garnish with a few dollops of Sour Cream and freshly chopped cilantro or lettuce.

CHEF'S NOTE:
You can also mix the taco seasonings from the Blue Corn Chickpea Tacos (pg. 97) with leftover Sour Cream (pg. 271) to make another delicious dip layer (as pictured).

NUTRITIONAL INFORMATION