Vegan Taco Dip ~ Healthy Mexican Sides & Dips ~ Perfect for Cinco De Mayo ~ Fiesta!

I Can't Believe It's Vegan! Taco Dip 

Serves 6 - 8

Ingredients:

1 - 12 oz container Vegan sour cream (Tofutti brand is delicious!)

3/4 Packet Vegan low-sodium taco season mix

1 ripe avocado, mashed

1 cup black olives, chopped

3 stalks green onion, diced

1 cup chopped tomatoes, Pico De Gallo, or our try Garden Salsa Recipe!

1 package Vegan meat crumbles (about 1 pound)

Directions:

Prepare refried beans by heating on stove. While beans are heating, in a separate pan add frozen meat crumbles in into 1/4 cup water or olive oil. Cook according to package directions. Add Taco Season into cooked meat crumbles and stir. (Don't be afraid to get happy with the Taco mix, it's the season that really is needed to give the crumbles an authentic taco meat flavor. It makes the dish!)

In a serving tray or in individual bowls spread bottom layer of refried beans. Next add a layer of meat crumbles, sour cream, avocado, chopped tomatoes or fresh salsa, black olives, green onions, and salt and pepper to taste. Serve immediately or refrigerate.

Delish!

Whole Foods makes some wonderful freshly made tortilla chips that are hardy and great for thick dips! You can find them in their Bakery department and like always, Whole Foods uses quality ingredients. These chips are so good warmed and they don't contain any animal derived ingredients. :)

Enjoy!

Read More

Really Good Rataouille - Vegan Too!

Ratatouille, is it French or Italian? Technically it's a French dish but you've tried it and said 'That's Italian!', then you're right too! Ratatouille first originated in Nice which is present day France but long ago used to be Italian territory. South of France & Italy share many of the same food staples. Maybe that's why both environments are both equally amazing, beautiful, and jaw-droppingly gorgeous? Makes sense! 

Ratatouille used to be a peasant dish made by Farmer's summer Vegetable Harvest. Now it is a world wide beloved French dish with nearly as much a following as the French Bread. Be sure to serve delicious Ratatouille traditionally over Polenta or Pasta, fresh bread, and a glass of robust French Red. If you're looking for a Low Carb option, you can eat the Ratatouille alone like I prepared below. It's still just as satisfying. I've also thought of putting Ratatouille over Spaghetti Squash! 

There are many ways to prepare Ratatouille. In the past Ratatouille didn't contain aubergine or Eggplant but most modern recipes include delicious Eggplant. This is my go-to Recipe from my Mom. Bon Appetit!

Ratatouille 

*Click Photo*

Ingredients:

1 large onion, coarsely chopped

3 cloves garlic, minced

3 tablespoons olive oil

1 small eggplant

1-28oz can crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried marjoram

1/2 teaspoon dried oregano

2 fresh tomatoes, cut in chunks

2 tablespoons of dry Vegan red wine

1/4 cup chopped fresh parsley

salt and pepper to taste

Saute the onion and garlic in the olive oil in a large skillet over medium heat until the onion is transparent.  add the eggplant, crushed tomatoes, basil, marjoram and oregano. Cover and simmer for 10 minutes. Add the zucchini and peppers and cover and simmer for an additional 10 minutes.Add the fresh tomatoes, wine, salt and pepper and summer for 10 minutes more or so, until all the vegetables are tender. Stir in the fresh parsley and serve! Serves 6. 

I hope you all enjoy this easy to make Recipe. Let me know how it turns out! :) 

Read More