Category: Appetizers

Crave Worthy Vegan Smoky Bean Dip

Vegan Smoky Bean Dip
Vegan Smoky Bean Dip

This bean dip is one my husband made for me the first time while I was pregnant and he was being delightfully sweet and making me a surprise dinner. Since then I have made it every few weeks. Pretty much whenever we have all the ingredients in the house. This is one of those vegan recipes that you crave, and really think there is no way it could be vegan. It is also gluten, soy, and corn free (all the things I am avoiding because of my daughter’s sensitivities). When you need that super yummy, feels bad for you, gooey, warm, salty, comfort food; this is the one for you.

If you are being careful of the foods listed above make sure to read labels. Many canned refried beans have soybean oil, some liquid smoke has gluten, some salsa and hot sauce has gluten, soy or corn, and most vegan cheese has soy.

Vegan Smoky Bean Dip 

Ingredients

  • 2 cups refried beans, homemade, or one 15 oz can
  • 1/2-3/4 cup prepared salsa
  • 1/2 tsp cumin powder
  • 1/2 tsp liquid smoke
  • 1 TBL prepared hot sauce
  • 1/2-3/4 cup vegan cheddar cheese (Daiya brand is everything free)
  • Chips, crackers, or something crunchy to dip with

Instructions

  1. Mix all ingredients in a small saucepan.
  2. Heat over medium-low heat stirring frequently until cheese is melted, about 5 minutes.
  3. Serve hot with crunchy dippers.

Roasted Tomatillo Salsa

Tomatillo before being turned into salsa
Tomatillo before being turned into salsa

I’m not going to lie to you; the picture of the tomatillos is not mine, it is fromhttp://commons.wikimedia.org. I almost didn’t write this post for a lack of a picture of the salsa, but I didn’t want to ruin your Cinco de Mayo because I didn’t have a picture of this delicious roasted tomatillo salsa. I have tried to take pictures of it, but it is eaten to fast and the pictures always blur. This salsa is a recipe I learned at the elbow of a wonderful friend when we lived in San Diego. Since living in Maine we have been growing our own tomatillos and have been making great batches of the salsa, always with the memories of being almost smoked out of our very small enclosed kitchen in San Diego when our friend roasted the chili peppers. Oh, the sweet memories. This is a perfect appetizer for any Mexican meal, or anytime you want to impress someone with your amazing salsa making abilities.

Roasted Tomatillo Salsa

Ingredients

  • 12-15 tomatillos, husks removed
  • 5-15 chilis del arbol
  • 2 small cloves garlic, peeled
  • 1/4 tsp. salt
  • 1/2 tsp sugar

Instructions

  1. Line a heavy skillet with aluminum foil. (I use my cast iron skillet)
  2. Place tomatillos in the skillet and roast over medium high heat, turning occasionally, until tomatillos are cooked through and turning black in spots. About 20-30 minutes. (If you under-cook them I hear they taste like caterpillars) 
  3. While cooking tomatillos heat a small amount of oil in a small skillet. Add the chilies and cook until they are browned on all sides. Remove from heat and set aside.
  4. When tomatillos are cooked through place all ingredients (adding only a few chilies to start) in a food processor and blend until everything is mixed and very finely chopped.
  5. Taste and add more chilies and salt to suit your palate.
  6. Serve warm or after it has cooled depending on you level of patience.

Note: Salsa looses some of it’s spiciness when it cools.

 

Vegan Superbowl Chili Cheese Dip

Vegan chili cheese dip

Vegan Chili Cheese Dip you say? Ohh I do. This is the last recipe I’ll be posting using chili, I promise. (at least for now)

I usually make this using canned chili, but well I had the chili on hand so for New Year’s Eve this was what we had. It is so “real” tasting you will be surprised. We actually made a vegan chili cheese dip and a “normal” chili cheese dip and took them to a Super Bowl party last year thinking I could eat the vegan one and others could enjoy the “normal” one. Well people ended up eating both and not being able to tell the difference. I was rather shocked, but pleased.

This recipe is from my husband and is a family favorite. I had to adapt it for me, but really how hard is adapting when I’m just substituting the vegan versions of all the ingredients.

Hope you eat well and fool those around you.

Vegan Chili Cheese Dip

Ingredients

  • 1 8oz container vegan cream cheese
  • 2 cups chili or one 15oz can
  • 1/2 – 1 cup vegan cheddar or nacho cheese

Instructions

  1. Spread vegan cream cheese in the bottom of a 9′ round or square baking pan.
  2. Spread chili over the cream cheese and top with as much vegan cheddar as you like.
  3. Cover with aluminum foil and bake for 15-20 minutes until cheese is melted.
  4. Serve hot with chips.
  5. According to my husband they must be Frito scoops, no other chips will do.