Are You a Flirt!?

November 9, 2009

Kind Diet 

I just bought Alicia Silverstone’s new cookbook called the Kind Diet. Alicia is a long-time vegetarian and her book combines common sense health advice, recipes and meal plans for people interested in adopting a vegetarian or vegan diet. She offers 3 levels to advance along the plant-based path, Flirts (just starting to check out veganism), Vegans (ready to take the leap to no-meat) and Superhero’s (full on!). Her philosopy is based on macrobiotcs which Wikapedia defines as - ”eating grains as a staple food, supplemented with other foodstuffs such as vegetables and beans, and avoiding the use of highly processed or refined foods.” I’ve tried a few recipes and all were pretty easy to make and yummy.

Here is a recipe from the Flirt section, it’s your classic party food made with vegan ingredients. The recipe below is as it appears in the book and on the website, at the end of the recipe I added the brand names for the vegan cheese, sour cream, and refried beans I used, all are available at your local health-food store or well-stocked grocery store.

Bean Dip

I brought this dip to a party a few weeks ago and it was a big hit! Remember the ‘Cheese’ topping will not melt like dairy-based cheese, so don’t keep the dip in the oven for longer than the recipe recommends, hoping the cheese strands will melt together!    

 

Alicias’ Cheesy, Oozy, Guacamole Bean Dip
SERVES 8


INGREDIENTS
1 (16-ounce) can refried beans (see below)

3 large avocados

3 tablespoons fresh lime juice

2 (8-ounce) containers nondairy sour cream (see below)
1 packet taco seasoning
1/2 cup diced mild green chiles, drained

1/2 cup sliced black olives, or more if you like
5 tomatoes, chopped

2 cups shredded vegan Cheddar cheese (see below)



STEPS
Preheat the oven to 350 degrees. 

Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish. 

Pit and peel the avocados, and place in a bowl. 

Mash the avocados together with the lime juice, and spread on top of the refried beans.
Stir together the sour cream and taco seasoning, and spread over the avocado.

Sprinkle the chiles over the sour cream, and top with a layer of black olives.

Add the tomatoes, and sprinkle with the cheese.

Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.

Serve warm or at room temperature.

Brands I used:
Earth Island Brand Vegan Cheddar Cheese
Amy’s Refried Beans, 14-ounce can
Tofutti Sour Supreme, 12-ounce container

 

 

Posted by Donna | Filed Under Recipes 

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