You'll surely be the life of the party if you bring this awesome seven-layer dip.
With sunflower seed frijoles, guac, butternut squash "queso," meat-free chorizo, and more, nobody will believe that this is made entirely from whole foods, plant-based ingredients! Each layer is packed with flavor and nutrients, and more over, is gorgeously colorful. Who wouldn't want to chow down?Paleo Seven Layer Dip [Vegan, Grain-Free]
Ingredients
For the Frijoles:
- 2 cups sunflower seeds, soaked 2 hours in filtered water
- 1 cup water plus more as needed
- 1 teaspoon cumin, ground
- 2 teaspoons sea salt (plus more to taste)
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
For the Guacamole:
- 4 avocados
- Juice of 4 limes
- 1/4 white onion, minced vey fine
- Salt and pepper, to taste
- 1/4 teaspoon cayenne pepper
For the Butternut Queso:
- 1 small squash, peeled and seeded
- 1 tablespoon nutritional yeast
- 1 teaspoon sea salt
- 1/4 teaspoon chipotle powder
- 1/2 cup water
- 1/2 cup soaked cashews
- Juice of 1 lime wedge
For the Sour Cream:
- 1 cup cashews, soaked
- 1 cup filtered water
- Juice of 1 lemon
- 1/4 teaspoon salt
For the Chorizo:
- 1/4 cup walnuts
- 1/4 cup pecans
- 1/4 cup pumpkin seeds
- 1 1/2 tablespoons chili paste (if you don't want to make the chili paste, you can use store bought chili paste instead)
- 1/8 teaspoon cloves
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 1/4 tablespoon chili powder
- 1/4 tablespoon fresh oregano
For the Green Onion Layer:
- 4 green onions, chopped
For the Tomato Layer:
- 1 pint cherry tomato, sliced
Preparation
To Make the Frijoles:
- Soak the sunflower seeds for a minimum of 2 hours to overnight.
- Place the soaked and rinsed sunflower seeds in a blender with the water, cumin, sea salt, olive oil, and cayenne.
- Blend until smooth, adding a little more water as needed. Season with more salt and pepper to taste.
To Make the Guacamole:
- In a medium-sized mixing bowl, mash the pitted avocados with the lemon juice, onion, and other seasonings.
To Make the Butternut Queso:
- Preheat oven to 350°F.
- Cut squash in half lengthwise and spoon out the seeds.
- Roast for 30-45 minutes face down on a roasting tray until fork tender.
- When the squash are done allow, to cool 10-15 minutes.
- Scrape out the flesh of the roasted squash from the skin and discard the skin.
- Add the squash flesh to a high powered blender with the rest of the sauce ingredients.
- Blend everything until smooth. Refrigerate until ready to serve.
To Make the Sour Cream:
- Place the cashews, water, lemon juice, and salt in a blender. Blend until smooth and adjust seasoning to taste.
To Make the Chorizo:
- Pulse the walnuts and pumpkinseeds together in the for processor until they are crumbly but not powdery. Put nut/seed mixture into a mixing bowl and mix the rest of the ingredients by hand until well incorporated.
To Assemble:
- In a round or square bowl, spread some of the frijoles smoothly into the bottom of the bowl.
- Follow with a layer of the butternut queso, and then the guacamole.
- Top off with some of the sour cream, tomato, chorizo, and green onions.
https://www.onegreenplanet.org/vegan-recipe/paleo-seven-layer-dip/
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