Monday, August 24, 2009

Pin It Well, I had a little Baby Vegan this year, so my extremely infrequent posts became nonexistent. We now have a digital camera (behind the times much?), so I'm excited to finally be able to post some photos. I've also been really behind on my cooking due to a little mini person who takes up ALL my time and does not like me doing anything but tending to his needs, but I've gotten a bit better at it as of late, so here we go. The last couple of things we've enjoyed have been an (almost) 7-layer dip and sweet potato salad. I bought the sweet potatoes because Baby Vegan is starting to eat solids now and that is one of the foods you're supposed to start off with. Well, he hates it so far (sorry, but no pics yet of him covered in orange gunk and flinging it around like a monkey flings poo) but we loved our salad...

Easy (Almost) 7-layer dip

1 package Fantastic Foods Black Beans
1 package Trader Joe's Soy Chorizo
2 medium onions
1 tub Tofutti Sour Cream
1/8 block of Follow Your Heart Cheddar, shredded
3 avocados
lemon juice
garlic salt
jarred salsa
olive oil


Prepare beans as directed on package. Make this your first layer, preferably in a glass baking pan.

Dice onions and fry in olive oil. When translucent, add chorizo and cook through. This is your next layer.

Spread shredded cheese as your next layer. Then add the tub o' 'futti.

Mash avocados and add garlic salt and lemon juice to taste. Spread on top. If ya wanna be fancy, make a nice design in it with yer fork.

Dollop some salsa up on top of it. I used a spicy gourmet chipotle kind from Whole Foods.

Chill and serve with your favorite chip and/or crudite.


Next up....

Cold Sweet Potato Salad

3 lbs. sweet potatoes
2 medium onions
4 tbs lemon juice
paprika
turmeric
salt
olive oil


Peel and cube all potatoes. Bring water to boil in large pot. Add some salt and cubed potatoes. In frying pan, fry up onions in olive oil. When translucent add paprika, turmeric and lemon juice. Drain potatoes. When cool, add onion mixture -- be sure to include oil -- and toss. Chill overnight in a flat glass pan. Sprinkle more paprika on top if desired.

Summer's still here -- enjoy!