Vegan Taco Chili Layer Dip

 

It's the end of January, and that means it's time for my annual Super Bowl recipe post! 

For the past two years, I've posted new versions of layer dips because that's my favourite thing to eat while watching the big game (or maybe I just like having an excuse to eat chips and dip for dinner!).

This year I tried a new spin on my usual layer dip by making a chili version inspired by a recipe in the Vegan Planet cookbook. This chili taco dip has four main layers: leftover vegetarian chili on the bottom, salsa, mashed avocado, and a vegan "cheese" sauce made with nutritional yeast instead of regular shredded cheese, plus some pickled jalapenos as an extra topping. 

If you can manage to get your chip through all the layers at once, you get the perfect combination of flavours and textures - chunky beans and veggies, smooth salsa, creamy avocado and cheese sauce. There's a bit of spice in each layer too, from the chili to the kick of the jalapenos, but I found it to be just the right amount of heat!

This is a pretty easy dish to whip up if you've got leftover chili already sitting in the fridge, like I did from this veggie black bean and lentil chili recipe. Then all you need to do is mash an avocado, make the cheese sauce (which really only takes a few minutes), and then the fun part - putting all the layers together!

If you're watching the Super Bowl this weekend, what do you plan on making? Last year I contributed baked pickle chips, buffalo cauliflower wings, and monkey bread to our game day menu but I haven't decided what I'll be having yet this year (besides layer dip of course!). If you're looking for more ideas, feel free to check out all of my other Super Bowl recipes!

Vegan Taco Chili Layer Dip
Adapted from Vegan Planet

1 cup vegetarian chili

1/2 cup salsa

1 ripe avocado

1/2 tbsp lime juice

1/4 tsp salt

Ground pepper

Dash of taco seasoning

1 recipe nacho cheese sauce (recipe below)

Handful of pickled sliced jalapenos, chopped

Place the chili in the bottom of a small dish (I used a 20 oz, 5" square ceramic dish). Note: if there is liquid in your chili, try to drain it out first so that your dip doesn’t get too runny. Reheat the chili in the microwave until it reaches room temperature.

Next, layer the salsa over the chili, spreading it out into an even layer with a small spatula.

Scoop out the insides of the avocado (remove the pit) into a bowl and mash until it is fairly smooth. Add the lime juice, salt, some freshly ground pepper, and a dash or two of taco seasoning. Stir to mix. Spread the avocado mixture over the salsa layer.

Spread the nacho cheese sauce evenly over the avocado layer. Finally, sprinkle some jalapeno slices over the top (use as much or as little as you like). Serve immediately, or cover and store in the fridge. Bring to room temperature (or reheat slightly) before serving.

Serves 2-4 (depending on how hungry you are!)

Nacho "Cheese" Sauce

Adapted from  Hidden Fruits and Veggies

1 tbsp chickpea flour

1/4 cup nutritional yeast flakes

1 tsp tex-mex or taco seasoning

1/4 tsp smoked paprika

Pinch of salt

1/4 cup + 2 tbsp almond milk

Heat a small saucepan over medium heat. Add chickpea flour and toast, stirring often, for 2-3 minutes. Stir in nutritional yeast and spices. Add almond milk and reduce heat to medium-low. Stir constantly for a few minutes, until mixture has thickened. Remove from heat and transfer to a bowl to cool.

Makes about 1/3 cup

Tomatillo & Blood Orange Salsa

I always look forward to the end of summer because it means I can finally get fresh tomatoes that actually have some flavour, and when I visit my parents' place with their garden full of tomatoes, I try to eat as many tomato sandwiches as I can!

I feel like I somehow missed most of tomato season this year though, since I was out of the country for the end of August and again in the beginning of September.

So while I haven't been able to try out any new tomato recipes this year, I do have a recipe to share featuring a relative of the tomato: tomatillos!

If you've ever had salsa verde made from tomatillos before, then you know that tomatillos may look similar to tomatoes (other than their bright green colour of course), but they actually taste pretty different - rather than being juicy and sweet inside, tomatillos are firm and more tart. Once cooked, however, they soften and take on a deeper flavour with more sweetness.

When I picked up a bag of freshly picked tomatillos from the market a few weeks ago, I knew I wanted to make some kind of a salsa with them, so I looked up some recipes for inspiration and got right to work peeling their skins off and starting the broiler for a warm, smoky salsa.

I also threw in a jalapeno for some heat, but little did I know it happened to be a deathly hot jalapeno, and I could barely eat a teaspoon of the salsa without setting my whole mouth on fire!

Luckily I still had a few tomatillos left after that first failed attempt, so I tried again a couple of days later, and ended up with a nicely balanced salsa with a mix of sweet, tangy, and spicy dimensions.

After broiling the tomatillos and only half of a jalapeno this time, I blended everything up into a chunky puree and added some shallots, garlic, cilantro, and lime juice to go along with the Mexican notes. And since I love adding fruit to my salsas, I also added some chopped blood orange for a bit of sweetness. You could use a regular orange instead, like this recipe that inspired me to add a citrus fruit, but I liked the sweeter blood orange because the salsa was already tangy.

While I still love traditional tomato-based salsas, I also like trying out new flavours and ingredients when I make my own salsa, so this tomatillo and blood orange combination was definitely a different and tasty new version!

Tomatillo & Blood Orange Salsa

Inspired by this recipe on Serious Eats

3-4 tomatillos, skins removed

1/2 a jalapeno, seeds removed (Note: my jalapeno was very spicy, so I used less than half. Use up to a whole one if yours is a mild jalapeno)

1 large clove garlic, peeled

1 small shallot (or half a large shallot), minced

2 tbsp cilantro

1 tbsp fresh lime juice

1 tsp agave or other sweetener

1/4 tsp salt

1 blood orange

Preheat oven to broil.

Place tomatillos, jalapeno, and garlic on a foil-line baking sheet and broil for about 10 minutes, turning once or twice, until the everything is softened and browned (I left my tomatillos in for a couple minutes longer, 12-13 minutes). Remove from oven and transfer everything directly to a food processor. Process until everything is broken down (it’s okay if it’s still a bit chunky).

Meanwhile, soak the minced shallot in a small bowl filled with cold water (this will help remove some of the bite of the raw shallot).

Add the cilantro, lime juice, agave, and salt to the food processor and process to mix. Drain the shallot and add that to the bowl as well. Pulse briefly to mix. Transfer salsa to a bowl.

Peel the orange, or remove the skin with a knife (I used the knife method). Separate the segments, and cut into small pieces. Stir the diced orange into the salsa.

Serve warm, or let sit in the refrigerator for about an hour to chill.

Tabouli Hummus

It's been a while since I've posted a hummus recipe, probably because the last few times I've made it, I end up just throwing a bunch of ingredients into the food processor without bothering to measure anything. I usually find that some combination of chickpeas, lemon juice, garlic and tahini makes a tasty dip!

More often than not though, I still end up buying containers of hummus from the store, even though I know how easy it is - not to mention cheaper - to make at home. The last hummus that I bought was worth the extra expense though because it inspired me to make my own homemade version of it!

The brand of hummus that I bought was Garden Fresh Naturals, and it was a flavour I had never seen from other brands before - tabouli hummus.  The ingredients listed herbs like parsley and mint, along with tomato and bulgur to resemble actual tabouli.

When I tasted the hummus, I got all of the flavour of tabouli, but there were no distinguishable ingredients like fresh herbs, I couldn't see any sign of tomato, and I would never have guessed there was any bulgur in it.

So I decided to make my own version of tabouli hummus with more pronounced flavours and fresh ingredients.

I started with the usual hummus ingredients of chickpeas, tahini, lemon juice, and garlic. Next, I tossed in some fresh herbs typically found in tabouli (parsley and mint), and I even stirred in some diced tomato at the end.

The key ingredient in this version though, the one that really takes it beyond plain hummus, was the addition of actual prepared tabouli. I cheated a little bit by using a boxed mix instead of making my own tabouli from scratch, because I didn't want to make things overly complicated.  The prepared tabouli added a lot more of those same flavours I was going for, and it bulked up the hummus while completely blending in at the same time.

This was definitely a thick, chunky, and spreadable type of hummus rather than the smooth and creamy varieties that you usually get from storebought brands. It makes a great dip for pita chips on its own, or you can use it as a spread in a wrap or sandwich. Actually, my favourite way to eat it was to spread a thick layer of the hummus inside a pita and then stuff the pita with some of the leftover tabouli - like a double tabouli meal in a pita!

Tabouli Hummus

1 box tabouli mix (such as this one)
1 can chickpeas, drained and rinsed (save the liquid)
3-4 tbsp tahini
Juice of one lemon
2 tbsp olive oil
2 tbsp chopped parsley
2 tbsp chopped fresh mint
1 clove garlic, minced
1/4 tsp salt (or more if desired)
ground pepper
1-2 tbsp reserved liquid from the can of chickpeas
1 medium tomato, seeded and diced


Prepare the tabouli mix according to package directions and set aside.

Place the chickpeas in a food processor and add tahini, lemon juice, oil, parsley, mint, and garlic. Season to taste with salt and pepper. Process until the mixture is as smooth as possible. Add some of the reserved chickpea liquid (or water) one tablespoon at a time to thin out the mixture if necessary. Add half a cup of the prepared tabouli and process again until the tabouli is incorporated.

Transfer hummus to a container or bowl and stir in another half a cup of tabouli, and the diced tomato. Save the remaining tabouli for another use.

Store in the refrigerator. Serve with pita chips or crackers, or use as a spread in wraps or sandwiches.

Makes 1 large batch.

Layered Sweet Potato Dip

With the Super Bowl coming up this weekend, I've been thinking about snacks that I could make to eat while watching the game. I'm not a big football fan by any means, but watching the Super Bowl is a tradition for me, and along with watching comes eating a meal of football food!

My traditional Super Bowl snack is usually a dip to eat with tortilla chips.  In the past, I've made an Indian inspired layer dip, my favourite plantain guacamole, and the standard layer dip that usually includes shredded cheese, sour cream, guacamole and salsa.

This year, I wanted to change things up a bit, and I found the perfect inspiration from Two Saucy Sisters blog, who put a unique spin on layer dip by adding a layer of mashed sweet potato.  I loved this idea, but I thought the sweet potato on its own might be a bit plain, so I decided to make a sweet potato hummus to use as one of the layers instead.

The sweet potato hummus came out super thick and creamy and was spiced up a bit with flavourful ingredients like garlic, lemon juice, and notes of cumin, cayenne and smoked paprika. And that's just one layer of this dip!

In addition to the hummus, you add a layer of mashed avocado with lime juice, then some salsa, and finally you top it off with plain yogurt. You can also add a sprinkle of chopped cilantro and a drizzle of sriracha sauce to give the dip even more of a kick.

This is actually really easy to put together, especially if you make the sweet potato layer ahead of time.  I loved how creamy the dip was and the way the layers mixed together when you dug in.  I think a great layer dip is one where each component tastes great on its own, but they come together to make something that tastes even better, and this dip definitely does that!

You can serve this in one larger dish for easier sharing, or divide it up into small cups to make fun individual dip portions, like I did. Just dig your spoon all the way to the bottom to get a bit of everything, and spread onto a tortilla chip - or just enjoy straight from the spoon!

If you're watching the game this Sunday, I hope you have fun cheering on your favourite team and of course cooking and eating lots of good food!  Also, I've set up a new Superbowl tag for some of the recipes on here that I think would make good Super Bowl food (like quesadillas, salsa, dips and fries), so feel free to check that out for more ideas!

Layered Sweet Potato Dip
Adapted from Two Saucy Sisters

*Note: I didn’t include specific amounts here – just use as much of each as you like, as long as you include approximately equal amounts of all four main components (sweet potato hummus, avocado mash, salsa, and plain yogurt or sour cream).

Sweet potato hummus (recipe below)

1 ripe avocado

1 tbsp lime juice

Salt and pepper

Taco seasoning (optional)

Prepared salsa (I used a mango salsa)

Plain yogurt (can substitute sour cream)

Fresh cilantro (optional)

Sriracha (optional)

First, make the sweet potato hummus (see instructions below). 

Next, make the avocado layer: Chop the avocado and place in a bowl. Give it a rough mash, then add the lime juice. Season with as much salt and pepper as you like, and sprinkle with taco seasoning. Continue mashing until smooth.

To serve in individual sized cups: Start by placing a large spoonful of the hummus in the bottom of each cup. Next, add an equal amount of the avocado mash. Top with as much salsa as you like. Finally, add a spoonful or two of plain yogurt or sour cream (Note: I added one more spoonful after taking these photos). Garnish with chopped fresh cilantro and a drizzle of sriracha if desired.

To serve in one container: Layer ingredients in the same order, spreading each one out to fill the container.

Serve with tortilla chips and spoons for scooping.

Makes enough for 4 individual sized cups. You will have lots of sweet potato hummus left over, so if you want to make more cups, just double the amounts for the avocado layer and use more salsa and yogurt.

Sweet Potato Hummus

1/2 lb sweet potato, peeled and cut into chunks

1 cup canned chickpeas, drained and rinsed

1 clove garlic, peeled and chopped

1.5 tbsp tahini

1.5 tbsp fresh lemon juice

1 tbsp olive oil

1/2 tsp cumin

1/4 tsp cayenne

1/4 tsp smoked paprika

1/8 tsp salt

Place sweet potato chunks in a steamer basket and steam, covered, until tender (about 10 minutes). Remove from heat but keep the cooking liquid aside.

Place cooked sweet potato and all remaining ingredients in a food processor and puree until smooth. If the mixture is too thick, add some of the cooking liquid from the sweet potatoes to thin it out (I added 1 tbsp). Taste and add more seasoning if desired.

Transfer hummus to a bowl and keep refrigerated.

Pumpernickel Sandwich with Avocado, Sprouts & White Bean Spread

I've got a quick post for you today with another way to use the white bean dip that I posted last time.  Actually, the real reason I made that dip was so that I could make my favourite sandwich - pumpernickel with white beans, sliced avocado and alfalfa sprouts!

The inspiration for this sandwich came from The Way the Cookie Crumbles, and each time I eat it I wonder why I don't make it more often!  I love the combination of the creamy white beans with the avocado slices, and the sprouts help provide some texture and lots of nutrition.

Pumpernickel is one of my favourite types of bread, and when I saw some freshly baked pumpernickel bagels for sale at the farmer's market recently, I had to get them!  Regular sliced pumpernickel loaf or another type of whole-grain bread would also work well for this sandwich, but I really liked this bagel version, since it was a bit sturdier than bread.

This was a healthy and filling lunch - for me, it's the kind where you enjoy every bite and, like a good book, you actually don't want to finish it because you don't want it to end!

Pumpernickel Sandwich with Avocado, Sprouts and White Bean Spread
Inspired by The Way the Cookie Crumbles
*I didn't measure quantities for the sprouts and white bean dip - just use however much you like!

1 pumpernickel bagel (or 2 thick slices of pumpernickel loaf)
1/2 an avocado, sliced
a couple handfuls of alfalfa sprouts
white bean spread (recipe here)

Cut the bagel in half. Spread a thick layer of white bean dip on the bottom half (I also added a thin layer to the top half to help the sprouts stick).  Next, add a layer of avocado slices, topped with alfafa sprouts.

Makes 1 serving.

Multi-Seed Crackers with White Bean Dip

I always like to have at least one dip in the fridge to eat with crackers, pita chips or carrots as an afternoon snack. I usually stick with different flavors of hummus, but since I had some white beans leftover from my Quinoa with White Beans, Roasted Grapes and Brussels Sprouts, I decided to try making a dip with the beans instead of chickpeas.

The dip was super easy to make, and since white beans are naturally softer than chickpeas, it was very creamy without needing to add any extra oil. To flavor the dip, I added some fresh thyme, lemon juice, garlic, salt and pepper.

And since I needed something to eat my dip with, I also decided to make some crackers!  Homemade crackers are actually pretty easy to make, and you can make them healthier than storebought ones by controlling the type of flour and other ingredients that go into them.

I adapted this recipe for seed crackers from the Living Kitchen Wellness Group. The original recipe contained three different kinds of seeds, and I added two more types to really make these crackers multi-seeded!  I also added some rye flour because I like the flavour it adds, and I thought they needed a bit of sweetener so I added some agave syrup.

The crackers had a nice texture from all the seeds and a slightly nutty flavour that I liked. They were a tad on the dry side, but they made the perfect base for a creamy spread like the white bean dip!

Multi-Seed Crackers
Adapted from The Living Kitchen Wellness Group

1/2 cup oat flour
1/2 cup rye flour
1/2 tsp sea salt
1/2 tsp dried rosemary
1 tsp each: poppy seeds, sesame seeds, chia seeds, golden flax seeds, and sunflower seeds
2 tbsp + 1 tsp olive oil
1 tsp agave nectar (or other sweetener)
4-6 tbsp water

Preheat oven to 370° and line a baking sheet with parchment paper.

Place all the dry ingredients in a large bowl and whisk to combine. Add the olive oil and agave and stir to mix. Gradually add the water 1 tbsp at a time until a sticky dough forms.

Roll out the dough on a clean surface as thin as possible. Cut into squares or rectangles with a knife.

Place crackers on the prepared baking sheet and bake for 12-15 minutes, until crackers are firm and golden (mine took 13 minutes). Remove from oven and let cool.

Serve with white bean dip (recipe below) or another spread.

Makes about 17 crackers.


White Bean Dip
2 cups canned white kidney beans, rinsed and drained

2 tsp fresh thyme (or rosemary)

2 cloves garlic, minced

2 tbsp fresh lemon juice

1/4 tsp kosher salt

Freshly ground pepper

Add all ingredients to a food processor and process until completely smooth.

Store in the refrigerator.

This was submitted to Wellness Weekends at Diet, Dessert, and Dogs.