Artichoke Stew with Lemon And Dill: A Summer Tradition
This week, we’re making artichoke stew with lemon and dill inspired by Paula Wolfert. Our first step …
Vegan Queso and 7 Layer Dip
Vegan 7 Layer Dip
Looking for a delicious and healthy snack to enjoy during the big game? Look no further than this vegan 7 layer dip!
This delicious dip is made with a combination of healthy plant-based ingredients, including refried beans, guacamole, salsa, and a creamy “queso” sauce made from cashews. It’s the perfect snack to share with friends and family, or to enjoy all by yourself!
Making this vegan 7 layer dip is easy and quick. Simply layer the ingredients in a large serving dish and serve with your favorite tortilla chips. Your guests will be impressed by the bold flavors and the fact that it’s completely vegan.
Try This Recipe For your Next Big Event
You can cook whole dried beans to save money for this as well. I soak them overnight and then cook in the slow cooker. They are delicious when prepared this way.
Legumes and Nuts are a Nutrient Dense Foods that Can Be a Powerful Foundation in a Plant-based diet.
The food we eat has a major impact on our health, but the way we prepare it can also have an effect. Eating a diet high in processed foods, sugar, and unhealthy fats can lead to many health problems, such as obesity and heart disease. But what if I told you that changing these factors could make all the difference? Just by cooking your meals with whole food, plant-based ingredients, you can improve your health. Grab this free recipe ebook that incorporates flavors and principles from my Ayurvedic and Lifestyle Medicine training and it is 100% plant-based.
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This is such a vibrant dish!
This vegan 7 layer dip is sure to be a hit at your next game day party or gathering. The bold flavors and healthy ingredients make it a crowd-pleaser for everyone, even those who are not vegan. Give it a try and let us know what you think!
You’re sure to see an empty bowl at the end of the meal. No leftovers whatsoever.
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Recipe
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Vegan Queso and 7 Layer Dip
Servings: 4
Serving Size:
Calories:
Ingredients
- 1 cup soaked cashews
- 4 cups water
- 2 tbsp nutritional yeast
- 1/2 tsp dijon mustard
- 1 tbsp lemon juice
- 1/4 tsp cumin
- 1/4 tsp corriander seed
- 1 tbsp miso paste (optional but i love it)
- 1/8 tsp smoked paprika optional
- 1/4 tsp turmeric powder
- salt to taste
- 1 cup yellow or orange bell pepper (can substitute cooked squash or carrots)
- 1 jalapeno if desired
Instructions
- Presoak cashews 4-8 hours.
- Combine all ingredients into a high-speed blender and puree for 1-2 minutes to give a smooth consistency. If you don't have time to soak the cashews, you can cook them on a stove top for 3-5 min in boiling water and let soak for 10-15 minutes. Be sure to blend for long enough that it has a smooth consistency. Can add additional spices for your own flavor.
- Take this mixture and cook over medium high heat until low boil and whisk to maintain even consistency. You can also use a slo cooker but it is good idea to stir from time to time. It will keep 2-3 days after this in the fridge.
- Add additional spices for your own flavor.
7 Layer Dip
- You can get creative here. Ingredients:1 can of vegan refried beans2 ripe avocados, mashed1 cup of green salsa1 cup of vegan "queso" sauce as outlined 1/2 cup of diced tomatoes1/4 cup of chopped fresh cilantro1 jalapeno, diced (optional)1 can sliced black olives 1 cup plant-based plain yoghurt
- In a large serving dish, spread the refried beans evenly over the bottom of the dish. Next, spread the mashed avocado on top of the refried beans. Spoon the salsa on top of the avocado. Pour the vegan "queso" sauce over the salsa. Sprinkle the diced tomatoes and chopped cilantro on top of the "queso" sauce. Add black olives. If desired, add diced jalapenos for a spicy touch.Serve with tortilla chips and enjoy!
Who am I??
Dr. Siri Chand Khalsa MD MS
Dr. Khalsa has had a life-long interest in mindful living as the basis for long-term vitality of mind, body, and spirit. She completed a residency in Internal Medicine at The Mayo Clinic in 2005 and is board-certified in Internal Medicine, Integrative Medicine, Lifestyle Medicine and Hospice/Palliative Medicine. Dr. Khalsa has deepened her studies on health and healing by becoming a Yoga Instructor, Reiki Master, and participating in a 2-year full-time program on Ayurveda at The Ayurvedic Institute in Albuquerque and India.
Serving as an Integrative Medicine PCP, an instructor at the University of Arizona Integrative Medicine fellowship for physicians, and consultant to other medical practices, she has dedicated her career to promoting an increased understanding in clinical medicine of the link between long term vitality and the daily choices we make. She is currently focusing her energy to support physicians who want to expand their personal understanding of new ways of healing through an experiential process utilizing techniques in Ayurveda, yoga, mindfulness, and plant-based nutrition. Study Ayurveda with Dr. Khalsa.
Learn more about me here.
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Artichoke Stew with Lemon And Dill
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