Posts tagged Guacamole

Pinterest Inspired Spooky Smokey Spider Dip

Spooky Smokey Spider Dip

Pinterest Inspired Spooky Smokey Spider Dip. Ha! That’s a tongue twister.

If you are need a fun appetizer for your Halloween festivities this weekend, you really have to try this 5 minute dip! It’s about 5 minutes after you fumble around filling your cake decorator pouch with the vegan sour cream… You can always use a parchment paper cone! It’s also only 5 minutes if you have pre-made your guacamole or are using store bought. It’s up to you!

I love how the flavors came together on this one. So, do exactly as I say. Lol… ok, I just wanted to say that. Do whatever you want. Use your favorite salsa and vegan cheese but if you can trust me and my suggestions… you will like this! It’s just different enough that it’s not another regular old 5 layer dip.. blah blah blah. The salsa that I like gives this that spookiness… I mean smokiness.

First, make the vegan sour cream

Ingredients

  • A Half Block of Firm Tofu, Undrained
  • White Wine Vinegar, 1 to 2 tsp. Start with one.
  • Lemon Juice, about 1/2 Lemon Squeezed
  • Sea Salt *Optional
  • Agave *Optional

Directions

Add the undrained tofu to a high power blender, add the other ingredients minus the salt and agave. Blend, taste and adjust seasonings. I like to add a pinch of salt and a drop or two of agave just to round things out. See what you need. This should have a nice tang, like traditional sour cream.

Add your sour cream to the cake decorating bag with a small writing tip or use a parchment paper cone. See above.

Next, put together the dip

Ingredients

  • 1 Can of Refried Black Beans ( I used Whole Foods brand)
  • 1/2 Cup (guestimate) of Salsa. (I recommend Salpica Brand Rustic Tomato with Roasted Garlic. This is the key ingredient that makes the dish)
  • 3/4 Cup of the new Go Veggie Vegan Mexican Style Shreds
  • 1 Cup of fresh made Guacamole  (homemade or store bought.)
  • Tofu Sour Cream (Homemade – see above, or Tofutti brand)
  • Spices of Cumin, Chili Powder, Sea Salt or…. Pre-made Taco Seasoning
  • Scary spiders for the top
  • Fun Platter for Serving
  • Chips! You”ll need Tortilla Chips. We love Organic Blue Corn. But, what tasted great with this was Frontera brand with Lime and Sea Salt… it gave it an extra boost

Directions

Spread a full can of refried black beans into a nice flatish circle on the platter. Next, sprinkle some cumin, chili powder and sea salt… I just guessed it. You can also mix the beans with the spices first and taste and adjust before spreading, but I was feeling too lazy for this.

Next, spoon the salsa over the beans and spread it out being sure to still see the beans around the edge.

Then, over the salsa sprinkle the shredded vegan cheese, being sure to still see a salsa edge.

Spoon the guacamole in the center and spread out, being sure to see the cheese layer (I’m sure by now you get that each layer is smaller).

Last, take your cake decorator tube and draw your lovely spider web. Start in the center and draw your spider web. Top with the spiders, serve with chips and have a spooktacular time!

My Notes: I found this dip on Pinterest, here is the recipe but it doesn’t look like the original. It seems the original was lost in translation. That’s a shame. If you know it, let me know so I can give proper credit. Of course I veganized this and made it my own, which is always fun to do!

The new Mexican style shreds are great for this dip but don’t try in a quesadilla :( we were sorely disappointed with the drippy mess. We prefer Daiya for those.

I made this for Taco Tuesday this week and I should of heated the beans first, because it was for our family that planned to eat it right away. For the party, I didn’t bother heating it up, because dips sit around a while anyway.

This is a guess regarding how much of each ingredient. Make it to your liking and most of all, have fun with it.

Whip up a huge batch of my favorite Guacomole, carve a small pumpkin, and serve this along with it ~

puking pumpkin with guacamole

This idea seemed a bit over done to me, but I did it anyway, and I’m glad. It was a hit at our pumpkin carving party this year!

Have a safe and happy Halloween!!!

Enjoy!

Christa

~The Karmatarian

 

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Secret Cilantro Guacamole

So I’m thinking you need my secret guacamole recipe! Being the holiday weekend, you might be looking for a great dairy free appetizer. Most appetizers revolve around cheese… This is always my staple vegan, vegetarian and raw  (besides the chips) appetizer which is fun and festive! Friends ask me for this recipe all the time!.It reminds me of fresh table side guacamole at a very high end Mexican restaurant. I don’t prefer garlic or jalapeno’s in my guac but suit yourself. Add it after you try it my way!

Secret Cilantro Guacamole

Ingredients

2 large ripe avocados (preferably)  or 3 small

1/4 cup red onion

1/2 cup tomato

1/2 bunch of cilantro for 1 Tablespoon of specially prepared cilantro *see below

1 slice of lemon

1 slice of lime

1/2 tsp sea salt

Organic corn chips (I prefer blue corn)


The Secret is the Cilantro

Ok there’s nothing really secret about adding cilantro to guacamole folks. It’s how you add it! I have been trying to perfect my guacamole recipe for years and I finally have it down to a  science (for my taste… and it seems for everyone’s I serve it to) It started with these basic ingredients but included chopped cilantro. But when you dip your chip, you may or may not get a taste of chopped cilantro and in my opinion, the cilantro makes it! I got lazy one day and instead of chopping cilantro, I found these frozen cubes of cilantro from Trader Joe’s, thawed one or two  and added it! It was so amazing because the cilantro flavor was blended throughout the dip which means every bite tastes the same, delicious! However, I wanted to figure out how to make it organic, raw and as fresh as possible without those additives Trader Joe’s put in those frozen cubies… Here is what I came up with using my blender, which tastes even better (I have not tried the food processor).

Specially Prepared Cilantro

About 1 cup cilantro (the green leafy parts. You can cut and toss the stems) … give or take

About 1/2 cup water … give or take.

Put both ingredients in the blender and blend or pulse (you don’t need to do much)  it will be soupy, but should remain thick enough to be caught in a metal mesh strainer.  Strain and scoop a Tablespoon of the cilantro mixture to be added to the guac. If there is left over, don’t toss it just yet. You may desire to add more. I have not tried to freeze my own cubes of this mixture but it’s on my list. Let me know if you try it!


Putting it all together

Cut your avocados in half lengthwise around the seed and then remove. Squeeze out your avocados into a bowl.

Move on to chopping the red onion and tomato. I’m a sucker for infomercials! I love using the Vidalia Chop Wizard for this because the ingredients will be the same shape and size. Add this to the avocados in the bowl.

Cut the end off the lemon and lime. Cut one slice (about 1/4 inch) of each and remove the seeds. Squeeze the juice of each slice into the avocado mixture. One slice of each has worked for me, but thin slices! You can always add more.

Add 1 Tablespoon of the specially prepared cilantro mixture. Add 1/2 tsp of Sea salt and mash. Start with a potato masher and then switch to a spoon as to leave it a chunky texture. Taste with your chip. Depending on how salted or unsalted your chips may be, you may need to adjust the salt. Adjust if necessary, the lemon, lime and cilantro according to taste and then try not to eat the whole bowl!

I would love to hear your thoughts and reviews!


Enjoy!

The Karmatarian~

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