For the 3rd batch I used the same technique and ingredient proportions but added different spices and flavors so the seitan would be more suitable for Asian style dishes (I added brown sugar, sesame oil, ground ginger, black pepper, and crushed red pepper). Look at all the seitan I made!
Tonight I am getting together with some of my old work friends. They are always amazed by the delicious vegan dips I bring along and of course spit out the typical, "How is this vegan, it tastes sooooo good" kind of lines. Yes people, vegan food tastes amazing... Not all of us vegans spend our days wondering the forest in search of twigs and berries... But anyway, here is my amazing vegan version a 7 layer Dip!
Ingredients:
- Bottom Layer: 15 oz can or 2 cups Refried Beans - Layer 2: About a cup of Guacamole (I mashed up 2 avocados and mixed in some lime juice and salt to taste)
- Layer 3: 1 container of Tofutti Vegan Sour Cream mixed with 1 packet of Taco Seasoning
- Layer 4: 1/2 cup of your favorite tomato based Salsa (I forgot this layer... Oops)
- Layer 5: 3.8 oz can sliced Black Olives
- Layer 6: About a cup of Diced Tomatoes*
- Layer 7: About 1/4 to 1/2 cup thinly sliced Green Onions
*(I used 3 Roma's and removed the seeds) I also added 2 minced Jalapenos to the tomato layer since I forgot the salsa*
So pretty from the top as well!
While I was busting my butt in the kitchen I also enjoyed one of my favorite smoothies: Watermelon (I left out the agave... I had an awesome melon this time around!)
No comments:
Post a Comment