Vegan Layered Taco Dip w/ Strawberry Salsa, Broccoli Guacamole, ‘Refried’ Beans, Eggplant Cheese and Raw Vegetable Chips (low-fat, gluten- and oil-free)

26 Jan Vegan Layered Taco Dip w/ Strawberry Salsa, Broccoli Guacamole, ‘Refried’ Beans, Eggplant Cheese and Raw Vegetable Chips (low-fat, gluten- and oil-free)

Are you all ready for the super bowl? I know I am. And why is that? Well, it’s because I am making this dip. It’s low-fat, high carb- oil-free, and easy to make! It’s filled with a plethora of vegatables (and even fruit!) that will allow you to not only enjoy the big game celebration, but also a nutrient-dense snack or meal.Unique, flavorful and nutrient dense layers, coming right at ya!

Instead of opting for the usual tortilla chip, I went for low-fat, raw vegan alternatives.

Jicama Chips: Simply peel and slice a raw jicama, in any shape and size you choose! I decided to try and make these as ‘tortilla chip-like’ as possible, so I cup them into triangles. This chip is the most sturdy out of the two, so if you decided to really dig into the dip, this is your chip.

Kale Chips: Place raw kale into a dehydrator at 115 F for 6-8 hours, depending on the size of the pieces, and you’ve got yourself a crispy and delicious treat. I left mine plane so that it wouldn’t mask the flavors of the dip, but feel free to spice it up and try different variations! I love curly kale as it is sweeter than lacinato and more palatable raw.

Zucchini Chips: Slice large zucchini at an angle into thin slices, preferably with a mandolin to ensure equal drying time. Place into a dehydrator at 115 F for 8-10 hours, or until crispy.

The kale and zucchini do crumble a bit, so instead of dunking them into the dip, I plopped a scoop of dip on top with a spoon.

And here we go, all of the dips!

Broccoli Guacamole: YES. Thick, creamy, lower in fat per serving than plain ol’ guac. The broccoli adds a new dimension to the flavor of this layer, and the color is mesmerizing!

Strawberry Salsa: The sweetness of the strawberry adds a new and interesting flavor to this salsa! Paired with cilantro and lemon/lime juice, the brightness of  the strawberries really makes this layer stand out.

Refried Beans: Oil-free and still as delicious. I made homemade black beans, but you could also use canned if you’d like, just be sure they are organic and salt-free and rinse them really well! Mix them up with tomatoes, cilantro and spices and in less than 10 minutes you’ve got yourself refried beans.

Eggplant Cheese: Low-fat AND nut-free, say what? I used The Best Damn Vegan Cheese recipe, but left out the optional oil and salt! They were completely unnecessary and this dip is tooo good. The cumin in it is boomin 😉

In order to make this dish lower in fat per serving, I had to do something about the dang guacamole! I initially planned to blend in some raw zucchini, but low and behold, I was out of zucchini. This keeps happening to me in the kitchen, I really much plan a little better!

Anyways, I discovered I had cauliflower and broccoli, BINGO! As inspired by my cauliflower cream sauce from both my Eggplant Rotallini and Shepherd’s Pie, I decided to use the cauliflower, and additional broccoli, to fluff up the avocado spread, add color and even flavor. You can add tomatoes into it as well, but I felt that since I already had some in the salsa, a simple avocado-broccoli-cauliflower guacamole, or broccomole, was perfect without it.

Make sure you tag me on Instagram @sweetsimplevegan or tweet @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes! I love to see your photos!

Vegan Layered Taco Dip w/ Raw Vegetable Chips (low-fat, gluten- and oil-free)

★★★★★

5 from 2 reviews

• Author: Jasmine Briones / Sweet Simple Vegan
• Prep Time: 30 mins
• Cook Time: 40 mins
• Total Time: 1 hour 10 minutes
• Yield: 6-8
• Category: Dip
• Cuisine: Vegan

Ingredients

1 recipe of [url href=”http://staging.naderboraie.com/2014/05/the-best-vegan-cheese-cashew-free/” target=”_blank” title=”The Best Vegan Cheese (Cashew-free!)”]The Best Vegan [Eggplant] Cheese[/url]

Broccoli Guacamole

• 1 cup broccoli
• 1 cup cauliflower
• 2 small avocados
• (You can sub in 2 more avocados in place of the cauliflower and broccoli if you don’t like their taste)
• 2 cloves of garlic, peeled
• 2 tbsp cilantro, chopped
• 2 green onions, sliced
• Juice of 1/2 lemon or lime
• Optional: 1/4 cup tomatoes, diced

Oil-free Refried Beans

• 4 cups cooked black beans
• 1/4 cup water
• 2 tsp garlic
• 1 medium roma tomato, diced
• 1 tsp cumin
• 1/2 tsp chili powder
• 1 tbsp cilantro, finely chopped
• Healthy green salt substitute

Strawberry Salsa

• 5 roma tomatoes, diced
• 5 medium strawberries, diced
• 3-4 tbsp cilantro, chopped
• 2 green onions, sliced
• Juice of 1/2 lemon
• Dash of black pepper and healthy green salt substitute

Sides

• 3-4 cups curly kale
• 2 large zucchini
• 1 large jicama

Instructions

1. Prepare 1 recipe of [url href=”http://staging.naderboraie.com/2014/05/the-best-vegan-cheese-cashew-free/” target=”_blank”]The Best Vegan [Eggplant] Cheese[/url]. Recommended to do ahead of time so it will thicken up.

Broccoli Guacamole

1. Steam the broccoli, cauliflower and garlic clove until the vegetables are easily broken with a fork.
2. Place all ingredients into a food processor or high speed blender, and run until smooth and creamy.

Oil-free Refried Beans

1. Place the tomatoes onto a pan over medium heat, and cook until juices are released and there is a slight sizzle. Add in the garlic and cook for a minute or two, until fragrant.
2. Add in the remaining ingredients, and mix until uniform and warmed through. Once warm, turn the heat to low
3. Begin mashing the beans with a fork or potato masher until it is at the consistency of your liking. I left mine a little chunky.

Strawberry Salsa

1. Simply add all of the ingredients into a bowl and mix until combined.

Dehydrated kale*

1. Place raw kale into a dehydrator at 115 F for 6-8 hours, depending on the size of the pieces, and you’ve got yourself a crispy and delicious treat.

Dehydrated zucchini

1. Slice large zucchini at an angle into thin slices, preferably with a mandolin to ensure equal drying time. Place into a dehydrator at 115 F for 8-10 hours, or until crispy.

Jicama*

1. Simply peel and slice a raw jicama, in any shape and size you choose!
2. I decided to try and make these as ‘tortilla chip-like’ as possible, so I cup them into triangles.

Notes

The kale and zucchini do crumble a bit, so instead of dunking them into the dip, I plopped a scoop of dip on top with a spoon.
Jicama is the most sturdy out of the two, so if you decided to really dig into the dip, this is your chip.
Kale: I left mine plane so that it wouldn’t mask the flavors of the dip, but feel free to spice it up and try different variations! I love curly kale as it is sweeter than lacinato and more palatable raw.

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