Wednesday, December 22, 2010

Cookie Party Appetizers

Layered Taco Dip

Ingredients:
1 can black beans, rinsed and drained
1 tbsp olive oil
1 tbsp chili powder
8 oz Tofutti Better than Cream Cheese
1 package vegan taco seasoning (check the package for milk products and MSG!)
1 can corn, rinsed and drained
2 avocados
1 tomato
1 bunch cilantro
1 onion
1 jalopeno
2 cups shredded lettuce
1 cup shredded vegan cheese (cheddar flavored)
1 small can olives, rinsed and drained


I used my food processor a lot on this food project!  It was brilliant and went together so quick and easy.  It was inspired by Oh She Glows but she said hers to a very long time and made a big mess!  Mine was quick and clean. 

Place rinsed black beans in food processor and add olive oil and chili powder, process for 1 or 2 minutes, scraping down the sides.  The mixture should be lumpy and not all smooth.  Scoop beans into bottom of dish (I used my trifle and it was beautiful!)

Rinse out your food processor, but you don't have to wash it.  Add in the cream cheese and taco seasoning and combine.  Scoop into your trifle and spread evenly.

Rinse the food processor and add in your onion, peeled and cut into quarters.  Then add your cilantro, seeded jalopeno and last the tomato, cored and cut into quarters.  After the tomato is added, only process a few seconds longer.  Scoop mixture into trifle and spread evenly.  Then rinse your food processor.

Layer in rinsed and drained corn into your trifle.

Peel and pit your avocados and combine in the food processor until smooth.  Scoop into trifle and spread evenly.

Finally, layer in shredded lettuce, followed by cheddar cheese and last garnish with olives.  Rinse your food processor one last time and stick it in the dishwasher!  All done!

Serve your dip with tortilla chips and enjoy your party guests lovely reaction to your work of art!

Gingerbread Spiced Chex Mix

Ingredients:
5 cups Whole Wheat Chex
3 cups pretzel twists
2 cups dried fruit and nut mix
1/4 cup Earth Balance Butter
1/4 cup molasses
1/4 cup brown sugar
1 tsp ginger
1 tsp cinnamon

In small microwaveable bowl, melt butter, molasses and brown sugar together.  Stir in ginger and cinnamon.  In large microwaveable bowl mix together Chex cereal, pretzels and dried fruit and nuts.  Pour melted butter mixture on top of dry ingredients.  Stir.  Microwave on high for 3 minutes more, stirring every minute.  Remove bowl from microwave, spread ingredients over parchment paper to cool.  Serve.  Yummy!

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