Thursday, June 8, 2023
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Recipe: Paleo and Vegan Seven-Layer Dip



For those who’re something like us, you begin drooling on the mere point out of seven-layer dip. This iconic snack is understood for its frequent appearances on sport day or throughout home events, however actually you may eat it below any circumstances. Ladies night time? Yup. Date night time in? You wager. Wednesday night time after a sweaty vinyasa sesh? You want your protein—seize a bag of chips and dig in.

All the pieces right here is grain-free, sugar-free, bean-free (even the frijoles), and principally uncooked. Every layer is scrumptious by itself, so be at liberty to make them individually and add them to salads, wraps, or as their very own dip.

Bean-free, you ask? How?! Right here’s the deal: The frijoles are made with sunflower seeds and easily seasoned with cumin, cayenne, and lime. They’re as easy as pinto beans when blended, however a lot simpler to digest for delicate tummies.

Get pleasure from with tortilla chips or sliced cucumbers and bell peppers. (We additionally wouldn’t say something should you wished to scoop it immediately from the bowl. It’s that good!)

Paleo and Vegan Seven-Layer Dip


For the frijoles:
2 cups sunflower seeds, soaked 2 hours in filtered water
1 cup water and extra as wanted
1 tsp cumin, floor
2 tsp sea salt (plus extra to style)
1/2 tsp cayenne pepper
1/4 tsp black pepper
2 tbsp olive oil

For the guacamole:
4 avocados
Juice of 4 limes
1/4 white onion, minced vey wonderful
Salt and pepper to style
1/4 tsp cayenne pepper

For the butternut queso:
1 small squash, peeled and seeded
1 tbsp dietary yeast
1 tsp sea salt
1/4 tsp chipotle powder
1/2 cup water
1/2 cup soaked cashews
Juice of 1 lime wedge

For the bitter cream:

1 cup cashews, soaked
1 cup filtered water
Juice of 1 lemon
1/4 tsp salt

For the chorizo:
3/4 cup walnuts
1/4 cup pecans
1/4 cup pumpkin seeds
1 1/2 tbsp chili paste (should you don’t wish to make the chili paste, you need to use retailer purchased chili paste as an alternative)
1/8 tsp cloves
1/2 tsp salt
3/4 tsp black pepper
2 tbsp olive oil
1/4 tbsp chili powder
1/4 tbsp contemporary oregano

For the inexperienced onion layer:
4 inexperienced onions, chopped

For the tomato layer:

1 pint cherry tomato, sliced


For the frijoles:
Soak the sunflower seeds for no less than 2 hours to in a single day. Place the soaked and rinsed sunflower seeds in a blender with the water, cumin, sea salt, olive oil and cayenne.

Mix till easy, including a little bit extra water as wanted. Season with extra salt and pepper to style.

For the guacamole:
In a medium sized mixing bowl, mash the pitted avocados with the lemon juice, onion and different seasonings.

For the butternut queso:

Preheat oven to 350 levels. Minimize squash in half lengthwise and spoon out the seeds. Roast for 30–45 minutes face down on a roasting tray till fork tender. When the squash are finished enable to chill 10–quarter-hour.

Scrape out the flesh of the roasted squash from the pores and skin and discard the pores and skin.
Add the squash flesh to a excessive powered blender with the remainder of the sauce elements. Mix every part till easy. Refrigerate till able to serve.

For the bitter cream:

Place the cashews, water, lemon juice and salt in a blender. Mix till easy and modify seasoning to style.

For the chorizo:

Pulse the walnuts and pumpkinseeds collectively within the for processor till they’re crumbly however not powdery. Put nut/ seed combination right into a mixing bowl and blend the remainder of the elements by hand till effectively included.

To assemble:
In a spherical or sq. bowl, unfold a few of the frijoles easily into the underside of the bowl.

Comply with with a layer of the butternut queso, after which the guacamole.
Prime off with a few of the bitter cream, tomato, chorizo, and inexperienced onions.




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