Reviews & Rec's: A Cinco De Mayo Recipe to Celebrate!

alicia silverstone recipeHappy Cinco de Mayo everyone!! This holiday has always been my most favorite celebration! Freshman year in college at Burro Loco had me hooked ~ the margaritas were flowing and the chips and guac kept me coming back for more year after year!

To add to my mexican love, I worked as a waitress throughout, and post-college, at a Mexican restaurant on Cape Cod ~ Sam Diego's! Who doesn't love a good mexican night out?! I was the queen of slinging tacos and margaritas, but those days are long gone...

You can imagine my excitement when transitioning to a vegan diet, that Mexican and many other ethnic cuisines, are a favorable part of the diet! (sans cheese, of course). Thank God for dairy free alternatives! Daiya cheese is pretty darn good and satisfies that creamy comfort that we crave from dairy.

Alicia Silverstone

I've mentioned before that the first book to inspire me to lean into a vegan lifestyle was Alicia Silverstone's, The Kind Diet. I have a list of other books and recommendations on my FAQ's page as well.

I've had so much fun cooking my way through her book! This recipe was one of the first to confirm that I wouldn't in fact feel deprived without dairy!

It's a Mexican Fiesta in a bowl! Try it in honor of my love for this holiday!

Cheesy, Oozy Guacamole Bean Dip

Ingredients:

1 can refried beans (Eden brand is best)

3 large avocados

3 TBS fresh lime juice

2 (8oz.) containers nondairy sour cream

1 packet taco seasoning (buy from natural foods store w/o sugar)

1/2C diced mild green chiles, drained

1/2C sliced black olives

5 tomates, chopped

2C shredded vegan cheddar cheese

Directions:

Preheat the oven to 350 degrees

Spread a layer of refried beans in the bottom of a 8 x 8 inch glass baking dish. Pit and peel the avocados, and place in a bowl. Mash the avocados together with the lime juice, and spread on top of the refried beans. Stir together the sour cream and taco seasoning, and spread over the avocado.

Sprinkle the chiles over the sour cream, and top with a layer of black olives. Add the tomatoes, and sprinkle with the cheese. Heat the dip for 25-30min. or until heated through and the cheese is a bit melted.

Serve warm or at room temp.

Enjoy! Happy Cinco de Mayo!

KATE-SIGNATURE