Soccer may be a big deal here in Europe but this Sunday we had plenty of reasons to indulge in one of our favorite snacks. 7 layer dip.
When you have to two U.S. Open finals to watch and a UFC event, 7 layer dip is the way the go. But of course, we had to veganize it to suit our taste buds and diet, which was pretty easy given the increasing availability of vegan products.
Back in the day, about 2006 or 2007 I worked in film production in Los Angeles and on the days we had big shoots one of the production assistants would make a big old casserole dish of 7 layer dip which I—secretly—looked forward to…except the guacamole because I am not a fan of the avocado. And yes I do know all about the benefits of avocado, including potassium, fiber, heart healthy fats and:
Continue reading ➞ Sunday Sports 7 Layer Dip Recipe
I’ve been awhile…a long while but now that I’m (we’re?) back, here’s a visual history of some of the healthy plant based dishes we’ve experimented with over the past few months…or when one of us remembers to snap a photo of our tasty treats!
Sticky tofu with sauteed vegetables & couscous
This was my first time cooking tofu, something I previously loathed, and it came out delicious. I marinated the tofu in soy sauce, ginger and Sriracha and then pan seared it for about 1-2 minutes on each side.
Cauliflower & chickpea curry
Hi, my name is Natasha and I am a curry-a-holic. The hubs knows this so he frequently adds a curry to the nights he cooks and this one was so good I went back for seconds…thank goodness it’s calorie friendly!
Buddha Bowl #019 (aka: my newest addiction)
Shaved raw carrots (yum!), diced and roasted tofu, steamed broccoli with delicious tahini dressing made this meal healthy and satisfying, but the crimini mushrooms and onions added a heartiness and earthiness that made this dish close to perfect!
This recipe was inspired by The Stingy Vegan but because we live in Germany right now, where you can’t get every vegetable on the planet year-round, we had to improvise.
The good thing about this dish is that it is much heartier than it looks. We used wild rice because it’s delicious, hearty and packed with vitamins and nutrients. And I quick-pickled the vegetables with lime juice, champagne vinegar, brown sugar and fresh lime juice. Bok Choy is something I learned to love right before we left the United States thanks to a family friend who introduced me to the wonders of Cambodian cuisine. In this recipe, it was cut into quarters and charred in a pan with minced garlic and ginger.
Continue reading ➞ Spicy Tahini Rice Bowl