Blissful Bites (14 page)
1 cup olives, chopped (optional)
Follow
basic beans
recipe, on page 202, if using dried beans. After the beans are done, drain and mix with Soyrizo. While the beans are cooking, get the rest of the ingredients for the layers ready. Mix sour cream with salsa in a medium bowl until well combined. Make the guacamole.
Get all your dip layers together and start layering in your casserole dish.
The bottom layer is the bean/soyrizo mix. Spread evenly across the bottom of the pan. Second, spread the sour cream/salsa mix evenly across the beans. Third, gently smooth the guacamole over the salsa mix. Fourth, sprinkle the lettuce evenly over the guacamole. Fifth, sprinkle the tomatoes evenly over the lettuce. Lastly, sprinkle Daiya cheese, if using, all over the top. If you love olives, then sprinkle them over the top of the dip. Serve with your favorite non-GMO corn tortilla chips.
chilled corn bisque
⢠Makes 3 to 4 servings
This soup is so awesome, easy, and tasty! Perfect on a hot summer day served with a sandwich like the
tempeh reuben
, on page 185.
2
1
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2
cups unsweetened almond milk (or made fresh)
4 cups fresh corn, off the cob, shaved
1
1
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2
cups avocado
1 tablespoon tamari
1 tablespoon nutritional yeast
Pinch sea salt and black pepper
Parsley, for garnish
Chopped tomatoes, for garnish
Blend first five ingredients in a food processor or blender until smooth and creamy. Chill for at least 15 minutes before serving. Garnish with chopped parsley and tomatoes.
blissful suggestion
You can vary up this soup by adding different spices depending on your mood. For a Mexican twist, add 1 teaspoon each cumin and chili powder and garnish with cilantro instead of parsley. Or for an Indian twist, add
1
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2
teaspoon each curry powder and coriander.
heirloom gazpacho
⢠Makes 4 to 6 servings
One of my favorite fruits available at the farmers market in the summer is the heirloom tomato. They sure are expensive, but their taste is unparalleled, deep and rich. If you can't find heirloom tomatoes, you can substitute Roma for this summer favorite.
4 large heirloom tomatoes, chopped (about 4 cups)
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2
English or hothouse cucumber, peeled and chopped (about 1 cup)
1 red bell pepper, cored, seeded, and chopped
1 green bell pepper, cored, seeded, and chopped
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2
cup fresh cilantro, chopped
1 lime, juiced
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2
tablespoon Tabasco or 1 teaspoon chopped jalapeño
1
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4
cup balsamic vinegar
Sea salt, to taste
Blend first eight ingredients in a blender until it's the consistency you prefer. Season with sea salt to taste. Chill for at least 15 minutes before serving.
