This weekend, I hosted a Mexican themed costume party for my 27th birthday. My original plan was to have a “dress as your favourite celebrity that died at 27” party, thinking there were oodles of them which, happily, there are not. So, Mexican was the next obvious choice. I adore Mexican culture and food. And perhaps I have always wanted to dress as Frida, one of my idols.
It was so fun! It was an honour to rub shoulders with skeletons, luchadores and cowboys while dancing to latin tunes and eating veganized Mexican-insired snacks made by yours truly. I also made vegan horchata to wash it all down.
I did not write down the recipe for the zucchini guacamole, as I got the idea from Healthy. Happy. Life. I didn’t follow Kathy’s recipe, but maybe would not have thought to add lightly sauteed zucchini to traditional guacamole! I think it is a fantastic and delicious way of reducing the fat in typical guac. Not that I really care about that. Anyway, I lightly sauteed the zucchini and tossed it with cubed avocado, minced garlic, lime juice, salt, pepper and cilantro. Or, rather, my sister Zoe did as I barked orders at her during my “party starts in one hour and I have yet to draw on my unibrow” freakout. I also made regular guacamole for my six layer dip. Sorry folks, I did not write that one down either! It also happened during the aforementioned meltdown. It is so simple though: just mash as many ripe avocados as you deem necessary and add minced garlic, lime juice, salt, pepper and cilantro. Easy peasy lime squeezy!
Anyway, on to the dip. This recipe makes a large (lasagna-sized) pan of delicious dip, suitable for a potluck! Feel free to halve the recipe.
1 large 29 oz. can refried beans (make sure there’s no lard!) or 2 smaller cans.
2 12 oz. tubs Tofutti Sour Supreme vegan sour cream
2 tbsp. taco seasoning (store-bought, or make your own, like I did, using this recipe)
A double recipe of salsa (my recipe here)
Guacamole (I believe I used about 8 small avocados, but kept some guac aside for dipping purposes)
3 green onions, sliced in rounds
Canned sliced black olives
Place salsa in a sieve over a bowl or jar and let as much liquid drain out as possible. This is important, otherwise you will end up with a soggy, watery dip. No bueno.
In a bowl, mix the vegan sour cream with the taco seasoning.
Using a spatula, neatly spread refried beans in a 9″ by 13″ pan.
Rinse the spatula and spread the drained salsa on top.
Follow with the guacamole and finish with the spiced Sour Supreme.
Sprinkle olives and green onions on top.
Serve with good quality tortilla chips and observe the crowd that develops around your potluck contribution!
Coming soon: the recipes for vegan horchata and vegan queso dip!