Vegan Mexican Layer Dip

My family is notorious for our spread of appetizers mid-day Thanksgiving, and this year I really wanted to have something special that would still be vegan-friendly. One of Keith's favorite appetizers that my aunt Becky usually makes is a Mexican layer dip made from cheese, cream cheese, and canned chili. I attempted to give him something that he liked while redeeming the nutritional value. I think it was a success. Keith liked it, but said that you can not put the dips in the same category because they do not have ANY of the same ingredients. Whatever...it is delicious :)

Vegan Mexican Layer Dip

1 can vegan refried beans
1 package guacamole
1 1/2 cups black bean and corn salad http://sarahsfreshlife.blogspot.com/search?q=black+bean+and+corn+salad
1 cup organic salsa
1 cup Veggie Shreds
1/2 cup sliced black olives

1. Prepare the black bean and corn salad.

2. On a large plate or platter, spread the refried beans as your base layer. Next layer the guacamole, followed by the black bean salad, salsa, Veggie Shreds, and black olives.

3. Serve with Organic Tortilla chips.

**I think that chopped scallions would be great on top of this too. Make it with what you like and enjoy!!

Fast and Healthy Day 2:Corn & Black Bean Salad

This recipe I got from Liz Cressy, and just like her it is fabulous :)

Corn & Black Bean Salad
2 14oz Cans of Black Beans
1 Small bag of frozen corn kernels (thawed) (or you could use canned corn if you like)
1 avocado diced
1 red pepper diced
1 large tomato diced
 3 green onions
1 cup chopped celantro

Dressing:
1/2 cup olive oil
1/3 cup lime juice

1 clove garlic minced
1/2 tsp salt
1/4 tsp cayenne powder

Mix together all of the salad ingredients in a large bowl. Whisk together dressing ingredients and pour over salad. Toss and serve.

Chili evening in New England

It has been rainy and cold here in Boston, so the last two nights have been soup and chili

Last night i made a potato soup with carrots, celery, onion, garlic and potatoes, seasoned with thyme. Very fresh, warm and filling. We had a salad of field greens, parsley, celery, cucumbers, dried cranberries and sunflower seeds. i failed in being fresh with the bread. There was a left-over tube of Pillsbury Grands in the fridge, so I used them, but I am not proud of it.

Today we had berry/pineapple smoothies with almond milk, and raspberry pancakes with maple syrup for breakfast. Lunch was a mix of sandwiches for everyone, cucumbers and oranges. Dinner tonight was five bean chili, and cornbread. The chili consisted of onion, garlic, celery, corn, tomatoes, red beans, pigeon peas, black beans, chick peas, and canelini beans, seasoned with chili powder, cumin, basil, paprika, salt and pepper.

I went shopping at Costco yesterday, and I bought some new vitamins. My kids have very dry skin, and I read recently that vitamins with DHA and vitamin E are good for skin (aside from their other brain-boosting benefits). I got some that contain fish oil, and I am anxious to see if they help.

There is a new product that I am really excited about. Olivia's salad green mixes had a new blend that contains herbs mixed in with the greens. So tasty!

Tomorrow I am going to the Fair Foods warehouse to pick up some food. If you don't know what Fair Foods is, check it out! www.fairfoods.org  I also need to make some more baby food.