For those of you living in the States, you may be gearing up for the Super Bowl, one of the year's most electrifying events for sports enthusiasts rooting for their favorite team or those eager to vote for the best commercial. Some of you are simply into the half-time show, while others only care about hanging out with friends and munching on comfort food.
Typical party snacks consist of chicken wings, nachos, pizza, sliders, and various other finger foods that are perfect for a crowd and convenient to eat while enjoying the game. Traditionally, the Super Bowl is anything but vegan, but with the wide range of vegan options available now, hosting this event, or any other party throughout the year, is simpler than ever. If you're headed to a party, consider bringing a plant-based dish to share with everyone (don't tell them it's vegan until after they devoured it and are asking you for the recipe!).
If you're residing outside the U.S. or plan to skip the Super Bowl, keep reading because this recipe is perfect for a solo meal, a family of four, or to contribute to a friend's gathering, regardless of the event.
Why Opt for Plant-Based?
You might be asking yourself, "Why would I want to bring something vegan when it's easy enough to bring the meat-based dishes I already know and love?" Opting for plant-based over meat-based dishes offers numerous advantages for you and everyone at the party:
Plant-based foods require fewer resources.
Typically, plant-based foods use much fewer natural resources than meat-based foods. Research indicates that a plant-based diet can lower land use, water consumption, and greenhouse gas emissions by up to 75% compared to a diet rich in meat. By bringing a plant-based dish, you're doing your part for the environment (caring for the environment=caring for people and future generations).
Plant-based foods provide dietary fiber.
With less than 5% of Americans getting enough fiber, why not give friends and family a fiber boost through delicious and satisfying plant-based dishes? This will not only help them be more regular, but it will also promote a healthier gut, resulting in better health and a happier mood — who doesn't want to be around happier people?
Plant-based foods can create the most delectable, satisfying comfort dishes without the negative health effects of meat-based dishes.
High amounts of unhealthy fats and carcinogenic compounds found in meat and dairy can often leave people feeling overly full and fatigued, resulting in disrupted sleep and feeling exhausted the next day. On the other hand, plant foods leave you and your guests feeling lighter, promoting sound sleep and boundless energy the next day.
Creating plant-based versions of traditional meat-based dishes is an enlightening and fun experience, sparking joy!
Discovering how plant-based foods can transform into comfort-style deliciousness is inspiring, and it inspires your guests as well! Happiness all around. :-)
Plant-based foods create a table full of color and vibrancy.
Visualize the current options — chicken wings, nachos, and sliders — not much color there. Plants can create an array of colors on your table through dishes like Cowboy Caviar, Spinach Artichoke Dip, and Pumpkin Seed Pesto. (For the protein enthusiasts: You're getting lots of protein in all three dishes through beans, nuts, and seeds!)
A Plant-Based Dish Everyone Will Love
If you're looking for a dish that is sure to please everyone, look no further than the Fun and Festive Plant-Powered 7-Layered Fiesta Dip. It's creamy, rich, flavorful and incredibly satisfying. The dish includes three simple, homemade recipes for some of the indulgent layers, but if that seems overwhelming, I've included store-bought alternatives that can substitute for the homemade versions and still create a fantastic dish.
I brought a version of this dish to a New Year's Eve neighborhood gathering, and it was the first to go with neighbors requesting the recipe before the night ended. If you're keeping score, a plant-based dish that is loved by all is a win for everyone involved — you, the guests, the planet, and animals!
Fun and Festive Plant-Powered 7-Layered Fiesta Dip
Serves: 6–8
Preparation time: 30 minutes
Cooking time: 20 minutes for the quinoa
Time saving tip: Make the quinoa first. While the quinoa is cooking, make the pico de gallo, guacamole, and cashew cream. Also, thaw the corn while the quinoa is cooking. The pico de gallo, guacamole, and cashew cream should take you no more than 5 minutes each once the ingredients are chopped and ready to go.
Because this recipe has several recipes in one, I've listed what you'll need from the grocery store, minus the salt and spices (check your spice cabinets to make sure you have the spices on hand!).
Grocery list
red or white quinoa
extra virgin olive oil
3 limes
1 bunch cilantro (chives or green onion as a cilantro substitution)
1 pint cherry tomatoes or 2 large regular tomatoes
1 medium red onion
2 medium avocados
2 jalapeños (if using)
cashews (enough for 1 cup)
16-ounce can refried beans
bag frozen corn
fresh garlic (unless you already have a large clove on hand!)
spices (see below to make sure you have the ones you'll need on hand)
hot sauce (optional)
your favorite tortilla chips for dipping!
Ingredients
One-Pot Smoky Quinoa
1/2 cup dry quinoa, rinsed thoroughly
3/4 tsp garlic powder
3/4 tsp onion powder
3/4 tsp chili powder
1/2 tsp dried oregano
2 tsps smoked paprika
1/4 tsp salt
1 cup water
1 Tbsp extra virgin olive oil
1 Tbsp lime juice
Pico de gallo
2 cups diced tomatoes
1/2 cup diced red onion
1/2 cup chopped cilantro (optional)
1 jalapeño seeded and diced (1/4-1/3 cup based on your spice preference) (optional)
2 Tbsps lime juice
1/4 tsp salt
Homemade guacamole
1 cup avocado, mashed (about 2 medium avocados)
1 large garlic clove, finely minced
1/4 cup diced red onion
2 Tbsps diced jalapeño (optional)
2 Tbsps chopped cilantro (optional)
1/2 tsp ground cumin
1 Tbsp lime juice
1/4 tsp salt
Cashew Cream
1 cup cashews, soaked in warm water for 30 minutes* and drained
1/2 cup water
1 Tbsp lime juice
1/4 tsp salt
Store-Bought Ingredients
16-ounce can refried beans
1 cup frozen and thawed corn
Toppers
2 Tbsps chopped cilantro (optional)
1 jalapeño, seeded and sliced (optional)
hot sauce (to taste, optional)
Tortilla Chips of choice
Directions
Make your quinoa: In a medium stovetop pot, stir together the rinsed quinoa, garlic powder, onion powder, chili powder, oregano, smoked paprika, salt, and water. Heat over medium-high heat until boiling then lower to simmer, cover and cook for 15–20 minutes or until all of the water is absorbed. Let sit, covered, for 10 minutes before adding the oil and lime juice. Stir to combine and set aside.
While the quinoa is cooking, make your Pico de Gallo: Add the tomatoes, onion, cilantro, jalapeño, lime juice and salt to a medium bowl. Stir to combine and set aside.
Make the guacamole: Add the mashed avocado, garlic, onion, jalapeño, cilantro, cumin, lime juice, and salt to a medium bowl. Mix to combine and set aside.
Make the Cashew Cream: Add your soaked and drained cashews to a blender along with the water, lime juice, and salt. Blend until creamy. Set aside.
Assemble your dip: Spread the refried beans on the bottom of an 8x8" or 9x9" dish or a pie baking dish so the beans cover the bottom of the dish to make up the bottom layer. Next, spread the cooked quinoa across the refried bean layer. Spread the corn over top of the quinoa (the corn won't cover it completely). Spread the guacamole over top of the corn layer. Next spread the pico de gallo over top of the guacamole.
Add your cashew cream: You can spread this over the top like icing, drizzle it or dollop it. Get creative and have fun with it!
Your final layer is optional and can include any or all of the topping options: cilantro, jalapeño, or hot sauce for those who like it spicy. Serve in a bowl or with tortilla chips!
Tips and substitutions
*If you have a high-speed blender, you don't need to soak the cashews.
For the topping, substitute green onion or chives for the cilantro.
Substitute shelled pistachios or raw sunflower seeds in place of cashews. Definitely soak the pistachios in warm water ahead of time, for at least 30 minutes, to get them as creamy as the cashews.
For the refried beans, use pinto, black or any other refried bean you love or can find in your local grocery store.
To make this recipe simpler, use store-bought guacamole and pico de gallo or salsa.
You got this!
This dish may appear to be a lot and may feel overwhelming at first glance. But, once you get that quinoa cooking and have the pico, guacamole, and cashew ingredients ready to go, it comes together very quickly. Give it a try — I promise, you'll feel empowered, energized, and happy that you made it! When you do make (and try!) it, please share your experience.