Seven-layer paleo and vegan dive



If you’re like us, start drooling at the mere mention of the seven-layer dive. This iconic snack is known for its frequent appearances on game day or during home parties, but it can really be eaten under any circumstances. Girls night? Yes. Date night? You bet. Wednesday night after a sweaty viny sesh? Need your protein – grab a bag of chips and dig into them.

Here everything is grain-free, sugar-free, bean-free (even beans) and mostly raw. Each layer is delicious on its own, so feel free to make them individually and add them to salads, wraps or as a sauce.

No beans, you ask? How?! Here’s the offer: the beans are made with sunflower seeds and simply seasoned with cumin, cayenne and lime. They are as soft as pinto beans when mixed, but much easier to digest for sensitive bellies.

Enjoy fried omelettes or sliced ​​cucumbers and peppers. (We wouldn’t say anything if you wanted to take it straight out of the bowl that good!)

Seven-layer paleo and vegan dive

INGREDIENTS

For beans:
2 cups sunflower seeds, soaked 2 hours in filtered water
1 cup water and more as needed
1 teaspoon cumin, ground
2 teaspoons sea salt (more to taste)
1/2 teaspoon cayenne pepper
1/4 teaspoon black pepper
2 tablespoons olive oil

For guacamole:
4 avocados
4 lime juice
1/4 white onion, finely chopped
Salt and pepper to taste
1/4 teaspoon cayenne pepper

For butternut cheese:
1 small, peeled and seedless pumpkin
1 tablespoon nutritional yeast
1 teaspoon sea salt
1/4 teaspoon powdered chipotle
1/2 cup water
1/2 cup soaked cashews
Juice of 1 slice of lime

For sour cream:

1 cup cashews, soaked
1 cup filtered water
Juice of 1 lemon
1/4 teaspoon salt

For the chorizo:
3/4 cup walnuts
1/4 cup pecans
1/4 cup pumpkin seeds
1 1/2 tablespoons chili paste (if you don’t want to make chili paste, you can use chili paste bought in the store)
1/8 teaspoon clove
1/2 teaspoon salt
3/4 teaspoon black pepper
2 tablespoons olive oil
1/4 tablespoon chili powder
1/4 tablespoon fresh oregano

For the green onion layer:
4 green onions, chopped

For the tomato layer:

1 pint of cherry tomatoes, sliced

INSTRUCTIONS

For beans:
Soak the sunflower seeds for a minimum of 2 hours until overnight. Place the soaked and rinsed sunflower seeds in a blender with the water, cumin, sea salt, olive oil and cayenne.

Mix until smooth, adding a little more water if necessary. Season with more salt and pepper to taste.

For guacamole:
In a medium-sized bowl, mash the pitted avocados with the lemon juice, onion and other seasonings.

For butternut cheese:

Preheat oven to 350 degrees. Cut the pumpkin in half lengthwise and remove the seeds. Roast for 30-45 minutes face down on a baking tray until the fork is tender. When the pumpkin is done, let it cool for 10 to 15 minutes.

Scrape the meat from the roasted pumpkin on the skin and discard.
Add the pumpkin meat to a high-powered blender with the rest of the sauce ingredients. Mix everything until smooth. Refrigerate until ready to serve.

For sour cream:

Put the cashews, water, lemon juice and salt in a blender. Mix until soft and adjust the seasoning to taste.

For the chorizo:

Press the walnuts and pumpkin seeds together into the processor until they are crispy but not powdery. Put the nut / seed mixture in a bowl and mix the rest of the ingredients by hand until well incorporated.

To mount:
In a round or square bowl, spread some beans gently on the bottom of the bowl.

Top with a layer of butternut cheese and then the guacamole.
Finish with a little sour cream, tomato, chorizo ​​and green onion.





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