Happy 4th of July!!!

Check out my vegan eats for the 4th of July!

We picked up this scrumptious bread at the farmer's market and it worked out perfectly as a hamburger bun for my veggie burger. I added some tomato, daiya cheese, and a little organic ketchup...(okay, a lot of ketchup).

This layered dip is a recipe from the The Kind Life website. 

• 1 16-ounce can of refried beans
• 3 large avocados
• 3 tbsp. of fresh lime juice
• 2 8-ounce containers non-dairy sour cream
• 1 packet taco seasoning (I use Bearitos, but if you are avoiding all white sugar, make your own mix with chili powder, ground cumin, onion powder, hot paprika or cayenne, and salt)

• 1/2 cup(s) of diced mild green chiles, drained

• 1/2 cup(s) of sliced black olives, or more if you like
• 5 tomatoes, chopped

• 2 cup(s) of shredded vegan Cheddar cheese

 

1. Preheat the oven to 350 degrees. 

2. Spread a layer of refried beans in the bottom of an 8 inch by 8 inch quart glass baking dish. 

3. Pit and peel the avocados, and place in a bowl. 

4. Mash the avocados together with the lime juice, and spread on top of the refried beans.
5. Stir together the sour cream and taco seasoning, and spread over the avocado.

6. Sprinkle the chiles over the sour cream, and top with a layer of black olives.

7. Add the tomatoes, and sprinkle with the cheese.

8. Heat the dip for 15-30 minutes or until heated through and the cheese is a bit melted.

9. Serve warm or at room temperature.

Let's see what a non-vegan thinks...

Thumbs up! I think it's a winner! :-)

Yummy seasoned fries!

A cheesy quesadilla with follow your heart cheese, caramelized onions, and breaded Match Meat Chicken. 

Sticky brown rice.

Grilled veggies.

A micro green salad with tomatoes and onions. I added some olive oil and lemon juice for dressing.

I hope you enjoyed your 4th of July delicious food as much as I enjoyed mine! :-)