I ordered a veggie pizza then added my own cheese at home. The basil really makes it.
Treasure Chip Dip & Golden Guac - Takes 45 min total, good for a party of 8-10 snackers. Serve in bowls with cucumber or carrot spears, or chips.
Here’s a fun fact! This dish can also be made completely raw! All of these ingredients are great in their pure forms - yes, even the tempeh. If you decide to do this raw, I recommend marinating the tempeh for at least 2 hours, and dicing up your vegetables even tinier than the pictures. You can also shred your spinach and add in your guac in a layer or in tiny pockets throughout for a surprising treat. The best option for consuming this raw would be to pre-make this and keep in the fridge to marinate all together, and allowing to adjust to room temperature prior to serving.
1 can refried beans
1 can seasoned black beans
1 cup washed spinach
1 package tempeh
1 giant hass avocado (use two if you can’t find biggies)
1 jar of your favorite salsa
1 tbs lemon juice
1 tbs maple syrup
½ box cherry tomatoes
½ yellow onion
½ red pepper
seasonings: chili, cumin, lime, sriracha - you can use any seasonings or even a vegan/gf taco seasoning packet (I STRONGLY recommend buying from a whole foods store where you are getting real spices and no MSG or milk powder, etc.)
1 3” (or higher) bakeware
alternative and additional ingredients:
Preheat oven to 350 degrees F
1) Crumble up entire package of tempeh in a bowl
2) Mix in in 2 tsp lime juice, 1/2 tsp cumin, 1 tbs maple syrup, salt, pepper, and sriracha
3) Spread out onto a greased pan (or lined with parchment paper) in ½” thickness
4) Bake until browned (about 15-20 minutes) mixing around occasionally to prevent sticking- this goes on top of your treasure dip
We baked our tempeh while we were prepping the dip. This saves you a bunch of time. Efficiency!
1.) Wash your veggies
2.) Dice your mango, onion, pepper, avocado, and zucchini and set aside. I used a spiralizer for the zucchini and cut it up into 1” sections. (I didn’t actually cut it up and it was bad news )
2a.) Now that I’m confessing my mistakes, also cut up your tomatoes. I didn’t cut mine, as you can see. If you don’t cut these, they will turn into mini burning-lava-mouth-ruining explosive pockets of doom. Seriously folks.
Now comes the layering! This can be executed in nearly any order, EXCEPT you want to put refried beans first as they are hard to spread.
layer 1 - 1 can evenly spread refried beans (make sure to check for any lard in the ingredients)
layer 2 - ¼ of the diced up onion, red pepper, and zucchini (feel free to add more as desired)
layer 3 - ½ cup diced mango
layer 4 - full can of black beans
layer 5 - DICED tomatoes, more onion and red pepper
layer 6 - 1 cup layered spinach
layer 7 - ¼ cup diced mango and rest of zucchini
layer 8 - a thin layer of salsa
Bake this for 30-40 minutes or until you see bubbles rising from the bottom. Cover and set aside to cool.
While baking, you can make some guac to accompany the dip.
Golden Guac - blend the following on a low setting to maintain a thick texture
½ giant avocado - or 1 full avocado
½ yellow onion
salt & pepper
1 tbs lemon juice
3 Ingredient Sweet Potato Burger
I’m not kidding. And they taste phenomenaul at about 160kcal a patty.
- Cut up 3 large sweet potatoes, then boil them until soft.
- While that’s cooking, mash up 4 cans of white beans with a fork, potato masher, or food processor.
- Once the potatoes are cooked, add them together with 2Tbsp crushed red pepper flakes and mash it all together.
- Form into patties, throw in the oven at 425* F until the edges start to crisp.