So let’s say your sidekick waltzes in on Friday afternoon and informs you that the two of you are attending (or worse, hosting) a Super Bowl party in 48 hours. Annoying, yes, but don’t panic. Here are three vegan dip recipes you can throw together in about 30 minutes. That’s total, not each.
NOTE: These are the fastest possible versions of each recipe. If you have a little time and feel like dressing them up, any of these can be improved by substituting fresh ingredients for their processed counterparts, but the versions below are perfectly fine to eat while drinking beer and watching football.
1 can pinto beans, drained
1 can Ro-Tel tomatoes with green chiles, drained
Put a little oil in the bottom of a big frying pan or wok, dump in the beans and Ro-Tel, and cook until heated through. Add onion powder, garlic powder, chili powder and cumin to taste. Mash with a potato masher and serve with tortilla chips.
Two more recipes below the fold:
NOTE: Do NOT make this until you’re ready to eat it. Fresh avocado will turn brown when exposed to air.
Can of Ro-Tel
1-2 tbsp. lime juice
Cut each avocado in half. Use a table knife to make three or four vertical and four or five horizontal cuts in the flesh (but not the rind) of each half, then scoop out the flesh into a bowl.
Dump in a can of Ro-Tel, add the lime juice and seasoning, and mash everything together. Serve immediately with tortilla chips.
Nutritional yeast, or “nooch,” is a sort of flaky yellow powder you get from the health-food store. A lot of vegans use it as a source of protein and B vitamins. It’s a good thing to keep on hand. Its highest and best use is as a base for fake cheese sauce. I wouldn’t swap it for, like, Gruyere or anything, but it can be used interchangeably with Cheez Whiz or that canned nacho sauce they serve at concession stands.
2 tbsp. flour
1/4 c. nooch
1/2 c. water
1 tsp. mustard
Can of Ro-Tel
Whisk together flour, water and nooch in a small saucepan and heat, whisking constantly, until mixture thickens.
Add mustard, Ro-Tel, and seasonings to taste and keep whisking until heated through. Serve with chips.
If you’re not going anywhere this weekend, these three dips also make excellent burrito filling or taco salad topping for a quick Friday night dinner. They also double or triple fairly easily, although I’d do the nooch sauce in small batches to avoid lumps.
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BTW, I used the refried beans as the base for a killer vegetarian (though not vegan) casserole tonight by layering corn tortillas, the beans, shredded cheddar, sliced olives, Tree of Life veggie “chicken” strips, and enchilada sauce in a dish and baking it at 400 degrees for about 20 minutes. Took about 10 minutes to prep, and Ron loved it.