7 Layer Taco Dip (Vegan, Gluten Free)

I know what you're all probably thinking, "Really Joy? This is your Halloween post? Taco dip?!"

I realize that the calendar reads October 31, but I'm just not feeling it. It does not feel like it should almost be November. I thought about sucking it up and posting a recipe for chocolate chip pumpkin chia pudding or something, but I forgot to buy pumpkin at the store yesterday, a somewhat crucial ingredient in a pumpkin pudding. Then I thought about waiting to post this recipe until tomorrow, but then I realized I was just being ridiculous. If I want to post a recipe for Taco Dip than gosh darn it I will! 

Ahem. Anyway.

I have always loved taco dips (anything involving tacos, really). I think it runs in my family, like loving ice cream. My sister-in-law, Nancy makes an awesome taco dip. Her taco dip is the reason I didn't survive going vegan the first time I tried. I couldn't resist the cheesy goodness! But that is no longer a problem thanks to this Vegan 7 Layer Taco Dip!

Not only is this Taco Dip vegan and delicious, it is also chock full of nutritious ingredients so there's no need to feel guilty about eating it (especially if you're using veggies instead of chips!). Plus it makes a great healthy appetizer or snack at a party or holiday get-together. 

Vegan 7 Layer Taco Dip

• 2 Cups Vegan Refried Beans
• 1 Batch of Guacamole
• Approximately 1 Cup of your favorite Salsa (amount depends on salsa consistency)
• 2-3 Large Kale Leaves, Shredded
• 1/4 Cup Black Olives, Sliced
• 1/4 Cup Diced Tomatoes
• 1 Jalapeno, seeded and diced

Makes one 9 inch pan.

Simple layer your ingredients. Spread the beans across the bottom of the pan until they make an even layer. Next evenly spread the guacamole, then the salsa. Sprinkle on the shredded kale, olives, tomatoes and jalapenos. Serve with your favorite chips or veggies. Try not to eat the whole pan yourself. 

Notes:

-If using canned beans be sure to read the label, maybe refried beans are made with lard. I would also suggest mixing in some garlic, cumin and black pepper for a better flavor.

-This dip refrigerates really well if you want to make it ahead of time for a party. It lasted over 24 hours in my fridge without going bad or the guacamole turning brown. It actually tasted better after chilling for a little while. 

Did anyone catch how many times I said "taco dip"? 'Cause it felt like a lot. Also the word "layer" looks like it's totally spelled wrong after looking at it for too long. 

What's your favorite appetizer?

Oatmeal Raisin Cookies (Vegan)

I'm just going to cut to the chase. I loved these cookies! I had never made Vegan Oatmeal Raisin Cookies before, but these were definitely an experiment gone right! These were so good that when I came home Saturday night I had found a note written from one of my roommates to the other on top of the cookies to keep her from eating them all.

I mean, come on, what's better than an oatmeal raisin cookie during this time of year? The combination of chewy oats, sweet raisins and warm cinnamon is exactly what your taste buds are asking for. As usual, this recipe is full of only healthful ingredients no margarine or shortening crap found here, no nasty, super processed sugar, just ingredients you can feel good about, but you still probably shouldn't eat the whole plate.

Oatmeal Raisin Cookies

• 2 Flax Eggs (2 Tablespoons Ground Flax Seed mixed with 6 Tablespoons Warm Water)
• 1/3 Cup Unrefined Coconut Oil, Softened
• 1 Cup Coconut Sugar
• 1 Tablespoon Pure Vanilla Extract
• 1 1/4 Cup Spelt Flour
• 1 1/2 Teaspoons Baking Powder
• 1 Tablespoon Korintje Cinnamon (If using Saigon or another strong Cinnamon, reduce to 1 Teaspoon)
• Pinch of Sea Salt
• 1 1/4 Cup Old Fashioned Oats
• 1/2 Cup Raisins

Preheat oven to 375 degrees. In a small bowl, make your flax eggs and set aside. In a large bowl combine coconut oil with coconut sugar until fully incorporated. Mix in the vanilla and flax eggs. Then add the flour, baking powder, cinnamon and salt and mix until combined. Stir in the oats and raisins. Spoon the cookie dough onto a greased cookie sheet or one lined with parchment paper or a silpat. These cookies do not spread much so there's no need to leave a huge space between cookies (an inch or two should be fine). Place in the oven and bake for 8-10 minutes. Allow to cool for a couple minutes, then devour. 

Notes:

-Although it is unnecessary, I found the dough less sticky and easier to handle after it had chilled in the refrigerator for at least half an hour.

-When buying raisins, read the label to make sure they didn't sneak in extra sugar, preservatives or other crap and when possible, buy organic.

-If you hate raisins, substitute dark chocolate chips instead. Fill free to mix in your favorite nuts, too!

What's your favorite kind of cookie this time of year?

[Green Thumb] Plant According to Your Regional Climate

Happy autumn, blogworld!

I'm sure many of you read that and think, "Ummm, fall has been around for a while now, chief," and whilst that may be true for most of you, those of us who live in Austin have a different story to tell. I'm loving it, though! (Especially after working in the +100 degree heat all summer.) The weather is cooler, the sky is bluer, and best of all Joy's been making all kinds of tasty treats which means being her taste-testing guinea pig has been all KINDS of delicious fun - even if I am feeling more like a farmhouse pig instead of the smaller, fitter rodent variety of pig. :p

Usually the fall season brings with it increased chances for precipitation, too, which has certainly been the case in Austin lately, and thankfully so! It seems like the more weather reports I hear for the United States, the more I'm told that our country is experiencing widespread drought. I've been working near Austin's famous (possibly infamous by this point) Lake Travis, the single source of water for the second fastest growing city in the country, and I've gotta say, it is a sad sight indeed. I lived in Austin when I was a kid, and my Gramma used to live right next to Lake Travis. It was a beautiful, lush, full body of water fully capable of sustaining wildlife, civilization, and multiple recreational activities, and it was actually known to flood with heavy rainfall.

(Photo courtesy of http://www.hurstcreekrvpark.com/Lake_Travis.html with text added)

Take a look at the lake today...

Sad, yeah? I'm going to apologize in advance here everyone, because there's a solid chance that I'ma get somewhat preachy today, but believe it or not, there is a green thumb point here, and conveniently it's the first rule of xeriscaping, too: Green Thumb Gardening Guideline #1 - Plant according to your regional climate, or if you'd prefer something a little more catchy, "Just because you CAN plant something, that doesn't mean you should."

I can't tell you how frustrating it is to live in Austin - one step away from being a desert ecosystem - and every day I drive by banana trees, sprawling lawns of tropical grasses, pools and hot tubs, free-flowing water fountains, sprinkler systems, and water features in restaurants and eateries. Ignorance is usually bliss, I understand, but I'm afraid ignorance has turned into intentional apathy in our country.

Obviously Austin's water supply is on the verge of drying up. Water restrictions are in place, drought warnings are everywhere - street side, TV, radio, internet, and every other form of mass media - and yet people are still dropping what we call "straws" into the lake to suck out water which is used to keep their "grass" green (I say "grass," because 99 times out of 100 it's not grass; it's Bermuda or St. Augustine which are both weeds that pose as grass). You can see a couple of 200 ft straws pictured below. 

Did you know that the concept of a lawn originated in England amongst the filthy rich simply as a means of showing everyone, "Look how much space I can afford to waste." If you don't believe me, look it up! And yet somehow, this concept of purposely wasting space, money, and water has jumped the pond to our country, trillions of dollars indebted as it is and dried up as we're making it.

Check it out, guys: just because you live in an area with little water to go around, that doesn't mean you have to settle for rocks and cactus in your yard and dust in your garden. Save for the poles, there are fully edible plants to grow for every region of the world. Here in Austin, just about any plant you can find in Africa or other desert regions will flourish with little to no maintenance: kiwano melon, peanuts, leafy greens, yucca, agave, pomegranate, figs, and blue mesquite & Buffalo grass just to name a few. They take next to no water, they are great producers, and most importantly, instead of contributing to the deterioration of the world climate shift, making those changes will actually help to repair the teeth missing from the cogs which make our planetary clock tick.

If you live in Austin or surrounding cities, here is a short list of plants you should avoid like the plague if you're interested in proper xeriscaping and/or water conservation:
-tropical fruits like bananas, papaya, and guava
-grasses like Bermuda grass, xoisia, and St Augustine
-open outdoor gardens full of cucumbers, tomatoes, bell peppers, squash, and corn

If you're not from around here, post a comment telling me where you're from, and I'll gladly give you a list of what to plant and what not to plant, but guys, the point is that not every plant is meant to be grown in every corner of the world. Doesn't mean we need to do without plants - not at all! Just means you should do some research before you stick something in the ground. (:

-Samuel

What sort of things have you been doing to contribute to the repair of your local and global ecosystem?