We were invited to an Easter party (yay!) so I got the chance to try out some of my newfangled vegan cooking skillz. Also, since it was a BBQ with hot dogs and hamburgers, I needed to make something for myself to eat that would be both a complete meal and not make it seem like I was avoiding their food.
My favorite moment? When a guy with his girlfriend showed up, and they all announced, “Oh, the vegetarian is here!” I ran in the house, pointed out my vegan food, and told him that he rocked.
I’m gonna go step by step on this so you don’t miss out on any delicious layers! First, though, you need to get out a 2.5 quart dish. If you had a classy glass one, it would look even better.
Layer 1–bring on the hummus!
For this layer, I used the recipe from Appetite for Reduction. I made the jalapeno & cilantro hummus following the directions exactly. Smooth onto the bottom of the dish.
Layer 2–beans! Beans! Beans!
This layer features the Unrefried Beans from Appetite for Reduction. So simple! So classy! So gassy.
Layer 3–WTH? More beans?
Yes! Now, we get to my part. MUWAHAHA! For this layer, I followed the spirit of the Unrefried beans, but instead used these ingredients (I changed all the spices, so just use what I have listed here):
- Black beans instead of pinto
- Shallot instead of onion
- Smoked paprika (1/2 tsp)
- Cumin (1/2 tsp)
- Chili Powder (1/2 tsp)
- Garlic Salt (1/2 tsp)
- Dash of Cayenne Pepper
- 1/4 cup of corn
Then just make them the same way you did the previous layer.
Layer 4–the unexpected potato
Yep, potatoes. I know, that seems crazy right? They. Were. Awesome.
First, you want to dice three tiny (think fingerling) yukon gold potatoes really small. Toss them with 1 tsp of olive oil. Then, add the same mix of spices for the black bean layer, though you’ll probably want a tad more salt. Mix until well coated, then bake at 450 degrees for 20 mins, or until they are rather crispy on the outside and totally cooked.
Did I spell that right? No matter. Just follow the directions in Appetite for Reduction. I leave out the tomato, because whatever I’m making is already so tomato-y that I don’t need it. Same here.
And now I just use the salsa dressing recipe from Appetite for Reduction (I really need to think of a shorter way to write that without sounding like Rachael Ray). I used my food processor this time, because leaving the tomatoes in big chunks isn’t great for dip. It’ll smash your chip! I also took the vinegar down to one teaspoon.
Top it all off with two chopped up green onions, and it’ll look fantastic! Pleased the vegans and nonvegans, too. And the unethical ones.
I also make the Pretzel-Apple-Peanut Cookies from Vegan Cookies Take Over Your Cookie Jar. They were a pretty big hit! Mine came out kinda on the crunchy side, I’m not sure if that’s the way they should be. Lots of work, but great for a party when you want people to be surprised by what you’ve made.
For all the cookbooks mentioned here, just go to powells.com…shhh…I love them.