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Seven layer dip

seven layer dip raw vegan

This is how I made the seven layer dip


Seven layer dip

Published:
      Blender, Food processor

Beans

1 cup sprouted organic
lentils
fresh organic
corn
1/2 tsp
chili
3 tbsp fresh organic
lime juice
organic
garlic powder
4 organic
sundried tomatoes
1/2 organic
yellow bell pepper
1/2 tsp dried organic
cilantro
Soak dried lentils overnight in 4 cups water. Rinse and Drain the lentils. In a food processor, blend all ingredients till smooth. I grind the spices in a coffee mill if I use whole.

Sour Cream

100 g raw organic
cashew
vegan
yogurt starter
1 cup
water
Blend cashews and water, add yogurt starter. Ferment for up to 30h in a warm place. Alternatively, blend cashews with water and add some lemon juice.

Nut Meat

1 cup sprouted organic
green lentils
1 cup
walnuts
1/4 tsp
chili
1/2
tomato
Blend all the ingredients in a food processor. You can sprout the lentils by soaking them overnight and letting them to sprout for 12-24h in a sieve, rinsing them every 4-6h.

Guac

1-2 organic
avocados
1/2 white organic
onion
2 organic
tomatoes
1/4 cup fresh organic
cilantro
In a food processor, blend all the ingredients till smooth.

Salsa

2
tomatoes
2 medium size organic
green onions
1/2 cup fresh organic
cilantro
Combine all ingredients in a food processor.

Cheeze

7 oz organic
diakon reddish
4 tbsp
sour cream
to taste
garlic powder
to taste
nutritional yeast
Peel the reddish. Cut into thin stripes with a julienne peeler, spiraizer, or a sharp knife, then cut into 1inch pieces. Combine with yogurt, yeast and garlic. The recipe for sour cream is above.

Olives

raw organic
black olives
I used pitted olives. There are all kinds of raw olives available: pitted, salt free, tree ripened, sun dried. Use the olives you would usually eat.
Assemble the layers on a plate. Enjoy your dip with veggies, raw crackers, raw bread, or anything you would enjoy.

Tools I use to prep my dishes


Simple but sharp

Perfect thin noodles

The fast noodler


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