I don’t know how the spa is doing. They may be facing bankruptcy or they may be booming. Either way, I don’t give a fuck because I am doing FABULOUSLY!
One year ago today I was unemployed,(after being fired from a job that I HATED!) making payments on a car that wasn’t even running, borrowing my mom’s ride to get around, living on my parent’s couch and just feeling worthless in general.
Today I have a job that I LOVE with no co-workers to whine about my undergarments (or lack thereof). It doesn’t pay a lot, but it helps fund what I REALLY want to do (write).
My car is back on the road, almost paid for ( I just made the 31st payment out of 60, that’s “almost”) and riding FABULOUSLY!
I’m 14lbs lighter, with NO boob shrinkage;)
I’ve met my idol (Dr. Rita Mae Brown) THREE times!
I’m single therefore I do pretty much whatever the fuck I want, whenever the fuck I want to do it (except naked Sundays. I do still live at home:/ But hey, that’s just less responsibility that I have:))
Why am I telling you this, you ask?
No fucking reason, I just felt like bragging:) J.K.
My point is that most periods of suckiness (it’s a word; look it up in the nictionary) are temporary. It doesn’t feel that way at the time, but it is.
There are times when I’m so depressed that I *gasp* don’t even feel like cooking!
I’m sure that you too, dear readers, feel the same way from time to time so while you’re waiting for things to get better, which they will,(or maybe they won’t. Maybe you killed a lot of people in a past life and you’re just now receiving your karmic retribution. I don’t fucking know) but whether things get better or not, you can always look forward to vegan 7 layer taco dip:)
Warning: This recipe makes a shit-ton of dip, so it’s best for when you’re either really depressed or need to make something quick and effortless for a pot-luck.
Even though I make this all the time, I always finish it before I can take a picture, which is probably a good thing as beans to not photograph well, but next time I make it, I will add a picture.
Layer 1 takes the longest (20-40 minutes, depending on if you use Boca crumbles* or lentils), but if you’re pressed for time, or just feeling lazy, it’s okay to skip and call it “Vegan 6 layer dip”.
What I love about this dip, other than it being insanely delicious (especially for being so quick an easy) is that it’s also cheap and versatile.
If you don’t like or can’t find one of the ingredients (like sour supreme*) you can just leave it out or replace it with more of another ingredient (like salsa).
This recipe is vegan, gluten free (leave out the sour supreme to make it soy free), contains a full serving of vegetables in addition to fiber, protein and “good” fats, and tastes even better on day 2. You can’t ask for more than that from a humble bean dish when you’re feeling like shit!
Of course, if you’re not feeling shitty, you can make all the layers from scratch and/or replace the canned beans with Dummus.
My good friend, Kate makes the BEST salsa and guacamole EVER and I will eventually shake her down until she agrees to be a guest blogger, but for now, I recommend Newman’s Own pineapple salsa*, and Wholly Guacamole*.
I’m not a fan of pre-mixed seasonings in general, but many packets of taco seasoning mix contain either dairy (in the form of dried milk) and/or MSG, which is known to cause headaches, so I make my own mix. For every 2 cups of protein (beans, boca crumbles or tofu) I use the following:
2-3 tablespoons chili powder
1 teaspoon cumin
1 teaspoon sugar
pinch of turmeric
salt & pepper
I don’t use garlic or onion powder because I prefer to use them fresh but if you don’t have them on hand, use 2 teaspoons of each.
And now the recipe:
Vegan 7 Layer Taco Dip
1 can of re-fried beans (check the label as many brands contain lard) or 2 cups of dummus
2 tablespoons neutral tasting oil (light olive oil, peanut or canola)
taco seasoning mix (recipe above)
1 cup dried lentils or 1 package boca crumbles
2-3 cloves of garlic, minced
1 small sweet onion, diced
1 can rotel (tomatoes and chilis)
1 rotel can of water (if using lentils)
1 jar salsa
1 package wholly guacamole*
2 cups shredded cabbage (I use the pre-shredded coleslaw mix kind)
1 tub sour supreme or vegan sour cream of your choice*
1 small jar sliced black olives
tortilla chips for serving.
Step 1) In a microwave safe bowl, empty can of beans and nuke for one minute. Spread warm beans (or dummus) in the bottom of a large casserole dish or tupperware (I use the gladware that are shaped like shoe boxes)
step 2) Heat the oil over medium heat in a skillet for 1 minute. Add onions, garlic and spice mix and saute for 5-10 minutes, until onion are soft. If using boca crumbles, add now and saute for 10 minutes then add rotel and cook for 10 minutes more. If using lentils add them now along with rotel and water and simmer for 30 minutes . Spread crumbles or lentils over beans. Allow to cool for 10 minutes.
step 3) Spread the salsa over the second layer followed by guacamole, cabbage, and vegan sour cream. Sprinkle sliced olives over sour cream and if you feel like getting fancy, add sliced jalapenos and cilantro as well. Serve with tortilla chips and your favorite box of wine.
4) put on your footy pajamas and snuggie, secure a cat or 2 in your lap and watch those 9 different court shows that you have DVR’d.
*I’ve found all of these items at both Kroger and Martins. The Martins in Colonial Heights even carries Daya brand vegan cheeses which are tasty as well as soy & gluten free, but kind of expensive. Feel free to add an eighth layer of Daya Cheddar over the cabbage layer.