Dairy Free Seven Layer Bean Dip

1 can GF vegetarian refried beans (Eden Organic is currently the only brand I can verify to be truly *CFGF)
1 medium yellow onion, diced
2 medium tomatoes, finely chopped
2 ripe avocados, halved, pitted and peeled
1 can jalapeno chiles, chopped
1/2 tsp. garlic salt
2 T. fresh lime juice
1 c. Tofutti Non-Hydrogenated Sour Supreme
1 c. Daiya Deliciously Dairy Free Cheddar Style shreds*
6 scallions, thinly sliced
1 small can sliced or chopped black olives
1-2 bags GF tortilla chips, for serving

Directions

1. Dice tomatoes finely, set half aside. Chop half the can of jalapenos. Mash avocados with lime juice, the chopped jalapenos, 2 T. of the chopped onion; set aside.

2. Spread beans evenly in the bottom of a clear glass baking dish. Top with evenly thick layers of Daiya cheddar shreds, remaining onions, remaining tomatoes except for 1 T., Sour Supreme, Guacamole (avocado mixture), and scallions. Distribute the remaining jalapenos (sliced), remaining tomatoes, and the olives on top. Refrigerate for 1 hour.

Make and refrigerate up to 24 hours ahead. Serve with basket of GF tortilla chips on the side.

*CFGF = Casein free, gluten free product
**Serving idea: create individual servings in glass jelly jars.

Happy snacking!

Game Day Nachos (inspired by a Martha Stewart recipe)

1 bag corn tortilla chips (Sprouts Farmers Market carries Tacupeto brand chips, which are great-tasting, dairy, gluten, and preservative free)

1 c. vegetarian refried beans

¾ c. Daiya Deliciously Dairy Free Vegan Cheese – Pepper Jack flavor

¾ c. Daiya Deliciously Dairy Free Vegan Cheese – Cheddar flavor

½ c. chopped canned jalapeno chiles

½ c. canned sliced black olives

Fresh cilantro leaves

Chili sauce, hot pepper sauce, or taco sauce

Chopped onions and tomatoes

Tofutti Non-Hydrogenated Sour Supreme*

Directions

1.       Preheat oven to 400 degrees. Spread chips in a thin layer in a round, glass baking dish. Top with a thin layer of beans. Sprinkle cheeses and onions over chips, drizzle hot pepper sauce. Layer with more chips and top with more beans, cheese, onions and sauce. Evenly distribute olives and chiles over chips.

2.       Bake until heated through and cheese melts, about 3-5 minutes. Remove and garnish with cilantro leaves, tomatoes, and dollops of Sour Supreme*.

     *Tofutti does not certify their products as gluten free, though there is minimal risk with the products used in this recipe. The company uses rigorous kosherization and sterilization processes to ensure that there is no cross-contamination with their products. However, some flavorings and vinegars are distilled with grain alcohol and may contain gluten. Upon reading the labels for these products, it does not appear that they contain gluten. If your condition is severe, use caution and do your own research before consuming any products of which you are uncertain of gluten content.