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!

Baked Potato Chips and Sweet Onion Dip (adapted from www.marthastewart.com)

Just can't stay away from those potato chips on game day? Make your own healthier version at home!

Baked Potato Chips

Olive-oil or vegetable-oil cooking spray
2 lbs. russet potatoes, cut into 1/4 inch-thick slices
3 T. olive oil
Coarse sea salt
Pinch of cayenne pepper
Freshly ground black pepper

Directions

1. Preheat oven to 400 degrees. Lightly coat 2 rimmed baking sheets with cooking spray; set aside. Put potatoes, oil, 1 T. sea salt in a bowl. Toss to combine and season with peppers.

2. Arrange potato slices on prepared baking sheets, spacing them 1/4 inch apart. Bake, rotating sheets halfway through until potatoes are crisp and golden brown, about 30 minutes. Spread out potatoes on parchment paper; let dry 5 minutes. Sprinkle with salt, if desired.

Sweet Onion Dip

1 T. olive oil
2 Vidalia or Mayan sweet onions (1 lb. total), finely chopped
Coarse sea salt and ground black pepper
1 c. Tofutti Non-Hydrogenated Sour Supreme*
2 oz. plain Tofutti Non-Hydrogenated Better Than Cream Cheese, softened*
1 1/2 tsp. white-wine vinegar*
1/4 c. finely chopped chives

Directions

1. In a large skillet, heat oil over medium. Add onions; season with salt and pepper. Cook, stirring frequently, until golden brown, 12 to 15 minutes. Let cool to room temperature.

2. In a medium bowl, combine onions, Sour Supreme, Better Than Cream Cheese, vinegar, and chives; season with salt and pepper. Chill dip until slightly thickened, about 1 hour; or cover and refrigerate up to 3 days. Serve with potato chips, raw veggies, etc.

Makes about 2 cups of dip.

*The potato chips are gluten free, but the onion dip may not be. 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. 

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. 

Delectable Dairy-Free Ranch Dip (inspired by allrecipes.com)

1 c. vegan or light mayonnaise

½ c. Tofutti Non-Hydrogenated Sour Supreme*

½ tsp. dried chives

½ tsp. dried parsley

½ tsp. dried dill weed

¼ tsp. McCormick garlic powder**

¼ tsp. McCormick onion powder**

Pinch sea salt

Pinch ground black pepper

Whisk all ingredients together. Cover and chill at least 1 hour before serving. Great with chips, raw veggies, Blazin' Buffalo Wings, etc.

*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. 
**Product is verified GF

Blazin’ Buffalo Wings recipe (inspired by simplyrecipes.com)

Blazin' Buffalo Wings

2 lbs. frozen chicken wings and/or drummettes

3 T. dairy-free margarine (Earth Balance is great for cooking and completely dairy and casein free)

4 T. bottled hot-pepper sauce

1 T. paprika

½ tsp. sea Salt

½ tsp. cayenne Pepper (adjust to desired spiciness)

¼ tsp. black Pepper, ground

Thaw chicken. Put wing pieces in a plastic bag and set aside. Make sauce by combining remaining ingredients. Pour all but 2 tablespoons of the sauce over the chicken in the bag. Seal the bag and marinate chicken at room temperature for 30 minutes. 

Place chicken pieces on the rack of a broiler pan and discard bag of used marinade. Broil 4 to 4 inches from the heat for about 10 minutes on each side, until chicken is tender and not pink. Remove from oven and baste with reserved marinade.

Serve with celery sticks and Delectable Dairy-Free Ranch Dip. Makes about 12 servings.