Superbowl Sunday. While this is the day most people pig-out on wings, fatty dips, sweets, and beer, we decided to try out a new recipe from last months Alive magazine. Believe me, it was a huge hit! It’s got a little sweet and spicy to it, sooooooo tasty!
1/4 cup (60 mL) plain, low-fat Greek yogourt
1/4 cup (60 mL) vegan mayonnaise or reduced-fat mayonnaise
1/4 cup (60 mL) skim milk or milk alternative (I used almond milk)
Zest from 1 lime
Juice from 1/2 lime
1 Tbsp (15 mL) extra-virgin olive oil
1/2 tsp (2 mL) agave nectar or honey
1/4 tsp (1 mL) cumin
Pinch of salt
1 Tbsp (15 mL) finely chopped cilantro (optional)
Walnut Meat and Salad
1 cup (250 mL) walnut halves
1 tsp (5 mL) cumin
3/4 tsp (4 mL) chili powder
1 tsp (5 mL) extra-virgin olive oil
1 tsp (5 mL) low-sodium soy sauce or shoyu
1 cup (250 mL) black beans
1 cup (250 mL) frozen corn kernels, thawed
1 avocado, diced
2 cups (500 mL) halved grape tomatoes
4 cups (1 L) mixed baby greens
To make dressing, combine all ingredients in bowl and whisk until smooth.
Meanwhile, to make walnut meat, add walnut halves to food processor and pulse to break up into large chunks. Add cumin, chili powder, olive oil, and soy sauce to food processor and pulse until walnuts pieces are small but still chunky and mixture resembles ground beef. Do not overprocess.
To assemble dip, pour the dressing into your dish. Layer remaining ingredients as follows: black beans, corn, avocado, tomato, walnut meat, and greens. We shredded a little cheese on top. Serve with some corn chips and ta-da!
January 2013, Alive magazine issue #363