Super Bowl or Party Snacks and Recipes: Mama's Vegan Seven Layer Dip (or Eight)
by Lyn Lomasi; Co-Owner of Intent-sive Nature & the Brand Shamans network
It's party or Super Bowl time and you need snacks and appetizers to feed all those hungry people in your living room. Seven layer dip is a great way to fill up bellies. Many Super Bowl recipes are not vegan. This one is! This is one of those great party snacks that really could be a meal to some. I've tasted many varieties of the seven layer dip. Some have been good, some have been alright, some have been not-so-good, and none ever had anything really special that made me want more. So, I came up with my own Super Bowl or party dip: Mama's Seven Layer Dip (or Eight).
Ingredients for Mama's Seven Layer Dip (or Eight):
The first step in making Mama's Seven Layer Dip (or Eight) for your Super Bowl or other party is to make Mama's Spicy Guacamole. Leave some extra pico de gallo for one of the dip layers. This creates the eighth layer and is optional. You'll also need to heat up some refried beans. Adding in some salsa can create a nice flavor. Now that you have those two steps done, you're ready to make Mama's Seven Layer Dip (or Eight). From this point, it's actually pretty easy.
You will now need to get out a 9 x 12 glass cake pan. The bottom layer in Mama's Seven Layer Dip is the refried beans. Spread those across the bottom of the pan. Sprinkle some shredded vegan cheese and black olives atop the refried beans and put it in the oven for a couple minutes, until the cheese melts.
Next comes the guacamole and then the vegan sour cream. After that, comes the salsa. If you want homemade salsa, follow the pico de gallo recipe, except at the end, place all the ingredients into a blender. Now take the pico de gallo, mix some shredded lettuce (or your favorite leafy greens) in and sprinkle that atop the other layers. You can also sprinkle some extra shredded vegan cheese and add some extra vegan sour cream to the top for effect. That makes the layer numbers change though, so if you're a perfectionist, go with the first option!
That's it! Now serve with your favorite tortilla chips and eat!
* This recipe serves 8, but can be doubled, tripled, etc.
More Superbowl-worthy recipes on Life Successfully:
*Note: Some of our older recipes were written before we went vegan. We plan to eventually update them all with vegan options, so if you see one that is not vegan, it will be vegan or include a vegan version soon!
Only SOME of our fabulous recipes are published on this journal. For more tasty tidbits, grab our very affordable recipe ebook, full of quick and tasty vegan recipes that don't suck!
Mama's Wings Seven (Now Eight) Ways -- Spicy, Mild, BBQ, Vegan, & more (Recipe)
by Lyn Lomasi, Write W.A.V.E. Media Staff
The coolest thing about hot wings is that there are so many different ways to make them. This can come in handy on Super Bowl Sunday but really works any time of the year. It's especially handy when you have a ton of people coming over because you can make sure there's something for everyone. Here's Mama's Wings (my wings) with different sauces from mild to fiery hot and even a vegan version, since we have a mix of meat-eaters and vegans. This is one of my specialty recipes and is often requested. I hope you enjoy these wings as much as everyone else who has had a chance to try them. Scroll to the bottom of the wing sauce recipes for the vegan version.
Ingredients for Mama's Wings:
5 lbs uncooked organic, free range chicken wings or cauliflower (for vegans)
Frank's Red Hot (gallon size)
Frank's Red Hot Xtra Hot (optional substitute for original)
Crushed Red Pepper (1 bag or jar)
Habanero Sauce (any brand, small jar)
2 sticks of organic salted butter (or Earth's Best vegan, non-gmo)
Bill's Best Organic BBQ Sauce
Y.S. Organic Honey or your favorite Agave Nectar
Ranch or other favorite dipping sauce (optional)
Directions for Mama's Wings:
No matter which flavor you choose, the basic directions for making Mama's Wings are the same. Preheat the oven to 400F. Clean the wings and place them on a foil-lined cookie sheet. Cook them at 400F for about 30 minutes. Take them out and spread on the sauce of your choice. Put them back in for about 30 more minutes. Take the wings out and spread more sauce over the top. Then, serve with ranch dressing, carrot sticks, and celery.
Mama's Mild Wing Sauce:
Melt 2 sticks of butter in a saucepan. Turn the heat off. Stir in about 16 oz of Frank's Red Hot. Add garlic powder and salt (optional) to taste.
Mama's Medium Wing Sauce:
Prepare this the same as mild sauce, except add in about ¼ cup of crushed red peppers.
Mama's Hot Wing Sauce:
Prepare this the same as mild sauce, except add in ½ cup crushed red peppers and use Frank's Xtra Hot, instead of the original.
Mama's Fiery Hot Wing Sauce:
Prepare this the same as hot wing sauce, except in addition to the red peppers, add ¼ cup of habanero sauce.
Mama's BBQ Wing Sauce:
Use Bill's Best BBQ Sauce (original or spicy), thinned out with just a little bit of water mixed in. For extra flavor, add onion powder and garlic powder to taste.
Mama's Honey BBQ Wing Sauce:
Prepare this the same as BBQ wing sauce, except also add 1/2 cup of honey.
Mama's Spicy BBQ Wing Sauce:
Mix Bill's Best BBQ sauce (spicy) with an equal amount of Frank's Red Hot. For extra flavor, add onion powder and garlic powder to taste.
Vegan Wing Instructions:
To make vegan wings, simply boil 5 pounds of cauliflower heads until soft. Then, break up into pieces about 1" x 3". The size doesn't need to be exact. Spread your favorite wing sauce on the bottom of a cookie sheet,m about 1 inch thick. Then, pour over the top and cook for about 15 minutes or until browned. Pour more heated sauce over the top and serve with your favorite vegan dipping sauce.
Serves: 10 (or less if they eat large portions) -- can be doubled, tripled, etc.
Try one or more of these dishes along with Mama's Wings for more flair:
- Boiled Cabbage
- Southern Potato Salad
- Mashed Potatoes
- Macaroni & Cheese
- Green Beans & Potatoes
- Southern-Style Greens
- Texas Style Smoked BBQ Ribs
- Mama's Spicy Gucamole Dip
by Lyn Lomasi, Write W.A.V.E. Media Staff
Sometimes family get-togethers need a little spicing up. That's when I make my special guacamole dip. Friends and family have tried for years to get the recipe out of me, but to no avail. Now, I've finally gone and revealed it. Enjoy Mama's Spicy Guacamole Dip. But remember to use all organic and non-GMO ingredients for the full experience.
4 Large Haas Avocados (They are best when the outside skin is dark and they have a soft, but not mushy feel.)
4 ripened Roma tomatoes
1 bunch of green onions/scallions
3 Serrano hot peppers (They are green like jalapeños, but are longer and skinnier)
Black Pepper (Crushed, in a shaker)
Garlic Powder (Powdered in a shaker)
Making the Pico de Gallo portion of the recipe:
Dice the tomatoes nice and small. Place them in a bowl.
Next, you'll need to get the green onions. Cut off the green part right above the area that splits to branch off. Discard the green area you cut off. There will still be some green left on your onion. Then, hold it upright and slice it halfway down the middle. Then, holding it together, slice halfway down the middle in the other direction. Your top half should be split in fourths. Hold it together and chop it up that way. Then, repeat the process until the entire green onion is cut up. You'll need about 4 of these. Put it in with the diced tomatoes.
Next, get the Serrano peppers. Slice off the top and bottom and discard those pieces. With the remaining middle sections, slice them much in the way of the green onions, only you'll need six sections. Once they are all cut up, dump them into the onion/tomato mixture. Blend those together and set them aside.
Making the spicy guacamole portion of the recipe:
Get out a separate bowl for your guacamole. First, cut the avocados in half, working the knife around the pit, but not trying to penetrate the pit. You should have the avocado as you can see in the avocado picture after pulling the sections apart. Do this to all four avocados.
Now, pull out all the pits and discard them or save them to plant. Then, get a spoon and scoop out all of the avocado out of the skin and into the bowl. If you see any brown parts, do not use those parts. The part you use should be green and soft.
Now, using a potato masher or a whisk, pound and smash the avocados until they are smooth. There should be no lumps at all. Now, you need to dump in the pico de gallo you just made. Next, add garlic, salt, and pepper to taste. You will generally need more garlic than salt and pepper.
Optional: Add fresh cilantro to taste
Now, your guacamole is ready to eat.
Well, that depends on how long it lasts. One person will usually eat enough for three! This recipe should generally serve 6-8. But again, people tend to eat more of this than they should.
You should eat Mama's Spicy Guacamole Dip right away after preparing it. Don't count on leftovers, but if you happen to have any, refrigerate the guacamole in a sealed container. This usually only lasts 24-48 hours, longer if wax paper is placed in between the lid and storage container to create a better seal. Before sealing and refrigerating, you can use a couple squirts of lemon or lime juice as a preservative to help prevent browning.
Try with the following recipes for the Superbowl or other parties:
*I originally published this via Yahoo Contributor Network
Lyn Lomasi is founder and owner of the Brand Shamans Content Community. Services include ordained soul therapy and healing ministry, business success coaching, business success services, handcrafted healing jewelry, ethereal and anointing oils, altar and spiritual supplies and services, handcrafted healing beauty products, and more!
Lyn is your brand healing, soul healing, marketing & content superhero to the rescue! While rescuing civilians from boring business practices and energy vampires, this awesomely crazy family conquers evil and creates change.
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