8 Layer Dip
Ingredients: 30 oz. can of refried beans 4 oz. can fire-roasted diced green chiles 16 oz. guacamole (or make your own) 16 oz. sour cream… Read More »8 Layer Dip
Olives
Umami Paste
Ingredients: 2 tbsp soy sauce 2 tbsp tomato purée 2 tbsp nutritional yeast 2 tbsp olive oil 2 cloves garlic 1 tbsp miso paste 0.50… Read More »Umami Paste
Mexican Pasta
Ingredients: ½ pound seashell pasta 2 tbsp. olive oil 2 onions, chopped 1 green bell pepper, chopped ½ cup sweet corn kernels 1 – 15… Read More »Mexican Pasta
Vegan Macaroni Salad
Ingredients: 1½ cups dry elbow pasta ⅔ cup vegan mayo 1 tbsp unsweetened almond milk + extra as needed. 3 tbsp chopped fresh parsley leaves… Read More »Vegan Macaroni Salad
Lentil Soup
Ingredients: ¼ cup olive oil 1 onion, chopped 2 carrots, diced 2 stalks celery, chopped 2 cloves garlic, minced 1 bay leaf 1 teaspoon dried… Read More »Lentil Soup
Greek Chickpea Salad
Ingredients: For the salad: 1 (15 ounce) can of chickpeas, rinsed and drained 1 red bell pepper, chopped 1 yellow bell pepper, chopped 1 green… Read More »Greek Chickpea Salad
Lemon-Olive Chicken with Orzo
Ingredients: 1 tablespoon olive oil 4 boneless skinless chicken thighs 1 can chicken broth 2/3 cup uncooked whole wheat orzo pasta 1/2 medium lemon, cut… Read More »Lemon-Olive Chicken with Orzo
Tangy Olive-Egg Salad
Ingredients: 4 hard-cooked eggs , chopped 15 halved pimento-stuffed green olives 2 tsp. Dijon mustard 3 Tbsp. Miracle Whip Original Spread or MIRACLE WHIP CALORIE-WISE… Read More »Tangy Olive-Egg Salad
Fried Olives
Ingredients: 2 dozen pitted green olives 2 ounces blue cheese 3 tablespoons all-purpose flour 1 large egg, lightly beaten 1/2 cup plain, dried breadcrumbs 2… Read More »Fried Olives