The Happy Herbivore Cookbook (2010) - Plot & Excerpts
1 15-oz can cannellini beans, drained and rinsed 1 red bell pepper, seeded and top removed 1 tbsp chili powder 1 tbsp onion flakes 11⁄2 tsp ground cumin 1⁄4 tsp fine salt 1⁄4 tsp pepper dash of granulated garlic powder dash of paprika juice of 1⁄2 lime 1⁄3 c nutritional yeast 2⁄3 c (or less) salsa 1 jalapeño, seeded (optional) 1⁄2 c canned or cooked black beans 1. Preheat oven to 350°F. 2. Grease an 8-inch round or 9-inch square casserole dish and set aside. 3. Add all ingredients except black beans to a food processor. 4. Blend until smooth and transfer mixture to prepared casserole dish. 5. Gently stir in black beans and bake for 30 to 40 minutes, or until dip is thoroughly warm. VARIATION Spicy Nacho Dip Add cayenne pepper to taste and swirl hot sauce into the dip after baking CHEF’S NOTE: Garnish with diced tomatoes, chopped green onions, and lettuce if desired.
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