had a few modifications: no green chiles, or sour cream subsitute (i HATE sour cream, so i didn't even opt to the subsitute kind in for fear of the same dislike). i also didn't use taco seasoning, i actually bought soy taco meat filling. and i added some fresh sliced jalepenos (yum!).
the beans, avocados, limes, tomatoes were all organic...
OH MY GOODNESS, it was delicious!!! so i suggest if you haven't made it already, MAKE IT!! i know it's seems like a basic dish but it just felt SO good to know that i was eating kindly for me, the animals, and the planet. i am sure that is how most (if not all) of you feel everytime you make a dish. it's just so exciting!
oh, and as you probably realize, but i'll throw it out there... you can adjust the amount of ingredients, i didn't use 3 avocados, 3 tbs lime juice, and so on, because i was just making a small treat >
This is the first recipe I made from Alicia's book. I am loving it!!! Also my first time trying any type of dairy substitute.... first impressions of the dip is that it is great, and you cannot tell at all that it is vegan. The only slight variation I may make next time is not adding the guac to the dish while baking. Either the avocados I used were not meant to be cooked or thats just the way the it tastes after being in the oven. The guac wasnt terrible at all, it was still yummy, it just had a funny after taste. Next time i may just add the guac to the side after the dish cooks. The cheese I used was a soy product, and although it didnt melt, you couldnt tell at all that it was soy - same thing for the sour cream! Cant wait to make this again!!
For anyone who didn't like sour cream post-vegan, for indulgences, I would really recommend trying the Tofutti "sour cream". I never ate sour cream before I was vegan, but tried the Tofutti moch sour cream for this recipe, and I thought it was really good. IMO, it doesn't taste like real sour cream, and resembles the Tofutti cream cheese.
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