A few days ago I got called out by a good friend (thanks Yammykins!) on my MIA blog status: I’d not posted since December 21 –EGAD! The truth is that things have been so intense on all levels of being, I literally fell into survival mode. I was stretched emotionally, mentally, physically and spiritually. My inspiration and creativity was an afterthought and the longer I neglected that side of me, the harder it seemed to be to find the spark and go deep. I was spread so thin and my plate was so full (as it were). I grappled with identities and questioned my contribution to the blogosphere, feeling at times that I was jack of all trades and master of none. My inner perfectionist (you know the one) cut her all-or-nothing card, and, I didn’t have it in me to prevail. On top of that, the reality of limited time and my hectic schedule meant that I really had to focus and let some things fall by the wayside.
Upon being prompted, I realized it was time to make a return to this channel of expression, showing up as who I am now: a recently engaged, soon-to-be Masters of Counselling Graduate! And the timing couldn’t be better! I’ve slowly been making my way back into the kitchen and my heart, head, and stomach are hungering to make, bake, and create again! So please take me back! I apologize for my absence, but I promise it has all felt like part of a divine recipe. I don’t quite know what’s coming out of the oven, but, despite my four month hiatus, I am showing up now. What better way to mark my re-entry into the blog world than with a tex-mex pasta dish, vegan and gluten-free. Life is good!
Originally inspired by the famous “Seven Layer Dip” that seems to show up at potluck and parties everywhere, this dish is delicious served hot, or cold as a pasta salad. The recipe here is vegan, but feel free to sub in your dairy originals if that’s your thing.
7 Layer Tex-Mex Pasta Salad
- 1 pack of msg-free taco seasoning
- 1 can of black beans, rinsed and divided
- 1 cup vegan sour cream
- ½ cup of your favourite salsa
Pasta Dish ingredients
- 2 cups kamut or brown rice fusilli, cooked according to package instructions
- 1 cup grape tomatoes, sliced in half
- 1 cup mixed orange and yellow peppers, chopped
- 2 green onions, sliced
- ½ cup of Daiya cheddar shredz
- ¼ cup chopped parsley or cilantro
- 1 tbsp freshly squeezed lime juice
- Sea salt to taste (this will depend on how salty your seasoning pack is).
In a high powered blender, blend sauce ingredients together until smooth. Assemble remaining ingredients, letting the pasta cool first before adding if you are going for the cold salad version. Mix in the sauce, sprinkle with a bit more Daiya, and serve!