Jan
26

Touchdown! Everyone Wins Super Bowl Menu: 7 Kick-Off Recipes!

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Watching the Super Bowl requires a steady flow of tasty, delicious food to snack on! Whether you watch or just pretend to, you’re going to need yummy finger food to munch on for the duration. Here are 7 menu suggestions that will leave your Super Bowl fans feeling savorily satisfied! You are guaranteed to be lavished with praise for your culinary talents and creativity and thanks for being mindful of their health!! Everyone Wins!

Super Bowl Touchdown Menu

1) Buffalo-Style Cauliflower “Wings”

2) Veggie Balls with Spinach-Basil Dipping Sauce

3) Ellen’s Easy Marinated & Roasted Portobello Mushrooms

4) Eggplant Satay with Coconut Teriyaki Sauce

5) Spinach Artichoke Dip with White Beans & Cauliflower

6) Debby’s VAP Hummus with Roasted Shallots & Garlic, and Arugula

7) Roasted Sweet Potato Wedges

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1) BUFFALO-STYLE CAULIFLOWER “WINGS”

Unknownfrom Jason Wrobel’s How to Live to 100

Ingredients

  • 1 tablespoon olive oil or grapeseed oil plus more for the baking dish
  • 1 cup gluten-free flour
  • 1 cup almond milk or coconut milk or non-dairy milk of your choice
  • 1 large head cauliflower, broken into medium-size florets
  • 1/2 cup apple cider vinegar
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 2 teaspoons sweet paprika
  • 1 teaspoon sea salt
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 2 teaspoons agave nectar or maple syrup or brown rice syrup
  • 2 teaspoons arrowroot

Method

  • 1) Preheat the oven to 450 degrees F.
  • 2) Lightly oil a 9-by-13-inch baking dish.
  • 3) Whisk together the flour and almond milk until smooth.
  • 4) Dunk the cauliflower florets in the almond milk batter and transfer them to the prepared baking dish.
  • 5)  Roast for 20 minutes, or until the cauliflower is cooked through.
  • 6) Meanwhile, in a small saucepan, combine the cider vinegar, chili powder, garlic powder, sweet paprika, sea salt, cayenne, smoked paprika, onion powder, agave nectar and 1 tablespoon olive oil.
  • 7) Bring to a simmer over medium-high heat, then reduce the heat to medium-low and cook until beginning to thicken, 5 to 7 minutes.
  • 8) Whisk together the arrowroot and 2 tablespoons water and stir this into to the saucepan.
  • 9) Simmer for an additional 1 to 2 minutes. Remove from the heat and thin with a little water if necessary.
  • 10) When the cauliflower is done, pour the buffalo-style sauce over it, toss to coat and return to the oven for a final 8 minutes.
  • 11) Serve the buffalo-style cauliflower with cashew-dill dipping sauce on the side.

“WINGS” Cashew-Dill Dipping Sauce

Ingredients

  • 1 1/4 cups raw cashews, soaked in water for 1 hour
  • 1/4 cup extra virgin olive oil
  • tablespoons lemon juice
  • teaspoons apple cider vinegar
  • teaspoons nutritional yeast
  • teaspoon dried dill
  • 3/4 teaspoon sea salt

Method

  • 1) Strain the cashews and add them to a blender along with the olive oil, lemon juice, cider vinegar, nutritional yeast, dill, sea salt and 1/2 cup water (preferably filtered).
  • 2) Puree on high speed until very smooth and creamy, scraping down the sides of the blender with a spatula as needed.
  • 3) Transfer the sauce to a bowl, cover and refrigerate. (It will keep up to 5 days.)

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2) VEGGIE BALLS WITH SPINACH-BASIL DIPPING SAUCE

veganized from The Meatball Shop

Ingredients

  • 2 cups lentils (cooked and cooled, or if canned, rinsed and drained)
  • 1/4 cup olive oil
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery stalks, chopped
  • 1 clove garlic, minced
  • 1 tbs. dried  thyme
  • 2 tsp. salt
  • 3 tbs. tomato paste
  • 8 oz . white mushrooms, chopped
  • 3 Ener-G egg replacers
  • 1/2 cup bread crumbs
  • 1/2 cup nutritional yeast
  • 2 tbs. dried parsley
  • 1/4 cup finely chopped walnuts

Method

  • 1) In a large frying pan, pour in the olive oil and saute onions, carrots, celery, garlic, thyme and salt over medium heat, stirring frequently, for about 10 minutes, until tender and just beginning to brown.
  • 2) Add tomato paste and continue to cook, stirring, for about 3 minutes.
  • 3) Add mushrooms and cook, stirring frequently, for 15 more minutes, or until all the liquid is absorbed.
  • 4)  Transfer the mixture to a large bowl and allow to cool to room temperature. When cool, add the lentils.
  • 5)  Add the Ener-G egg replacers, nutritional yeast, bread crumbs, parsley and walnuts to the bowl.  Mix by hand until completely blended.   Refrigerate for 25 minutes.
  • 6)  Preheat oven to 400 degrees. Evenly coat a large baking dish with olive oil.
  • 7)  Roll mixture into round gold-ball sized meatballs.  Pack firmly!  Line up the balls in grid formation in the baking dish allowing 1/4 inch of space between balls. 8)  Roast for 30 minutes or until the meatballs are firm and cooked through.  Check after 20 minutes.  Allow to cool for 5 minutes in the baking dish before serving.
  • Makes 24-30 feetballs

Spinach-Basil Pesto Veggie Ball Dipping Sauce

Ingredients

  • 1/4 cup roughly chopped walnuts
  • 4 cups baby spinach leaves
  • 2 cups fresh basil
  • 1 teaspoon salt or to taste
  • 1/2 cup olive oil
  • 1/4 cup nutritional yeast

Method

1. Preheat oven to 350 degrees. Spread out the walnuts on a small rimmed baking sheet and roast in oven for about 12 minutes, giving them a shake after 6 minutes. Continue roasting until golden brown and toasted. Set aside and allow to cool thoroughly.

2. Fill a large stockpot three-quarters full with water, and bring to a boil over high heat. Meanwhile, fill a large bowl halfway with ice and water and set close to the sink.

3. Dump the spinach and basil into the boiling water and stir. After 1 minute, strain the greens, and plunge them into the bowl with ice water. Drain the greens again and squeeze them tightly to get as much water out as possible. Chop the greens roughly.

4. Combine the greens and walnuts with the salt, olive oil and nutritional yeast in a food processor and process until a smooth consistency is reached. Taste and season with additional salt, if desired.

For more reading about “feet balls” Click on this link to Vegan American Princess blog

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photo-1-13) ELLEN’S EASY MARINATED & ROASTED PORTOBELLO MUSHROOMS

Click here for original blog post recipe

Ingredients:

  • 3 or 4 portobello mushrooms
  • 1/4 cup olive oil
  • 1/4 cup balsamic vinegar
  • 2 tablespoons minced garlic (I like even more)
  • 1 chopped shallot
  • salt and pepper to taste
  • chopped fresh herbs: parsley, thyme, basil, rosemary (if not fresh, dried will do)

Instructions:

  • 1) Clean mushroom with a damp cloth and remove stems.  You can keep the stems and chop them up and cook them, if desired.  Place mushrooms in a ziploc bag.
  • 2) In a measuring cup, combine marinade ingredients and whisk together.
  • 3) Pour the marinade in the ziploc bag and gently distribute it in and around the mushrooms.  Lay flat for about 30 minutes to an hour. to even 2 hours.  You can even leave them in the marinade for 6 hours if you want! Flip the bag occasionally.
  • 4) With tongs, gently remove mushrooms and lay in a baking sheet sprayed with non-stick oil.
  • 5) Roast in an oven of 400 degrees for 10 minutes and then flip and roast for another 10 minutes.
  • 6) Serve as is, entree or side dish, using any leftover marinade as a sauce or slice into strips.
  • 7) Drizzle with Balsamic vinegar reduction or an oil & vinegar dressing

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4) EGGPLANT SATAY WITH COCONUT TERIYAKI SAUCE

from SoyVay Sauces

sveggplantsatayv31012web1Ingredients

  • ¼ cup coconut milk
  • 2 tablespoons peanut butter
  • ½ cup SoyVay Island Teriyaki or your favorite teriyaki sauce
  • 1 large globe eggplant, peeled and cut into 1-inch cubes
  • Olive oil, for brushing
  • Salt and pepper, to taste
  • 12 skewers

Directions

  • 1) If using wooden skewers, place them in a shallow dish with water to cover. Soak for at least 30 minutes. Preheat oven to broil. Line a baking sheet with aluminum foil, and coat with nonstick cooking spray
  • 2) In a small bowl, whisk together the coconut milk, peanut butter and teriyaki sauce. Set aside.
  • 3) Thread four pieces of eggplant on each skewer. Spread out on baking sheet and brush all four sides of each skewer with olive oil. Sprinkle with a little bit of salt and pepper.
  • 4) Brush the tops of the eggplant skewers with the sauce, and place under the broiler. Broil for 4-5 minutes total, flipping a quarter turn after each minute to brush exposed sides with more sauce. The skewers are ready when all four sides have been directly under the broiler, brushed with sauce, and the tops are bubbling and golden.
  • 5) Remove from oven, cool slightly, and serve with extra sauce for dipping.

• • • • • • • • • • • • •

1g35) SPINACH ARTICHOKE DIP WITH WHITE BEANS AND CAULIFLOWER

from Made Just Right with Earth’s Balance

Ingredients 

  • 16 ounce Chopped frozen spinach, thawed and squeezed to remove liquid
  • 14 ounce Canned artichoke hearts, drained
  • 8 ounce Cauliflower, steamed until tender and cooled
  • 15 ounce Canned navy beans, drained and rinsed
  • 1 cup Earth Balance MindfulMayo Dressing and Sandwich Spread (or your favorite vegan mayonaise)
  • 1 cup Vegan shredded mozzarella cheese
  • 1 teaspoon Lemon juice
  • 2 tablespoons Nutritional yeast flakes
  • 3 clove garlic, minced
  • 1 teaspoon Oregano
  • 1/2 teaspoon Thyme
  • 1/2 teaspoon Cayenne pepper
  • 1 teaspoon Salt
  • 1/4 teaspoon Fresh ground black pepper

Method

  • 1. Preheat oven to 375 degrees.
  • 2. In food processor chop artichoke hearts until fine, but not mushy, and transfer to a large mixing bowl along with thawed, squeezed spinach.
  • 3. In food processor combine mayo, navy beans and cauliflower until very smooth.
  • 4. Add mayo mixture, vegan cheese, lemon juice, nutritional yeast, garlic, oregano, thyme, cayenne, salt and black pepper to the mixing bowl and combine thoroughly with other ingredients.
  • 5. Spread mixture into a baking dish and bake for 30 minutes, or until bubbly around the edges, stirring once half way through baking time and again when done baking.
  • 6. Allow dip to sit for a few minutes before serving with chips, bread, or fresh vegetables.

• • • • • • • • • • • • • •

6) Debby’s VAP HUMMUS WITH ROASTED SHALLOTS, ROASTED GARLIC AND ARUGULAIMG_4691-560x401

Click here for original blog post

Serves 4 to 6

Ingredients:

  • 2 large shallots
  • 1 head of garlic
  • 1 to 2 cups of chopped arugula, as desired
  • 1/4 cup tahini (I use raw tahini)
  • 1/4 cup lemon juice (more or less, to taste)
  • Water, as needed for desired creaminess
  • 1 (24 ounce) can chickpeas, drained and rinsed
  • Salt, to taste olive oil, for drizzle before serving (optional)
  • parsley, for garnish
  • ground cumin, sprinkled, to taste, for garnish

Directions:

  • 1)Pre-heat oven to 350 degrees. Roast the shallots for about 20 minutes and the garlic for about 30 to 40 minutes at 350 degrees.
  • 2) Remove from oven and let them cool down.
  • 3) Put chickpeas, tahini, lemon juice and small amount of water into a blender. Blend until creamy.
  • 4) Add the roasted shallots and garlic (which you must squeeze out of its shell) into the blender. Blend everything together, adding small amounts of water until desired creaminess.
  • 5) Place hummus mixture from the blender into a bowl and mix in the chopped arugula.
  • 6) Add salt, to taste.
  • 7) Drizzle with olive oil before serving (if desired).
  • 8) Garnish with ground cumin (optional) and parsley. Serve warm or at room temperature with toasted pita bread.

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7) ROASTED SWEET POTATO WEDGESIMG_1574

PCRM Food For Life

Recipe Makes 4 servings

Ingredients:

  • 2 medium sweet potatoes, cut into wedges
  • 1/8 teaspoon cinnamon
  • 1/4 teaspoon seasoned salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon black pepper
  • 1/4 teaspoon garlic powder

Directions:

  • 1) Preheat the oven to 450 degrees F.
  • 2) Combine sweet potatoes, cinnamon, salt, cumin, black pepper, and garlic powder in a plastic bag. Seal and shake.
  • 3) Place sweet potatoes on a baking sheet (do not overlap) coated with vegetable oil spray.
  • 4) Bake for 20 or 30 minutes or until very tender, flipping potatoes once during cooking.

• • • • • • • • • • •

MORE LINKS!!

The World’s Easiest Vegan Chili

Jason Wrobel’s How to Live to 100 Recipe for Buffalo Style Cauliflower

The Meatball Shop article by The New York Times

Leaning Into Veganism “Feetballs” Veggie Balls

SoyVay Website

Earth’s Balance Website

Debby’s VAP Hummus with Roasted Shallots, Roasted Garlic and Arugula

PCRM Physician’s Committee for Responsible Medicine Recipe for Sweet Potato Wedges

Vegan American Princess Sweet Potato Wedges

Ellen’s Easy Roasted Marinated Portobello Mushrooms

2013 Super Bowl Winner Recipes for more Super Bowl Party Recipes

Enjoy! xox

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Comments

  1. Helen Maxman says:

    These recipes look insanely delicious!

  2. robin westbrook says:

    just wanting to subscribe! Love the recipes! Thanks Robin

Trackbacks

  1. [...] For the 2014 Super Bowl Touchdown Menu Click Here [...]

  2. [...] For more finger foods and appetizers, check out 7 Kick-Off Recipes [...]

  3. [...] Click here to learn how to make Vegan Buffalo-Style Cauliflower “Wings.” [...]

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