Vegan Super Bowl Winners

Some of us actually watch the Super Bowl and others need to busy themselves with discussing the pretty colors of the uniforms, rating the halftime show and preparing, serving and eating food.   I am, admittedly, of the latter group and will be happily relegated to kitchen duty.  I’m going to make the following recipes for the 2013 Super Bowl and I’m sure that they will be gobbled up by both those who are paying attention to the game and those who are pretending!

For the 2014 Super Bowl Touchdown Menu Click Here

Broccoli and Vegan Cheddar Potato Skins

adapted from Michelle Maskaly, The Adirondack Chick

4 large baked potatoes

2 cups steamed broccoli florets

1 1/2 cups shredded Daiya vegan cheddar cheese

4 tablespoons vegetable oil

1 teaspoon paprika

1/4 teaspoon pepper

1/4 teaspoon garlic salt

Directions

1) Preheat the oven to 475 degrees.

2) Slice each baked potato in half length-wise.

3) Scoop out the insides, leaving about 1/4 of an inch inside the skin. Put the insides of the potato in a separate bowl and save for another use.

4) Arrange the potato skins on a non-stick baking sheet.

5) Mix together the oil, paprika, garlic salt in pepper in a small bowl.

6) Brush both sides of the potato with the mixture.

7) Bake for 7 minutes, turn and bake on the other side for another 7 minutes. Remove from oven and fill with the steamed broccoli. Top with the cheddar cheese.

8) Put the potato skins back in the oven for about 2 minutes, or until the cheese is melted.

 

Vegan Buffalo Cauliflower Wings

By Vegancollegiate

1 head of cauliflower, cut into small florets. Really whatever size you’d like them to be.

1.5 tsp cornstarch

2 tsp. garlic powder

1 cup water or soy milk

3/4 cup flour

1 cup buffalo sauce (or 2 cups if you like them very saucy)

Directions

1)  Preheat oven to 450 degrees and grease a pan

2)  Mix water or milk with flour, cornstarch and garlic powder.

3)  Once well combined, cover cauliflower with the mixture. A good method would be to just dunk the cauliflower right into it so that they are evenly coated. Don’t make the coating too thick.

4)  Bake cauliflower for about 15 minutes, until the coating has goldened a bit.

5)  Cover the cauliflower with buffalo sauce. Again, dunking would be a good method.

6)  Bake for an additional 5-8 minutes.

 

Lentil Chili

from Julieanna Hever with Forks Over Knives

1 1/2 cups yellow onion, chopped

1 1/2 cups celery, chopped

1 cup carrots, sliced

1 cup bell pepper, chopped

1-2 garlic cloves, minced

6 cups vegetable broth

1 1/2 TB. chili powder

1 tsp. cumin

1 tsp. paprika

1/2 tsp. ground chipotle powder or smoked paprika

1/2 tsp. cayenne pepper

2 cups green lentils, rinsed

1 (28-oz.) can crushed tomatoes

1 (15-oz.) can kidney beans

zest and juice of 1 lime

Directions

1)  In a large soup pot over medium-high heat, sauté onion, celery, carrots, bell pepper, and garlic in 1 cup of the vegetable broth. Stir occasionally and cook until vegetables soften, approximately 5-7 minutes.

2)  Add chili powder, cumin, paprika, ground chipotle powder, and cayenne pepper and cook for an additional minute, stirring well.

3)  Add lentils, crushed tomatoes, kidney beans, and remaining vegetable broth into the soup pot. Cover and bring to a boil. Cover and bring to a boil. Once boiling, reduce heat and simmer until lentils are soft, approximately 45 minutes, stirring occasionally.

4)  When lentils are cooked, zest and juice lime into the chili and stir. Taste and add spice according to preference.

For more Super Bowl Recipes Click Here

xox Ellen

Leaning into Veganism