appetizer · dessert · nutritional yeast · super bowl · super bowl party · vitamix

Vegan Super Bowl Party 2013

The Super Bowl is just around the corner and its time to start thinking about what to bring to the party.  For one, you don’t want to stand out like a sore thumb.  I brought cayenne kale chips to a party last year and was on the receiving end of furrowed brows.  Needless to say the chips were good, people couldn’t quite make the leap to kale chips with all the meat and cheese on the table.

On the other hand, you do want to make something that will stand out for its unique taste and memorable ingredients.  The Super Bowl embodies American flare and exuberance.  Everything is over the top, and everyone participates in some way.  Go beyond setting out a crudite tray with hummus and chips and salsa.

Finally, the Super Bowl, like a tailgate, is about sharing.  Be mindful of how much you make, even though you may be the only one eating it, because people want to try new things.  Im sure if you follow these recipes, everyone will remember your dish over Beyonce’s halftime show.  Maybe you’ll start someone down the path to healthy, plant based eating.  Enjoy! (check Twitter @holdthepigskin the night of the game for my pictures)

The Menu:

Tomato Queso Dip
Buffalo Tempeh Wings
Chocolate Kale Chips

Additional items at the Vegan Super Bowl:

Bobby is making Caramelized Onion Buffalo Tarts and potentially BBQ Pulled Jackfruit Sandwiches
Chris is making some sort of Vegan Buffalo Chicken Dip (the link is a google image search of Vegan Buffalo Chicken Dip.  Your mouth will water…)
I can convince my mom to make Guac to go with the Queso dip below and maybe some other dessert (love you mom!)

Tomato Queso Dip (adapted from Fresh from the Vegan Slow Cooker by Robin Robertson)

Ingredients

  • 1/4 cup cashews
  • 1 (14.5-ounce) can diced tomatoes with green chilies, undrained 
  • 1/2 cup nutritional yeast
  • 1 teaspoon yellow mustard
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground cumin
  • 1/2 tablespoon chili powder 
  • 1/2 teaspoon salt, or to taste
  • 1/4 to 1/2 cup water
  • 1 tablespoon fresh lemon juice
  • Freshly ground pepper, to taste

Instructions

  1. Grind the cashews in your spice grinder until powdered, about 30 seconds.
    Image from godairyfree.com
  2. Place the tomatoes with juice in your blender or food processor and puree until smooth. Add the ground cashews, nutritional yeast, mustard, onion powder, garlic powder, cumin, chili powder, and salt, and blend until smooth.
  3. Lightly oil the insert of the slow cooker or spray it with cooking spray, and transfer the queso mixture to the cooker.
  4. Stir in the water until well incorporated (use less for a thicker dip, you can add more later if it thickens too much).
  5. Cover and cook on Low, stirring occasionally, for 2 hours, or until the mixture is thick and hot. If the mixture isn’t thick after 2 hours, turn the setting to High, remove the lid, and cook for 20 to 30 minutes longer.
  6. When ready to serve, spoon about 1/3 cup of the queso into a small bowl, stir in the lemon juice, then stir the mixture back into the slow cooker.
  7. Taste, add pepper to taste, and adjust the seasonings, if needed.

Image from 28cooks.blogspot.com
Sriracha-Habanero Tempeh Wings (adapted from donteatoffthesidewalk.com)
Ingredients
  • 2 8 oz packages of tempeh
  • 1 cup rice milk
  • 2/3 cup flour
  • 1 tsp salt
  • 1 tbp thyme
  • 2 tsp paprika
  • fresh ground pepper, to taste
  • 1 tsp garlic powder
  • 1 and 1/2 cup panko bread crumbs
  • 1/2 cup vegan margarine
  • 1 and 1/2 cup sriracha
  • 5 or 6 habeneros, diced (with seeds!)
Instructions
  1. In a small saucepan, boil about three cups of water. Cut the tempeh into four equal blocks, then cut those blocks into triangles, and carefully slice the triangles in half lengthwise. Put the tempeh in the boiling water and cover, for about fifteen mintes or until tempeh is softened. Pour the pan into a colander and rise with cold water. Allow the tempeh to cool enough that you can handle it.
  2. While the tempeh is cooling, make the sauce. In a large pot, melt margarine and briefly sautree the habeneros.  Add the siriacha and set aside.
  3. Preheat your oven to 400 degrees.
  4. Make your assembly line for the wings. Put your soymilk in the first bowl, your flour and spices in the second, and your panko in the third. At the end of the line, have a greased baking sheet waiting.
  5. Take a triangle, and dip it in the milk, then coat in flour. Then another quick dip in the milk before thoroughly coating it in the bread crumbs and placing it on the baking sheet. Repeat with the rest of the tempeh.
  6. Spray the tops of the wings with cooking spray, and bake in the oven for ten minutes. Remove, flip over, and bake for ten more. Just before you take the wings out of the oven, heat the sauce over a medium heat until just warm – there’s no need to boil it, we’re just trying to make sure the sauce isn’t cold.
  7. When you take the wings out, immediately transfer them to the pot and coat in the sauce. Serve immediately.
  8. Optional Cooling Sauce (for the faint at heart): 1/3 veganiase, 1/3 cup fresh chopped parsley and 1 tsp garlic powder mixed together.
Image from cookingchanneltv.com
Chocolate Kale Chips (adapted from cookingchanneltv.com <<< apprently they have a new vegan cooking show?!  UPDATE: Here are some free vegan cooking videos on the website)
Ingredients
  • 3/4 cup sugar
  • 1/2 cup cashews, preferably soaked in water for 1 to 2 hours (no need if you have a vitamix)
  • 1/4 cup plus 2 tablespoons agave nectar
  • 1/3 cup cacao or dark chocolate powder
  • 2 tablespoons coconut oil
  • 1 teaspoon ground vanilla powder (liquid is ok)
  • 1/2 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • 1 large bunch of curly kale, washed, stemmed and torn into palm-size pieces (make sure they are dry)
  • 1/4 cup extra-fine shredded coconut flakes
  • 1 teaspoon hemp seeds
Instructions
  1. Preheat the oven to 300 degrees F. Line two cookie sheets with parchment paper.
  2. Add the coconut palm sugar, cashews, agave nectar, cacao powder, coconut oil, vanilla powder, cinnamon and cayenne pepper to a high-speed blender. Blend until the mixture is smooth. In a large mixing bowl, pour the chocolate sauce mixture over the kale leaves. Using your hands, massage the chocolate mixture into the kale leaves until each one is evenly coated. Fold in the coconut flakes and hemp seeds.
  3. Transfer the coated kale to the cookie sheets and bake about 20 minutes. Remove the cookie sheet, flip the kale leaves and bake for another 5 to 10 minutes. Watch them very closely, as they may burn quickly if left in the oven a few moments too long. Remove the kale chips from the oven when crispy. Allow to cool a bit, then serve.

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