The football offseason is officially upon us but that doesn’t mean we should stop making epic foods! I understand many people, including myself, are crunched for time after work. Easy and delicious recipes are tough to come by, especially those with a wow factor.
This recipe comes together in about 30 minutes and will blow you away with how good it is. Here is where it definitely pays to have a Vitamix
or else you’ll need to soak the nuts and work at it in a regular blender. Pair this with some bbq seitan cutlets (that I like to keep in the freezer) and a steamed veggie side. While similar to past mac and cheese dishes found on this website (Tailgate Mac and Cheese
and Chili Mac and Cheese
), this version is much simpler without losing any of that creamy delicious flavor.
If you don’t have sunflower or sesame seeds feel free to use all cashews. If you a nut allergy, use all seeds. Gluten intolerance? Use your favorite gluten free pasta as this sauce is naturally gluten (and soy) free. You can make everyone happy this week for dinner, enjoy!
Prep 10 mins ∙ Cook 20 mins ∙ Makes 8 servings
- 1 sweet potato, peeled and roughly chopped
- 2 medium carrots, peeled and roughly chopped
- 1 small onion, chopped
- 2 cloves garlic
- Water or veggie broth to cover
- ⅓ cup raw cashews
- ⅓ cup raw sunflower seeds
- ⅓ cup raw sesame seeds or tahini
- 1 tsp turmeric
- 1 tsp white pepper
- Salt to taste
- 16 oz whole wheat pasta of choice
- 1 jalapeño chopped and quickly sautéed (optional)
- A handful of greens, chopped (optional)
1. Toss the sweet potato, carrots, onion and garlic in a small pot and barely cover with the water or broth. Bring to a boil and simmer 10 minuted or until soft.
2. Meanwhile, boil a large pot of water and cook the pasta according to the directions. I like to add a large handful of greens during the last 5 minutes of cooking to make it more healthy!
3. In a vitamix (if not using a high speed blender, please soak your seeds/nuts accordingly) add the cashews, sunflower seeds, sesame seeds, spices and the contents of the veggie pot, including water or broth. Blend until creamy.
4. Mix together the cheesey sauce and drained pasta. Toss the jalapeño if you want so kick or serve with your favorite hot sauce.
Week 12 Browns vs. Texans
Mid-November and the Browns were in first place. Notice I said were in first place. A dismal performance on the field did not have a chance to ruin a spirited tailgate in just above freezing temperatures. While the team let us down, Clevelanders proved once again that we know how to tailgate (and vegan tailgate at that).
This sandwich was inspired by the famed vegan BBQ food truck Homegrown Smoker out of Portland, Oregon. Their Twitter and Instagram accounts are a must follow for those of us who don’t live in the Pacific Northwest. They are always coming up with mind-blowing and universe-altering creations. One thing they do frequently is put Mac and Cheese on sandwiches and burritos. I know what your thinking… isn’t that gonna be a huge mess? Yes, yes it is a huge mess. But stuff that sandwich full and grab a fork to eat what’s left behind. This is not for the faint of heart.
Soy Curls are made with soaked soy beans and then cooked. They are dried at a low temperature and ready for you to rehydrate them and add a multitude of flavors. In addition to a dry rub marinade in which I let the rehydrated curls sit overnight, I smoked them using indirect heat and a cast iron smoker box in my grill. The result are crispy ends, tons of BBQ flavor and people begging for seconds. The finished product looks a bit like pulled chicken but is packed with way more flavor because the curls absorb spices so well.
The Mac and Cheese recipe here is a refined product from the previous Mac and Cheese recipes posted on this site (here and here). It uses roasted/sautéed/cooked veggies, cashews and a bit of nutritional yeast for creamy texture and taste. I made it the night before, put it in a foil pan and warmed it on the grill.
The sandwich is complete with grilled peppers and onions, pickles and a grilled bun. Feel free to top with your favorite BBQ or hot sauce. Enjoy!
- Two packs Soy Curls
- Hot water to cover
- 1 tbsp. Garlic Powder
- 1 tbsp. Onion Powder
- 1 tbsp. Smoked Paprika
- 1 tbsp. Chili Powder (I used a new variety called Guajillo)
- Pour hot water over the soy curls. Soak for 10 minutes and drain, pressing out addition water from the curls.
- Add the spices and let sit for an hour or over night.
- Prepare the grill for indirect heat. Place the smoker box on the coals.
- Throw the curls in a grill basket and set on the grill away from heat. Let smoke for 30 minutes. The curls should have burnt ends and turn a darker color.
Mac and Cheese
2 medium sweet potatoes, peeled and chopped
2 medium carrots, peeled and chopped
1 large onions, diced
2 roasted red peppers, skins peeled
1 head garlic, roughly chopped
1 1/2 cups raw cashews, soaked in water for at least an hour
4 cups vegetable broth
1/4 cup nutritional yeast
2 tablespoons tomato paste, divided
2 teaspoon ground mustard
1 teaspoon turmeric
1/2 teaspoon cayenne pepper
Pinch of sea salt
- 2 lb macaroni noodles
- Boil a big pot of water and add the noodle. Drain and set aside.
- Meanwhile, sauté the onions for a minutes. Add garlic and sauté a minute more. Then toss in the potatoes and carrots and cover with veggie broth. Bring to a boil and simmer until soft (about 10 minutes).
- Drain the cashews and add the to the blender with the veggies (do not drain!), cornstarch, nutritional yeast, peppers, 2 tablespoons of the tomato paste, and spices. Blend!
- Mix the cheese into the noodle. Store in a foil container and warm on the grill for 15 minutes at the tailgate
Now for the Sandwich!
- 2 green peppers, cut in strips
- 1 onion, cut in strips
- 2 jalapeños
- Sandwich pickles
- Toss the peppers and onions in the grill basket after the soy curls are done. Grill over direct heat for 7-8 minutes
- Then grill the buns
- Assemble the sandwiches by placing soy curls, mac and cheese, peppers and onions and pickles. Use a little hot sauce of BBQ sauce if you wish.
The offseason can be a tumultuous time for coaches and GMs on the hot seat. Here in Browns town, our coach, GM and CEO all got canned
. This three-alarm corn bread will make you feel like you are on the hot seat, but I promise you won’t lose your job.
Corn bread is a staple of any good bbq or soul food meal. Often times, it is made with dairy or eggs and is off limits to those eating a plant based diet. At the Hold the Pigskin tailgate our cornbread is not only vegan, but it is moist, spicy and stacks up against the best corn breads you can find.
This corn bread is made with equal parts corn meal and bread flour. To give it a unique texture, it is loaded with chopped jalapeños and kernels of golden corn. Two flax eggs take the healthy factor to another level and provide a soft, moist texture. This corn bread is worthy for any tailgate or bbq, vegan or not.
The recipe is quite easy to make and requires few ingredients. It makes a sizable batch, but feel free to double or triple it if you are serving a crowd. Trust me when I say, there won’t be any leftovers. Enjoy!
- 1 cup corn meal
- 1 cup bread flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- Dash of salt
- 1 cup unsweetened almond milk
- 2 tablespoons agave nectar or maple syrup
- 2 flax eggs (3/8 cups hot water mixed with 2 tablespoons of ground flax, let sit for a few minutes to become sticky)
- 1 cup frozen corn
- 3 jalapeños, chopped
- Preheat oven to 400. Spray a 8×8 pan with cooking spray.
- Mix the dry ingredients in a large bowl (corn meal, flour, sugar, baking powder, salt)
- Add wet ingredients and mix well (almond milk, agave, flax egg)
- Fold in corn and chopped jalapeños
- Pour into the greased pan and bake for 25 minutes
- Remove and let cool before serving
|Moist and delicious
|Corn bread with BBQ Tempeh and Collards
Weeks 7 & 8 Road Games in Green Bay and KC
|Yup, thats a grilled vegan jalapeño popper
The Browns have been on the road the past two weeks and continue to ride the quarterback roller coaster. While that means I haven’t been down at the muni lot tailgating, I have an amazing appetizer recipe to share with you that works on the grill or at home in the oven. Jalapeño Poppers!
For centuries, vegan’s have tried to replicate cheese. While we have come close, nothing quite gets us there. However, cashews are my favorite creamy substitute, and they do a pretty darn good job providing that velvety
texture and flavor. As Tal Ronnen likes to say
, cashews are “vessels of creaminess.”
Cashews and nuts are only one third of the vegan creamy equation. The other parts of the trifecta are beans (think hummus or tofu) and avocado (which naturally stands on its own). Nutritional yeast is an important ingredient in the vegan cheese quest. So is turmeric, for those who care about the yellowish appearance. These poppers, while they don’t have avocados, have all the makings of a creamy vegan delight.
This recipe comes together quickly, especially if you have a couple hands on deck. One person can cut open the peppers while the other prepares the filling. Then you can both stuff the peppers and top with bread crumbs. I left a few seeds in to give it a little heat, but it wasn’t overwhelming. Enjoy!
- 24 large jalapeños, cut in half, membranes and some seeds removed
- 14 oz. firm tofu, lightly pressed
- 1/2 cup cashews
- 1/4 cup nutritional yeast
- 1/4 cup lime juice
- 2 tsp. cumin
- 1 tsp. smoked paprika
- 1 tsp. thyme
- 1 tsp. garlic powder
- 1 tsp. ground chipotle
- 1 tsp. turmeric
- 1/2 cup bread crumbs
- Cut and remove membranes and some seeds from peppers
- Paces remaining ingredients except breadcrumbs into a high speed blender. If not using a vita-mix, soak the cashews for at least an hour and drain.
- Scoop the cheese mix into the jalapeño boats. Be generous!
- Just before ready to cook, sprinkle on bread crumbs.
- Grill: place in grill pan and cover with foil. Cook for about 15 minutes.
- Oven: place on baking sheet in oven at 400 degrees. Cook for 20 minutes.