Tag Archives: guacamole

DIY Super Bowl 50 Menu

 If you’re into football you’re probably getting ready for the big game today. For some people, the Super Bowl is more about entertaining guests rather than watching the game. That’s certainly not the case for me…it’s all about watching the game. Regardless, today’s post was inspired by Super Bowl 50! Here are a few (meat free) recipes to help you create some delicious snacks to enjoy during the big game later today!
Fresh Guacamole (Serves 4)  

INGREDIENTS

  • 4 medium, ripe avocados
  • 3 tablespoons red onion, finely chopped
  • 1-2 tablespoons fresh cilantro, chopped
  • 1-2 tablespoons freshly squeezed lime juice
  • 3/4 teaspoon salt
  • ​1 small jalapéno pepper, seeded and finely diced OR 1/4 – 1/2 teaspoon cayenne pepper (optional, for spiciness)

INSTRUCTIONS 

1. Slice the avocados in half lengthwise, tossing the seed and scooping the green innards into a large mixing bowl. 

2. Mash the avocado with a fork or potato masher until it reaches your desired consistency; my recommendation is to keep it a little chunky. 

3. Mix in the red onion, cilantro, lime juice, salt and peppers, if using. Stir to combine. 

4. Serve immediately with chips or as an accompaniment to tacos or fajitas! 

Cauliflower Buffalo Wings  

INGREDIENTS 

  • 1 large head cauliflower, chopped into pieces
  • 1 bottle Frank’s Red Hot Wing Buffalo Sauce 
  • 1/4 cup Earth Balance
  • 1 cup non-dairy milk (I used almond)
  • 3/4 cup chickpea flour
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika 

INSTRUCTIONS  

  1. Preheat the oven to 450°F.
  2. Lightly spray a large non-stick baking sheet with oil.
  3. Combine the flour, paprika, and onion/garlic powder in a bowl and stir until well combined.
  4. Coat the cauliflower pieces in almond milk and then with the flour mixture. Place on the baking sheet and bake for 20 minutes or until crispy.
  5. While the cauliflower is baking, combine the hot sauce and earth balance in small saucepan on the stove top and heat over low heat until the Earth Balance is completely melted.
  6. When the cauliflower is looking crispy and lightly browned – pull it out of the oven and place it in a large bowl. Pour the hot sauce mixture over it and toss to coat.
  7. Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
  8. Remove from oven.
  9. Let cauliflower bites set out for at least 20 minutes before serving. 
  10. Serve with dairy-free blue cheese dip!

Vegan Mozzarella Cheese Sticks  
This recipe is perfect for an appetizer when you want to show off in the kitchen, or just to enjoy as a snack any time. And these nondairy Mozzarella cheese sticks taste so good that I guarantee you won’t even believe their vegan! 

INGREDIENTS 

INSTRUCTIONS 

  1. Cut the block of vegan mozzarella into stick shapes.
  2. Put ¼ cup of the flour in one shallow bowl. In a second bowl, create the batter by combining the remaining flour, cornmeal, cornstarch, salt and garlic powder. The consistency should be like pancake batter. If it is too thick, add more water. If it’s too thin, add more flour. In a third shallow dish, combine the rice cereal, the spices and the grated parmesan to create the breading.
  3. Roll the cheese sticks in the flour. Shake off the excess and dip them into the batter. Shake off the excess batter and cover the sticks in the breading. Lay the mozzarella sticks on a baking sheet and put them in the freezer for 30 minutes.
  4. Heat about 3 inches of oil in a large pot to 350 degrees. Fry the mozzarella sticks, about 4 at a time, for about 5 minutes until they are golden brown and you see the cheese starting to ooze out. Turn them halfway through to make sure both sides get browned. 
  5. Place on a cooling rack so they stay crisp. 
  6. Serve while hot with a simple marinara sauce. 
  7. Enjoy!

    Nondairy Queso Dip  

    INGREDIENTS

    • 1/2 c cashews
    • 3/4 c cauliflower
    • 1 oz carrot
    • 1.25 c unsweetened almond milk
    • 1/4 c vegetable broth
    • 1-2 chipotle peppers, to taste
    • 1/4 tsp mustard
    • 1/2 tsp white vinegar
    • 1 clove garlic
    • 6 Tbsp. nutritional yeast
    • olive oil spray
    • 1/4 c onions
    • 1/2 tsp salt
    • 1/2 tsp cumin
    • 1/2 tsp freshly ground black pepper
    • 1/4 tsp cayenne
    • ground chipotle pepper, to taste
    • 1 15-oz can diced tomatoes with green chiles (I use Muir Glen Organic), well drained

    INSTRUCTIONS 

    1. Pour boiling water over the cashews and let sit at least 10 minutes.
    2. Meanwhile, place cauliflower and carrots in a large bowl, add 1/2 c water, and boil until tender. 
    3. Drain cashews. Add soaked cashews, cauliflower, carrot, almond milk, vegetable broth, chipotle peppers, mustard, vinegar, garlic, and nutritional yeast to a blender. 
    4. Puree until smooth.
    5. Heat a medium saucepan over medium heat and spray with olive oil.
    6. Add onions and sauté, stirring, until softened and translucent, about 3-5 minutes. 
    7. Pour almond milk mixture into the saucepan and bring to a simmer. 
    8. Add salt, cumin and black pepper and simmer until thickened, about 10 minutes, stirring occasionally. 
    9. Stir in diced tomatoes and adjust seasoning to taste. 
    10. Serve with tortilla chips and enjoy.

    Recipe from Home Sweet Jones.

    Happy Super Bowl 50, everyone! Enjoy the game…. And Go Panthers!!!


        Guacamole Potato Skins with Ranch Dressing

        These guacamole potato skins are perfect to snack on for Meatless Monday Night Football.  

         INGREDIENTS

        • 5-6 small Russet potatoes, about 3″ long
        • 2-3 tablespoons Earth Balance (vegan butter), melted
        • Kosher salt
        • Freshly cracked black pepper

        Guacamole

        • 3 ripe avocados, halved, seeded, and flesh scooped out
        • 1 lime, juiced
        • 1 teaspoon smoked paprika
        • ½ teaspoon kosher salt
        • ½ teaspoon ground cumin
        • ½ teaspoon cayenne
        • ½ medium onion, diced
        • ½ jalapeno pepper, seeded and minced
        • 2 Roma tomatoes, seeded and diced
        • 1 tablespoon chopped cilantro
        • 1 clove garlic, minced
        • 2 green onions, sliced thin
        • 1 jalapeño, sliced thin, optional, for garnish
        • fresh cilantro, chopped, optional, for garnish

        Ranch dressing

        • ¼ teaspoon lemon juice
        • about ¼ cup unsweetened unflavored Silk almond milk
        • 1-2 cloves garlic, peeled, smashed, and minced
        • Kosher salt, to taste
        • ¼ cup fresh parsley, chopped
        • 2 tablespoons fresh chives, chopped
        • 1 cup Just Mayo (vegan mayonnaise)
        • ½ cup Follow Your Heart Vegan Sour Cream
        • A couple drops of white vinegar
        • Fresh dill, to taste, optional
        • Cayenne pepper, to taste, optional
        • Paprika, to taste, optional
        • Kosher salt, to taste
        • Freshly ground black pepper, to taste

        INSTRUCTIONS  

          Make the Ranch Dressing

          1. Make the “buttermilk”by pouring lemon juice into a measuring cup then filling to ¼ cup level with almond milk. Set aside and allow to curdle, about 10 minutes.
          2. On a cutting board, sprinkle some kosher salt on the minced garlic cloves and then, with the back of a fork, begin to smush and mash the garlic and salt into a paste. 
          3. Combine garlic-salt paste, parsley, chives, vegan mayonnaise, and nondairy sour cream in a medium bowl; whisk until smooth. 
          4. Add “buttermilk” mixture, as necessary to thin to desired consistency. When desired consistency is reached, add a couple drops of white vinegar and any other additional ingredients, as desired. Taste and adjust the seasonings, adding more salt and freshly ground black pepper to taste. 
          5. Chill in the refrigerator and allow flavors to meld while you make the potato skins.

          Make the Potato Skins: 

          1. Preheat oven to 400ºF. 
          2. Wash potatoes well and pierce all over with fork. 
          3. Place potatoes directly on middle oven rack and bake until skins are crisp and a knife or fork pierces the potatoes easily, about 50 minutes. 
          4. Let the potatoes cool for about 10-15 minutes, until they are cool enough to handle.

          Make the Guacamole:

          1. In a large bowl combine the avocado meat and lime juice and toss to coat. 
          2. Drain the lime juice off and reserve in a small bowl. 
          3. Add smoked paprika, salt, cumin, and cayenne and mash with a potato masher, leaving some chunks for texture. 
          4. Fold in the onions, jalapeño, tomatoes, cilantro, garlic, and 1 tablespoon of the reserved lime juice. 
          5. Set aside while you…finish the potatoes 

          Finish the Potatoes:

          1. Once the potatoes are ready, remove and let cool about 10 minutes on a wire rack, or until the potatoes can be handled. 
          2. Set oven to broil.
          3. Slice each potato in half, lengthwise and use a spoon to scoop out the flesh, leaving about ¼” of the flesh intact. 
          4. Using a pastry brush, brush the insides of the potatoes with the melted, nondairy butter and season well with salt and pepper. 
          5. Turn the potatoes over and brush the skin sides with butter, and again season well with salt and pepper. 
          6. Place potato halves skin-side up on a baking sheet and broil them until the skin begin to brown and crisp, about 2 – 3 minutes (watch carefully so they don’t burn). 
          7. Flip skins over and broil another 2 – 3 minutes, or until beginning to brown and crisp.
          8. Remove potato skins from oven and place on serving platter. Spoon dollops of guacamole on the potato skins and garnish with sliced green onions, sliced jalapeños, and chopped cilantro. 
          9. Serve with ranch dressing immediately.

          Join the Meatless Monday Nights Sideline Meat challenge!

          Recipe adapted from 40 Aprons