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)
- 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)
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!
- 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
- Preheat the oven to 450°F.
- Lightly spray a large non-stick baking sheet with oil.
- Combine the flour, paprika, and onion/garlic powder in a bowl and stir until well combined.
- 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.
- 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.
- 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.
- Bake coated cauliflower for an additional 8-10 minutes, or until cauliflower is crispy, and sauce looks absorbed.
- Remove from oven.
- Let cauliflower bites set out for at least 20 minutes before serving.
- 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!
- 5 oz. block nondairy mozzarella flavor cheese
- ¾ cup chickpea flour, divided
- 1 Tbsp. cornmeal
- 1 Tbsp. cornstarch
- ½ tsp. Kosher salt
- 1 tsp. garlic powder, divided
- ½ cup water
- 1 cup Panko breadcrumbs
- ½ tsp. Kosher salt
- ½ tsp. ground black pepper
- ½ tsp. dried parsley
- ¼ tsp. onion powder
- ¼ tsp. dried oregano
- ¼ tsp. dried basil
- 1 Tbsp. vegan grated parmesan cheese
- Safflower oil, for frying
- Cut the block of vegan mozzarella into stick shapes.
- 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.
- 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.
- 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.
- Place on a cooling rack so they stay crisp.
- Serve while hot with a simple marinara sauce.
- 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
- Pour boiling water over the cashews and let sit at least 10 minutes.
- Meanwhile, place cauliflower and carrots in a large bowl, add 1/2 c water, and boil until tender.
- Drain cashews. Add soaked cashews, cauliflower, carrot, almond milk, vegetable broth, chipotle peppers, mustard, vinegar, garlic, and nutritional yeast to a blender.
- Puree until smooth.
- Heat a medium saucepan over medium heat and spray with olive oil.
- Add onions and sauté, stirring, until softened and translucent, about 3-5 minutes.
- Pour almond milk mixture into the saucepan and bring to a simmer.
- Add salt, cumin and black pepper and simmer until thickened, about 10 minutes, stirring occasionally.
- Stir in diced tomatoes and adjust seasoning to taste.
- Serve with tortilla chips and enjoy.
Recipe from Home Sweet Jones.
Happy Super Bowl 50, everyone! Enjoy the game…. And Go Panthers!!!