No Guilt Super Bowl


Hi Friends,

The Super Bowl is Sunday and I know I am really looking forward to that game, no wait…those commercials, the half-time show…and most of all the gluttony that is, Super Bowl food!!! Events are not true events for me unless there is a menu involved. Super Bowl food tends to favor un-healthy pizza, wings, nacho’s and a plethora of dips, not to mention beer. So, you could throw caution to the wind, call it a cheat day and stuff your face until your belly looks like the players on the field or… you could try some of these recipes and not feel so bad!!

Fully Loaded Nacho's

Fully Loaded Nacho’s

1. Nacho’s & Chili
Load them with all of the healthy toppings you can think of!

Shredded Lettuce
Olives
jalapeno’s
Tomatoes
Salsa
Guacamole
Brown Rice or Quinoa
Beans

Easy Chili with Baked Potato Fries and fresh toppings

Make baked white or sweet potato wedges to go with the chili. Make both chili and nacho sauce and thrill your guests with an all you can eat, make your own chili “cheese” nacho bar. All the while knowing you are secretly filling them with food that is full of nutrients, fiber, healthy fat and antioxidants(can you tell this stuff excites me?)! You could also turn the above idea into a taco bar.

Taco Bar!

2. Buffalo or BBQ Tempeh/Cauliflower

Buffalo Tempeh

Much less fat, no cholesterol and still spicy tangy pieces of heaven. Make some vegan ranch and booya! Take that,  nasty processed chicken parts!!!

Buffalo Tempeh (this recipe is from Veganomicon, one of my fave cookbooks)

1 Block of Tempeh (Sliced in triangles then in half)
1/2 Cup Veg Broth
1/2 Cup Hot Sauce (Franks Red Hot…this is a must for this recipe)
6 cloves chopped garlic
1/2 Tsp oregano

Boil or Steam the tempeh for 15 minutes.
Combine all remaining ingredients together and add steamed tempeh and marinade for at least 20 minutes, up to an hour or two.

Heat a non-stick skillet and spray with non-stick cooking spray or add some veg broth to the pan. Brown the tempeh on both sides, then add the marinade to the pan to heat through.

Buffalo Cauliflower

1 Cup Water
1 Cup Chickpea Flour
a healthy sprinkle of Garlic Powder 1-2 tsp
3/4 cup Franks Red Hot Sauce
1/2 cup veg broth

Pre-heat oven to 450
Combine water flour and garlic powder then coat your cauliflower (two small heads chopped) with the batter. Add coated cauliflower to a baking sheet sprayed with non-stick cooking spray and then lightly spray the cauliflower once it is on the pan.

Bake for 20 minutes

Combine hot sauce and veg broth and pour over baking cauliflower and continue to bake for 5-7 minutes.

You can make either of these recipes BBQ by subbing your favorite BBQ sauce for the Franks.

3. Dips

Be original, serve bruschetta and a lovely basil cilantro pesto with some whole grain flatbread. Hummus, white bean dip and “cheesy” broccoli pesto with a beautiful vegetable tray.

Basil cilantro Pesto

A Bunch of Cilantro
2 Bunches of Basil
2-3 garlic cloves
1/2 cup slivered almonds
Juice of half a lemon
Salt to taste
1-2 Tbsp olive oil (Optional)

Add all ingredients to a food processor or blender and combine. So fresh and yummy!

White Bean Dip
1 Can White Beans
1/4 Tsp red pepper flakes
2 Tbsp Green, black or greek olives
salt/pepper to taste

Combine all ingredients in a food processor or blender until smooth. Tip: this make a wonderful creamy pasta sauce when thinned out with pasta water:)

4. Flatbread / eggplant / Portobello mushroom pizza’s

Sliced eggplant rounds or Portobello mushroom caps are great pizza bases for your gluten-free friends. Make this awesome tofu ricotta and/or the broccoli pesto above and have a make your own pizza bar.

Pizza Sauce
Tofu Ricotta
Sun-dried tomatoes
Assorted Olives
Grilled Asparagus
Artichoke Hearts
Mushrooms
Spinach
chopped Garlic
Fresh Basil

Load up the pizza’s and pop them in a toaster oven, SHA-BLAM! No tombstone or tontino’s for your guests, fresh, customized and unique.

Healthy food does not have to be boring. These suggestions will taste indulgent without the guilt.

I hope we can all enjoy this years festivities with the pleasure of knowing that events don’t have to sabotage our health!

Much Love,

Your Vegan Friend

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