Healthy, vegan and gluten free Superbowl RecipesAlright, it’s here, the culmination of football season! For many, this is considered a national holiday and it looks like it what with the amount of food consumed.  It’s festive, it’s fun, it’s loud and it’s highly caloric. So while you want to have a good time drinking, eating and rooting for your team, you might want to keep an eye on what you’re consuming because it’s only been a month since you’ve made that resolution!  So, below are a few recipes that are just as fun and delicious as usual Super Bowl goodies but with no cholesterol, less fat and a million percent less guilt!

All Star Antipasto

Platter

  • 2 cups vegan cream cheese
  • 1 1/2 tablespoons olive oil
  • 1 tablespoon chopped basil
  • 1/2 tablespoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • 1 tablespoon garlic, minced
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  • 1 cup roasted red peppers, drained and cut into strips
  • 1 small clove garlic, thinly sliced
  • 2 large heads radicchio or romaine, separated into leaves
  • 2 cups artichoke hearts, drained and quartered
  • 1 block/package vegan mozzarella cheese, cubed (about 1 cup)
  • 1 block/package vegan Monterey Jack or cheddar cheese, cubed (about 1 cup)
  • 1 package vegan pepperoni (at least 8 ounces)
  • 1 package vegan Italian or smoked tomato deli slices, rolled into tubes (at least 8 ounces)
  • 1 1/2 cups pepperoncini, drained
  • 1 1/2 cups mixed olives, drained
  • 1 1/2 cups peppadew peppers
  • 1 package of vegan bacon (cooked vegan bacon slices or tempeh bacon)
  • Italian dressing (recipe below)
  • Breadsticks or crackers, for serving

Italian Dressing
Spice Mix

  • 1 tablespoon onion powder
  • 1 tablespoon sugar
  • 2 tablespoons dried oregano
  • 1 teaspoon ground black pepper
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon nutritional yeast
  • 1 teaspoon dried basil
  • 1 tablespoon dried parsley
  • 1/4 teaspoon celery salt
  • 2 tablespoons salt

Dressing

  • 1 tablespoon garlic, minced
  • 1/4 cup red wine vinegar
  • 2/3 cup olive oil
  • 2 tablespoons water
  • 2 tablespoons of the above spice mix

In a medium bowl, combine cream cheese, olive oil, oregano, basil, lemon juice, garlic and crushed red pepper flakes. Season with salt and pepper; stir to combine, roll into small balls and set aside.

In a medium bowl, combine roasted red peppers and garlic then set aside.

Line a large platter with radicchio or romaine leaves and fill a small glass bowl with dressing and set in the middle of the platter. Arrange all ingredients, on the platter in a decorative pattern making sure that each ingredient has its own specific area. Don’t be afraid to crowd the platter and pile. It’s best to start with the ingredients that pile easily and fill in with the ones that could topple by placing them in between 2 stables piles.  For instance, pile the vegan bacon as though filling in a pizza pie slice on the platter. Then pile the cubes of cheese into a pile, then a pile of rolled deli slices, then the olives and so on

To make the spice mix and dressing: In a small bowl, mix together the spice mix ingredients.  Seal leftover mix in an airtight container. To prepare dressing, whisk together vinegar, olive oil, water and 2 tablespoons of the spice mix.

Bowl Game Bruschetta

  • 1 cup diced tomatoes (roma or plum)
  • 1 teaspoon fresh garlic, minced
  • 2 teaspoons olive oil
  • 1/2 teaspoon balsamic vinegar
  • 2 tablespoons basil, chopped, plus 1 tablespoon for garnish
  • Salt and pepper, to taste
  • 1 Italian bread loaf or French bread baguette
  • 1/4 cup olive oil for drizzling
  • 2 garlic cloves, halved for rubbing

Put tomatoes, garlic, 2 teaspoons of olive oil and vinegar in a bowl and mix. Add the chopped basil. Add salt and pepper to taste.

 

Slice the baguette or bread into diagonal, 1/2 inch thick slices. Toast on a hot griddle for 1 minute on each side. Take a sharp knife and score each slice 3 times. Rub some garlic on the slices and drizzle about a half a teaspoon of olive oil on each slice. Align the bread on a serving platter, olive oil side up. Place about a tablespoon of the tomato topping on each slice of bread, garnish with left over basil.

Touchdown Tempura

Veggies

  • Carrots
  • Mushrooms
  • Broccoli florets
  • Sweet potatoes
  • Peanut or coconut oil, for frying (or preferred high heat oil)

Batter

  • 1 cup of flour
  • 1 tablespoon cornstarch
  • 1 1/2 cups of seltzer water
  • Salt, to taste

Dipping Sauce

  • 2 green onions, sliced
  • 2 tablespoons rice wine vinegar
  • 1/2 cups soy sauce
  • 1 tablespoon ginger, grated

To make the tempura: Slice vegetables into thin or small pieces (about an inch or so) and combine batter ingredients until well incorporated.

Pour about 1 inch of oil on the bottom of a frying pan or wok and bring up to medium heat. Once oil is hot but not smoking, dip the vegetables in the batter until, making sure they are well coated. Fry them until they are lightly brown, a few at a time, do not crowd the pan. When they’ve cooked, place them on a paper towel lined plate to drain.

To make the dipping sauce: combine all ingredients and stir until incorporated. Serve with tempura.

Penalty Portobello Pesto  Sliders

  • 3 tablespoons spicy or Dijon mustard
  • 1/4 cup packed basil leaves
  • 5 tablespoons Italian dressing (recipe above), divided
  • 4 medium portobello mushrooms, stemmed (about 1 .pound)
  • 2 large red bell peppers, cored and quartered lengthwise
  • 1 medium sweet onion, sliced 1/2-inch thick
  • 4 small hoagie rolls, split

Blend mustard, basil and 2 tablespoons dressing in mini food processor. Grill and turn mushrooms, peppers and onion over medium heat for 8 to 10 min., brushing mushrooms with remaining 3 tablespoons dressing. Layer vegetables on bottom of rolls. Drizzle with basil mixture. Cover with top of rolls.

Champion Mini Chocolate Cheesecakes

  • Chocolate Pecan Crumb Crust (recipe below)
  • 3 (8 oz.) packages vegan cream cheese, softened
  • 1/2 cup  cocoa
  • 1/4 cup (1/2 stick) vegan butter, melted
  • 2 teaspoons vanilla extract
  • 1 can (14 oz.) vegan condensed milk
  • 3 egg replacer, mixed
  • Vegan whipped cream
  • Chopped pecans

Heat oven to 300°F. Line muffin cups (2-1/2 inches in diameter) with paper bake cups or spray with vegetable cooking spray and prepare crust. Press about 1 tablespoonful crumbs on bottom of each cup. Beat cream cheese in large bowl until creamy. Alternately add cocoa, butter and vanilla, beating until well blended. Gradually beat in sweetened condensed milk. Add eggs; beat until blended. Spoon into cups.

Bake 30 to 35 minutes or until set. Cool completely.* Refrigerate until serving time. Garnish with whipped cream and pecans. Cover; refrigerate leftover cheesecakes. 24 cheesecakes.
* If cooking spray is used, cool baked cheesecakes. Freeze 10 minutes; remove from pan with narrow spatula.

Crust

  • 1 cup vegan vanilla wafer crumbs (about 30 wafers, crushed)
  • 1/2 cup finely chopped pecans
  • 6 tablespoons sugar
  • 6 tablespoons cocoa
  • 1/3 cup vegan butter, melted

Stir together all ingredients in medium bowl until well blended.

Enjoy on Meatless Monday

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