Vegan Super Powers: Football Snacks

Showing posts with label Football Snacks. Show all posts

Super Bowl 50!

Do I care about American football? Not in the slightest - even though the half time show can be mildly entertaining but I do love ANY excuse to make a whole lot of delicious vegan yums and share them with my friends and family! I also enjoy having lots of yummy leftovers to feed me during the week so I make more than I'll need.

Here's what our Super Bowl Sunday looked like...vegan food wise of course ;)

Spicy Vegan Queso Dip

Easy Jalapeno Poppers
Served with vegan ranch (some times I make my own, sometimes I use Follow Your Heart brand)

Buffalo Tofu Bites

Served with vegan ranch or blue cheese dressing (make your own or I use Follow Your Heart Brand)

Avocado Fries with Chipotle Mayo
You can make your own Chipotle Mayo or use Follow Your Heart or Hampton Creek brand.

Easy Jalapeno Poppers

Original recipe from Very Vegan Recipes. If you like you can add spices or vegan cheese shreds to the cream cheese before filling the peppers.

Easy Jalapeno Poppers

Ingredients

1 flax egg (1 Tbls flax + 3 Tbls water mixed and left for 15 mins)
1/4 cup gf flour
1/4-1/2 cup water
1/2 cup gf breadcrumbs
1/2 cup gf corn flake crumbs
1/2 tsp salt
1 cup vegan cream cheese
12 jalapenos

Method

Prepare the jalapenos by cutting the end with the stem off of each pepper. (I use latex gloves for this)
Then with a sharp knife slice each pepper down the center of one side.
This should allow you to open the peppers enough to scrape out the seeds and membrane.
Fill each jalapeno with a little over a tablespoon of cashew cheese, adjusting for the size of the peppers.
In a small mixing bowl combine the flax egg, flour, and water, and mix well.
In a second bowl mix together the bread crumbs, corn flake crumbs, and salt. ou could use just bread crumbs, panko, or even corn meal, however I find I prefer the texture of this mixture best for jalapeno poppers.
For each pepper dip first in the flour mixture, and then place in the bowl with the bread crumb mixture.
Spoon the mixture over the peppers until coated evenly.
In a medium frying pan heat � inch of oil to 350�.
Place each of the coated peppers in the pan and fry for 2-3 minutes until golden brown, turning to make sure each side is cooked evenly.
Serve with your fresh vegan jalapeno poppers with your favorite dipping sauce, and enjoy.

Spicy Vegan Queso Dip

Recipe found on Follow Your Heart. This was delicious! Cheesy and spicy! Leftovers make a great filling for quesadillas, tacos or nachos!

Spicy Vegan Queso Dip

Ingredients

Avocado oil (I just used olive oil)
12 oz vegan soy chorizo
1/2 red onion, diced
3 cloves garlic, minced
1 tablespoon Adobo sauce from a can of Chipotle peppers***
1 tsp each spice: cumin, cayenne, smoked paprika
2 tablespoons white rice flour (or all purpose flour)
8 oz beer of your choice or vegetable broth
10 oz Vegan Cheese Alternative (I used Daiya Chedder Shreds)
1/4 cup Vegan Sour Cream (I used Tofutti)
Tortilla chips, for serving

Method

First, drizzle a tablespoon or so of avocado oil in a medium saucepan. Add the soyrizo and brown over medium-high heat. Remove soyrizo with a slotted spoon, set aside to drain on paper towels or in mesh sieve.
Leave about 1 Tbsp of grease in the pan, then add the onion and garlic and cook about five minutes, stirring often, until the onion is translucent.
Add in the adobo sauce and spices and stir until effectively combined with the vegetables. Sprinkle in the flour and stir, another 3 minutes or so, until it sticks to the onions and garlic.
Pour in the beer and bring to a boil.
Reduce heat to medium-low and add the cheese, one handful at a time, until it melts. Stir frequently and use a rubber spatula to prevent it from sticking to the side.
After all the cheese is incorporated and melted, stir in the sour cream.
Serve (if possible in a fondue pot or a small slow cooker set to Warm) immediately with tortilla chips!

*** Please note that Adobo sauce is usually not gluten free so you can substitute with this recipe;

Mix together;
1 tablespoon tomato paste
1 tablespoon cider vinegar
1 teaspoon chipotle powder (or smoked paprika/cayenne powder mix)
1/2 teaspoon cumin
A pinch of oregano
A pinch of garlic powder
A pinch of salt.

Avocado Fries with Chipotle Mayo

Recipe found on Follow Your Heart. So delicious, especially if you are like me and LOVE hot avocado! Also great with a sprinkling of vegan chicken salt!

Avocado Fries with Chipotle Mayo

Ingredients

2 cups vegetable oil
4 avocados, halved, seeded, peeled and sliced lengthwise
1/4 tsp salt, or more to taste
1 cup all-purpose flour
4 prepared egg substitutes
1 tsp chili powder
1 tsp cumin
1 cup Panko breadcrumbs (I used a combination of rice & corn flake crumbs)

For serving;
1 1/2 cup Chipotle vegan mayo (you can buy ready made or make your own - recipe below)
Juice from 1/2 a lime
Cilantro

Method

Heat vegetable oil in a dutch oven or large pot over medium high heat
Create three bowls: 1 for flour, 1 for crumbs, and 1 for egg substitute.
Prepare VeganEgg by combining powder with ice cold water.
Whisk until consistency is thick.
Mix flour, chili powder, and cumin together.
Set up last bowl with Panko
Season avocados with salt, to taste
Working one at a time, dredge avocado slices in flour, dip into egg substitute, then dredge in Panko, pressing to coat
Working in batches, add the avocado slices to oil, 5 or 6 at a time, and fry until evenly golden brown and crispy (about 1-2 minutes on each side).
Transfer to paper-towel lined plate.
Serve immediately, top with a squeeze of lime, cilantro and serve with Chipotle Vegenaise

Chipotle Mayo
Whisk together;
1 cup vegan mayo
1/2 � 3/4 teaspoon dried chipotle powder, or more to taste
1/2 teaspoon garlic powder
2 teaspoons lime juice
1/4 teaspoon paprika
1/4 teaspoon pepper
salt to taste, around 1/8 to 1/4 teaspoon

Baked Spinach and Artichoke Dip

Recipe from The Veg Life. This was seriously delicious!!! I think some fried onion instead of the pimento/pepper would be amazing!

Baked Spinach and Artichoke Dip
Serves: 2 Cups

Ingredients

1 cup Vegan Mayonnaise
� cup Vegan Cream Cheese, softened
1 cup Vegan Parmesan, plus more for topping
15 oz. Can of Artichoke Hearts, chopped
8-9 oz. of frozen Spinach (defrosted, drained, and chopped)
1 Tbls of diced Pimentos (I used red pepper but you could also skip this step)
Minced Garlic, optional and to taste
Paprika, for garnish
Parsley, for garnish (I added parsley to my dip as well)

Method

Soften the cream cheese so it's easier to mix.
Preheat the oven to 350 degrees.
Lightly spray a baking dish with cooking spray. Set aside.
Combine the cream cheese, mayo and Parmesan in a large bowl.
Squeeze the spinach of all moisture. Chop and add to the cream cheese mixture.
Drain the artichokes, pat dry and chop into quarters. Add to the cream cheese mixture.
Add the pimentos and minced garlic, mixing until well combined.
Spoon into prepared baking dish.
Top with additional Parmesan, paprika and parsley.

Bake until golden and bubbly.

Serve hot with tortilla chips.

Spicy Smoky Tofu Jerky

Gorgeous hubby got me a huge dehydrator for Mother's Day. My first test is tofu jerky! I had previously tried this in the oven but had mixed results with the texture. Click here for that recipe and an assortment of marinades!

Spicy Smoky Tofu Jerky

Ingredients

1 lb extra firm tofu, pressed
1/4 cup tamari or soy sauce
1 Tbls liquid smoke
1/8 cup water
1 Tbls Sriracha sauce or any chili paste
1 Tbls onion powder
1 Tsp garlic powder or 1 clove garlic
1 Tbls black pepper
1 tsp brown sugar

Method

Mix marinade together.
Slice tofu into 1/4 inch slices and place in a container with the marinade.
Leave for two hours to marinate, turn occasionally to ensure all pieces are marinade.
Place in dehydrator and leave for 8 hours or overnight.
You can do this in the oven on a cookie tray on the lowest setting but it may not turn out as chewy.

Buffalo Tofu Bites

These amazing tofu bites have the taste of Buffalo Hot Wings without the carnage...yay! My hubby came up with this recipe and they were so delicious!!! Great alone or accompanied by Vegan Ranch Dressing.

Buffalo Tofu Bites

Ingredients

1 packet of extra firm tofu, drained and pressed
1/2 cup corn flour
Oil for deep frying

for the sauce;
1 cup Frank's Hot Sauce (I used the medium one)
3 Tbls vegan butter
1/4 cup agave syrup
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp course black pepper (optional)
2 Tbls bourbon (optional)
Ground cayene pepper to taste (optional - if you like them HOT)

Method

Preheat oven to 200F and prepare an oven tray lined with foil.
Cut the tofu longways into 1/4 inch strips then cut down the middle to create bite size pieces.
Heat deep frying oil to 375F.
Dredge the tofu bites in corn flour and set aside to fry.

As the oil is heating up make the sauce.
In a small pot whisk all sauce ingredients on a medium heat until well mixed.
Turn heat down to low and allow to simmer.

Once oil is hot enough fry 4 pieces of tofu at a time until slightly golden then transfer to a plate lined with paper towels.

Once the four new pieces of tofu are cooking place the paper towel ones in the sauce and turn to coat.

Leave until the next batch is ready to come in.
Once ready to take out place on the oven tray.
When all pieces are on the tray bake in the oven for 10 mins or until ready to eat.
This will keep them warm and allow the sauce to dry a bit.
Serve alone or with vegan ranch dressing.

Left overs (if there are any!) make a great salad;

Vegan Super Bowl Yums

With Super Bowl Sunday just around the corner here are some ideas for delicious vegan snacks...

Here's a link to my Vegan Super Bowl Pinterest page .