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

Cauliflower Fritters

Someone posted this video on Facebook, not sure of it's original source. Serve with your favourite sauce - I like it with Zucchini Dill Sauce!

Cauliflower Fritters

Ingredients

3 cups cauliflower, in florets
2 tsp salt
1 tsp pepper
2 garlic cloves
1/2 cup chopped onion
1/4 cup chopped parsley
1/2 cup GF flour
1/3 cup vegan Parmesan
1 egg replacer
Extra flour for coating
Oil for frying.


Method

Microwave cauliflower for 15mins, or boil until soft, draining well.
Mash up the cauliflower in a bowl and add all ingredients except the flour you're using to coat and the frying oil.
Roll into palm size balls and coat with flour.
Flatten and shallow fry on each side until golden.

Served here with Zucchini Dill Sauce!

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.

Easy Spanish Rice

I was kind of winging this based on a few different recipes I found online and then put it in the rice maker and it was super easy.

Easy Spanish Rice

Ingredients

1 cup rice of choice (I used Jasmine cause it was what we had)
vegetable stock - the amount you would normally use to cook rice which may vary if you are doing it on the stove, around 1 1/2 cups for jasmine rice, more for brown.
1 can chopped tomatoes
1 tsp cumin
1 tsp chilli powder
1 tsp dried oregano
2 cloves of garlic
1 onion, chopped


Method

Fry up the onions first on a medium heat for around 5 minutes, until clear.
If using a rice cooker then transfer the onions to it, if cooking on the stove keep them in the pot.
Add all ingredients to the onions and stir to mix.
Cook in rice cooker or if doing on the stove top, bring to boil then simmer on a low heat until rice is cooked, stirring frequently to avoid burning.
Test rice and once done, serve. So easy!

Shown here with bean burritos :)

Homemade Trail Mix

Trail mix can be expensive and it couldn't be easier to make yourself AND you get to choose exactly what goes into it! Going to your local bulk section and picking out your favorites works out much cheaper than buying the prepackaged mixes.

Homemade Trail Mix

Ingredients

Your favorite mix of nuts (I used almond and walnut)
Your favourite mix of seeds (I used pepita seeds)
Dried berries (I used goji)
Dried fruit (I used raisins and banana chips)
Optional extras (vegan chocolate chips/cocao nibs or anything you like!)


Method

Throw them all in a bowl and mix by hand.
Find an airtight container to store them in.
Done! Ready for snacking at anytime or place!

Agave Marsala Pears

This is adapted from a Nigella Lawson recipe and is fantastic as a fancy accompaniment for your Artisan vegan cheeses or antipasto ;)
I used Kroger brand of Marsala cooking wine which I confirmed with Kroger is vegan!

Agave Marsala Pears

Ingredients

2 firm pears (approximately 1 pound total weight) each cut into 1/8', leaving skin
2 tablespoons olive oil (regular, not extra-virgin)
3 tablespoons Marsala (or sherry or port - you basically want a sweet fortified wine)
2 tablespoons agave
1/2 cup walnut halves
1 pound vegan artisan cheese for serving


Method

While you are cutting the pears, let the oil heat in a large frying pan/skillet.
Fry the pears for 3 minutes a side, and while they are frying whisk the Marsala and agave together in a cup.
When the pears have had their time, add the Marsala-honey mixture and let it bubble up around the pears, and then transfer them, all bronzed and syrupy, to a plate.

Add the walnuts to the dark juices left in the pan and stir-fry them for about a minute until they are themselves darkened in part and sticky all over.
Remove them to the plate with the pears and add the cheeses.

Deep Fried Vegan Spring/Egg Rolls

This is a delicious filling for vegan spring/egg rolls adapted from a recipe on Jamie Oliver's page. I used rice paper rolls from the Asian market that were are made for deep frying but if you're not gluten free you can just use spring roll/wonton wrappers.

Deep Fried Vegan Spring/Egg Rolls

Ingredients

40g dried Asian mushro, I assume he means shiitake (I used button mushrooms, sliced and saut�ed)
50g vermicelli noodles
200g Chinese cabbage, finely sliced
1 carrot, peeled and julienned
3 spring onions, sliced on the diagonal
1 thumb-sized piece of ginger , peeled and grated
1 red chilli, finely chopped
1 large bunch of Thai basil, roughly chopped
1large bunch of coriander/cilantro, roughly chopped
20ml sesame oil
75g beansprouts
3 Tbls toasted peanuts, crushed
2 Tbls reduced-salt soy sauce (I used Tamari wheat free)
2 Tbls oyster sauce
1 Tbls cornflour
16 large spring roll wrappers , thawed if frozen (I got 12 using the rice paper wrappers)
1 Tbls Chinese five spice powder
1 litre groundnut oil for frying


Method

Put your mushrooms in a medium-sized bowl, cover with hot water and leave for 10 minutes, or until soft.
Meanwhile, place the noodles in a large bowl, cover with boiling water and leave for 1 minute. Drain, rinse under cold water, then set aside.
For the filling, put the cabbage, carrot, white part of the spring onion, ginger, chilli and herbs in a large bowl along with the rice noodles.
Add the sesame oil, beansprouts, peanuts, Chinese five spice, soy and oyster sauces, and mix well. When they�re ready, drain the mushrooms, then chop them and stir into the filling.
Season to taste.

In a small bowl, blend the cornflour and 2 tablespoons of cold water.
Next, lay one spring-roll wrapper, smooth-side down, on a clean surface as a diamond shape, with one corner pointing down towards you.
Place another wrapper on top (the extra thickness will stop the rolls from breaking open while cooking).
**Because I used the rice paper rolls I only used one layer and rolled them like you would for fresh spring rolls and only used one layer.
Spoon 2 tablespoons of the filling on the bottom corner of the double wrapper.
Brush each corner with the cornflour mixture, then start rolling up from the bottom.
When the filling is covered, pull the corners in from each side (to seal the ends as you go).
Continue rolling until the filling is tightly covered, then press to seal the top corner.
Lay the finished roll on a large baking tray and cover with a damp tea towel.

Put oil onto a high heat while you're wrapping the rolls.
Continue until you�ve filled all the wrappers.
Turn the oil heat down to a medium heat.
To check whether the oil is ready, drop in a piece of filling; it should sizzle and start to turn golden. In small batches, carefully lower the spring rolls into the oil and deep-fry for 2�3 minutes, or until golden brown.
I got about 4 at once but mine were big, wonton wrappers are much smaller rolls.
Remove with a slotted spoon and drain on kitchen paper.
Serve with your favourite dipping sauce. I used sweet chilli and a combination of satay with hoisin.

Deep Fried Pickles

Based on an Alton Brown recipe...

Deep Fried Pickles

Ingredients

4-6 dill pickles
1 cup non-dairy milk (coconut is best)
1 tsp apple cider vinegar
1-2 cups of cornmeal
oil for deep frying


Method

Start oil boiling on a medium-high heat in a large pot.
Slice pickles in quarters long ways and pat down with a paper towel to dry.
In a bowl mix the milk and apple cider vinegar.
In another bowl add corn meal.
Take one slice of pickle and coat it in the milk.
Place it in the cornmeal to dredge.
Place back into the milk mixture and dredge a second time in the cornmeal.
Place on a dry surface while you repeat with the other pickles.
When you have enough for one layer in the oil place lightly and wait around 1-2 minutes until the cornmeal has gone goldne brown.
Remove pickles and place on paper towels to dry.
Serve as a side or main with fries and serve with a side of horse radish sauce or any sauce of choice.

Saffron Rice

Recipe adapted from Veg Recipes of India. The even have a vegan section...so awesome!

Saffron Rice

Ingredients

1.5 cups basmati rice
2 to 3 generous pinch of saffron or kesar
� tsp caraway seeds
2 green cardamom
1 bay leaf
1 inch cinnamon
2 cloves
1 strand of mace
3 1/4 cups water
a pinch of turmeric (optional)
1.5 tbsp oil or unsalted vegan butter
a few coriander or mint leaves for garnish (optional)
salt as required


Method

Rinse the rice for 3-4 times in water.
Soak the rice for 20-30 mins in water.
Drain the water and keep the rice aside.
Heat oil or unsalted butter in a deep pan or pot.
Add all the whole spices including caraway and fry till the oil/butter becomes fragrant.
Add soaked rice and stir for 1-2 minutes.
Crush the saffron with your fingers or in a mortar-pestle and add these to the rice.
Add turmeric powder now if you plan to add it and stir in.
Add water along with salt.
Cover the pan tightly and let the rice cook till the grains become separately cooked and absorb all the water.
Once done, fluff gently with a fork.
Serve the saffron rice garnished with coriander or mint leaves and your favourite Indian dish.

"Insalata Caprese" Crackers

When I was staying in Sicily (before I was vegan) I had most wonder salad which consisted of mozzarella, tomatoes and basil layered alternating in a circle and topped with olive oil and seasoned with salt. It was so simple, yet so amazing. it's called "Insalata Caprese" or Salad of Capri and variations of the salad include using bocconcini and an additional drizzle of balsamic vinegar. I have been making it on rice crackers as a go to snack for as long as I can remember and when I couldn't get any good vegan cheese I just skip the cheese. Good quality ingredients are the key, I love using tomatoes straight from the farmers market!

"Insalata Caprese" Crackers

Ingredients

Rice crackers (or any crackers you like)
Tomatoes, sliced and then cut into four
Handful of basil leaves
Vegan mozzarella cheese (I used Field Roast Chao Slices - Original Creamy, cut into 4 or 6 pieces)
Good quality olive oil (garlic infused is divine too!)
salt & pepper for seasoning.


Method

Assemble the crackers on a plate or dish.
Place a cracker size slice of cheese on each cracker, followed by the tomatoes and lastly with the basil leaf.
Sprinkle a  light seasoning of salt (and pepper if desired).
Drizzle a very small amount of olive oil.
Enjoy!! So easy!

Mushy Peas

Felt like a real traditional English vegan fish 'n' chip supper which wouldn't be complete without mushy peas! Original recipe from Jamie Oliver.
I served mine with home style fries, Fishy Tofu Fingers, dill pickles and Follow Your Heart Tartar Sauce (below).

Mushy Peas

Ingredients

2 Tbls vegan butter
2 cups peas (I used frozen organic)
1 small handful fresh mint leaves
1 squeeze lemon juice
sea salt
freshly ground black pepper


Method

In a medium saucepan put the butter, peas and the chopped mint.
Put a lid on top and simmer for about 10 minutes.

Add a squeeze of lemon juice and season with salt and pepper.
Then either mush the peas up in a food processor, or you can mash them by hand.

Lecs� (Peppers, Tomato & Onions)

My grandmother always had some lecs� cooking when I would come over. Traditionally she would serve it as a side with potatoes and sausage but I love it on it's own!

Lecs� (Peppers, Tomato & Onions)

Ingredients

2 large pepper
1 large onion
2 tomatoes
olive oil for frying
salt for seasoning


Method

Slice vegetables thinly.
Heat olive oil on a pan or skillet on a medium.
Add vegetables and cook until soft and onion is clear.
Add salt if needed.
Serve hot!

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.

Easy Chats

Chats, or small baked potatoes are easy to make an delicious as a snack with vegan sour cream and sweet chilli sauce.

Easy Chats

Ingredients

10 small potatoes, sliced into quarters.

1 tsp steak seasoning (vegan of course!)

1 tsp salt or Red Robin seasoning (please note Red Robin Seasoning is no longer vegan as they recently started adding sugar to the ingredients :(  )

vegetable oil

Method

Preheat oven to 400F and prepare a baking dish (I like glass) with a small layer of vegetable oil.

In a zip lock bag add the potatoes and seasonings. 

Zip shut and shake until potatoes are well covered with seasonings.

Bake in oven for 30-40 minutes, turning once at 20 minutes.

Serve alone of with sauce of choice!

Carrot Cumin Spread

When I juice I am left with so much pulp - this is a great way to use up all the carrot pulp.
This is a great snack on raw crackers or on lettuce leaves.

Carrot Cumin Spread

Ingredients

1/2 cup carrot pulp (or grated carrot with liquid squeezed out)
1 tsp cumin
1 Tbls nutritional yeast
2 tsp Braggs Amino Acids/Coconut Aminos
1 tsp Italian herbs


Method

Place all ingredients in a food processor and blitz until smooth and mixed.
Add more nutritional yeast or amino acids to taste.

Date & Nut Balls

This is an easy and healthy snack, especially for kids! Adapted from a Catherine McCord recipe seen in Parents Magazine.

Date & Nut Balls

Ingredients

1/2 cup GF oats
1/2 cup walnuts
1/4 cup cashews
1/4 cup pitted dates, chopped
2 Tbls agave syrup
1 tsp coconut oil
1/2 tsp vanilla extract
3 Tbls shredded unsweetened coconut


Method

Preheat oven to 350F/180C.
On a baking sheet place nuts and oats and bake for 10mins and let cool.
In a food processor add nuts and oats and blitz until all blended and chopped finely.
Add in all other ingredients except for the shredded coconut and process until all mixed well.
Take small amounts of the mixture and roll into a ball in your hand.
Dredge in coconut shreds and leave to cool.
How many balls you make depends on how big they are.
Keep in sealed container for a few days.

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;