Plant-based Game Day

I am not a sport's fan, at least not conventional sports, and my least favorite sport is football. Why then am I going to a Superbowl Party? Because I love family. The Superbowl Party is where I get to hang out with my siblings, cousins, aunts, uncles, nieces, and nephew and play games, eat food, and only watch the half time show.

However, the name of my dad's Superbowl party is call "Meat Fest" I kid you not. One year, he was so focused on all the meat, he didn't buy ANYTHING except meat. Like didn't even get things to go on the burgers and brats...So, I have taken it upon myself to provide plant-based game day food that everybody, but especially my family, can enjoy.

Here is a quick post of what I will be bringing to the game.

7 Layer Dip

Ingredients

Refried beans

3 Avocados, smashed

Garlic Powder, to taste

1 Lime, juiced

1/4-1/2 tsp Cumin

Chili Powder, to taste

Salt, to taste

Vegan Sour Cream

Vegan Cheddar Cheese, store bought or homemade

1 can Olives, chopped

2 Roma Tomatoes, diced

Cilantro, diced

Tortilla Chips

Directions

1. Soak Cashews in hot water for at least one hour.

2. Spread beans evenly on plate or platter.

3. Make "sour cream".

4. In a bowl, mash avocados with tines of a fork. Mix in garlic powder, chili powder, lime juice, cumin, and salt to taste. Spread evenly over beans (use left over as guacamole)

5. Chop olive, tomatoes, and cilantro and spread in 3 layers evenly.

6. Serve with tortilla chips

7. Enjoy

*I make my own refried beans (recipe to come soon), but you can also just use 1 can of refried beans. Just heat them before spreading, they spread better that way.

Edamame Hummus and Pita Bread

**I have had this recipe FOREVER and have no idea where I got it. But I do not claim it as my own. To whoever created this masterpiece, I thank you.**

Ingredients

2 c Edamame, shelled and cooked

1 c Silken Tofu

3 Cloves Garlic

¼ c Olive Oil

⅓ c Lemon Juice

1 ½ Cumin (and more to garnish)

Directions

1. Set 1 T edamame aside for garnish

2. Blend all in food processor until very smooth

3. Garnish with edamame and some cumin

Chili "Cheese" Fries

Ingredients

-1 can Black Beans (or 1 c dry)

-1 can Pinto Beans (or 1 c dry)

-7 c vegetable broth or water (Only if using dry beans)

-1 Yellow Onion, diced

-1 Green Bell Pepper, diced

-3 Cloves Garlic, minced

-1 can Corn

-1/2 c quinoa

-1 T Avocado Oil

-2 tsp Cumin

-1 tsp Chili Powder

-Salt to Taste

-1 can Diced Tomatoes

-1 or 2 T Tomato Paste

-2 Sweet Potatoes, cut into fries

-Plant-based Cheese Spread

*I used a combo of this cheddar cheese and this potato based cheese*

Directions

1. Dice onions, bell pepper, and garlic. Saute onion in avocado oil for 2 minutes. Add bell pepper and saute until almost soft. Add garlic, corn, and spices saute 1 minute. Remove from heat.

2. If using dry beans, add beans, quinoa and 7 c water or vegetable broth, and onion mixture to pressure cooker, like an Instantpot, and cook 25 minutes. Allow for a natural release.

**If using canned beans. Combine all remaining ingredients with onion mixture in a sauce pan and simmer until warm. Taste and adjust spices accordingly.

3. While beans are cooking. Slice sweet potatoes. Air fry at 370 degrees F for 10-12 minutes, stirring half way, until cooked. OR preheat oven to 400 degrees F and bake 20-25 minutes until cooked.

4. Once beans are done, if there is too much water or broth left, carefully drain it, but don't loose your garlic and onions. Add remainder of ingredients and bean mixture to a sauce pan and simmer until warm. Adjust spices as needed. 5. Make some plant-based cheese spread. 6. Once everything is done. Put the cooked fries in a casserole dish, cover in chili, spread cheese and cook at 350 degrees F for 15-20 minutes to let the flavors meld. 7. Enjoy

No Bake Freezer Brownies

I got this recipe from The Game Changer's Website. You can check it out here.