Vegetarian Recipes – Superbowl Time

Sustainable Superbowl Eats

Reckon you can’t do the Superbowl without hacking a brick of Valveeta? Well, put on your game face because these vegetarian recipes will really get the party started. No need to worry about going hungry, these eats are hearty enough to carry you well into a night of beer drinking, can-crushing, and fist pumping with a sponge finger. GO TEAM VEG!

Texas Caviar by Rachael Ray









I get it – the superbowl is NOT the time for salad. But on some tortilla chips, the veggies in this Texas Caviar are the bomb.

4 cups cooked black-eyed peas, drained and cooled

1 cup diced yellow onion

1 cup diced red onion

1 green or red bell pepper, diced

1 tablespoon minced garlic

1 tablespoon Cajun seasoning

1/3 cup olive oil

1/3 cup red wine vinegar

1 teaspoon black pepper

Mix all ingredients thoroughly in a large bowl. Chill in the refrigerator for 24 hours, stirring occasionally. Stir again before serving.

Spinach Phyllo Cigars with Walnuts and Figs by Party Vegan by Robin Robertson












This is a great crunchy appetizer that looks fancy, but you can pretty much make it with both eyes glued to the screen. If figs aren’t your thing, substitute them for cashews or pine nuts.

2 T olive oil

3 cloves garlic

½ cup each chopped walnuts and chopped figs

4 cups fresh spinach

1 cup cooked white beans

2 T chopped fresh parsley

2 t lemon zest

Salt and pepper

4 sheets phyllo pastry, thawed.

In a large skillet, heat the oil over medium heat. Add garlic and cook till  fragrant.  Add the walnuts, figs, spinach and cook, stirring, till spinach is wilted. Stir in beans, parlsey, zest and salt and pepper. Trasfer mixture to a bowl.

Place a sheet of phyllo dough on your counter. Brush with oil, then cut the sheet into 4 strips. Spoon about 2 T of the filling along the bottom edge of 1 strip, then tightly roll it up to enclose the filling, tucking in the ends. Transfer to a platter. Repeat with remaining sheets. Refrigerate at least 30 mins.

Preheat the oven to 425, then transfer the cigars to a cookie sheet and bake for about 15 mins. Serve hot.


Super Easy Vegan Chilli Supreme by Huffington Post












Top this mean dish with a blob of quacamole and serve with cornbread, or eat it with a trowel. Either way, it’s so delicious there will be tears in your eyes.

2 cups kidney beans, soaked overnight, then drained
1/2 teaspoon sea salt
1 onion, diced
1 teaspoon olive oil
1/2 of 10-ounce package organic frozen corn (or fresh!)
1/2 teaspoon chili powder
1 teaspoon cumin
1 teaspoon paprika
1 cup salsa
1 tablespoon soy sauce
1/4 cup fresh chopped parsley for garnish

Put beans in a soup pot with enough fresh spring or filtered water to cover. Bring to a boil on high heat, cover, reduce heat to low and simmer for 1 hour. After an hour, check beans for tenderness. If not, cook another 15 minutes or more as needed. If tender, add sea salt and cook for 10 more minutes.

While the beans are cooking, sauté the onion in oil in a skillet over medium-high heat until translucent. Add the corn and stir until heated. Add spices if desired and cook for 3-4 minutes while stirring.

When the beans are done, add the onion mixture to the beans, along with salsa, and soy sauce. Cook 5-10 more minutes. Add parsley to garnish.


Colossal Chocolate Chip Cookies from Party Vegan by Robin Robertson









What’s better than a chocolate chip cookie? A colossal chocolate chip cookie.

¾ c. vegan margarine

¾ cup light brown sugar

¼ granulated sugar

¼ vanilla soymilk

3 T pure maple syrup

1 t vanilla

1 ¼ c all purpose flour

1 c. whole wheat pastry flour

1 t baking soda

½ t baking powder

½ t salt

1 c. semisweet chocolate chips

¾ c. chopped walnuts or pecans (optional)

Preheat the oven to 350. Line 2 baking sheets with parchment paper or silicone mats. In large bowl, cream together the margarine and both sugars until light and fluffy. Stir in the soymilk, maple syrup and vanilla mix till smooth. In a separate large bowl, combine both flours, baking soda, powder, and salt and mix well. Add the dry ingredients to the wet ingredients and stir to combine. Fold in the choco-chips and walnuts.

Drop the dough by heaping tablespoons onto baking sheets. Bake until slightly browned around the edges, 15-16 mins. Don’t burn your face off – cool a few minutes before mowing down.

Photos by triple triaurora michelle3liz4(cup)cake_eatersmercury98 via Flickr.

facebooktwittergoogle_plusredditpinterestmailby feather

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>