Whether you’re rooting for the Cincinnati Bengals or the Los Angeles Rams or the commercials and the halftime show, everyone can agree that one of the best parts of Super Bowl is always the food. From the classic staples to creative plantbased favorites, here are some Super Bowl snacks and food recipes to consider making.
The Cincinnati Bengals are set to play the Los Angeles Rams in Super Bowl LVI in Los Angeles. Here’s everything you need to know.
We will be watching the game at home with these delicious, whole food, plantbased foods:
Corn Potato Croquettes
Toasted Spicy Nuts
Tofu Cumin Chile
Buffalo Cauliflower Wings
Fiery Hot Roasted Chickpeas
Black Bean Empanadas
Game Day Nachos
Scrumptious Brownies
Baked Sweet Potato with Avocado and Microgreens
Veggie Bean Burgers and Veggie Skewers
Corn Potato Croquettes
Ingredients
2 medium potatoes, peeled and cut into 1-inch chunks
4 medium leaves sage, finely chopped
1 chopped jalapeno
1 can corn drained and rinsed
1 cup chopped cilantro and mint
1 tsp ginger garlic paste
3 cups panko (Japanese bread crumbs)
Directions
In large saucepot of salted water, heat potatoes to boiling on high cook 10 minutes or until tender. Drain well; return to pot.
With potato masher, mash potatoes, with sage, 1 cup panko and 1/2 teaspoon each salt and pepper, corn, ginger, garlic, jalapeno, cilantro and mint.
Refrigerate, uncovered, until cold and stiff, at least 2 hours.
Line large cookie sheet with parchment paper. Scoop potato mixture; shape into ovals and roll in remaining 2 cups panko, pressing to adhere.
Arrange on lined cookie sheet. Freeze until stiff for about one hour.
Preheat oven to 325 degrees. Place cookie sheet with potatoes and bake for 35 minutes or until golden brown, turning occasionally.
Remove from oven. Let cool for 10 minutes.
To serve, sprinkle with mint and cilantro. Makes about 20.
Tofu Cumin Chili
Tofu Cumin Chili Recipe
Baby it’s chilly outside! Guess what we are going to be making today! C.H.I.L.L.I! So if you think that chili needs meat, then you don’t know the power and taste of variety of red, black and chili beans Loaded with protein and yummy goodness.
Ingredients
1 package extra-firm crumbled tofu, drained
1 large green bell pepper, chopped
1 large yellow onion, chopped
1 small jalapeño, chopped
2 cups corn
1 ½ cups vegetable broth
1 (15 oz) can Kidney Beans, rinsed and drained
1 (15 oz) can Black Beans, rinsed and drained
1 (14 oz) can fire roasted tomatoes or 4 fresh chopped tomatoes
1 (14 oz) can tomato sauce
2 tablespoons chili powder
2 tablespoons ground cumin
Soy Sauce to taste
Instructions
Drain and press tofu to release as much water as possible. Crumble and set aside.
Water saute’ pepper, onion, jalapeño and corn and cook for 5 minutes.
Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin and soy sauce. Stir well.
Bring to a boil, then reduce heat and simmer, uncovered stirring until thickened and flavors have blended well, about 45 minutes.
Add chili into bowls and serve. Enjoy!
Buffalo Cauliflower Wings
Buffalo Cauliflower Wings Recipe
These are the most delicious vegan buffalo cauliflower wings you will taste. The perfect appetizer for game night, or a simple and delicious meal with salad or rice bowl.
Ingredients
2 large heads of cauliflower, cut into large pieces like drumsticks.
Buttermilk Breading Mixture
2 tbsp flax seed mixed in water as egg replacer
1 cup soy milk
1 Tbsp ACV to create buttermilk
Seasoned Flour
2 cups almond or whole wheat flour
1 tsp Himalayan salt
1 tsp garlic
1 tsp cumin
1 Tbsp paprika
1 tsp garlic powder
1 tsp onion
1 tsp pepper
Instructions
Heat oven to 425F and roast cauliflower in oven for 40 minutes, turning after 20 mins.
Remove cauliflower from heat and set aside.
Whisk soy milk with ACV and set aside for 5 minutes to create soy buttermilk.
In a large bowl whisk together egg replacer and soy buttermilk mixture.
Whisk all of the ingredients for the seasoned flour together in a separate large bowl.
Dredge the cauliflower in the flour mixture and shake off any excess.
Cook handful of cauliflower in air fryer for about 5 minutes until crispy and browned for each batch.
Place on beautiful platter and enjoy with your fav dipping sauce.
Fiery Hot Roasted Chickpeas
Fiery Hot Roasted Chickpeas Buddha Bowl
Ingredients
2 (15 oz) cans chickpeas, drained and rinsed
1/2 cup soy sauce
2 tbsp tomato paste
2 tbsp vegan Worcestershire
2 tbsp maple syrup
1 tbsp cumin
1/4 tsp pepper
Instructions
In a flat dish, whisk together the soy sauce, tomato paste, Worcestershire, maple syrup, cumin and pepper. Add chickpeas, making sure they are fully submerged, and marinate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper .
Drain the chickpeas from the marinade, spread evenly on the baking sheet.
Bake for 35-40 minutes, stirring every 10 minutes to allow for even cooking.
Bake until brown and crunchy. Enjoy in a buddha bowl or by itself.
Black Bean Empanadas
Black Bean Empanadas
Ingredients
1 12 ounce can of black beans
1/2 yellow onion, diced
2 garlic cloves, minced
1/4 Cup low sodium tomato sauce
2 Tablespoon golden raisins (optional)
2 Tablespoon Sofrito sauce
1 tspn coriander, garlic, cumin
1/2 teaspoon dried oregano
Black pepper & Salt
1 package vegan frozen puff pastry sheets (12-17 ounces)
Instructions
Heat oven to 400F.
In a skillet over medium heat, add onions. Cook until softened, about 5 minutes. Add garlic and cook 1 minute.
Add the black beans and cover 5 minutes. Stir in tomato sauce, raisins, sofrito, cumin, coriander, and oregano. Cook over medium heat another 10 minutes, seasoning to taste with salt and pepper. Set aside to cool.
On a floured surface, roll out puff pastry sheets. Using a rolling pin, roll the dough out thin. Cut 3″ round circles with a cutter or a glass.
Place a tablespoon of filling on each round circle and dab a little water around the edge.
Fold in half and press to close with a fork.
Bake the filled pies on baking sheets for about 10 minutes until golden brown.
Serve plain, or with salsa and guacamole.
Veggie Bean Burgers
Veggie Bean Burgers
Veggie bean burgers are full of protein and yummy goodness. There are so many variations to making a veggie burger depends on what you have in the pantry and fridge. You can add a variety of beans, lentils, shredded beets, carrots, zucchini or any other veggies that you have in the fridge.Servings: 4Ingredients
1 can of black beans [15oz]
1 can of chickpeas [15oz]
1 can of white beans [15oz]
1 red bell pepper diced [1 cup]
1 medium red or white onion finely diced
1 cup carrot, beets or celery to your liking finely diced
2 cloves of garlic minced
2 Tablespoons ground flax
1 teaspoon salt-free Italian seasoning blend
1 teaspoon chili powder
1 teaspoon paprika
1 teaspoon cumin
freshly ground black pepper parsley, and red pepper flakes, to taste
Instructions
Drain and rinse all the beans, then set aside. Wash thoroughly or purchase cans that are BPA free.
Next saute celery, onion, and red pepper in approx 4 Tablespoons of water with some freshly ground black pepper and a sprinkle of red pepper flakes.
Transfer to a large bowl and add the beans, flaxseed.
After about 5 minutes, add garlic and continue to saute until the veggies are soft.
Add the rest of your ingredients and mix well. Also, use a large spoon or potato masher to smash everything together.
You can add other ingredients that you like such as chopped or shredded veggies, like beets, potatoes, carrots, peas. Add more or less seasoning for spiciness.
Form into 8 patties, cover, and refrigerate for 30 minutes.
Place the patties on a baking sheet in the oven for about 20 minutes at 400 degrees. Turn over midway to check if they are done.
Enjoy on a bun or lettuce leave or plain by itself.
Game Day Nachos
Make your nachos better than the rest with this sheet-pan option that’s loaded with black beans, veggies, guacamole and whatever else you can think of.
Ingredients
6 oz. Late July organic chips (about 7 cups)
1 15-ounce can low-sodium black beans, rinsed
1 15-oz can refried beans
1/4 cup vegan sour cream, vegan cheese
1 cup shredded romaine lettuce
1 sliced jalapeno
1 chopped tomato
1/2 cup avacado guacamole
Directions
Heat oven to 450°F. On rimmed baking sheet, toss chips, black beans.
Dollop refried beans on top and sprinkle with vegan shredded cheese. Bake until beans are heated through and cheese has melted, 6 to 7 minutes.
Dollop sour cream over nachos and top with lettuce, tomato, jalpeno, and guacamole.
Everyone LOVES Brownies
Everyone LOVES Brownies
SUPER chocolaty and fudgy, extra nutritious with ‘hidden’ ingredient sweet potatoes, and easy recipe to follow. Have you ever made brownies using sweet potato?
Ingredients
3 mashed sweet potatoes
1/2 cup creamy almond butter
1/2 cup cacao powder
2 tbsp flax powder mixed in water
Toasted coconut + toasted sliced almonds for garnish
1 cup soaked pitted dates
Instructions
Preheat oven to 325 degrees.
Blend all the ingredients together and pour in pan.
Bake for 30 minutes. Remove from oven to cool.
Garnish with toasted coconut + toasted sliced almonds.
Enjoy!
Toasted Spicy Nuts
Ingredients
1/4 cup date sugar
2 tsp. paprika
1 tsp. ground cumin
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/2 tsp. black pepper
1 tbsp. Hot sauce
3 cups of mixed nuts: pecans, almonds, cashews and walnuts
Directions
Heat oven to 325°F. Line large rimmed baking sheet with parchment paper.
In large bowl, combine sugar, paprika, cumin, cinnamon, salt, and pepper. Stir in hot sauce. Add nuts and toss to coat well.
Arrange on prepared baking sheet in single layer and bake, stirring halfway through, until toasted and dry, about 25 minutes.
Add some dry fruits like pineapple, figs, banana and sesame seeds to a bowl and mix in the toasted nuts. Keep in airtight jar for 1 month and enjoy.
Baked Sweet Potato with Avocado and Microgreens
Bake 2 sweet potatoes in the microwave for 10 minutes. Cut top and fill with your favorite toppings like avocado, micro greens, chopped mushrooms, sundried tomatoes and enjoy!
Baked Sweet Potato with Avocado and Microgreens
Vegetable Skewers
Add vegetables of choice: red onion, zucchini, cherry tomatoes, baby fingerling potatoes mix with herbs and italian blend spices. Add them to skewer grill or bake in the oven for 20 minutes and enjoy!
Vegetable Skewers
Hope you enjoy the recipes as much as we love to share healthy plantbased, no-oil food with you. Please connect with us on Facebook, Instagram, YouTube we share easy meal-prep ideas, giving tips on how to thrive on a plant-based diet and answering your specific questions.