Thursday, February 2, 2012

3 Ultimate Vegan Super Bowl Party Snacks

My husband is very serious about two things: Football and Food. For the past few years I've held the job of "veganizing" some of his favorite snack foods. This year is no exception and the three recipes I have for you will be a hit at your Super Bowl party, too!

Check out my Spicy Buffalo Bites, Spinach Artichoke Dip and Cheezy Mashed Potato Quesadillas!

Of the three, the Buffalo Bites do require a bit more work. After some experimenting, I made the decision that they should definitely be made the day before and sit in the fridge overnight to generate the desired texture. The "dough" for the nuggets is called is made from Vital Wheat Gluten Flour, which you can easily find at most health food stores. And unfortunately for a few of you, they are not gluten-free friendly since they are made almost entirely from gluten!

But they sure are delicious...

Vegan Spicy Buffalo Bites
Adapted from Vegan Dad

Ingredients for the Dough

1/3 cup chopped onion
1 cup sliced white button mushroom
1 garlic clove, chopped
2 tsp olive oil
2 tsp Poultry Spice
1 tsp salt
1/3 cup water
1 cup Vital Wheat Gluten Flour

Ingredients for the Breading
Dry:
1/2 cup finely ground corn flakes
1/2 cup flour (I used whole grain spelt flour)
1/2 tsp paprika
1/2 tsp salt
freshly ground pepper
Wet:
1/2 cup unsweetened soy milk
1/2 tsp apple cider vinegar

Buffalo Sauce (melt and combine small in saucepan)
1/3 cup vegan butter (earth balance)
1/2 cup hot sauce (I used Cholula)
1 TB white vinegar
1 TB ketchup

Directions
Preheat oven to 400 degrees. Line a rimmed baking sheet with foil and lightly spray with oil.

Combine mushrooms, onion and garlic into a food processor and blend until finely chopped. Add oil, poultry spice, salt and water and blend until a smooth, thin paste. Add gluten and process until you get a dough. Remove dough from food processor and roll into a long cylinder. Cut into 1 inch pieces and roll those into a cylinder shape, then flatten slightly. Pour 2 tsp oil into a shallow dish and coat your dough pieces.

In two separate bowls, add your ingredients for your dry and wet coating.

Take each dough piece and dip into dry coating first, then wet, and then dry once more. Line on baking sheet when done. Bake in the oven for 10 min, flip and bake 10 min more. Add all but 1/4 cup of your buffalo sauce to your bites and cook for 10 min more until bubbly. Use the rest of your sauce to coat after done cooking. Allow to cool before putting in the fridge overnight.

Spinach Artichoke Dip
I really miss going to a restaurant and ordering the hot and bubbly spinach artichoke dip. Unfortunately for non-dairy eaters, and even health conscious ones, most restaurant versions contain more fat laden sour cream, cream cheese and cheese than the spinach and artichoke! Lucky for you I have an unbelievable alternative for you.

Ingredients
6 garlic cloves... yes 6. Use them all. And peel and chop them of course.
1 14-oz can artichoke hearts, packed in water (drained and chopped).
1 lb bag frozen chopped spinach
2 TB vegan mayo (veganaise)
2 TB vegan cream cheese (i used follow your heart)
1/4 cup unsweetened soy milk
1/4 cup nutritional yeast flakes
1/4 cup mozzerella style Daiya Vegan Cheese
pinch salt

Directions
In a large saute pan over medium high heat, add a small amount of oil or vegetable stock. When heated, add your garlic and cook until slightly browned. Add the artichoke hearts and cook for a few minutes more. Add the entire bag of frozen spinach and combine well. Stir often for about 10 minutes so most of the water can evaporate from the spinach.

Transfer spinach artichoke mixture to a food processor and add the remaining ingredients. Blend until well combined and enjoy with chips, bread or sliced veggies.

Cheezy Mashed Potato Quesadillas
What could be better than creamy, cheezy mashed potatoes inside a grilled tortilla? Maybe spicy buffalo bites or spinach artichoke dip?

Ingredients
2 russet potatoes, peeled and chopped
5 green onions, chopped (white and very beginning of green parts only)
1 TB vegan butter
1/4 cup non dairy milk
1/2 bag cheddar style Daiya vegan shredded cheese
1/2 tsp salt
pepper to taste
6 corn tortillas
vegan butter, for spreading on the tortillas

Directions
Boil your chopped potatoes until soft (fork tender). Drain and return back to pot. Mash with a potato masher or fork and add remaining ingredients (except tortillas... but I hope you already knew that!).

Heat a large saute pan over medium high heat. Butter one side of each corn tortilla and fill half of the other side with potatoes. Fold in half. Cook quesadillas for 5 minutes on each side or until browned.

Now that you have your food covered, who are you hoping will win?? Lets hope for a good game... and good commercials!

2 comments:

  1. Hi! I am dying to make these quesadillas, but I think a key ingredient may be missing from the recipe. Is "1/2 bag ch" that's listed 1/2 bag of vegan cheese? If so, what brand/type?

    Thanks!

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    Replies
    1. Oh no!! So sorry about that. Yes, 1/2 bag cheddar style Daiya vegan cheese! I'll fix as soon as I get home! Thank you for pointing it out and enjoy!

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