Smoked Eggplant Dip

It's officially the tailgate offseason.  But have no fear! There are plenty of tailgate adventures that don't require a parking lot and all of these recipes can be used at your favorite tailgate.

Smoked Eggplant Dip

My mom loves eggplant.  Any excuse she has for me to make it is good enough for her.  There is something about eggplant that just begs to be grilled or smoked.  Its dark texture, fleshy inside, stubborn skin are best utilized when slow cooked over a long period of time. 

This recipe can be made entirely in a parking lot and is easy to do if you pre-chop all the herbs and spices.  Smoking big eggplants takes some patience, especially when cooking the entire aubergine.  I really enjoy studding the entire eggplant with garlic prior to cooking.  This way, the garlic imparts great flavor inside and cooks at the same time.  Enjoy!

An Ode to Field Roast: The Best Vegan Tailgate Food

Sorry for the hiatus, law school exams will do that to you.  But I am back now and will be posting regularly, even through the offseason.

I did make it down to the tailgate two weeks ago on bike.  A quick trip to the muni lot is better than skipping it altogether.  I brought a tupperware of cucumber/tomato salad and Sara had a package of Chipotle Field Roast

sausages.  That's it. Nothing creative or off the wall, but still so good!

When in a pinch the number one vegan tailgate food is Field Roast sausage.  There is no debate.  From the real ingredients to ancient traditional recipes, Field Roast are a hit at tailgates.

I have used Field Roast in a number of recipies here on this blog (chili dogs and stuffed boomers) and in past blog posts over on Love Your Leftovers (lentil soup).  The chipotle is perfect in paella or any pasta dish.  The italian is great in wedding soup or pasta fagole.  The possibilities are endless.

Here are the top 5 reasons why I love Field Roast:

1. Real food, made by real people.  And they're growing.
2. It's better than all the competitors, which are usually soy based. 
3. They are served at Safeco Field in Seattle.  How cool is that?
4. They don't just have weiners, they also have roasts and deli slices.
5. 25 grams of protein per sausage.  Where do YOU get YOUR protein?!

Photo Roll (after the jump)!

Onside Dip-Off: Grilled Vegan Spinach Artichoke Dip

Week 13 Browns v. Raiders

Going in for the kill

A winning streak? Unheard of!  That's right, the Browns have won 2 in a row for the first time since September of last year.  What a better way to celebrate than posting a recipe from one of my favorite vegan chefs, Cupcake Wars champion and stunning beauty Chloe Coscarelli.

There are plenty of tailgate dips that are "vegetarian" but are often loaded with cheese, sour cream, mayo, cream cheese, yogurt and just about every dairy product under the sun.  If it looks creamy at a tailgate, then it probably isn't vegan.  But who's to say a great creamy dip can't be plant based?  Chef Chloe is not one to mess around veganizing things, so her spinach artichoke dip was a must for the tailgate.

In the standard spinach artichoke dip, the cheesey creaminess presides over the flavor of the vegetables.  The creamy texture here comes from the soft tofu and nutritional yeast, but the garlic, artichokes and spinach stand out. I added a little Daiya cheese on top and bam! It was a winner with everyone at the tailgate.  If I didn't say anything, no one would've known it was plant-based and nearly fat free.  Enjoy!