Vegan Super Bowl Party 2013

The Super Bowl is just around the corner and its time to start thinking about what to bring to the party.  For one, you don't want to stand out like a sore thumb.  I brought cayenne kale chips to a party last year and was on the receiving end of furrowed brows.  Needless to say the chips were good, people couldn't quite make the leap to kale chips with all the meat and cheese on the table.

On the other hand, you do want to make something that will stand out for its unique taste and memorable ingredients.  The Super Bowl embodies American flare and exuberance.  Everything is over the top, and everyone participates in some way.  Go beyond setting out a crudite tray with hummus and chips and salsa.

Finally, the Super Bowl, like a tailgate, is about sharing.  Be mindful of how much you make, even though you may be the only one eating it, because people want to try new things.  Im sure if you follow these recipes, everyone will remember your dish over Beyonce's halftime show.  Maybe you'll start someone down the path to healthy, plant based eating.  Enjoy! (check Twitter @holdthepigskin the night of the game for my pictures)

Top 5 Vegan Starter Recipes (that'll leave you full and satisfied)

Salad, not included!

Today, I had a friend ask me for my top 5 vegan recipes.  That question is harder than it looks 

because the answer hinges on who is asking and what they hope to discover. 

If you are a newbie vegan, then it means I have to give my favorites at all 3 meal times so you have a full days worth of food.  If you are a vegetarian looking to cut out cheese and eggs, then I want to include things with cashew cream or flax eggs to make it seem like nothing is missing.  If you are a seasoned vegan looking for meat 

substitutes to grill, then I can get into the nitty gritty of seitan or veggie burgers.  The degree of kitchen skill also plays a role too, as you don’t want to scare anyone off from trying a plant-based diet with complex techniques or obscure ingredients.

My friend today was looking for  my favorite vegan starter recipes.  I thought about this long and 

Stir Fry, not included!

hard and have come up with a list, including 2 breakfasts, a sandwich, a soup and main dish as my top 5.  (Honestly, spinach chickpea salad and stir-fry are my go to dishes for lunch and dinner respectively, but since I make it different every time and there is no wrong way to do it, I didn’t include these in the top 5).  Enjoy!  

THE TOP 5

1.    Kale Strawberry Banana Smoothie
2.    Loaded Oatmeal
3.    Spinach Mushroom Hummus Panini
4.    Lentil Soup (with Field Roast)
5.    Black Bean Brown Rice Bowl

Recipes after the jump...

2 Year Anniversary

On this day 2011 Ohio State beat Arkansas in the Sugar Bowl and I decided to try being vegan for a month.  Here I am 2 years later feeling better than ever.  Along the way there have been a few haters, but mostly tons of love from fellow vegans and people just wanting to eat healthier.  

So I propose a toast, to everyone with the courage to go against the grain. I'm with ya!  Together we will change the world.  Plant power baby!

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!

Kabob Blitz: Tempeh Veggie Skewers with Mango-Black Bean Quinoa

Week 12 Browns vs. Steelers

There is nothing quite like a rivalry game.  There is really nothing like two rivalry games in one weekend.  And winning them both? Unheard of!

These kabobs are dangerously good

After attending the OSU/Michigan game in Columbus the day before, I set out for the Muni Lot in Cleveland for the Browns/Steelers matchup.  The tailgate had to come together quickly as we only had Saturday night to prepare.  I bought of bunch of veggies and tempeh, made a marinade and put together this tasty entree of tempeh kabobs alongside some mango-black bean quinoa.

Kabobs are a unique method of grilling.  The smaller pieces and ability to separate items that cook differently enable you to perfectly grill the food.  For instance, cherry tomatoes can be taken off before they get too soggy, while the tempeh can be left on to get a crisp outer crust. The marinade is best left to soak overnight and the veggies and tempeh really absorb the flavor.  Enjoy!