Updated on February 4, 2016
You can’t avoid it, the Super Bowl is happening this Sunday and this means it’s time to share (or not) great food while yelling at the TV! Party food is a favorite of mine and I love bringing stellar vegan appetizers, dips and more to gatherings, for people of all diets to enjoy. Enter this Supreme Nacho Burger!
This recipe is great for Super Bowl parties in that it would be really easy to set up a build-your-own-burger bar with all of the accoutrements necessary. A crock pot for the queso, bowls for lettuce, guacamole, sliced veggies and peppers, and plates for toasted buns and warm burger patties.
Now, about the particulars of this divine nacho burger hybrid. The burger patty is gluten-free, oil-free, soy-free and is crusted in chips (specifically Beanfields Pico de Gallo chips); then it’s topped with an amazing queso cheese sauce, that is a recipe from the awesome Joni Marie Newman (and you can find it on her blog), then guacamole and peppers, with crunchy romaine lettuce on the bottom. And you can’t forget to toast the buns!
There is so much flavor packed into every bite of this Supreme Nacho Burger, so you know that it’ll be a hit with all party-goers! Maybe leave off the fresh jalapeño slices for the weak-tongued. 😉 For more vegan Super Bowl recipes, find links and pictures at the end of this post!
Can we all agree that on some level the cuter the food, the better it tastes? This recipe for example: MINI DONUTS! Donuts are already loved by so many, but when you make them small they are guaranteed to be pretty irresistible.
Clearly, this is the truth, because even before actual donuts were in the picture I was seduced by the possibilities that come with owning a mini-donut pan and fought the urge to buy one. I lost that battle and am now not mad about having one in my kitchen. Mini-donut-shaped things for everyone!
I’ve been wanting to use freeze-dried fruit in a pastry of some sort for a while now; mostly because they work really well in oil/fat-based frosting, as opposed to using fresh fruit or even jams and jellies. For this recipe I was able to grind freeze-dried blueberries (found at my local grocer) and use them to give the icing a deep blue purple color and a hint of blueberry flavor.
For the cake, I was inspired by this baked donut recipe from Baker Bettie, but did change a large amount of the recipe including the baking portion, and decided that a cardamom-spiced donut would pair wonderfully with the blueberry icing. I can’t wait to try all kinds of flavor combinations, in the future!
Aside from making the recipe vegan, I also reduced the amount of oil in it, making these sweet morsels more appealing to eat multiple of. Because, why would you eat just one? I really dare you to try. 😉 These treats are also great to make and give to friends that are feeling down; I tested this out myself and the success rate of cheering up is 100% so far!
I super-love breakfast foods! Whether it be savory, sweet, or somewhere in between, I just can’t get enough of them. If you bring a potato hash into the equation, my happiness levels may just go off of the charts. But, it doesn’t hurt to try something new now and then. That’s where this Plantain Tempeh Breakfast Hash comes in. Plantains are like a starchy fruit cousin of a potato, with some tropical flair, so this can only equal awesome.
Mixed with the browned plantains are bell peppers, onions, seasoned tempeh and black beans, atop a bed of wilted kale. This hash is filled with all kinds of nutrients in terms of protein, fiber, iron, Vitamin C and more! It really is a great way to start off your morning, because it’s filling and energizing, not to mention delicious.
If you need a more portable breakfast, wrap this hash up in a huge tortilla, toast two sides of it on a skillet, wrap it in foil and when the time comes, chow down! Make sure to have a side of salsa handy, as it’s the perfect pairing.
In other news, I received the proof of my cookbook to edit today and you guys, this thing looks awesome! I cannot wait for you to get your hands on Vegan Bowl Attack!, it is certainly coming to life in the best way and I couldn’t be more excited. My lil’ cookbook baby!
Back to the recipe! If you want to add some healthy fats to your hash, I highly recommend topping it with cubed avocado or a simple guacamole before serving. Creamy with crispy equals magic, and you really can’t go wrong with avocado. Ever.
Unless you’ve been living under a large, dark rock, you may have heard about a lil’ ol’ cookbook by the name of The Taco Cleanse: A Tortilla-Based Diet Proven to Change Your Life. Articles on this book have been spotted on websites like the Today.com, and even on gossip sites, mentioning how Jennifer Aniston (WHAT?!) is curious about this unique cleanse.
I happen to get my hands on a copy, written by the witty Wes Allison, Stephanie Bogdanich, Molly Frisinger, and Jessica Morris. It opens up with a great disclaimer of the book containing “large quantities of total BS” and a hilarious foreword written by Laura Beck of Vegansaurus. In the first chapter they go over what you’ll need to outfit your pantry with taco-friendly ingredients, how eating tacos for every meal will impact you in a greatly positive manner, and shortcuts to help even the most time-pressed people get tacos into their life.
I tried a few recipes from this book to see if The Taco Cleanse was right for me, and expand my knowledge of tacos in general. I made three taco recipes: Mexican Chopped Salad Tacos, Smoked Brisket and Jalapeño Mac and Cheese Tacos, and the Healing Jalapeño Popper Tacos; I also made the Mind-Limbering Michelada, because that was necessary for thorough research.
Happy New Year, Everyone! I hope that you all had a great time over the holidays and are ready to face another year, with newfound energy. If not, that’s okay; I have a luscious, creamy bisque, made with winter vegetables and delicious herbs, that will warm your insides right up. Being satiated and comforted helps with the New Year, right?
I made a slightly different version of this dish right after Thanksgiving, just trying to use up leftover produce from the holiday dinner in an easy, delicious way. Plus, my mom had never had crispy sage on anything, so I had to introduce her to that; which then led to me drizzle the sage oil over the soup and immediately falling in love with it. If you end up pan frying anything that has a great flavor, do yourself a favor and reserve the leftover oil for later use in drizzling, dressings, or even dipping bread. It’s so versatile!
In the case of this vitamin A-rich bisque, the crispy sage and shallots add great texture and flavor, and the additional oil is used to season crunchy croutons and drizzle over the soup, for a fancy, finished product that is restaurant menu-worthy (but easy to make!). Picture enjoying a bowl of this winter squash soup while wrapped in a warm sweater, while it’s raining outside on a cool, calm evening. Sounds perfect to me!
This recipe is fairly large, so you can make it ahead of time and split it up to feed yourself for a few days, or serve it as a course for a large dinner. It’s like a warm hug for your stomach!