February 2, 2012

Gourmet Gridiron: Healthy, Vegan & Gluten Free Super Bowl Menu & Recipes.

The holidays are behind us but an all American tradition is coming up quick, Super Bowl Sunday!

No matter if you actually watch the game or are just there for the commercials, the best part (at least for me) is the food!  It’s the centerpiece of the party and a bottomless pit of mindless eating for about 4 hours. So why not make the food awesome and on the healthier side? Vegans or not, check out this year’s menu so whether you’re a sports fan or not, you’ll be looking forward to the food!

Game Day Guac

  • 3 avocados, peeled, seeded and coarsely chopped
  • 2 ears corn, grilled and kernels removed
  • 1 jalapeno, finely chopped
  • 1/2 red onion, finely chopped
  • 1/4 cup fresh cilantro leaves, coarsely chopped
  • 1/4 cup fresh lime juice
  • 1-2 clove(s) garlic, finely crushed and minced
  • Salt and freshly ground black pepper

Combine the avocados, corn, jalapeno, onions, cilantro, lime juice and garlic in a bowl and mix well. Season with salt and pepper. Serve with organic tortilla chips or crudite.

Kick Off Popcorn

  • 2 tablespoons vegetable oil
  • 1 cup popping corn kernels
  • 2 tablespoons melted vegan butter
  • 1/2 teaspoon sweet paprika
  • 1 teaspoon salt
  • 1/2 teaspoon garlic powder
  • 1 teaspoon cumin
  • 1/4 teaspooncayenne pepper

Heat oil in deep pot over medium high heat. Add corn. Cover pot and pop the corn, shaking pan often. Remove from heat. Drizzle with melted butter. Combine spices in a small dish and sprinkle the blend over hot corn. Serve.

Field Goal Green Salad

For the dressing:

  • 1/2 cup Champagne vinegar
  • 1 tablespoonDijon mustard
  • 1 shallot, minced
  • 2 cloves garlic, minced
  • 1 cup almond oil
  • Salt and pepper

For the salad:

  • 12 ounces mixed field greens
  • 1 bunch green asparagus, grilled then diced into 1-inch long pieces
  • 1 sweet white onion, sliced thin
  • 1 cup slivered almonds

For the dressing:

Whisk all ingredients except almond oil together. While whisking, slowly drizzle in hazelnut oil. Season with salt and pepper, to taste. Set aside until ready to serve salad.

For the salad:

When ready to serve toss greens, asparagus and vinaigrette together, seasoning with salt and pepper. Place a generous handful on each salad plate, top greens with onions and sprinkle with slivered almonds.

Winter Tailgate Chili

For the Roasted Garlic:

  • 12 cloves garlic, unpeeled
  • 1 tablespoon olive oil

For the Chili:

  • 12 shallots, chopped
  • 2 tablespoons extra-virgin olive oil
  • 3 chile peppers (chipotles a re great)
  • 3 cloves garlic, minced
  • 3 tablespoons all purpose flour (gluten free if desired)
  • 1 cup dry white wine
  • 7 cups vegan chicken broth made from vegan chicken bullion
  • 4 cups shredded cooked vegan chicken (like Gardein) or cubed pan seared tofu
  • 1 tablespoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 15-ounce can navy beans, undrained
  • Kosher salt and freshly ground black pepper
  • 1 10-ounce box frozen chopped spinach, thawed and squeezed dry
  • 3/4 teaspoon smoked paprika
  • 1/3 cupvegan heavy cream ( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
  • 1 cup grated vegan mozzarella or Monterrey Jack cheese

Make the roasted garlic: Toss the 12 cloves garlic with the olive oil and 1 teaspoon water in a microwave-safe bowl. Cover, leaving a vent, and microwave until soft, about 90 seconds. Let cool, covered.

Prepare the chili: Preheat the broiler. Cook the shallots in the olive oil in a large saucepan over medium-low heat until caramelized, about 20 minutes. Meanwhile, place the chiles on a foil-lined broiler pan and broil until charred on all sides, turning, about 8 minutes. Transfer to a bowl, cover with plastic wrap and let cool. Peel the peppers with your fingers or a paring knife. Stem, seed and chop.

Add the minced garlic to the shallots and cook until fragrant, about 2 minutes. Add the flour and cook, stirring, until toasted, about 3 minutes. Increase the heat to high and add the wine; simmer 2 minutes, scraping up any browned bits from the pan. Add the roasted chiles, 6 cups broth, the chicken, chili powder, cayenne, beans, and salt and black pepper to taste. Return to a simmer.

Meanwhile, squeeze the soft pulp from the roasted garlic into a blender or food processor. Add the remaining 1 cup broth and process until smooth. Add to the chili and simmer until thickened, about 30 minutes, adding the spinach during the last 5 minutes. Add the paprika and cream and season with salt and pepper. Garnish with the cheese.

Punter’s Vegan Chicken Pizza

  • 3/4 pound vegan chicken breast cutlets (1 package and a half of vegan chicken cutlets)
  • Olive oil
  • 2 teaspoons grill seasoning
  • 1 pizza dough, store bought or from your favorite pizzeria (gluten free if desired)
  • Cornmeal or flour, to handle dough
  • 2 tablespoons vegan butter
  • 1 tablespoons vegan Worcestershire sauce
  • 2 to 3 tablespoons hot sauce, spice level per your taste
  • 1/2 cup tomato sauce
  • 1 cup shredded vegan mozzarella or Monterey Jack cheese
  • 1/2 cup sliced olives
  • 3 scallions, thinly sliced

Preheat oven to 425 degrees F. Preheat grill pan to high.

Place chicken on a plate and drizzle extra-virgin olive oil over the chicken then season with grill seasoning. When grill is hot, add chicken and cook about 3 minutes on each side.

Stretch dough to form pizza using cornmeal or flour to help you handle it. If you let it rest and warm up a few minutes it will handle even easier. Set pizza on pizza pan to the side and clean board.

In a medium skillet over medium heat, melt butter and stir in Worcestershire, hot sauce, and tomato sauce.

Remove the chicken from grill and thinly slice it. Add chicken to sauce and coat. Cover the pizza dough with the saucy chicken, cheese, olives and scallions. Bake 18 minutes or until crisp.

Football Cake Pies

  • 1 cupsugar
  • 1 /2 cup vegan shortening
  • 2 egg replacers
  • 2 cups all purpose flour
  • 1/2 cup baking cocoa
  • 1 1/2 teaspoonsbaking soda
  • 1/2 teaspoon salt
  • 1 cup vegan buttermilk ( 1 cup plain soy milk with 1 teaspoon of apple cider or coconut water vinegar, set aside to curdle for at least 15 minutes )
  • 1 tablespoon plus 1 teaspoon pure vanilla extract

Cream Cheese Filling

  • 1 pound vegan cream cheese, softened
  • 2 sticks vegan butter, softened
  • 1 teaspoon vanilla extract
  • 4 cups powdered sugar

Preheat oven to 350 degrees F. Grease 2 baking sheets and set aside.

To make the cake pies, in a large bowl using an electric mixer, cream together the sugar and 1/2 cup of the shortening. Add 2 egg replacers and mix well.

Onto a sheet of waxed paper, sift together the flour, cocoa, baking soda and salt. Add to the wet ingredients, alternating with the buttermilk. Add 1 teaspoon of the vanilla and mix well. Drop by tablespoonfuls onto the prepared baking sheets. Bake until tester comes out clean, about 10 minutes.

Remove from the oven and cool on wire racks.

For the Cream Cheese Frosting:

In a large mixing bowl, beat the cream cheese, butter, and vanilla together until smooth. Add the sugar and on low speed, beat until incorporated. Increase the speed to high and mix until very light and fluffy.

Lay half of the cookies flat on a work surface. Divide the filling among the cookies, spreading out to the edges. Top with the remaining cookies to form sandwich pies. Cover tightly and refrigerate before serving. Pipe remaining icing over top of the pies in the design of football threads.

White Chocolate Maple Brownies

  • 10 tablespoons unsalted vegan butter, at room temperature, plus more for the pan
  • 1 cup walnut pieces
  • 2 cupsall purpose flour (gluten free if desired)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 1/2 cups packed light brown sugar
  • 3 egg replacers, mixed (EnerG is best)
  • 2 tablespoons vanilla extract
  • 6 ounces vegan white chocolate

For the Topping:

  • 1/3 cup maple syrup
  • 6 tablespoons vegan unsalted butter
  • 1/4 cup vegan heavy cream( 1 block of silken tofu (12-ounces) and 1/2 cup of plain soy milk. Blend in blender until thick and creamy and there are no more lumps )
  • Vegan vanilla ice cream, for serving
  • 1/2 cup walnut pieces

Brownies: Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving an overhang on two sides; butter the foil. Pulse 1/2 cup walnuts in a food processor until almost fine (do not overprocess). Whisk the ground nuts, flour, baking powder, baking soda and salt in a medium bowl.

Beat 10 tablespoons butter and thebrown sugar with a mixer on medium speed until fluffy, about 2 minutes. Beat in the egg replacers, scraping down the bowl with a rubber spatula. Beat in the vanilla. Gradually beat in the dry ingredients until just combined. Fold in the white chocolate and the remaining 1/2 cup walnuts.

Spread the batter in the prepared pan and bake until the brownies are light brown around the edges and spring back when pressed, about 30 minutes. Cool slightly on a rack.

Meanwhile, make the topping: Place the maple syrup and butter in a small saucepan over medium heat and cook until the mixture bubbles and thickens, swirling the pan, about 6 minutes. Add the cream and continue to cook until the mixture is the consistency of caramel.

Use the foil to lift the blondies out of the pan, then cut into large bars. Serve warm topped with ice cream, the maple sauce and the walnuts.

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