Tuesday, April 17, 2012

Dude Food

Happy Super Bowl Sunday! I'll be honest...I couldn't really care less about football and I'll never understand whose bright idea it was to publicize a great all-American excuse for a party on a damn Sunday when all but the unemployed have to work the next morning and at least half of those that don't have kids to get ready for school. It's no secret I like to entertain and party, but on a Sunday? Geez. Anyhow, despite my lack of enthusiasm for a bunch of guys in tights chasing what can hardly be called a ball, I like to cook; And even if I do have a 4 month old who will undoubtedly wake me at 4am, I jumped at the chance to prepare some vegan food that I knew a small crowd of carnivorous guys would gobble up. I also threw in Rocky Road Chocolate Bark for my daughter and anyone else who might have a sweet tooth in between guzzling pints of craft beer.

Rocky Road Chocolate Bark

1/3-1/2 C vegan marshmallows
1/3 C walnuts, broken into small pieces
1 Tbsp chia seeds
1 12oz bag vegan dairy-free chocolate chips

Line a cookie sheet or tray with wax paper or freezer paper turned so the waxy side is up. Scatter the marshmallows, walnut pieces and chia seeds on the paper. Heat a double boiler with chocolate. *OR* if you do not have a double boiler (I don't!), bring a small saucepan of water to a boil, place a metal bowl that fits inside without touching the bottom in the pan and lower heat to simmer. Put chips in the bowl and stir constantly until melted. At this point, you can even add a few Tbsp peanut butter if you like. Then, pour melted chocolate onto marshmallows and walnuts.

Spread out evenly and move any runaway walnuts and marshmallows back into the chocolate.

Place in fridge and allow to harden. Should take just a couple of hours. When it is hard, remove from wax paper and break into pieces. Yum!

Buffalo Tenders
Search blog or recipe archive for buffalo sauce. Mix with vegan chicken tenders or in a pinch, cut Boca chicken patties up into quarters like I did and toss in sauce. :)

Cheese Dip

1 can organic baked beans, drained but not rinsed
1 C salsa
8oz vegan cheese (I used Vegan Rella mozzarella

Mix all in saucepan until melted. Serve with tortilla chips.

Philly Cheese Steak Hoagie

2 Tbsp high heat cooking oil
2 Portobello Mushrooms, sliced
1/2 medium Onion sliced
1 green pepper, sliced
2 cloves garlic, minced
2 Tbsp Braggs, tamari or shoyu
2 Tbsp Worstershire sauce (vegan version if you are vegan)
Hoagie roll
Vegan mozzarella cheese (I prefer Daiya for this recipe)
Salt & Pepper to taste

Heat oil in skillet over med-high heat. Add veggies and cook until soft. Add sauces and season with s&p. While its cooking, slice hoagie (butter if you choose) and throw in toaster over for a couple minutes. Top with veggies and cheese and return to toaster oven for a few minutes until cheese is melted. I promise-this may be meat free but it is DAMN good!!!

Three Bean Salad

1 can black eyed peas
1 can black beans
1 can navy beans
1/2 medium onion, diced
1 green pepper, diced
1 red pepper, diced
2 cloves garlic, minced
2 jalapeƃ±os, diced
1 tomato, seeded and diced
1/4 C olive oil
2 Tbsp apple cider vinegar
1/4 C Dijon mustard
2 Tbsp chili powder
1 tsp cumin
S&P to taste

Toss all ingredients together in bowl and refrigerate overnight or for a few hours to blend flavors.


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