Plus 28 VEGETARIAN SUPER BOWL RECIPES
MEAL #1
ENTRÉE (Main Course)
Kale Reuben
Skipping the corned beef in a cooked greens-packed Reuben shouldn’t feel (or taste) like a bummer. Happy to say this one doesn’t.
Serves 2
Ingredients
2Tbsp. extra-virgin olive oil
4 garlic cloves
2 bunches Tuscan kale, center ribs and stems removed, leaves coarsely torn
1 cup sauerkraut, drained
¼ cup whole-milk Greek yogurt
1 tsp. hot sauce
Kosher salt
4 slices rye or whole wheat bread
2 slices Swiss cheese (about 3 oz. total)
¼ cup finely grated Parmesan
2 Tbsp. unsalted butter, room temperature, divided
Preparation
Heat oil in a medium saucepan over medium-low. Add garlic and cook, turning occasionally, until lightly browned, about 2 minutes. Add kale in handfuls, stirring often and letting each addition wilt before adding the next. Stir in ½ cup water. Increase heat to medium-high and bring to a simmer. Continue to cook, tossing occasionally, until kale is tender and pan is dry (add more water as needed if kale needs more time), about 5 minutes. Transfer kale to a medium bowl; discard garlic, if desired. Stir in sauerkraut, yogurt, and hot sauce; season with salt. Wipe out skillet.
Divide kale mixture between 2 slices of bread. Top kale mixture with both cheeses. Close sandwiches with remaining bread, then spread 1 Tbsp. butter on top slices.
Heat reserved skillet over medium-low. Add sandwiches buttered side down and press down gently with a pan lid. Butter top sides of sandwiches and cook, turning sandwiches once, until golden brown and crisp and cheese is melted, about 4 minutes per side. Transfer to a cutting board and cut in half before serving.
Side #1
Crispy Turnip 'Fries'
My daughters and I are on a low-carb diet and were looking for something to curb our 'French fry' cravings. I've heard that turnips can be made into some great 'fries.' I experimented with it and came up with this. You can add whatever spices you'd like.
Prep: 25 mins
Cook: 20 mins
Total: 45 mins
Servings: 8
Ingredients
3 pounds turnips
1 tablespoon vegetable oil
⅓ cup grated Parmesan cheese
1 teaspoon garlic salt
1 teaspoon paprika
1 teaspoon onion powder
Step 1
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil and lightly grease.
Step 2
Peel the turnips, and cut into French fry-sized sticks, about 1/3 by 4 inches. Place into a large bowl, and toss with the vegetable oil to coat. Place the Parmesan cheese, garlic salt, paprika, onion powder in a resealable plastic bag, and shake to mix. Place the oiled turnips into the bag, and shake until evenly coated with the spices. Spread out onto the prepared baking sheet.
Step 3
Bake in preheated oven until the outside is crispy, and the inside is tender, about 20 minutes. Serve immediately.
Side #2
Frito Corn Salad
prep time:
10 MINS
total time:
10 MINS
This Frito Corn Salad recipe is filled with corn, peppers, onion, and crushed Fritos. The perfect side dish for BBQs and potlucks that screams splurge and game time!
Use Chili Cheese Fritos for some extra spice.
INGREDIENTS
2 (15 ounce) cans whole kernel corn, drained
2 cups grated cheddar cheese
1 cup mayonnaise
1 cup green pepper, chopped
1/2 cup red onion, diced finely
1/2 cup celery, chopped
1 (10 1/2 ounce) bag coarsely crushed regular Fritos corn chips or Fritos chili cheese corn chips
Fritos Scoops for serving
INSTRUCTIONS
Mix first 5 ingredients and chill. Stir in corn chips just before serving. You may not want to add all of the corn chips. Add a little at a time. Some people prefer to just serve the Fritos on the side or crumbled on top. You can eat this with a spoon or as a dip with Fritos Scoops for serving.
RECIPE NOTES
Use both red and green peppers for more color.
You don't have to add all of the crushed Fritos. Just add until desired consistency.
Dessert
Baked Banana Pudding
Total: 45 min
Prep: 15 min
Inactive: 10 min
Cook: 20 min
Yield: 8 to 10 servings
Ingredients
3 ripe bananas, peeled and sliced into 1/4-inch rounds
1 tablespoon freshly squeezed lemon juice
1/2 cup granulated sugar, plus 2 tablespoons
1/3 cup all-purpose flour
1/4 teaspoon kosher salt
4 large eggs, separated
2 cups half-and-half
1/2 teaspoon vanilla extract
45 vanilla wafers
1 pinch cream of tartar
Directions
Heat the oven to 400 degrees F.
Toss the banana slices and lemon juice in a small bowl and set aside.
Combine 1/2 cup of the sugar, the flour and salt in a 3-quart saucier. Add the egg yolks and whisk to combine. Add the half-and-half and carefully whisk to combine. Cook over medium-low heat, stirring constantly until the mixture reaches 172 to 180 degrees F, approximately 5 to 10 minutes. The mixture will begin to thicken and bubble around the edges. Remove the pan from the heat and whisk in the vanilla extract.
Spread a small amount of the pudding in the bottom of an oven-safe 1 1/2-quart glass mixing bowl. Cover with a layer of vanilla wafers, followed by a layer of banana slices. Pour 1/3 of the remaining pudding on top of the bananas and repeat, ending with a layer of pudding.
Whisk the egg whites and cream of tartar in the bowl of a stand mixer on medium speed until soft peaks form. Gradually add the remaining 2 tablespoons of sugar and continue whisking until stiff peaks form. Spoon the meringue over the warm pudding, being sure to cover the edges. Bake until the meringue is evenly browned, about 8 to 10 minutes. Remove the pudding from the oven and cool for 15 minutes before serving. Cool completely before refrigerating. Refrigerate for up to 3 days.
MEAL #2
ENTRÉE (Main Course)
Turnip and Potato Patties
Are you a turnip lover? If so, try these delicious turnip and potato patties! They're a cross between pancakes and fritters but made with turnips and potatoes.
Prep time: 15 minutes
Cook time: 30 minutes
Yield: Makes 6 patties
INGREDIENTS
1/2 pound turnips, peeled and cut into 1/4-inch cubes (about 1 1/3 cups)
6 oz potato, peeled and cut into 1/2-inch cubes (about 1 cup)
2 1/2 Tbsp thinly sliced scallion greens
1 egg, beaten lightly
1/4 cup all-purpose flour
Extra virgin olive oil, canola oil, or peanut oil
Salt and pepper
METHOD
1 Cook chopped turnip and potato in boiling water: In a large saucepan of boiling salted water, cook the turnip and potato cubes for 15 to 17 minutes, or until they are tender, and drain them.
2 Mash turnips and potatoes: In a bowl, mash the cooked turnips and potatoes with a fork and stir in the scallions, the egg, flour, and salt and pepper to taste.
3 Fry the patties: Coat the bottom of a large, heavy bottomed skillet with about 1/4-inch of the oil. Heat the pan on medium high heat until the surface of the oil begins to shimmer, but not smoke.
Spoon 1/4-cup mounds of the turnip potato batter into the pan, flattening them into 1/2-inch thick patties with the back of a spatula.
Fry the patties until they are golden, turning them once, about 4 minutes on each side.
Transfer the patties to paper towels to drain off excess oil.
Side #1
Crispy Garlic Buffalo Broccoli Wings
These garlic buffalo broccoli wings make a delicious crispy appetizer out of an oft-overlooked vegetable. Plus, they're gluten-free!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Total Yield 24 wings
Ingredients
For the crispy broccoli wings:
1 cup + 2 tbsp plain, unsweetened non-dairy milk
2 tsp cayenne pepper hot sauce (such as Frank's Red Hot)
3/4 cup white rice flour
1/2 cup cornstarch
1 tsp salt
3 cups panko-style breadcrumbs (gluten-free if needed, see note)
24 oz broccoli cut into bite-sized pieces
For the garlicky vegan buffalo sauce:
6 cloves garlic minced
2 tbsp refined coconut oil
2 tbsp vegetable oil
1 cup cayenne pepper hot sauce (such as Frank's Red Hot)
3 tbsp ketchup
1 tsp cornstarch
3 tsp water
For serving (optional):
chopped fresh parsley or chives
Instructions
For the crispy broccoli wings:
Preheat the oven to 425 degrees Fahrenheit and lightly grease a baking sheet.
In a bowl, whisk together the non-dairy milk, hot sauce, white rice flour, cornstarch, and salt, and mix until smooth. Add water if needed to make a batter thick enough to coat a piece of broccoli but thin enough that the excess drips off.
In another bowl, measure out the breadcrumbs and season to taste with salt and pepper.
One by one, use one hand to dip a piece of broccoli into the batter, gently shake off the excess, and then drop it into the bowl of breadcrumbs. Use your other hand to coat it in breadcrumbs and transfer it onto the prepared baking sheet. Repeat until all broccoli is breaded.
Bake for 10 minutes, then gently flip over each piece and bake for another 5-7 minutes or until nicely browned.
For the garlicky vegan buffalo sauce:
Meanwhile, heat the coconut and vegetable oil in a saucepan over medium-low heat. Once warm, add the minced garlic and cook, stirring frequently, for 2-3 minutes or until softened. Add the hot sauce and ketchup, and stir well to combine. Let simmer, stirring frequently, for another 4-6 minutes to thicken and meld the flavors.
In a small bowl or cup, whisk together the cornstarch with 3 tsp of cold water, then stir the cornstarch slurry into the sauce mixture. Stirring well, continue to cook on medium-low heat until slightly thickened and glossy. Remove from the heat and set aside.
GLUTEN-FREE: Gluten-free Panko breadcrumbs are often vegan and can be used in this recipe. I also tested it with chickpea breadcrumbs (which are made from 100% chickpeas and found at some natural stores) and they worked fabulously, even better than the gluten-based Panko breadcrumbs.
NUTRITION: Nutrition facts use 2/3 of the batter, chickpea breadcrumbs, and 1/2 of the sauce, which is how I prepare and consume the recipe.
Side #2
Vegetarian Lettuce Wraps
Vegetarian lettuce wraps with tofu and mushrooms that taste just like the famous P.F. Chang's lettuce wraps. All the flavor for a fraction of the calories!
PREP:10 mins
COOK:15 mins
TOTAL:25 mins
SERVINGS: 4 servings
Ingredients
3 tablespoons hoisin sauce
3 tablespoons reduced-sodium soy sauce
2 tablespoons rice vinegar
1 teaspoon sesame oil
2 teaspoons canola oil or grapeseed oil
1 packages extra-firm tofu (12- to 14-ounces), do not use silken
8 ounces baby bella cremini mushrooms finely chopped
1 can water chestnuts (8 ounces), drained and finely chopped
2 cloves garlic minced
2 teaspoons freshly grated ginger
1/4 teaspoon red pepper flakes omit if sensitive to spice
4 green onions thinly sliced, divided
8 large inner leaves lettuce from a romaine heart or butter lettuce leaves
Optional for serving: grated carrots additional red pepper flakes
Instructions
In a small bowl, stir together the hoisin, soy sauce, rice vinegar, and sesame oil. Set aside.
Press the tofu between paper towels to squeeze out as much liquid as possible. Refresh the paper towels and press again. Heat the 2 teaspoons canola oil in a large nonstick skillet over medium-high. Once the oil is hot, crumble in the tofu, breaking it into very small pieces as it cooks. Continue cooking for 5 minutes, then add the diced mushrooms. Continue cooking until any remaining tofu liquid cooks off and the tofu starts to turn golden, about 3 minutes more. Stir in the water chestnuts, garlic, ginger, red pepper flakes, and half of the green onions and cook until fragrant, about 30 seconds more.
Pour the sauce over the top of the tofu mixture and stir to coat. Cook just until you hear bubbling and the sauce is warmed through, 30 to 60 seconds.
Spoon the tofu mixture into individual lettuce leaves. Top with remaining green onions, grated carrots, and additional red pepper flakes as desired. Enjoy immediately.
To Store. The tofu filling can be refrigerated for 3 to 5 days. Reheat gently in the microwave with a bit of water or stock to prevent it from drying out or in a skillet over medium heat. Try the leftovers mixed with rice or scrambled with eggs
To Make Gluten Free. Use a gluten free hoisin sauce and gluten free soy sauce, or substitute tamari instead.
Dessert
FRIED HONEY BANANAS
Cook time: 5 Min Prep time: 5 Min
Ingredients
1 slightly under-ripened banana, sliced
1 Tbsp honey
cinnamon
olive oil
Directions
1. Lightly drizzle olive oil in a skillet over medium heat. Arrange banana slices in pan and cook for 1-2 minutes on each side.
2. Meanwhile, whisk together honey and 1 tablespoon of water. Remove pan from heat and pour honey mixture over banana.
3. Allow to cool and sprinkle with cinnamon.
Meal # 3
ENTRÉE (Main Course)
Taco Potatoes
Delicious baked potatoes topped with seasoned ground beef (or protein of choice) and all your favorite taco toppings!
Prep Time1 hour 15 minutes
Ingredients
4 to 6 medium Russet potatoes
1 pound lean ground beef ( or protein of choice)
1 (1 ounce) packet Taco seasoning
TOPPINGS
shredded lettuce
cheddar cheese
sour cream
salsa
guacamole
green onion
Instructions
Preheat oven to 400° F. Wash potatoes in water, pat dry with paper towels. Poke a few holes in each potato then wrap each in foil. Bake potatoes for 1 hour. Carefully remove hot potatoes from oven and set aside to cool slightly.
In a large skillet, brown and crumble ground beef over medium-high heat. Drain grease, if any. Add taco seasoning to beef and amount of water packet calls for. Bring mixture to a boil, then reduce heat to low and simmer for 10 minutes.
Remove foil from potatoes then cut a slit in the top to open. Fill each potato with ground beef and all of your favorite taco toppings. Enjoy!
(Serves 4 to 6)
Side #1
Texas Caviar
This Texas caviar (Cowboy caviar) will have everyone crowded around the bowl! It’s full of big, zesty flavor and perfect for parties and cookouts.
Ingredients
For the vegetables
2 15-ounce cans black eyed peas (or 3 cups cooked)
15-ounce can black beans (or 1 1/2 cups cooked)
1 15-ounce can corn (or 1 1/2 cups fresh or frozen and thawed)
1 red bell pepper
1 cup tomatoes
3 green onions
1 medium jalapeno, seeded (optional)
1/2 cup chopped cilantro
2 teaspoons kosher salt
For the dressing
2 tablespoons lime juice
4 tablespoons apple cider vinegar
2 tablespoons sugar
1/2 teaspoon garlic powder
1/2 teaspoon cumin
1 teaspoon oregano
4 tablespoons olive oil
INSTRUCTIONS
Drain and rinse the beans and corn.
Dice the bell pepper. Chop the tomatoes. Thinly slice the green onions. Seed and dice the jalapeno pepper. Chop the cilantro.
Add all the vegetables and beans to a bowl. Mix with the kosher salt.
In a medium bowl, whisk together the vinegar, sugar, garlic powder, and cumin. Gradually whisk in the olive oil. Pour the dressing over the vegetables and mix to combine.
Eat immediately or refrigerate until serving (it tastes even better after allowing to marinade 30 minutes or longer). Serve with chips for dipping.
Side #2
Beet Risotto
Beets give this creamy risotto stunning color and delicate sweetness. Grace Parisi suggests wearing rubber gloves and shredding the beets directly into a stainless steel bowl to avoid staining hands and countertops. Great Italian Recipes
Total time:1 hr
Yield:8
Ingredients
7 cups chicken stock or 3 1/2 cups low-sodium broth mixed with 3 1/2 cups of water
4 tablespoons unsalted butter
1/4 cup extra-virgin olive oil
1 large sweet onion, finely chopped
2 large beets (12 ounces each), peeled and coarsely shredded, plus thinly sliced beets for garnish
3 cups arborio rice (1 1/4 pounds)
6 ounces young pecorino cheese, freshly grated (1 1/2 cups)
2 teaspoons poppy seeds, plus more for garnish
Directions
In a saucepan, bring the stock to a simmer; cover and keep warm. In a medium enameled cast-iron casserole, melt the butter in the oil. Add the onion and cook over moderately high heat, stirring, until softened, 5 minutes. Add the shredded beets and cook, stirring, until the pan is dry, 12 minutes. Spoon half of the beets into a small bowl.
Add the rice to the casserole and cook, stirring, for 2 minutes. Add 1 cup of the warm stock to the rice and cook over moderate heat, stirring, until the stock is nearly absorbed. Continue adding the stock 1 cup at a time, stirring constantly, until the rice is al dente and a thick sauce forms, 22 minutes. Stir in the cooked beets, cheese and the 2 teaspoons of poppy seeds. Cook, stirring, until heated through; add a few tablespoons of water if the risotto is too thick. Spoon the risotto into bowls. Garnish with sliced beets and poppy seeds and serve.
Suggested Pairing
This pairs well with a sparkling rosé.
Dessert
YIELD: ABOUT 60 PCS
CHOCOLATE COVERED ORANGE PEELS
Top of Form
Bottom of Form
Chocolate Covered Orange Peels are the perfect treat for any occasion! Great for gifting, snacking or as a healthier treat. This recipe is naturally gluten-free.
PREP TIME20 minutes
COOK TIME1 hour
TOTAL TIME1 hour 20 minutes
INGREDIENTS
2 Large Oranges
1 cup Water (250 ml)
1 cup Sugar (250 ml)
3 ounces Dark Chocolate, 70% Cocoa content (90 grams)
INSTRUCTIONS
Wash the oranges thoroughly under running hot water.
Cut the top and bottom off. Make 4 or 5 vertical incisions running all the way from top to bottom of the peel and into the flesh.
With your hands, remove the peel carefully. Cut each piece of peel into thin strips and transfer them into a pot. Pour over about 2 cups of water and bring to a boil. Boil for 5 minutes, then drain. Pour fresh water (2 cups) in the same pot and add the peels in. Repeat the same process. This will remove some of the peel’s bitterness.
In small sauce pan, dissolve 1 cup sugar in 1 cup water, add the peels and simmer for about 45 minutes or until the peels are translucent.
When done, spread them out on a wire rack so the syrup can drip off and the peels can cool completely.
Melt the chocolate over a pot of simmering water. Dip the peel in chocolate and using a fork, transfer it onto a baking parchment or aluminum foil. Let them set completely in the fridge (for about an hour) before serving/enjoying them.
NOTES
Count one orange per person if you want to give this as a gift.
These keep in the fridge for at least a week.
The overall time does not include time needed for the chocolate to set (about 1 hour) nor the time needed for the peels to cool (time may vary but count with 30 minutes).
You will get about 30 strips out of 1 large orange.
In 15 mins already hardened but slightly soft on the inside. Depending on the thickness of the peels this time can vary. I recommend 1 hour in the fridge.
Optional: Sprinkle the chocolate covered peels with salt.