Vegetarian Superbowl Treats!

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I have a confession to make.  My husband Jim and I are not football fans.  We are not fans of baseball or basketball or hockey.  However, our son was an absolute sports nut.  He was a kiddy jock.  So the result, we often had to keep up with sports just to keep up with Carlitos.  LOL!

One of the things that I really do like are all the creative recipes that come out for the Superbowl!  One pot dishes.  Appetizers.  Dips.  You name it.  Every year there is a new and yummy twist on lots of old favorites.  Usually for meat eaters though.  In recent years, I have seen a ton of vegetarian/vegan ideas.  Things we can make for our home parties and things that you can make to bring that everyone will love.  I have mentioned that I go to a lot of potlucks, so some of these recipes will show up there. 

Here are some recipes that I definitely will be doing soon.  If I have the ingredients, soon will be this weekend!

 

From The Vegetarian Times!

Sun-Dried Tomato, Goat Cheese and Artichoke Pizza

 

Sun-Dried Tomato, Goat Cheese and Artichoke Pizza

Serves 6

Ingredients

  • 1 12- to 14-inch pizza crust
  • 1 Tbs. olive oil
  • 1 cup pizza sauce
  • 1 cup chopped baby artichokes or artichoke hearts, frozen or water-packed and drained
  • 2 cups shredded soy, low-fat or regular mozzarella
  • 4 oz. goat cheese, in small pieces
  • 1 cup dry sun-dried tomatoes, reconstituted, or ⅓ to ½ cup oil-packed sun-dried tomatoes

Directions

  1. Preheat oven to 450F. Prebake fresh pizza crust, if using, for 3 to 4 minutes. Remove from oven, and set aside to cool slightly.
  2. Brush oil on crust. Top crust with sauce and artichokes. Sprinkle with soy mozzarella, goat cheese and sun-dried tomatoes.
  3. Bake for 12 to 15 minutes. Remove from oven, and serve.

Hot Artichoke Dip

 

Hot Artichoke Dip

Makes about 2 1/2 cups

Ingredients

  • 1 12-oz. pkg. light silken tofu(if you are vegetarian, I would use sour cream)
  • 2 Tbs. reduced-fat mayonnaise
  • 1 Tbs. Dijon mustard
  • 1 Tbs. lemon juice
  • 2 cloves garlic, minced (about 2 tsp.)
  • ½ tsp. onion powder
  • 1 15.5-oz. can artichoke quarters in water, drained, rinsed, chopped
  • 1 cup frozen chopped spinach, thawed and squeezed dry
  • ½ cup grated Parmesan cheese
  • paprika for dusting

 

Directions

 

1. Preheat oven to 400F. Purée tofu, mayonnaise, mustard, lemon juice, garlic and onion powder in blender or food processor until smooth. Transfer to bowl.

2. Stir artichokes, spinach and Parmesan cheese into tofu mixture. Spoon into 8-inch glass pie dish or casserole. Bake 20 minutes. Dust with paprika; serve.

 

 

From Heavy.com

 

Greek Salad Skewers Are Easy, Fresh, and Flavorful

 

Greek cooking is my favorite!  I love the saltiness of the cheese with the sweetness of the tomato and crunchiness of cucumber.  Healthy, fast, easy, and tasty!  What more could you ask for?

 

Ingredients

1/4 English cucumber
Kosher salt and freshly ground black pepper
1/4 pound feta cheese, cut into 16 small cubes
8 pitted kalamata olives, halved
8 grape or cherry tomatoes, halved
2 tablespoons extra-virgin olive oil

 

Directions

  1. Cut four 1/2-inch-thick diagonal slices from the cucumber, and then quarter each slice. Season with 1/4 teaspoon each of salt and pepper. Top each with a piece of feta and then an olive half. Stab a toothpick through a tomato half, then thread through one of the cucumber stacks, pushing the toothpick down to secure it.
  2. Arrange on a platter, drizzle with the olive oil, sprinkle with some more black pepper, and serve.

 

 
 
Enjoy!
Marcey
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