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Jazzy Vegetarian: Blog

Jazzylicious Superbowl Menu 2014

Posted on January 27, 2014

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Superbowl Sunday is February 2nd  and nothing says “super party” more than a big bowl of piping hot chili!

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Easily doubled, or even tripled, Sweet Potato Chili is my ‘jazzed up’ version of the traditional dish, sure to be a crowd pleaser for vegans, vegetarians or omnivores alike. This mild but hearty chili imparts a welcome hint of sweet from the addition of sweet potatoes and a touch of sugar. 

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For extra pizazz, serve this three-bean chili with crunchy Cornbread and Sweet Pepper Mini-Muffins on the side.

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Start the party with Great Guacamole served up with Lively Lime Tortilla Chips.

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Super Party Nachos are a robust start to the festivities.

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A fun finish to the meal is Choco-Peanut Butter Cups. These tasty treats impart the decadent flavors of dark chocolate and peanut butter to satisfy any chocolate lover’s super cravings. 

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This jazzy meal is perfect to serve to your Superbowl Sunday crowd! Touchdown! Here are the recipes:

Great Guacamole Dip

Makes 4 Servings 

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1 cup prepared salsa

2 large avocados

1 large clove garlic, minced

Juice of one small lemon

1 tablespoon fresh minced cilantro or 1 teaspoon dried cilantro

¼ teaspoon sea salt

More cilantro, for garnish 

Put all of the ingredients in a medium bowl and mash with a potato masher or large fork until combined. Transfer to a pretty serving bowl, garnish and serve with tortilla chips (see recipe below) or veggie sticks.

Lively Lime Tortilla Chips

Makes 2 to 4 Servings

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2 whole grain tortillas (a spicy variety is best)

2 teaspoons fresh lime juice

Coarse sea salt, to taste

Preheat the oven to 400 degrees F. Line a large baking sheet with unbleached parchment paper.

Put the tortillas on a large plate. Pour the lime juice into a small bowl.

Brush one side of the tortilla with a very thin layer of lime juice, using a pastry brush. Flip and repeat on the other side. Repeat with the second tortilla.

Put a tortilla onto a large cutting board and slice it into “chip” sized pieces. Repeat with the second tortilla.

Put the tortilla pieces on the prepared baking sheet and sprinkle liberally with sea salt.

Bake for 8 to 12 minutes, or until the sides of the chips are crispy and slightly golden.

Check often so they do not burn! Transfer the chips to a wire rack or large platter to cool. Serve warm.

Super Party Nachos

Makes 4 servings

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8 to 10 ounces whole-grain tortilla chips

2 cups (1 pint) cherry or grape tomatoes, halved

1⁄2 green bell pepper, chopped

1⁄2 orange or red bell pepper, chopped

10 large green or black olives, pitted and sliced

3 tablespoons chopped fresh cilantro or parsley, or 3 teaspoons dried

Sea salt, to taste

10 to 12 ounces shredded vegan cheese

1 jar (12 to 16 ounces) salsa

 

Preheat the oven to 375 degrees F. Line two large baking sheets with unbleached parchment paper.

Spread the chips in a single layer on the lined baking sheets. Put the tomatoes, bell peppers, olives, and cilantro in a medium bowl and stir gently until thoroughly combined. Season with salt, to taste.

Sprinkle the mixture evenly over the chips, then scatter the vegan cheese evenly over the top.

Bake for 10 to 12 minutes, until the cheese is bubbly and the edges of some of the chips are golden brown, checking frequently during the last few minutes of baking to ensure the chips don’t burn. Serve on individual plates with the salsa alongside, or serve on a large platter with the salsa drizzled over the top.

Note: You can use 1/3 cup chopped fresh cilantro or parsley in place of the dried variety.

Sweet Potato Chili

Makes 6 Servings

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2 cups chopped celery, with tops (1 small bunch)

1 medium onion, chopped

1 cup vegetable broth

1 teaspoon reduced-sodium tamari

2 teaspoons chili powder

1 teaspoon garlic powder

½ teaspoon cumin

¼ teaspoon cayenne pepper

¼ cup filtered or spring water

3 cups peeled and cubed sweet potatoes (about 2 medium)

1 tablespoon brown sugar or sucanat (optional)

1 can (15 ounces) dark kidney beans, drained and rinsed

1 can (15 ounces) cannellini or white northern beans, drained and rinsed

1 can (15 ounces) black beans, drained and rinsed

1 can (28 ounces) diced tomatoes

Put the celery, onion, vegetable broth, tamari, chili powder, garlic powder, cumin and cayenne pepper in a large skillet. Cover and cook over medium heat for 10 minutes. Decrease heat to medium-low and add the water and the sweet potatoes. Cover and cook for 10 minutes, stirring often, adding a bit more water as needed to prevent sticking.

Stir in the optional brown sugar and cook one minute.

Add the kidney beans, white beans, black beans and tomatoes. Cover and cook for 50 to 60 minutes. Serve in deep bowls, with a dollop of Vegan Sour Cream (recipe below) and Cornbread Muffins (recipe below) on the side.

Vegan Sour Cream

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14 to 16 ounces soft or firm silken tofu, drained (sprouted variety is preferable; see note)

11/2 to 2 tablespoons freshly squeezed lemon juice

⅛ to 1/4 teaspoon sea salt

 

Put the tofu, 11/2 tablespoons lemon juice, and ⅛ teaspoon sea salt in a blender and process until

smooth. Taste and add additional lemon juice and sea salt, if desired. Refrigerate 1 hour and

serve.

NOTE: This recipe will work with either soft or firm silken tofu, but the product you use will determine the consistency of your sour “cream.” A soft tofu will create a looser consistency, while the firm variety will produce a firmer result.

 Cornbread and Sweet Pepper Mini-Muffins

Makes 12 mini-muffins 

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½ cup fine ground cornmeal, plus 3 tablespoons, (plus more as needed)

½ cup whole wheat flour

1/2 teaspoon baking powder

½ cup diced sweet red pepper

1 cup sliced banana

1/3 cup nondairy milk

¼ cup maple syrup

¼ teaspoon chili powder (optional)

¼ teaspoon sea salt

Preheat the oven to 400 degrees F. Oil two six-cup or one twelve-cup mini-muffin pan.

Put the cornmeal, flour, baking powder, and salt in to a large bowl and stir with a dry whisk to combine. Stir in the red pepper and stir gently to coat.

Put the banana, nondairy milk, maple syrup and chili powder in a blender. Process until the mixture is smooth.

Pour the banana mixture into the flour mixture and stir just until incorporated. The mixture should be quite thick. If the mixture seems too loose, add 1 more tablespoon of the cornmeal.

Divide the mixture among the oiled muffin cups. Bake for 20 to 25 minutes, until the tops are golden and a toothpick inserted in the center of a muffin comes out clean.

Put the pan on a wire rack and loosen the sides of each muffin with a knife. Let cool for about 10 minutes. Carefully remove the muffins from the pans. Serve warm. 

Choco-Peanut Butter Cups

Makes 10 Servings 

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¾ cup vegan dark chocolate chips

1/3 cup smooth peanut butter

1 teaspoon maple syrup

Line a twelve-cup mini-muffin tin with 10 paper liners.

Melt the chocolate in a double boiler over medium-low heat.

Put the peanut butter and maple syrup in to a medium bowl and stir to thoroughly combine.

Pour the chocolate into the peanut butter mixture and stir until thoroughly combined.

Divide the chocolate evenly in to the 10 mini-muffin cups. Smooth the tops using a rubber spatula or offset spatula.

Place in the freezer for 15 to 20 minutes, then transfer to the refrigerator to chill for 30 minutes more, or until set.

Serve slightly chilled. Store covered in refrigerator for up to 3 days.