Score a plant-based touchdown with these traditional Super Bowl Sunday dishes, cooked up with a jazzy twist! Chili-Chickpea Stuffed Spuds make spicy finger food (and might I say, they actually kind-of resemble a football)!
Three-Bean Sweet Potato Chili gets it’s texture and kick from the addition of yams instead of meat and it pairs perfectly with my Lime-Coconut Corn Muffins. YUM. For a sweet treat – Chocolate-Chip Banana Blondies are sure to score big time for dessert.
Have fabulous eats and lots of fun this weekend!
Chili-Chickpea Stuffed Spuds
Makes 6 to 8 servings
4 medium russet potatoes, pre-baked and cooled
1 1/2 cups cooked chickpeas
4 tablespoons nondairy milk
2 teaspoons chili powder
1/2 teaspoon sea salt, plus more as needed
2/3 cup diced sweet red peppers
1 teaspoon smoked or sweet paprika
Preheat the oven to 400 degrees F. Line a medium, rimmed baking pan with unbleached parchment paper.
Slice each potato in half lengthwise. Carefully scoop out the pulp, using a teaspoon or grapefruit spoon, leaving about 1/4 inch of the potato skin and pulp intact.
Put the potato pulp, chickpeas, nondairy milk, chili powder and salt in a medium bowl and coarsely mash using a potato masher or large fork. Fold in the red pepper. Stuff one-eighth of the potato pulp mixture into each potato skin.
Place the stuffed potatoes on the lined baking pan. Sprinkle the tops of each potato with 1/8 teaspoon paprika. Tent the baking pan with foil and bake for 30 minutes. Uncover and bake for 18 to 20 minutes or until the tops are crispy and slightly golden. Cool for 5 to 7 minutes. Season with more salt to taste. Serve warm.
Three-Bean Sweet Potato Chili
Makes 6 to 8 Servings
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
1/8 to 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 bowls with Lime and Coconut Corn Muffins (below) and a crisp green salad on the side.
Lime and Coconut Corn Muffins
Makes 12 muffins
3 tablespoons golden flaxseeds
1 ½ cups whole-wheat flour
1 cup fine grind cornmeal
1/2 cup raw unsweetened shredded dried coconut
1 ½ teaspoons baking soda
1 teaspoon baking powder
2/3 cup sucanat or brown sugar
1 ½ cups filtered or spring water
¼ cup maple syrup
3 ½ tablespoons lime juice
Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin tin with paper liners.
Put the flaxseeds in a high-performance blender or grain mill and process into a fine flour. Transfer to a large bowl. Add the flour, cornmeal, coconut, baking soda, baking powder and sucanat or brown sugar and stir with a dry whisk to combine. Stir in the water, maple syrup and lime juice and mix just until incorporated.
Divide the mixture among the lined muffin cups. Bake for 24 to 27 minutes, until golden and a toothpick inserted in the center of a muffin comes out clean.
Put the pan on a wire rack. Let cool for about 5 minutes. Carefully remove the muffins from the pans and cool for about 10 minutes longer. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
Chocolate-Chip Banana Blondies
Makes 28 Bars
1 cup whole wheat flour
1/4 cup cornmeal (fine grind)
2 tablespoons ground golden flaxseeds
1 teaspoon baking powder
1/2 cup sucanat or brown sugar
2 medium ripe bananas
1 tablespoon vanilla extract
3/4 cup filtered or spring water, plus more as needed
3/4 cup vegan chocolate chips
2/3 cup chopped walnuts
Preheat the oven to 400 degrees F. Lightly coat a 9 x 12-inch baking pan with vegan margarine.
Put the flour, cornmeal, flaxseeds and baking powder in a large bowl and stir with a dry whisk to combine. Add the sucanat and whisk to combine.
Put the bananas and vanilla in a small bowl and mash with a potato masher until almost smooth, leaving a few chunks in tact. Stir the banana mixture and water into the dry ingredients using a large spoon. Stir in the chocolate chips and walnuts and mix until incorporated.
Batter will be quite thick. If the batter seems overly dry, add more water, 1 tablespoon at a time.
Spread the batter in an even layer in the prepared pan and smooth the top. Bake 15 to 20 minutes or until slightly golden. Put the pan on a wire rack and let cool 3 minutes. Using a dinner knife, score (cut shallow lines) the into twenty-eight bars.
Let cool 7 to 10 minutes the cut the bars all the way through and transfer them onto a wire rack. Cool the bars for 25 to 30 minutes, or until they firm up, before serving. Wrapped tightly and refrigerated, leftover bars will keep for about 4 days.