Are You Ready For Some Football Food?

Super Bowl Sunday was always a day to eat and be loud in our household. My goal for 2013’s Super Bowl Sunday was to show you can eat delicious fresh snacks even on game day.

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Kicking off the game with homemade nacho cheese dip and guacamole makes everyone feel like a winner. As much as I know I could eat the entire bag of chips, I find it much more pleasurable for my stomach to use a combination of chopped veggie intermixed with chips. That may I’m energized for the entire game.

I got this recipe from Cafe Janae as well as Landry Fuller. Wonderful wonderful!

Vegan Cheese Sauce

1 large red bell pepper (roasted)
1/4 cup water
1 cup raw cashews (soaked over night and rinsed well)
1 Tablespoon Tahini
3 Tablespoons Nutritional Yeast
1 T Raw Onion
1 Clove Garlic
2 Tablespoons Fresh Lemon Juice
1 1/2 Teaspoons salt

Put all ingredients in a blender or food processor and blend until creamy.

 

Inspirational Eve’s Guacamole

1 large or 2 small Haas avocados seeded and peeled

1 roma tomato, cut in half

1 tbs onion

Juice from 1 lime or 1/2 of 1  lemon

1/2 teaspoon ground cumin

1/2 teaspoon salt

1/4 jalapeno pepper, seeded

1 tbs cilantro

1 clove garlic

Mix all ingredients in a food processor or blender until smooth. Makes 1 cup.

 

Snacks are great but eventually you will need some substance. Especially if you throw the football like we do. Tonight I decided on Pulled Porto sandwiches with pesto and steamed carrots and fresh cucumber slices.

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This was quite a treat for me as I do not eat bread very often and I cannot remember the last time I ate white bread. It was tasty!

Pulled Porto Sandwiches

2 portobello mushrooms, rinsed and slices into 1/2 inch strips

1/4 cup olive oil

3 tbs Braggs Liquid Aminos

Pistachio Pesto see recipe below

1/4 cup yellow onion, sliced into rings

Buns

2-4 tbs Vegenaise

Lettuce or spinach

 

1. For pulled porto marinade-Combine mushrooms with olive oil and liquid aminos in a storage container. Leave in the fridge for at least 2 hours.

2. Heat a nonstick medium skillet on high heat Add mushrooms and 1 tbs of marinade liquid. Discard the rest of the marinade. Saute for 3 minutes. Add onions and and cook 2 more minutes. Take skillet off heat.

4. To assemble sandwiches- On 1 side of bun spread 1-2 tbs Vegenaise. On other bun spread a generous amount of pistachio pesto. Scoop half of portobello mixed on the bottom bun and cover with lettuce. Place other bun on top and enjoy!

Pistachio Pesto

I came up with this recipe because I did not have basil but I did have cilantro and the closest thing I had to pine nuts were pistachios.

1 bunch cilantro, rinsed and stems trimmed off

1/4 cup pistachios, shelled

2 tbs nutritional yeast

1 tbs lemon juice

2 garlic cloves

1/2-1 tsp sea salt

1/8 tsp fresh ground pepper

1/4 cup olive oil

 

1. In a food processor or blender combine all ingredients up to ground pepper and blend until smooth. You may need to scrap the sides down a few times to ensure everything is incorporated.

2. With food processor or blender on, slowly pour in the olive oil. Let the processor blend for about a minute.

 

WINNING!

 

 

 

 

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