Veggie Apps for Super Bowl Sunday

Happy Super Bowl weekend!  Here are some of my favorite meatless appetizers for EASY snacking during the big game.  Here’s the starting line up:

Bean Dip

Potato Skins

Mushroom Bites

And don’t forget these Nachos!!

This Bean Dip recipe is so easy it’s embarrassing, but it’s so good so I’m not changing it!  I’ve been making this for years and everyone always asks for the recipe!  The salsa & cheese honestly are optional, it’s really just about the beans & the spices.

2 cans refried beans (there are great organic/veg friendly options out there now)

My MIM Ocho Spice Mix (sprinkle of each: salt, pepper, cumin, coriander, chili powder, garlic powder, oregano, cayenne)

1 heaping TBS salsa

1/2 cup vegan cheddar cheese

Toppers:  Sliced green onion, chips and/or veggies

Heat the beans over low on a skillet.  Sprinkle on the MIM Ocho Spice Mix (I go heavy on the cumin and chili powder, light on everything else).  Mix until spices are incorporated.

Next add the salsa to loosen up the dip, and the cheese.  Mix until all is well combined & heated through.  Top with sliced green onions & sprinkle of chili powder & dip with chips, or veggies.  Yum!!

Football and Potato Skins just kind of go together.  Thankfully, these have all the flavor without all the guilt from real bacon & real cheese.  With these crafty substitutions, you won’t miss a thing.

4 medium russet potatoes

EVOO, and Canola Oil for the higher temp

Box of shiitake mushrooms, chopped

Salt, pepper & smoked paprika

Black pepper

1/2 cup vegan cheddar cheese

Toppers: Avocado and sliced green onions

Heat oven to 400.  Rub the potatoes with EVOO and prick with a fork.  Cook on baking sheet for 1 hour.

On a sheet pan, mix the shiitakes with EVOO, salt, pepper & smoked paprika.  Place in the oven with the potatoes, but cook for only about 35 minutes, checking often.  You’re looking for a crispy-almost-looks-like-burnt-but-not-totally-burnt texture.

After potatoes have cooked & cooled slightly, cut in half lengthwise, crank the oven up to 450, and rub with the canola oil and sprinkle with some salt.  Cook these on a baking rack with a pan that can take the heat underneath.  Cook for 10 minutes then flip and cook another 10 minutes.

Place the potatoes skin side down and sprinkle with freshly cracked black pepper and vegan cheddar cheese.  Place back in the oven for another 5 minutes until cheese is soft and warm.  Top with the crispy shiitake bacon, avocado and green onions.

Finally, the Mushroom Bites.  These came together really quickly and were nice and filling.  I used portabellas but you could use button and it would be fine.  I was going for classic Italian flavors, but these actually ended up tasting like Thanksgiving stuffing, so if you want to serve with cranberry sauce for a dip or topper, that would be quite nice…

8 ounces of mushrooms, diced

1/3 large yellow onion, diced

1/2 cup earth balance vegan butter, melted

4 flax eggs (4 TBS ground flax mixed with 10 TBS warm water, set for 5 minutes)

2 tsp italian seasoning

1/8 teaspoon salt

1/8 teaspoon garlic powder

1/2 cup veggie parmesan cheese

2 1/2 cups breadcrumbs of your choice

Heat oven to 350 degrees.  Mix all ingredients in a bowl except for breadcrumbs.  When combined well, slowly incorporate the breadcrumbs.  Form into balls on greased baking pan (I sprayed lightly with EVOO spray), and bake for 18-20 minutes.  Pop in some toothpicks & serve.

My classy drink of choice on Sunday will be honey whiskey with a giant ice cube (thanks Lindsay!)  Cheers, and enjoy the big game everyone!!