Super [food] bowlPosted: February 6, 2012
I have to apologize in advance for the less than stellar re-cap of yesterday’s events… I was very tired and low energy (and still am), and just really need a good night’s sleep. Or let my clarify that- I need to have a good night’s sleep where I don’t have to wake up to an alarm. Hurry up Saturday…
How’s your Monday going? This is my last official week of being 31- that’s exciting, right? I want to create a “32 while 32” list to post on here (as a way to make me accountable for goals I want to reach) and aim to get that up on my birthday. Guess I better get started on that soon!
Greg is still recovering from his team’s disappointing loss to the Giants yesterday, but I said to look on the bright side- pitchers and catchers report in two weeks, and baseball season is just around the corner! (Though I like both, I am much more of a baseball fan than a football fan.) Despite that, we had a good time with our friends Mic and Brie, who came over to watch the game with us. Let me clarify a little- Mic and Greg were focused on the game. Brie and I were more focused on talking about food and eating food while the television was on in the background. 🙂
I perused a few blogs last week for some inspiring Vegan recipes to create for Sunday. Mic and Brie are vegans, and I love getting together with them for dinners, because the food is always colorful and interesting and super healthy. This is the second year in a row that we’ve gotten together for a vegan pot-luck Superbowl dinner, and I hope the tradition continues!
One of the recipes that I was dying to try was Kristina’s Buffalo Dip. While I’m not a big fan of buffalo wings (I don’t know- I just don’t like having to suck the meat off the bone), I do love the buffalo sauce flavor. I altered her recipe a bit based on what I had on hand (and what I bought at the store).
I used Texturized Soy Protein instead of Soy Curls, because I happened to have a bunch in my pantry. I also used less cream cheese, cheddar and sour cream than the recipe called for. I replaced the cheddar with the cheese spread pictured above and used 2 tablespoons of Veganaise in place of sour cream.
The end product:
TOTAL crowd pleaser! This dish was devoured faster than anything else. We used celery, tortilla chips and crackers for dipping.
Other foods included avocado salsa (avocado, tomato, red onion, lime juice, salt, garlic and cilantro all mashed together):
Ashley’s vegan pizza bread bake
The only alteration I made to the recipe was using oat flour in place of the millet flour and pumpkin puree instead of applesauce. I made one larger bake and sliced it into pieces. The sauce in the middle is crushed tomatoes with Italian spices and roasted mushrooms. This was also a big hit. The flavor was much different than I expected- but in a good way. I want to make this again without the Italian seasoning and spread peanut butter all over it. 🙂
Brie made vegetarian meatballs with a pineapple sauce (so good) and this delicious kale and beet “super salad”:
I’ll have to get the recipe from her, because I could not get enough of this. It had kale, beets, walnuts and cranberries in it. I eat kale all the time, but always prepare it the same way (baking it). This might be my new favorite way to enjoy it.
And I went back for seconds… and maybe thirds…
I really had no interest in drinking, but did have a few sips of some of the beers that Mic brought over, including this:
Look at that label a little closer:
I was channeling my inner angsty-grunge-teenager with this one. Oh, and the beer tasted awesome too.
For dessert, we ate more of Christin’s chickpea cookies (I made them vegan as well-no honey, and used vegan chocolate chips), which I burned slightly, but they still tasted great!
And some banana mango “ice cream” that I whipped up in the Vitamix (which was just frozen banana and mango chunks). As Greg says, I’ll use any excuse to show off my Vitamix.
I gave Mic and Brie a demo on how the Vitamix works and also made them taste some of the peanut butter that I had made in it the day before. They were super impressed. 🙂
It was a good night and I’m glad we got to share it with good friends.
I’m feeling HUGE and TIRED today and just need to get back on track. That being said- I’d like to get to a point where I don’t feel the need to “get back on track” and can just be perfectly content with all of my food choices all the time. Hmmm… how do you get there?
Did you watch the Superbowl? And more importantly, what did you eat?