Super Bowl Super Foods (Vegan and Gluten Free!)

Game Day is HERE (well almost) and we are cooking up a storm!  Check out these vegan, gluten free goodies sure to get your guests cheering.

Print

Blood Orange Spritzer

This refreshing spritzer can be served non-alcoholic or can be "up leveled" with rum or champagne. 

Prep Time 15 minutes
Servings 2

Ingredients

  • 1/3 cup Meyer Lemon Juice freshly squeezed
  • 1/2 cup Blood Orange Juice freshly squeezed
  • 2 tsp Raw Agave nectar
  • 1/2 cup Pineapple juice fresh
  • 1 can Mandarin Orange Seltzer
  • 2 ea Blood Orange Slices for garnish

Instructions

  1. Combine the fresh fruit juices and agave in a large bowl and stir to combine

  2. Divide the juice mixture into two glasses and top off with the orange seltzer (or use champagne or rum)

  3. Garnish with the blood orange slices

 

Print

Buffalo Cauliflower "Wings" (Vegan, Gluten Free)

Zesty cauliflower bites that wing lovers will go ga-ga over

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6

Ingredients

  • 1 head Organic Cauliflower rinsed, chopped
  • 1 tbs Cumin
  • 2 tbs Avocado Oil
  • 2 tbs Scallion tops chopped for garnish
  • 4 stalks Organic Celery cut into sticks

Vegan Ranch Dipping Sauce

  • 1/4 cup Coconut Milk Beverage unsweetened
  • 1 1/2 cup Vegan Soy Free Mayonaise
  • 1 1/2 tsp Apple Cider Vinegar
  • 3 cloves Garlic
  • 1 tsp Onion Powder
  • 1 tsp Parsley dried
  • 1/2 tsp Paprika
  • 1/2 tsp Black Pepper
  • 1/2 tsp Pink Himalayan Sea Salt

Buffalo Sauce

  • 3 tbs Vegan, Soy Free Butter melted
  • 1/2 cup White Vinegar
  • 1/2 cup Frank's Red Hot Sauce optional additional 1/2 cup for more heat
  • 1 tbs Raw Agave
  • 2 tbs Pineapple Juice
  • 1/2 tsp Pink Himalayan Sea Salt
  • 1 tsp Garlic Powder
  • 1 tbs Paprika

Instructions

  1. Place cauliflower florets on a baking sheet, drizzle with avocado oil and cumin.  Bake for 30-45 mins at 400 degrees

  2. In a blender combine buffalo sauce ingredients and set aside

  3. In a bowl combine ranch dressing ingredients, stir to combine well. Set aside

  4. Once the cauliflower is done, remove from the oven and place in a large bowl.  Cover in the buffalo sauce and toss to coat.

  5. Sprinkle with scallions for garnish and serve with the Ranch dipping sauce and celery sticks.

 

Print

Vegan Gluten Free Sweet Potato Fries with Dipping Sauce

Cumin and paprika help to elevate these sweet potato fries, served with a scrumptious avocado dipping sauce.

Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
Servings 4

Ingredients

Sweet potato fries

  • 3 ea Organic Sweet Potatoes
  • 2 tsp Corn Starch
  • 1 tsp Garlic Powder
  • 1 tsp Paprika
  • 1 tsp Cumin
  • 2 tbs Avocado Oil
  • 1-2 tsp Pink Himalayan Sea Salt to taste

Dipping sauce

  • 1 ea Avocado pitted
  • 2 cup Vegan Mayonaise
  • 1/3 cup Lime Juice freshly squeezed
  • 2 large Garlic Cloves
  • 1 tsp Cumin
  • 1 tsp Raw Agave Nectar
  • 1/2 tsp Garlic Salt
  • 1/2 cup Fresh Cilantro

Instructions

  1. Wash the sweet potatoes and cut into 1/2 inch strips.

  2. Submerge the raw fries in ice cold water and let soak for 45 mins.  This helps to remove excess starch, making the fries more crisp after baking. Once done, rinse and pat dry.

  3. In a large bowl combine the fries and 2 tsp of corn starch, mix until evenly coated

  4. Spread the fries evenly in a single layer on a baking sheet lined with baking paper.

  5. Drizzle with the avocado oil and garlic powder, paprika and cumin.  Do not salt at this time as the salt will make the fries soggy in the oven.

  6. Bake at 400 degrees for 45 mins

  7. While the fries are baking combine all ingredients for the dipping sauce into a high speed blender.  Blend until smooth and set aside.

  8. Remove the fries from the oven, sprinkle with salt to taste and serve with the dipping sauce.

 

Print

Vegan Gluten Free Chili

This hearty dish is easily done in the crock pot and makes a great topping for nachos, potato skins or as a main dish.

Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings 6

Ingredients

  • 2 cans 29 oz Organic Black Beans drained and rinsed
  • 1 can 29 oz Organic Red Kidney Beans drained and rinsed
  • 1 can 29 oz Organic Diced Tomatoes
  • 7 stalks Celery diced
  • 2 medium Yellow Onions diced
  • 2 tbsp Cumin
  • 2 tbsp Paprika
  • 2 tsp Onion salt
  • 1 tsp Red Pepper Flakes
  • 2 cloves Garlic pressed
  • 1/2 cup Cilantro chopped
  • 1 ea Avocado pitted and chopped, optional
  • 1 package Vegan Cheese optional

Instructions

  1. Add all ingredients to the crock pot and cook on high for 4-5 hours

  2. Stir occasionally 

  3. Top with your favorite vegan cheese and avocado

 

Print

Vegan Gluten Free Thai Peanut Rolls

These offer a wonderful thai flavor that makes a great appetizer or main dish.

Prep Time 15 minutes
Servings 6

Ingredients

  • 5 ea Organic Carrots shaved
  • 6 ea Organic Romaine Leaves
  • 1 ea Organic English Cucumber shaved
  • 1/2 bag Organic Bean Sprouts
  • 1 ea Avocado pitted and sliced
  • 6 ea Rice paper wrappers size large
  • 4 tbs Organic peanut butter
  • 2 tbs Organic soy sauce gluten free, low sodium
  • 2 tbs Lime juice
  • 1 tbs Sesame Oil
  • 1 tbs Powdered ginger
  • 2-4 tbsp Water to desired texture

Instructions

  1. Peanut sauce: in a food processor combine the peanut butter, soy sauce, lime juice, sesame oil and ginger and blend until smooth.  Add water as needed to thin the mixture to the desired consistency. Set aside

  2. Rinse a single sheet of rice paper under running water until it starts to soften

  3.  Lay the softened rice paper on a cutting board or plate and layer a romaine lead, some carrot, cucumber, sprouts and avocado

  4. Fold over the of the wrap into the center, tuck in the two sides and roll.

  5. Repeat steps 2-4 with the remaining ingredients.

  6. Slice each roll in half or serve whole. Drizzle with peanut sauce and reserve some for dipping.

 

Print

Vegan Gluten Free Boston Baked Beans

A great side dish for breakfast, lunch or dinner!

Prep Time 10 minutes
Cook Time 4 hours 45 minutes
Total Time 4 hours 55 minutes
Servings 4

Ingredients

  • 2 bags Navy Beans dry
  • 2 large Yellow onions sliced
  • 1/2 cup Brown sugar
  • 1 cup Molasses
  • 2 tbs Dried mustard
  • 1 tsp Paprika
  • 1/2 tsp Black pepper
  • 6 cups Water

Instructions

  1. In a sauce pan on the stove combine the navy beans and 6 cups of water.  Bring to a boil and then let simmer for 45 mins to 1 hr until the beans are tender and starting to split.

  2. Drain the beans, reserving the water

  3. Add the beans and onions to the crock pot

  4. Return the reserved hot water to the pot and add the molasses and spices and stir to combine/dissolve.

  5. Pour the water and spice mixture into the crock pot, stirring well to combine.  Make sure the liquid covers the beans completely.  If it does not, add more water.

  6. Cook in the crock pot for 4 hours.

 

Print

Avocado Pesto

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

  • 2 large Avocados
  • 3 cups fresh basil
  • 1/3 cup nuts of your choice (walnuts, pine nuts or pistachios)
  • 3 cloves garlic
  • 1/2 cup avocado oil
  • 1 tsp pink Himalayan sea salt

Instructions

  1. Combine all ingredients in a food processor and blend until smooth.  Serve over spiralized veggie noodles or the pasta of your choice (this would be the only cook time).

 

Print

Raw-kin Blueberry Pie

This raw, vegan, gluten free pie is great for breakfast, dessert or as a snack.  Loaded with wholesome nutrition and only natural occurring sugars, this is not your average pie.

Prep Time 40 minutes
Cook Time 3 hours
Total Time 3 hours 40 minutes
Servings 10

Ingredients

Cust

  • 2 cups Raw Almonds
  • 1/2 cup Pitted Dates
  • 1 1/2 tsp Cinnamon
  • 1/2 tsp Clove
  • 1-2 tsp Water reserved from soaking the dates

Filling

  • 5 cups Organic Blueberries separate 1 cup and put to the side
  • 2 medium Bananas
  • 1 1/2 tbs Raw Honey or Agave
  • 3 tbs Lemon Zest fresh
  • 1 tsp Vanilla extract

Crumble topping

  • 1/3 cup Raw Almonds
  • 1/4 cup Gluten Free Old Fashioned Oats
  • 2 tbs Chia Seeds
  • 1/2 tsp Cinnamon
  • 1/4 tsp Clove
  • 5 ea Pitted dates
  • 1 tsp Raw honey or agave
  • 1 tsp Fresh lemon juice

Instructions

Crust

  1. Soak a 1/2 cup of pitted dates in a small amount of water while you start the crust

  2. In a food processor add 2 cups of almonds and finely grind.  Be sure to break down any large pieces

  3. Remove the dates from the water, reserve the water

  4. Add the dates, 1 1/2 tsp cinnamon, and 1/2 tsp of clove to the food processor and finely ground almonds.  Blend until smooth and the mixture starts to fall away from the sides in clumps.  Use the reserved date water as needed to help the mixture come together (approximately 1/2 tsp).

  5. Pour the crust mixture into a 9 inch pie plate/dish, using a spoon to evenly press the mixture on the bottom and around the sides of the dish.  Firmly pack into the dish. Set aside

Filling

  1. In a clean food processor combine 4 cups of blueberries, 2 bananas (peeled), 1 1/2 tbs honey, 3 tbs lemon zest and 1 tsp of vanilla.  Blend until smooth, using a spatula to scrape the mixture from the sides and identify any clumps.

  2. Be sure the mixture is completely smooth and free of chunks of banana

  3. Pour the puree into a bowl and stir in the 1 cup of whole blueberries previously set aside.  You may want to reserve a few blueberries for garnish.

  4. Pour the mixture evenly into the pie crust and place in the refrigerator to start to set while you prepare the crumble.

Crumble topping

  1. In a clean food processor combine the remaining almonds, oats, chia seeds, cinnamon, clove, honey, lemon juice and 5 dates (soak these for a few minutes ahead of time as well).

  2. Blend until well combined, but still chunky

  3. Remove the pie from the refrigerator and sprinkle the crumble evenly over the surface of the pie

  4. Optional: place three large blueberries into the center as a garnish

  5. Chill for three hours to set

  6. Allow to come up to room temperature before serving

Leave a Reply