I probably couldn’t care any less than I actually do about football (I am a hockey girl!), but I do share my life with a few football fans (sigh). I refuse to be treated differently than the carnivores and resign myself to nibbling on the overlooked vegetable tray pushed off to the side of the snack table at the big game events. Vegans need “crap” food, too! Disclaimer: the vegan version of typical Superbowl snacks (i.e. “crap” food) are typically healthier, at least in terms of saturated fat and sodium content.
Here they are, the favorite game day snacks that please everybody in the family: vegan hot wings served with celery and blue cheese dressing and a crowd-pleasing 7 layer dip served with tortilla chips. Pardon the low quality and hastily taken camera phone pics, but they are all I have. Who wants to stop to take photos when the wings are waiting?!
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Vegan Hot Wings
For the seitan part of the wings process, I use a fantastic recipe of Vegan Dad’s. I find it necessary to double the dry ingredients for the breading mixture (and I omit the salt). For the dipping mixture, I omit the oil and mix 1 Tablespoon of apple cider vinegar with enough soy milk to equal 1 cup. I make a milder and sweeter wing sauce to accommodate the girl’s request for a sauce that doesn’t “hurt”. For the record, I’m with the girl; I believe that food should not hurt!
(Wimpier) Wing Sauce
1/4 cup non-dairy butter
1/4 cup Sriracha sauce
3/4 cup sweet chili sauce
2 Tablespoons apple cider vinegar
2 Tablespoons ketchup
Heat all ingredients together in a small sauce pan. Double the ingredients for extra dipping sauce, if desired.
Vegan Blue Cheese Dressing
1 12-ounce container non-dairy sour cream
1/4 cup extra-virgin olive oil
2 Tablespoons white wine vinegar
1 Tablespoon fresh lemon juice
1 Tablespoon Dijon mustard
1/4 teaspoon ground white pepper
1/2 teaspoon sea salt
2 cloves garlic, crushed
Sheese Blue Style Cheese, crumbled (to taste and “chunkiness” preference)
Mix all ingredients, except the blue cheese, in a blender or with a stick blender. Fold in the blue cheese crumbles by hand. Thin the dressing with extra soy milk, if necessary.
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7 Layer Dip
Homemade refried beans (my preference, recipe below) or 1 can of refried beans
5 to 6 ounces non-dairy Cheddar cheese (we prefer Daiya), shredded
1 12-ounce container non-dairy sour cream whisked together with 1 recipe Taco Seasoning (my preference, recipe below) or 1 packet low-sodium taco seasoning
Guacamole made with 4 avocados (mashed together with chopped tomato, onion, fresh cilantro, salt & pepper and a squeeze of fresh lime juice)
1 can of black olives, drained and sliced
1 to 2 cups chopped tomatoes
2 bunches green onions, chopped
~1/4 cup fresh cilantro, chopped
Layer the ingredients in the following order in a shallow serving dish (I use a 2.75 quart glass Pyrex):
1. Vegan refried beans
2. Non-dairy shredded cheese
3. Non-dairy sour cream/taco seasoning mixture
5. Black olives
6. Chopped tomatoes
7. Chopped green onions
8. Chopped cilantro
Serve with tortilla chips and extra salsa, optional.
1 Tablespoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon crushed red pepper chili flakes
1/4 teaspoon Mexican oregano
1/2 teaspoon paprika
1 1/2 teaspoons ground cumin
1 teaspoon sea salt
1 teaspoon black pepper
Mix all ingredients together in a small bowl. Store in a tightly sealed container if not using right away.
Vegan Refried Beans
1 pound of dry pinto beans, soaked overnight and cooked until VERY soft (1-1/2 to 2 hours) – reserve the cooking water
1/2 onion, minced
3 cloves garlic, crushed
1 jalapeño, minced
1 teaspoon Epazote, optional
1-1/2 teaspoons cumin
1-1/2 teaspoons chili powder
1 7-ounce can of Embasa Salsa Mexicana
Freshly ground black pepper and sea salt, to taste
Once the beans are very soft, drain off the cooking liquid from the pan, reserving it in a large measuring cup. Return the pan of beans to the stove over medium-low heat.
Add the onion, garlic, jalapeño, cumin, chili powder and the canned salsa to the pan and stir well. Mash the beans with a potato masher, adding the reserved cooking water, a small amount at a time, to achieve the desired consistency.
Season with salt and pepper, to taste.