5 Vegetarian “Make Ahead” Super Bowl Sunday Snack Ideas

February 05, 2010 By: Megabeth Category: Snacks/Appetizers

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You’re geared up for Super Bowl Sunday, you’ve set-up the giant tv and invited your friends over. But, now your faced with feeding this crowd. Don’t worry, your game watching experience doesn’t have to be filled with boring potato chips and cheezy poufs. You also don’t have to spend all your time in the kitchen worried that you’ll miss the game winning touch down. Make these vegetarian snacks ahead of time and you can cheer on your favorite team with these unique treats to munch on.

1. “Figgy Crack” (Fig and Pecan Tapenade with Goat Cheese)

This dish is so named because once you eat it, you’ll be addicted. This recipe has taken on a life of it’s own since served at several get togethers Folks try it for the first time, fall in love with it and ask for the recipe because it’s so unique and satisfying.fig tapenade

fig and pecan tapenade

2. Cheese Ball

It’s not a party without a cheese ball, right?

3. Marinated Goat Cheese

This marinated goat cheese tastes like you spent a lot of time in the kitchen making it. You don’t have to. Admittedly, it’s not the prettiest looking dish, but who cares? It’s durn good.

4. Vegetable Pan Bagnat

Assemble these layered vegetable sandwiches on Saturday evening and they’ll be good to go the next day. All the ingredients meld together into an explosion of flavors.

5. Buttery Roasted Pecans and Punjabi Masala Peanuts

Rather than serving mixed nuts or plain peanuts, change it up a bit with these unique recipes. The pecans are indeed buttery and the peanuts are spicy.

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce

April 17, 2009 By: Megabeth Category: Main Dishes, Sauce/Gravy

The peanut sauce in this recipe is really versatile, that’s why I offer several options for vegetables to serve with it. I happened to have leftover Asian vegetable mix, broccoli and carrots so it was easy for me to mix and match. I’m sure there are a hundred million more combination out there.  When you’re faced with a bunch of leftover vegetables, it’s a really good and quick sauce to make. Heck, I may even leave out the tofu and vegetables and serve the sauce just on buckwheat soba noodles. (Thanks for the suggestion In-House Taste Tester!)

Soy-Mirin Tofu Over Rice with Broccoli and Peanut Sauce
Inspired by: VeganYumYum

1 block extra firm tofu, pressed, cut into small squared
1 T canola oil
2 tsp tamari or soy sauce
2 tsp mirin

Peanut Dressing
1/4 cup creamy peanut butter
1/4 cup light coconut milk
1 Tbs sugar
1 Tbs tamari or soy sauce
1 Tbs seasoned rice vinegar
1 tsp chili paste with garlic
1 pinch salt

Serve with
1 cup dry brown rice, cooked
peanutes, crushed
-and-
1 carrot (peeled and shredded) + steamed broccoli
-or-
asian vegetable mix (carrots, snap peas, water chestnuts, etc.)
-or-
A million other combination of vegetables

Cook brown rice per package instructions. Meanwhile, in a small bowl mix all the ingredients for the sauce until smooth. Add more tamari/soy sauce or salt if peanut butter is on the “sweet side”.

asian style tofu

asian style tofu

asian style tofu

Begin cooking vegetables as desired (steaming, microwave, stir fry, etc.)

Heat oil over high heat in a non-stick pan. Add tofu and cook until sides are browned.

asian style tofu

asian style tofu

Mix tamari/soy sauce and mirin in a small bowl. Once tofu is cooked, removed from heat and add tamari mixture. Move tofu around to make sure it all gets coated.

asian style tofu

Put rice, vegetables and tofu on a plate.

asian style tofu

Drizzle with peanut sauce and sprinkle with crushed peanuts.

Punjabi Masala Peanuts

July 19, 2008 By: Megabeth Category: Side Dishes, Snacks/Appetizers

A few months ago, I was lucky enough to receive a lot of interesting spices from friends moving overseas. (I’d rather have the friends still here instead of all the spices, but I suppose it eases the pain a bit…) A bag of a reddish-brown spice labeled “Punjabi Chana Masala” was part of my inheritance.

In my search on how to use this spice, I stumbled upon different Indian snacks that involved peanuts with a variety of spices. I figured I could use the spice in this way.

The recipe below is my adaptation from a masala peanuts recipe that appears on Show Me the Curry. They use chaat masala in their version. Most notably, in my adaptation of the original recipe below I omitted the chilis, cilantro and the onions. (Side note: If you are looking to try new Indian dishes, I highly recommend Show Me the Curry. The ladies that produce this site have easy step-by-step instructs, pictures and many short “how to videos” on how to prepare the recipes.)

Punjabi Chana Masala Peanuts

Raw peanuts
Punjabi Chana Masala or Chaat Masala
Chili powder
Lemon juice
Salt

Add a little oil into wok or skillet and spread around bottom of pan. Heat oil and skillet on medium to medium high. (Amount of oil depends on how many peanuts you have. Add enough to lightly coat peanuts but not saturate them or they’ll become too oily. Or, simply add the peanuts without any oil to dry roast them.) Add peanuts and stir occasionally.

Heat peanuts until they become golden or until they become fragrant. Remove pan from heat.

Add spices, salt and lemon juice to taste. Stir to coat all the peanuts. Enjoy warm or at room temperature.

This is very easy to make, lasts quite a long time in air tight storage and can be modified to suit your taste. Best of all, when I’m looking for an afternoon snack, it’s a nice dose of protein with a unique taste.

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