5 Vegetarian “Make Ahead” Super Bowl Sunday Snack Ideas

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


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.

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

May 16, 2009 By: Megabeth Category: Sandwiches

Despite the fancy name, this sandwich does not take a lot of preparation time. I’ve made this sandwich several times and it tastes slightly different each time I make it…but all versions of this have been delicious. Because you let it sit in the fridge to marinate all flavors have a chance to meld together and the layers make it a pretty to look at sandwich to bring to picnics and get-togethers.

The recipe originally appeared in the July/August 2005 edition of Vegetarian Times. I changed the order of preparation. (Basically, letting the vegetables marinate while working on the bread. These changes are reflected below.)

Vegeable Pan Bagnat
Vegetarian Times
July/August 2005

1 8-inch round loaf of crusty bread, preferably with rosemary
1/4 cup extra virgin olive oil
1 large clove garlic (+1 for bread)
2 Tablespoons low-sodium tamari soy sauce
1/2 teaspoon Dijon mustard
1 6-oz zucchini, ends trimmed
1 8-oz tomato and basil hummus (Note: This time I used red pepper hummus.)
3 roasted red peppers or 1 12-oz jar, drained
1 packed cup arugula leaves (Note: This time I used a leaf lettuce.)
1 large ripe yellow or red heirloom tomato, thinly sliced
Freshly ground black pepper to taste

Squeeze garlic clove through press into bowl. Add 2 Tablespoons olive oil, tamari and mustard, and whisk to blend. Pare zucchini lengthwise with vegetable peeler into paper-thin slices, omitting seed center. Cut mushrooms on diagonal into wide paper thin slices. (Note: I used pre-sliced portabella mushrooms and cut each slice in half.) Add zucchini and mushrooms to dressing; toss. Marinate 10 minutes; drain.

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

While vegetables are marinating. Halve bread horizontally, using serated knife. Starting 1/2-inch from edges, remove about 1 inch soft bread from center of each half, making hollows for filling. Lightly brush cut surfaces with olice oil and rub with garlic clove.

Vegetable Pan Bagnat (Layered Vegetable Sandwich)
Vegetable Pan Bagnat (Layered Vegetable Sandwich)

To assemble sandwiches:
– spread bread hollows with hummus

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

On bottom layer layer zucchini slices…

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Half of the red peppers…

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Mushroom slices…

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Arugula (or lettuce)…

Vegetable Pan Bagnat (Layered Vegetable Sandwich)


Vegetable Pan Bagnat (Layered Vegetable Sandwich)

And, remaining peppers and grind on black pepper.

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Replace top. Wrap tightly with plastic wrap; place on large plate and top with heavy pot lid.

Vegetable Pan Bagnat (Layered Vegetable Sandwich)

Refrigerate at least 4 hours and up to 24 hours. When ready to serve, unwrap and cut sandwich into 6 wedges.

Vegan Tempeh Reubens

June 17, 2008 By: Megabeth Category: Sandwiches

Vegan Tempeh Reuben - Preparation

I have been on the quest to recreate the perfect vegetarian reuben as made by the Cafe Wilson (formerly Big Belly Deli) in Arlington, VA. I have had the a recipe pulled out of the January 2007 issue of Vegetarian Times and have only now stumbled upon it again.

After preparing this recipe, I think I’m just going to have to carefully watch the cafe workers when they make the sandwich (and ask them what brand they use for the veggie turkey slices). They don’t seem to have to go through as many steps!

My comments from original recipe are in italics.

Vegan Tempeh Reubens
Vegetarian Times, January 2007

Seasoned Tempeh
1/4 cup Bragg Liquid Aminos
1 small onion, quartered (I used one half of a large onion, quartered)
2 cloves garlic (I really need to remember to buy fresh garlic, I used 1 teaspoon chopped jarred garlic)
1 bay leaf
1 8-ox pkg tempeh, sliced

Vegan Tempeh Reuben - Preparation Vegan Tempeh Reuben - Preparation

Vegan Tempeh Reuben - Preparation

Thousand Island Dressing (I used Annies’s brand dressing rather than making it)
1/4 cup vegan mayonnaise
3 Tablespoons relish
2 Tablespoons ketchup

Vegan Tempeh Reuben - Preparation

16 slices rye bread (I only used 4 slices in this preparation knowing I’d have leftovers)
5 oz. vegan Monterey Jack cheese, sliced (I’m partial to regular cheese, but figured I’d give vegan cheese a whirl)
2 cups sauerkraut

Vegan Tempeh Reuben - Preparation Vegan Tempeh Reuben - Preparation

Vegan Tempeh Reuben - Preparation

To prepare seasoned tempeh: combine liquid aminos, onion, garlic, bay leaf and 2 cups water in saucepan over medium heat.

Vegan Tempeh Reuben - Preparation

Add tempeh slices, and bring to a simmer.

Vegan Tempeh Reuben - Preparation

Reduce heat to medium low, and simmer 20 minutes. Cover, and let tempeh cool in broth.

To make Thousand Island Dressing: Stir together mayonnaise, relish and ketchup in small bowl. (I skipped this step as I used already prepared dressing.)

To make sandwiches: Toast 8 slices of bread. (I only made two sandwiches, so I toasted four.) Set aside.

Drain tempeh, and discard liquid, onion, garlic and bay leaf.

Vegan Tempeh Reuben - Preparation

Place three slices tempeh on each slice of remaining bread. Top with cheese slices.

Vegan Tempeh Reuben - Preparation

Toast or broil 3 to 5 minutes, or until cheese has melted.

Vegan Tempeh Reuben - Preparation

Top each sandwich with 1/4 cup sauerkraut. Spread toasted bread slices with Thousand Island Dressing.

Vegan Tempeh Reuben - Preparation

Place tops on sandwiches, and slice in half.

Vegan Tempeh Reuben - Preparation

The sandwiches came out pretty good. I think the downfall was that I made the sandwiches on whole grain rye bread. As a result, the sandwiches had too much of a grainy texture and were a bit heavier than I would have liked. That prompted me to run out and get regular deli rye for tonight’s leftovers. There are plenty of leftovers. But, that works out fine because everything is stored separately so they will be easy to prepare.

The preparation of the tempeh did take a long time. But, as said above, there are plenty of leftovers so I will end up with many more sandwiches for a quick and easy snack.

“All Pro” Sandwich – Review

June 15, 2008 By: Megabeth Category: Product Review

I finally had the opportunity to visit the My Organic Market in Alexandria. As the old saying goes, one should not shop on an empty stomach. However, if I hadn’t, then I never would have picked up this sandwich.

The all-organic, meat-free, egg-free and dairy-free “All Pro Sandwich” is made by Sunheen Health Products based out of Pennsylvania.

Made on sprouted multigrain bread, the bulk of the sandwich consisted of a tofu and textured soy patty. The patty was surrounded by lettuce, carrots, roasted peppers, onion, tamari and egg-free mayonnaise.

The patty looked like it could be a little dry but the egg-free mayonnaise provided just the right amount of moisture to it. I also feared that the thin slices of bread would be overwhelmed by the giant tofu slices, but they held their own. All the ingredients were fresh. Both the carrots and lettuce were crispy. I thought it a little odd that there was only one small roasted pepper in the sandwich.

Because there are no eggs to spoil or cheese to melt, this sandwich could survive the rigors of a backpack and provide a substantial snack while hiking, biking or being a tourist.

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