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TOUCHDOWN FOR PLANTS! 3 QB-WORTHY RECIPES TO FUEL YOUR SUPERBOWL SUNDAY

Happy Super Bowl L (aka, 50) Sunday! What would this day be without some well-deserved indulgence? Bring along a platter of these plant-based beauties to your afternoon party, and watch jaws drop / oohs and ahhh ensue chez Janet Jackson and Justin Timberlake 2004. 

superbowl_recipe_bloody_mary

 

'BEET THE OTHER TEAM BLOODY' MARY

(serves 2)

  • ice 
  • 4 oz chilled vodka
  • 1/2 cup of organic beet juice (send a few beets through your juicer, or, opt for Lakewood) 
  • 1/2 lemon squeezed 
  • 1/2 lime squeezed 
  • 1.5 tsp freshly ground pepper 
  • 1/4 tsp ground garlic 
  • your preference of hot sauce (we're obsessed with the original Cholula)
  • 2 stalks of organic celery

     

    INGREDIENTS

    Blend all ingredients, except for hot sauce + ice, into a blender. Pour liquid over ice, add desired amount of hot sauce, mix through with a vibrant celery stick, and garnish with lemon, lime, and a slice of beet.

    superbowl_recipe_spiced_chickpea

     

    'CAM NEWTON IS THE SPICE' OF MY CHICKPEAS

    • 1/2 TBSP grapeseed oil
    • 1/2 - 1 tsp turmeric powder
    • 1/2 tsp smoked paprika powder
    • 1/4 tsp cayenne pepper
    • 1/2 tsp himalayan salt

       

      INSTRUCTIONS

      Preheat the oven to 400 degrees F. Drain and wash chickpeas, then place them onto a plate and tap them dry with a kitchen towel. Place them in a mixing bowl, add grapeseed oil, himalayan salt and all spices. Mix well. Put them onto a parchment lined baking tray and roast for 30 minutes, shaking them every 10 minutes or so for even roasting. Once they're a nice golden brown, take out from the oven and serve to the crowd!

      superbowl_recipe_nachos

       

      'OH MANNING!' THESE NACHOS ARE A WINNER!

      • sweet potato chips
      • cashew sour cream
      • guacamole 
      • cilantro
      • 1-2 jalapeños
      • 2 tomatoes
      • 1 lime
      • hemp seeds

         

        INSTRUCTIONS

        Make sweet potato chips (see below), make cashew sour cream (see below), make guacamole (again, see below). Once sweet potato chips are done, pile them on your favorite plate. Top with an abundance of black beans, guacamole, cilantro, sliced jalapeños, diced tomatoes, and drizzle with cashew sour cream. Sprinkle as many hemps seeds as desired, and a drizzle of lime on top to finish!


        FOR THE SWEET POTATO CHIPS

        • 2 large, organic sweet potatoes 
        • 3 TBSP of olive oil 
        • 1/4 tsp of himalayan salt

           

          INSTRUCTIONS

          Preheat the oven to 250 degrees F. Rinse and dry your sweet potatoes to remove all dirt, and slice with a mandolin (or, just using a sharp knife!) as thinly as possible. Keep in mind, that if your slices are too thick, middle parts may not crisp up the way you want. Toss the slices in a drizzle of olive oil to lightly coat, then sprinkle with himalayan salt. Lay out a layer of the chips on a parchment lined baking sheet, and bake for about 2 hours (still at 250). Flip them once at the hour mark. Remove once crispy. Let them rest for 10 minutes until building them onto your super(bowl) nacho plate.

           

          FOR THE CASHEW SOUR CREAM

          • 1.5 cups soaked cashews
          • 3/4 cup filtered water
          • 2 TBSP lemon juice
          • 2 tsp apple cider vinegar
          • 1/2 tsp himalayan salt

             

            INSTRUCTIONS 

            Place cashews in a jar or bowl, cover with water, and allow to soak for 8 hours (or just while you slumber at night). Once done, place the cashews in a blender with water, lemon juice, ACV, and himalayan salt. Feel free to add a touch more water if it’s getting too thick, and if you want a lighter consistency. Pour out into a serving bowl, and drizzle all over everything. Any remaining will last you up to one week in the fridge.

             

            FOR THE GUAC

            Just ask Jennifer Fisher

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