Two years ago I hosted a Plant-strong Superbowl Party at my house. If you’ve been reading HGK for two years and you remember that party, thank you!
Our Plant-strong Superbowl Party was a big success and I had a lot of fun blogging before and after the party about the delicious potential in that day. Last year we were invited to our neighbor’s home, and while it was a lovely event (Lynn is the best home cook ever and she just started culinary school this year), I really missed doing it myself and making it as close to Plant-perfect as I could make it.
Superbowl Sunday is kind of like Thanksgiving to me, I figure that if you cook enough years in a row for the holiday,” over time one can really refine the menu into something that everyone enjoys and looks forward to. Doing it one year and not the next was kind of a buzz kill for me. I realize that most people would be, like, “Phew! Thank heavens that’s off my plate!” But not me . . .
So here’s where my head is at right now. I’ve got the recipes that worked at our Plant-strong Superbowl Party two years ago. Then I’ve got the recipes that seem like they might work so I want to give them a try this year. And of course, I would love any suggestions that y’all might provide in the comments section. Check out my Plant-strong Superbowl Party Pinterest board for visuals.
The food for our party breaks down into three categories:
(1) The dips, chips and crudites
(2) The Chili (for those that have any room in their stomach after the appetizer round) and Cornbread
(3) The Dessert
Plus when our friend Scott asked what he could bring I asked him to make a kale salad. It’s good to have friends who love kale.
Recipes that Were a Hit Before at Our Plant-strong Superbowl Party:
Terry Walter’s Carrot Cashew Miso Spread from the cookbook Clean Start. This dip is my reliable go to favorite dip. It’s not light, but I only make it a few times a year and it’s a winner each time. Except for that time I made it in my VitaMix and not in my food processor. That was gross and it ended up in the garbage.
The Healthy Librarian’s All-American Chili with all the fixin’s (chopped onions/scallions, Daiya cheddar cheese, whole wheat pasta, shredded lettuce for the salad eaters). I think I might need to make a gigantic double batch. Seems my husband has invited quite a crowd to this party!
Stuff I’d Like to Experiment with for Superbowl XLVII
Roasted Red Pepper Hummus
Believe it or not, I don’t make my own seed-free/oil-free hummus. Which is not a good thing, because store bought hummus is full of fat. So when I saw Kathy Fisher at Straight Up Food post a new recipe for a seed-free/oil-free hummus, I thought it might finally be time that I give homemade oil-free hummus a try. And this one happened to look particularly delicious. Has anyone out there made this yet? What were your results? Or do you have a tried and true tahini (sesame seed paste) free hummus recipe that you could share?
Inspired by this recipe, so I’m thinking I will just throw a bunch of stuff in with a healthy cornbread batter, like scallions, frozen corn, currants, shredded kale, diced jalapeno pepper, diced onions and possibly some minced cilantro. Sounds yummy to me! I will leave a few cornbread muffins plain for the kiddies and folks that this kinda thing just wouldn’t appeal to. If it works, I’ll be sure to post the recipe!
What to Make for Dessert?
I’m still waiting for a call from Chef Aj with her top secret recipe for her amazing German Chocolate Cake. In case that never materializes, got any ideas for me?