I've got to immediately start preparing for my big Plant-Strong Super Bowl Party! Just in case you haven't done your planning and shopping yet, here are some more great recipes that you might want to consider for tonight:
Jessica at The Domestic Vegan compiled a superb list of ideas. Any oil in the recipes can be replaced with veggie broth.
Gena over at Choosing Raw has been posting Plant-Strong Super Bowl recipes for days now. Both bloggers suggested making veganized versions of artichoke and spinach dip . . . I just might have to add another dish to what I'm making today. I've got to get off of this computer and get started!
And finally, the Dr. Fuhrman Member Center e-mailed all of their members their ideas for a Nutritarian Super Bowl party and suggested that we share them with friends. Here they are, in their entirety:
Dr. Furhman's Bean Salsa Dip
This makes a great salsa for baked pita chips.
Serves:6
Preparation Time: 10 minutes
1 15-ounce can adzuki beans (no salt), drained
4 plum tomatoes, chopped
4 scallions, chopped
1/2 red pepper, chopped
1/4 cup canned tomato paste, no salt
4 tablespoons raw almond butter
2 tablespoons Dr. Fuhrman's Black Fig Vinegar
1/2 teaspoon each dried parsley, oregano and chili powder, or to taste
Place all ingredients in a bowl and mix together with a fork.
Marian's Tofu Chili
Serves: 4
Preparation Time: 10 minutes
3 cups brown rice, optional
1 pound extra firm tofu, frozen & thawed*, squeezed dry and crumbled
1 medium green pepper, coarsely chopped
1/2 medium onion, coarsely chopped
2 cloves garlic, minced
1 28-ounce can chopped tomatoes, no salt
2 tablespoons chili powder, or more to taste
1/2 15-ounce can kidney beans (low or no salt), drained
1/2 15-ounce can pinto beans (low or no salt), drained
If using rice, cook according to package directions.
In a large pan, combine all ingredients except rice, and simmer for 30 minutes, or until all liquid is absorbed.
If desired, serve over brown rice.
*Thaw tofu on counter top for about 6 hours before squeezing out water.
Freezing the tofu results in a more meaty texture. Unfrozen, crumbled tofu may also be used.
Note: If desired, this may be made in a crock pot. Crumble frozen, thawed tofu into a large pan. Turn heat to med/high and add peppers, onions, and garlic. Cook until tender. Pour into a crock pot along with remaining ingredients. Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Pita Pizza
Serves: 4
Preparation Time: 15 minutes
1/2 red pepper, chopped
1 small onion, chopped
3 cloves garlic, minced
1/8 cup water
4 whole wheat pitas
2 cups low sodium pasta sauce
1 cup grated soy mozzarella cheese
Preheat oven to 200 degrees. Saute peppers, onions, and garlic in water just until tender. Top pitas with sauce, sauteed veggies, and grated cheese, or cut pitas in half to form a pocket and spread sauce, veggies, and cheese inside. Place on a cookie sheet & heat in oven for 20 minutes.
Dr. Fuhrman's Guacamole
Serves: 6
Preparation Time: 10 minutes
2 cloves garlic
4 tablespoons onion
1 red pepper
2 organic celery stalks
4 ripe avocados
2 tablespoons lemon juice
1 cup tomato, optional
1 small jalapeno pepper, optional
1/3 cup cilantro, optional
Press garlic. Finely chop onion, red pepper and celery and place in bowl with garlic. Mash avocados well and add to other ingredients. Add lemon juice and mix well. Add optional ingredients, according to taste. Cover and refrigerate. Use as a dip for veggies, place in a pita pocket or serve with Ezekiel tortillas cut into small triangles and heated until crisp in a low oven (200 degrees) for 1 hr. 15 min.
Dr. Fuhrman's Perfect Pesto
Serves: 6
Preparation Time: 15 minutes
2/3 cup raw almonds
2/3 cup pine nuts
1 cup fresh basil leaves, packed
2/3 cup fresh parsley or cilantro leaves, packed
3 garlic cloves
2 teaspoons Braggs Liquid Aminos
2 tablespoons lemon juice
1/2 cup chopped tomato
In a blender or food processor, pulse to grind almonds and pine nuts finely (do not puree). Remove and place in a mixing bowl. Blend remaining ingredients in blender or food processor. Combine with nut mixture.
Use as a dip for fresh cut veggies, or a topping for cooked vegetables or potatoes.
Dr. Fuhrman's Eggplant Hummus
Serves: 4
Preparation Time: 10 minutes
1 medium eggplant, cut in half
1 cup cooked or canned garbanzo beans (chickpeas), low or no salt, drained
1/3 cup water
4 tablespoons raw unhulled sesame seeds
2 tablespoons fresh lemon juice
1 tablespoon dried minced onions
4 cloves garlic, finely chopped
dash paprika and/or dried parsley for garnish (optional)
Bake eggplant at 350 degrees for 45 minutes. Let cool, remove skin & discard.
Blend all ingredients, including baked, peeled eggplant, in a food processor or high powered blender until smooth and creamy.
Serve with assorted raw vegetables.
Dr. Fuhrman's Tomato Almond Pocket Pitas
4 small pitas or 2 regular-sized pitas (In the bread aisle of most supermarkets are smaller versions of whole wheat pitas. Those are the best to use, but if you can’t find them, use regular-size pita.)
2 tablespoons almond butter
4 tablespoons low sodium tomato sauce
1 teaspoon Dr. Fuhrman's Black Fig Vinegar (optional)
pinch chili powder (optional)
1 Haas avocado
1 tomato
lettuce
sprouts
Lightly toast the pita. Use a fork to mash the almond butter with the tomato sauce, fig vinegar and chili powder until it becomes a smooth consistency. When the pita has cooled down, cut it in half to form a pocket. Spread the almond butter/tomato sauce dressing into the pita. Add slices of avocado, tomato, lettuce and sprouts into the pita in the amount to your liking.
What did you think of all of my Plant-Strong Super Bowl Party talk? Fun for you or boring?
Are having your own PSSBP today or bringing plant-strong food to a party? Are you taking the day off and planning on indulging?
What does a food indulgence look like for you right now?
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