SuperBowl Treats!

Sports are a huge part of my life. And the superbowl is one of the biggest games in sports. So with a big game comes big food, and boy did I deliver. We had a good party. Food, Beer, and Friends, big success. So here is what I made. The photos aren't as good as they should be but the recipes are delicious, let me just tell you, i didn't have any leftovers. :D Oh also, I love you Who Dat Nation!


Chipotle Chili
This chili was a huge hit. Let me tell you its spicy but the flavors are bold and deep and amazing. Enjoy.


What you need:
-3 Tblsp oil
-1 head of garlic, minced
-3 small/medium yellow onions, medium dice
-3 chipotles in adobo, minced
-2 packages low sodium chili seasoning (I use Lawry's)
-1Tblsp Penzeys Chili 9000 (optional)
-5tsp salt
-1 package tempeh, crumbled
-1 package extra firm tofu, crumbled
-3 15oz cans pinto beans, drained and rinsed
-1 red pepper, medium dice
-1 28oz can crushed tomatoes
-1 28oz can diced tomatoes

1. In a Dutch Oven or large, heavy-bottomed pot with a tight fitting lid, heat oil over medium-high heat until shimmering.
2. Add garlic and onions, season with salt and pepper, and cook, stirring occasionally, until onions are soft and starting to brown.
3. Add chipotles, and chili seasoning (and penzey's if using), stir to coat onions and cook until spices are deep brown in color and fragrant.
4. Add tempeh and tofu, stir to coat, add salt.
5. Add beans, peppers, and tomatoes with juices.
6. Bring to a boil, reduce to low heat, and simmer, uncovered and stirring occasionally, for 1 1/2 to 2 hours. Season with salt and pepper if desired.

Extra-Corny CornBread

Now you can't have chili without cornbread. This corn bread has extra corn and is super moist. It's delicious with some whipped earth balance and dipped in some chili.

What you need:

-2cups plain soy milk

-2tsp apple cider vinegar

-2cups cornmeal

-1cup all-purpose flour

-1/4cup sugar

-2tsp baking powder

-1/2tsp salt

-1/3cup oil

-1cup fresh or frozen and partially thawed corn kernels

-1Tblsp oil.

1. Preheat oven to 350F. Grease a 9x13 baking pan, set aside.
2. Saute corn kernels in oil until corn is slightly browned. 
3. Combine the soy milk and vinegar in a measuring cup and set aside to curdle as you prepare everything else
4. In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt.
5. Create a well in the center and add the soy milk mixture and oil. use a wooden spoon to mix together until just combined.
6. Fold in corn kernels.
7. Pour batter in prepared backing dish and bake for 30-32 mins, until a toothpick or butter knife inserted though the middle comes out clean.
8. Remove from oven and let cool slightly before serving.

Tofu Sticks with Buffalo Sauce or "Ranch"

What is football without Buffalo Wings? Well this is my interpretation. 

What you need:

-2 packages extra firm tofu, frozen and thawed.

-2cup nuts (I like to use cajun roasted almonds, but any will due)

-1cup bread crumbs

-soy milk

-whole wheat flour

1. Preheat oven to 400F
2. Cut tofu into inch sticks, set aside
3. in a food processor, process nuts until coarsely ground.
4. On a plate combine ground nuts and bread crumbs.
5. Set up breading station: The first plate spread a thin layer of whole wheat flour, the send plate pour a thin layer of soy milk, and the last plate is the bread crumb/nut mixture. Begin by coating the tofu in the flour, then the soy milk, then the nut mixture, making sure to fully coat the sticks.
6. Place sticks on a greased cookie sheet and back 15-20 mins on each side until browned and firm.  

-3Tblsp oil

-1/4 Hot Sauce

-1tsp tomato paste

-2tsp chile powder

-1tsp cayenne pepper

-2tsp brown sugar

-1/4tsp garlic powder

-1/4tsp paprika

-1/4tsp cumin

1/2tsp salt

1. Combine all ingredients until smooth.
2. Dip tofu sticks in sauce and enjoy.
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-1cup vegan mayonnaise

-1/4cup soy milk

-1tsp garlic powder

-1tsp onion powder

-1/4tsp salt

-1/4tsp pepper

-1/2tsp tarragon

-1tsp dill

-1Tblsp apple cider vinegar

1. Combine all ingredients until smooth.