SUPER DELICIOUS Game-Day Eats - Forks Over Knives
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SUPER
DELICIOUS
Game-Day Eats
With savory finger foods, hearty chili,
heavenly homemade ice cream, and more,
this scrumptious spread will score major points
with vegans and meat-eaters alike.
RECIPES BY DARSHANA THACKER
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10 20 30 40 50 40 30 20 10
The Menu
SERVES 8
FANCY VEGAN MEATBALLS
QUINOA SALAD WITH CREAMY SALSA
TEMPEH CHILI
BROCCOLI-CRUST VEGGIE PIZZA
BANANA-CINNAMON NICE CREAM WITH FRUIT COMPOTE
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Fancy Vegan Meatballs
READY IN 1 HOUR 30 MINUTES
MAKES 24 MEATBALLS
You can prep these plant-powered “meatballs” right up to the baking step a day ahead of time and stash them in the fridge until
you’re ready to bake them. On game day, pop the meatballs into the oven. While they bake, prep the romaine leaves, mix up the
cashew crumble topping, and heat the marinara so you’re ready to assemble as soon as the meatballs come out of the oven.
¼ cup sun-dried tomatoes (not oil- INSTRUC TIONS
packed) (about 4 to 5 halves) 1. In a small bowl, soak the sun-dried tomatoes in ½ cup hot water for at least 20 minutes.
1 medium onion, diced (2 cups) Drain and finely chop tomatoes.
8 ounces mushrooms, diced (3 cups) 2. In a nonstick skillet, combine the onion, mushrooms, garlic, sage, and ¼ cup water; cook
6 cloves garlic, minced on medium heat for 15 minutes, stirring frequently to prevent vegetables from sticking to pan.
1 tablespoon finely chopped fresh sage 3. Add the sun-dried tomatoes, beans, rice, flaxseed meal, oat flour, and vinegar. Mix well,
1 15-ounce can white beans, rinsed season with salt and pepper, and cook for 2 to 5 minutes more. Remove from heat and let
and drained (1½ cups) cool for 10 to 15 minutes.
1 cup cooked brown rice 4. Use a potato masher or large fork to mash the meatball mixture into a cohesive texture.
2 tablespoons flaxseed meal 5. Preheat oven to 350°F; line a baking sheet with parchment paper. Scoop out 2 tablespoons
2 tablespoons oat flour of mixture and shape into a meatball, and place on the prepared baking sheet. Repeat until
1 tablespoon white wine vinegar you have 24 meatballs. Bake for 20 to 30 minutes, until nicely browned on top.
Sea salt and freshly ground black 6. For cashew crumble topping, combine cashews, nutritional yeast, and miso in a mini food
pepper, to taste processor. Pulse to a crumble.
¼ cup raw cashews 7. Using a 2½-inch cookie cutter, cut the romaine leaves into 24 rounds.
2 tablespoons nutritional yeast 8. When ready to serve, warm the marinara sauce. Place each meatball on a romaine round,
1 teaspoon white miso paste top with 1 tablespoon warm marinara, and sprinkle with cashew crumble. Serve right away.
1½ cups purchased oil-free marinara
sauce
12 to 16 leaves romaine lettuce
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Quinoa Salad 4
1
Roma tomatoes
small onion, quartered, unpeeled
with Creamy 1 clove garlic
Salsa Dressing ½
1/
of a small serrano chile
3 cup lime juice
READY IN 45 MINUTES ¼ cup tahini
MAKES 8 CUPS Sea salt, to taste
6 cups chopped lettuce
Roma tomatoes, onion, garlic, and
1½ cups cooked quinoa
serrano pepper are roasted before 1 medium carrot, shaved or thinly sliced (1 cup)
being blended into a creamy 1 red bell pepper, cut into ½-inch dice (1 cup)
1 cup fresh or thawed frozen corn
dressing that bursts with bright, juicy 2 Persian cucumbers, cut into ½-inch dice (1 cup)
flavor. You can make the dressing 2 stalks scallions, thinly sliced (¼ cup)
¼ cup fresh cilantro, finely chopped
a day in advance: Follow Steps
1–3 and refrigerate in an airtight 1. For dressing, heat a grill or griddle over high. Add tomatoes, onion, garlic, and serrano, and
container until ready to use. cook, turning frequently, about 10 minutes or until there is charring.
2. Remove from heat and let cool. Scrape any charred skin off the tomatoes, onion, and serrano.
Scrape seeds from serrano. Peel the garlic.
3. In a blender combine the roasted tomatoes, onion, serrano, and garlic; the lime juice; tahini;
salt; and 1 cup water. Blend until creamy. Taste and adjust seasonings.
4. To assemble salad, in a large bowl combine the next six ingredients (through cucumber) and
about half the scallions and cilantro. Mix well. Add dressing. Toss to combine. Garnish with
reserved scallions and cilantro. Serve immediately.
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Tempeh Chili 1 cup finely chopped onion
1 cup finely chopped red bell pepper
READY IN 45 MINUTES 1 cup finely chopped green bell pepper
MAKES 6 CUPS 1 tablespoon finely chopped fresh jalapeño chile
6 cloves garlic, minced
Crumbled tempeh makes a hearty, 1 15-ounce can diced fire-roasted tomatoes, undrained
almost meatlike addition to this 1 8-ounce package tempeh, crumbled (1½ cups)
zesty chili. Tip: Chile peppers 1 15-ounce can kidney beans, rinsed and drained (1½ cups)
½ cup fresh or frozen corn kernels
contain oils that can irritate your skin 1 tablespoon chili powder
and eyes. Wear plastic or rubber 1 tablespoon paprika
1½ teaspoons onion powder
gloves when working with them. ½ teaspoon ground cumin
½ teaspoon ground oregano
1 tablespoon lemon juice
Sea salt, to taste
INSTRUC TIONS
1. In a large saucepan cook onion, bell peppers, jalapeño, and garlic over medium 10 minutes,
stirring occasionally and adding water, 1 to 2 Tbsp. at a time, as needed to prevent sticking.
2. Stir in the next nine ingredients (through oregano) and 2 cups water. Bring to boiling;
reduce heat. Cover and simmer 20 minutes more or until vegetables are tender and chili
thickens. Stir in lemon juice and season with salt.
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Broccoli-Crust 4 cups broccoli florets
1½ cups chickpea flour
Veggie Pizza 2 tablespoons almond flour
READY IN 1 HOUR 4 teaspoons Italian seasoning
MAKES ONE 13×9-INCH PIZZA 2 teaspoons regular or sodium-free baking powder
4 cloves garlic, minced
Like its cruciferous cousin ½ teaspoon ground turmeric
cauliflower, broccoli can make a 1 teaspoon sea salt (optional)
¼ teaspoon crushed red pepper (optional)
great pizza crust. To cut down on 1 cup unsweetened, unflavored plant milk, such as almond, soy, cashew, or rice
day-of cooking time, you can make 2 tablespoons lemon juice
2 cups 1-inch asparagus pieces
and bake this pizza ahead and 1 cup chopped red onion
freeze it in an airtight container for 1 cup chopped orange bell pepper
up to a month. Simply bake directly 1 cup chopped tomato
1 medium avocado, halved, seeded, peeled, and chopped (optional)
from frozen in a 350°F oven for 20 10 to 12 fresh basil leaves, chopped
to 30 minutes, then garnish with
1. Preheat oven to 350°F. Line a large baking sheet with parchment paper or a silicone
avocado and basil. baking mat. Place broccoli in a food processor; pulse to a ricelike texture.
2. In a large bowl combine the next eight ingredients (through crushed red pepper); mix
well. Add broccoli, milk, and lemon juice; mix well. Pour on the prepared baking sheet and
spread into a rectangle about ¼ inch thick. (This should be slightly larger than 13×9 inches. It
will shrink as it bakes.) Top with asparagus, onion, bell pepper, and tomato.
3. Bake about 40 minutes or until there is browning on top and edges. Let cool completely.
Using a thin spatula, separate pizza from parchment. Slice pizza. Top with avocado and
garnish with basil. Serve at room temperature or reheat.
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6 bananas, peeled, cut into 1-inch pieces, and frozen overnight
Banana-Cinnamon 1 teaspoon cinnamon
Nice Cream with 1 apple, cut into ½-inch dice
1 pear, cut into ½-inch dice
Fruit Compote Juice from 1 orange (½ cup)
READY IN 20 MINUTES + 8 HOURS CHILL TIME 1 tablespoon pure maple syrup (optional)
MAKES 5 CUPS ICE CREAM + 2 CUPS COMPOTE 1 tablespoon arrowroot powder
1 teaspoon pure vanilla extract
The base for this dairy-free treat 1 cup purchased oil-free granola
takes just a few minutes to whip up
1. To make nice cream, in a food processor pulse ½ of the banana pieces to form a chunky
then sets in the freezer overnight. mixture. Add ½ teaspoon of the cinnamon. Process until smooth, scraping down sides of bowl
The compote can also be made in as needed. Transfer to an airtight container. Repeat with the remaining bananas and cinnamon.
advance: Simply refrigerate in an Store in freezer until ready to serve.
2. To make compote, in a small saucepan combine apple, pear, and orange juice. Cook over
airtight container until ready to use. medium 10 minutes, or until fruit is tender.
3. Meanwhile, in a small bowl, whisk together maple syrup, arrowroot, vanilla, and 1 tablespoon
of water. Stir into compote mixture and cook 1 to 2 minutes more, until mixture thickens. Remove
pan from heat.
4. When ready to serve, divide nice cream between bowls. Top with the compote (either warmed
or room temperature). Sprinkle with granola.
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