Superbowl Sunday never tasted so good!

11871_10151429076470929_966758054_nI’m a minority in my house.  I’m a pseudo vegetarian amongst die hard carnivores. However, out of my four children, one is vegan and one is vegetarian. When they’re home, they are my partners in crime! We’re always trying to find ways to sneak in vegetarian dishes to dyed-in-the-wool carnivores. Not an easy task.

Super Bowl Sunday like Thanksgiving is an open invitation to overeat and melt in to a comfy chair watching football. To me that’s a fate worse than death. Bloated and sitting. Where’s the joy in that? Am I missing something?

So, this year I decided to sneak in some vegetarian style goodies along with the traditional junk food that defines Super Bowl.

I posted these creations on my FB page and had an overwhelming response asking for the recipes. O.K. maybe not overwhelming, but enough to prompt this post.

So here you go. A couple of the vegetarian dishes that actually made the Super Bowl more exciting than Beyonce and almost as exciting as the blackout!

Mushroom Sliders  –  Makes about a dozen.

For patties:

24 oz. mushrooms (I mixed button, crimini and portobella) / 1 TBSP canola oil / 2 TBSP sliced shallots/ 2 TBSP sliced garlic / 3/4 c cooked brown rice / 1/3 c dry bread crumbs / 2 egg whites / 1 TBSP low-sodium soy sauce / 1 TBSP Worcestershire sauce / 1 TBSP stone ground mustard / 2 TBSP chopped flat leaf parsley / salt and pepper to taste

For Sliders:

2 TBSP canola oil / Slices of Swiss cheese (I quartered the slice of cheese and places 1/4 on each patty) / 10 cocktail buns (I used whole grain) / 1 avocado, pitted and peeled and sliced lengthwise and then across.

Saute mushrooms in large nonstick skillet until nicely browned. Add shallots and garlic and saute for a couple of minutes. Remove from heat. Darin mushroom mixture in colander and let cool.  Once cool, place on paper towel and squeeze out moisture.

Pulse mixture in a food processor until minced, 2-3 times. Add rice, bread crumbs, egg whites, soy sauce, Worcestershire, mustard, parsley and salt and pepper. Pulse to combine.

Use about 1/4 c. mixture and shape patties. Cover and place in fridge for 30 minutes. Preheat oven to 200

Heat oil in same skillet and cook patties until nicely browned on each side. Remove and place on cookie sheet. Place cheese on top of each patty. Put in oven until cheese is melted.

Meanwhile, toast buns in griddle (I buttered half the batch of buns, other half I left plain). Place patties on browned buns and top with a couple of slices of avocado.  Serve warm.


Banh Mi Spring Rolls


Makes 4-6 rolls


6 oz. firm tofu /2 tsp low-sodium soy sauce/  1/2 c. thinly sliced shiitake mushroom caps /3 -4 TBSP of your favorite Thai peanut sauce/ 1 TBSP canola oil / 2 TBSP minced fresh ginger / 2 TBSP minces scallions / 1 TBSP minced fresh garlic / 1 /2 matchstick-cut carrots / 1/2 c shredded romaine lettuce / 1/2 c matchstick-cut cucumber / 2 TBSP minced fresh cilantro / 2 TBSP minced fresh mint / 6-8 spring roll wrappers (8-inch)

Brown tofu and and mushrooms in soy sauce and oil in a nonstick skillet breaking up tofu with spoon until it’s like ground meat and lightly browned, about 5 minutes or so.  Add ginger, scallions and garlic. Stir-fry about 1 minute. Remove from stove and let cool. Mix tofu mixture with carrots, lettuce cucumber, cilantro and mint and thai peanut sauce. (Avoid any sauce with HFCS).  Mix well.

Soften wrappers one at a time in hot water until soft, about 15-20 seconds. Place 1/2 c tofu mixture in the center of each wrapper; roll like burritos and slice in half. Serve w/ sauce. I add sriracha on the side.

Both of these recipes were inspired by Cuisine Lite- Fresh and Fabulous



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