Game Day is Here!

Whether you're a Giants fan or a Patriots fan or, like me, just in it for the commercials, Super Bowl Sunday is a huge deal!


I'm starting my day at Equinox in Greenwich as the teens aligned with my office, the Breast Cancer Alliance, do spin, yoga and zumba and "Get Fit For A Cure" ~ how awesome is that?  They're raising money for free mammograms and breast health services in New Haven, CT (www.breastcanceralliance.org if you want to donate...)
From there, I'm coming home to cook and prep for the big game.  Below are the two best dishes I created last year for you to enjoy and here's an easy one.  Who doesn't love nachos?  
Well, in the spirit of these two teams (and America in general), throw a mix of red, white and blue corn chips on a large platter.  Put tablespoons of some vegetarian refried beans (I like Amy's brand if I don't have time to make my own) throughout the dish.  Next, dice up some Nacho Vegan Gourmet Cheese by Follow Your Heart.  It has a spicy, mexican flavor and it really melts!  Sprinkle the cheese generously on top of and between the layers.  Pop it into a 350 degree oven until it gets melty and then top the rest with diced tomato, sliced black olives, jalapeno, some black beans (drained and rinsed) and some Tofutti brand sour cream. Of course if you really want to go to town, whip up some vegan chili and throw that on top in place of the other beans ~ voila!  Super easy and it'll be devoured...


Trendy Vegan Spinach Artichoke Dip
2 tablespoons extra-virgin olive oil
1 yellow onion, finely chopped
4 garlic cloves, minced
2 14 oz. cans of water-packed (no oil!) artichoke hearts, drained, rinsed and thinly sliced
1 bunch fresh baby spinach (about 5 ounces), coarsely chopped
8 ounces Tofutti cream cheese
1 cup vegannaise or grapeseed oil mayonnaise
1/3 cup (about 2 ounces) vegan parmesan cheese
Tortilla chips
Preheat the oven to 375°F.
Heat 1 tablespoon of the olive oil in a medium nonstick skillet over medium-low heat. Add the onion and garlic and cook until the onion is becoming translucent and golden brown, stirring often.
Add the artichoke hearts and a few cups of the spinach, tossing together until the spinach leaves wilt. Add the remaining spinach and continue to cook until all is wilted, about 5 minutes. Remove from heat.
Saving half of the parmesan, combine the "cheeses" and mayonnaise together in a large bowl until combined, and then mix thoroughly into the spinach and artichokes.
Transfer the mixture into a greased baking dish and sprinkle with the remaining parmesan.
Bake until golden, about 30 minutes.
Vegan Sweet and Sour Meatballs
1 package vegan ground "meat" (Smart Ground or Gimme Lean)
1 small onion, finely chopped
2 slices bread
Egg replacer for 2 eggs
2 cloves garlic, minced
Salt and pepper to taste
3/4 cup chili sauce
2/3 cup grape jelly
Combine the "meat", onion, bread, egg replacer, garlic, and salt and pepper.
Heat EVOO in a skillet or frying pan on medium-high. Shape the mock meat mixture into small one-inch balls and fry on all sides until browned and cooked.
In a separate skillet, whisk together the chili sauce and currant jelly and heat over low heat until well combined. Add the mini-meatballs to this sauce and stir to coat well. Allow to cook for ten minutes.  These are so good you could fool a picky omnivore ~ I did!