A Vegan at the Super Bowl!
So, DH decided to invite a few friends over for the Super Bowl, including a couple that we don't know terribly well. We have had them to dinner once, but since then the wife has turned vegan, and I am at a complete and utter loss as to what to make for her. It's the Super Bowl, for the love of Pete, and DH likes meat/cheese, so up until this point I had been planning pizza rolls, Velveeta and Rotel dip, wings, maybe ribs, etc. - typical Super Bowl fare.
Now that the vegan has thrown a wrench into my plans, I'm trying to figure out how I can make DH (and the rest of the guests) happy AND give the vegan something to eat without making two separate menus. I'm drawing a blank, big time. The only idea I have is to do a DIY crostini bar with lots of toppings (in addition to wings and whatever other meaty treats DH insists upon). I would grill a steak and slice it thin, and offer a couple of spreadable cheeses, a vegan bean spread (hummus or white bean), maybe a romesco sauce (also vegan), pesto, tomato confit (vegan), caramelized onions (vegan), etc. Along with a crudite platter (with romesco and bean spread as dips), is that sufficient food for the vegan?
As for dessert, I was thinking I could try a vegan chocolate mousse (using only chocolate and water), and then make something more traditional in addition. Is one dessert offering sufficient? I'm certainly open to vegan dessert recipes, but I'm not a big fan of substitutions, so I'm not into anything that calls for vegan margarine, egg beaters and soy milk.
Thanks in advance for your help!
LOL...I literally just now posted a question about how to make Super Bowl chicken wings for my meat-eating husband given that I'm a vegetarian and don't know what I'm doing in that area. Maybe I can help you though!
Your options sound great. If you felt like making soup (potato or tomato?) that's always one that can please vegans and omnivores since you can customize with cheese and bacon on top, or not.
Regarding vegan desserts, I made individual cherry trifles recently when I had a vegan for dinner. The recipe was inspired by one in Vegan Yum Yum by Lauren Ulm, but you could definitely just improvise. I'm with you on the substitutions but I actually dig almond milk so I made a cornstarch-thickened almond milk pudding, a cherry jam type filling, and a basic vanilla and almond flavored sponge cake with baking soda and baking powder for leaveners. I layered those components in small drinking glasses, and everyone from the vegan to meat-eaters claimed to love it. If I was doing it again I might go for a chocolate pudding because the almond flavor was a bit too delicate to mask the cornstarch, which isn't my favorite flavor in the world.
Good luck! You should report back and let us know how it goes.
I went vegan a while back- loved it!
The best way to cook for a vegan is to make something good enough that it makes the meat-eaters jealous. My junky go-to: fried peanut butter, jelly and banana sandwiches. Use a vegan (or kosher-pareve) margarine to fry in, and be sure to cut the bananas length-wise for proper coverage.
re: Sal Vanilla
Is cauliflower the new kale or what? haha Buffalo cauliflower has been on my radar for a while but I haven't really cared for it (maybe because I don't really know what the "Buffalo" flavor tastes like) but between your post and someone else's today, I am going to try that and/or Buffalo tempeh!
I have no idea what you would actually get if you mixed chocolate and water together, but I'm pretty sure it wouldn't be chocolate mousse. But I can recommend this easy-peasy super rich vegan version of it that doesn't call for the things you don't like to use:
Would you be willing to share the recipe for the chocolate and water mousse? I am intrigued! When I make [vegan] chocolate mousse, I use the recipe from Vegan Cupcakes Take Over the World which is super easy and uses chocolate chips, maple syrup (or agave if you prefer or have that instead), a bit of non-dairy milk (I use almond milk) and 1 package of silken tofu. That could work if you wanted more than one dessert and were making another dessert that calls for a non-dairy milk.
But aaaanyways, the real problem in general is that it is TOO easy to make vegan desserts! I learned this the hard way, pound by pound haha You could make a simple berries and coconut whipped cream--super easy. Buy one can of full-fat coconut milk, throw it in the fridge overnight or until Saturday night, then the luscious fat will rise to the top--scoop that out, leave the liquid behind and blend in a Kitchenaid mixer or something like that with a cup of powdered sugar and 1 tsp of vanilla. Let it set in the fridge and serve with berries or even strawberries that have been chopped and sitting in a bowl in the fridge with some sugar and/or lemon juice.
I'd bet she's going to be a lot less trouble than you might think -- I actually bet she'll come with a vegan dish in hand (SMART peeps on special diets quickly learn to take care of themselves). Mind you, I have been wrong before and perhaps she's just going to come, sniff haughtily, then faint at the side of the wings.
I'd say don't kill yourself with the second spread; a few addtitions would likely suffice. Crudites/crackers and hummus, bowl of mixed nuts, a big three-bean-style salad, a tomato-chickpea-cucumber salad, all would be simple to put together, store well, appealing to everyone, and would provide enough protein so that she'd get a decent balanced meal.
This is funny because I just started building a Pinterest board of vegan Super Bowl goodies today for a party I am going to (I'm vegan). http://pinterest.com/adenhailemariam/...
Basil hummus is an interesting spin on something that is usually a not-this-again-but-i-guess-this-will-do for veg/ans and something probably new to others.
1 can garbanzo beans)
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
1 cup of basil (I usually throw the whole little package I buy in there
Blend and done! Serve with crackers, crudites, whatever.
You may not want to use substitutions and I understand that (I have a love/hate relationship with vegan margarine, bless it's non-hydrogenated heart). But this is too good for me not to share.
Toss broccoli with salt, pepper, olive oil. Roast for 15 mins at 350-400 degrees (I haven't got this down quite yet). Then throw them in a pan with chopped up Daiya cheddar wedge and serve as is. If you are worried that you or non-vegan guests may turn their noses to this, chop the broccoli and vegan cheese you just made and stuff it in a tiny potato half, like the one in the one image on my Pinterest board. (OH MY GOODNESS, broccoli and Daiya cheddar wedge are AMAZING.)
If you are able to get Daiya cheddar wedge where you live, you could easily make that into what I remember a Velveeta or Rotel dip is like for the vegan and anyone else limiting dairy. Just melt the cheddar wedge with salsa, maybe throw in some pinto or black beans in there (no lard, of course!). And then chip it up!
Sometimes I think of Velveeta and Daiya cheddar wedge being similar...or similarly similar to cheese in that Velveeta is a "processed cheese product" (legally not quite cheese) and Daiya is a processed cheese substitute...and both with similar textures. But of course, Daiya is vegan and non-GMO!