When I polled the Seamless Meal Planning Community on Facebook about what they'd like to see from me when it comes to Super Bowl snacks, I got three requests:
1. Budget friendly
2. Kid friendly
3. Not crazy unhealthy
In this post, I've put together my three favorite versatile snack recipes from around the internet. These are the apps I bring to any and every party because they're incredibly flavorful, make a great presentation, and are actually not terrible for you! And bonus, they're even picky-eater approved.
If you're heading out to a party at a friend's house, choose one of these recipes to take along. I purposely chose this combination of different flavor profiles so that there would be a variety to choose from, and if you're the one hosting the party, you can serve all three and there won't be any flavor overlap.
Check out my segment on Get it Together to see what the recipes are and learn how I adapted them to my vegan diet. When you're done watching, scroll down to the bottom of the post for the how-to's.
You don't have to be vegan to LOVE this dip - just ask my Sunday Dinner group. Sophia, the blogger behind Veggies Don't Bite, has found the vegan creaminess trifecta in the combination of raw cashews, potato, and cashew milk. Click the link to jump straight to her recipe for buffalo dip perfection! I promise, you won't miss the chicken or the cream cheese.
2. One Bite Quinoa Tacos with Pineapple Salsa and Chipotle Mayo
Ingredients
One recipe quinoa taco meat from Minimalist Baker
1 bag scoops chips or tortilla chips (if making nachos instead)
1 container fresh tomato salsa from the refrigerated secrion, your choice of heat level Fresh pineapple, finely diced Purple cabbage, chopped small for one-biters, or finely shredded for nachos
2 Tbsp mayo (or vegannaise)
1 tbsp adobo from a can of chipotle peppers 1 tsp turmeric for color Limes and cilantro, for serving Directions 1. Stir pineapple into salsa. This can be done ahead of time.
2. Prepare the quinoa taco meat.
3. Place scoops chips on a platter. Add quinoa taco meat to almost fill the scoops.
4. Layer salsa and cabbage on top of the quinoa.
5. Stir adobo and turmeric into the mayo or vegannaise. Thin with a tiny bit of water until the consistency is easily drizzled with a spoon.
6. Transfer the mini tacos to the platter or board you're serving them on. Dip the spoon into the loose mayo mixture and using quick long strokes, drizzle it onto the rows of tacos.
7. Sprinkle with chopped cilantro and serve.
I've made this recipe recipe several times the way it's written before going dairy-free, and it's always a hit. Click the link for the full recipe from Martha Stewart! Below, I've given some instructions for modifying the recipe including ways to nix the dairy.
Suggestions for modification:
1. Use store-bought hummus if you don't have time to make your own.
2. I often have cooked white beans on hand, and they make a lovely substitute for chick peas. Try swapping canned or homemade cannellini beans for garbanzos if you are making your own hummus.
3. Instead of adding Greek yogurt to your hummus, try dairy free plain yogurt and extra lemon juice.
4. Another way to sub out the dairy would be to skip the yogurt altogether and add a layer of thick cashew "goat cheese" on top of the hummus, and leave off the feta at the end.
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