Superbowl!

So I know as a vegetarian that Superbowl parties usually aren't vegetarian friendly. Which is okay with me, because I'm not really a huge football fan anyway. But a girl needs to eat, right?

I'm reposting one of my favorite recipes from last year. It's the Hearty Vegetarian Sub, and I think it would be a perfect substantial little meal to serve to your non-meat eating friends. It's also a snap to make, so it's easy to make ahead of time and have on hand for those craving something hearty and filling.

I'm also reposting two of my very favorite vegan finger foods that are wonderful for having as appetizers, Tempeh Wingz and BBQ Ribz. Even non-meat eaters I know love these recipes! And check back for more snack-type recipes that will be perfect for your upcoming party!



Hearty Vegetarian Sub
Serves 4

3 tbsp olive oil
2 cloves garlic, roughly chopped
1 c onion, chopped in slivers
2 c baby bella mushrooms, sliced thickly
2 c zucchini, cut into 1" long slivers
1 green bell pepper, cut into slivers
1 tsp paprika
1 tsp chili powder
1/2 tsp crushed red pepper flakes
2 tsp italian seasoning
1/2 tsp fennel seed, crushed
1 tbsp balsamic vinegar
1 (6 oz) can tomato paste
1 (14.5 oz) diced tomatoes

In large saucepan over medium-high heat, warm olive oil. Add garlic and saute for 30 seconds. Add onion and bell pepper and saute for 5 minutes, stirring occasionally. Add mushrooms and zucchini and saute an additional 5 minutes. Add spices and stir for 30 seconds. Add remaining ingredients, stir well to combine, lower heat and cook, covered for an additional 10 minutes until veggies are tender. (I wanted some texture to remain, so I didn't completely cook them until done). Serve on hoagie rolls with cheese.



Buffalo Tempeh "Wings"
1 (8 oz) pkg tempeh
1/3 c soy milk
1/3 c flour
1/2 tsp salt
1 tsp thyme leaves
1 tsp paprika
1/2 tsp garlic powder
Freshly ground pepper to taste
1 cup Italian seasoninged panko crumbs

Wing Sauce
1/2 c Louisiana-style hot sauce
2 tbsp butter
1 tbsp ketchup

Bring 4 cups of water to boil over high heat. Meanwhile, remove tempeh from package. Slice into 8 strips. (If you are a first time tempheh eater and have texture issues, I recommend slicing into 10-12 strips) Once water is boiling, lower heat to medium high, add tempeh, and boil for 15 minutes. Drain and rinse with cool water.
Set out 3 bowls. In one, pour in soy milk. In the second, combine flour and seasonings. In third bowl, add panko crumbs. Preheat oven to 400 degrees.
Place each strip in milk. Coat in flour mixture, then briefly re-dip into milk. Toss with panko crumbs, coating well. Set on slightly oiled baking sheet. Repeat with remaining tempeh strips. Once all are coated and on baking sheet, lightly spray all "wings" with cooking spray. Place into oven and bake for 10 minutes. Flip "wings" over and bake for an additional 10 minutes.
While they are baking, place wing sauce ingredients in a medium sized bowl. Cover with Saran wrap and heat in microwave on medium high setting for a minute and a half. Remove from heat and whisk ingredients together.
When wings are finished baking, toss with sauce. Serve immediately.



Susan V's BBQ Ribz
An ever-so-slight variation

1 cup vital wheat gluten
2 teaspoons smoked Spanish paprika
2 tablespoons nutritional yeast
2 teaspoons onion powder
1 teaspoon garlic powder
3/4 cup water
2 tablespoons tahini or other nut butter
1 tsp Better than Bouillon Vegetarian Beef Base (optional)
1 teaspoon Liquid Smoke
1 tablespoon soy sauce
1 cup of your favorite barbecue sauce

Preheat oven to 350. In large bowl, mix together all dry ingredients, from gluten to garlic powder. In a smaller bowl, whisk together tahini, bouillon, Liquid Smoke, and soy sauce. Add wet ingredients to dry ingredients and stir until combined. Press and pat into lightly-oiled 8x8 baking dish. Cut in half lengthwise, then slice each half into 6-8 pieces. Place into oven and bake for 25 minutes. Start heating grill or lightly-oiled grill pan. Brush top of baked seitan with a generous amount of BBQ sauce. Place, sauce-side down, on grill rack. Brush bottom side with BBQ sauce. When there are nice grill marks on bottom, flip and rebrush with sauce. (Mine took about 2-3 minutes each side) Remove from grill and cut into riblets. Serve with additional sauce if desired.

Roasted Eggplant and Tomato Bisque with Basil Pesto

Well, it's Pantry Week again round here in the 28 Cooks kitchen. Not only do I have a bounty of odd grains, beans, and fresh vegetables, but I love the challenge of creatively using them up.

This winter, I have been in love with roasted vegetable soups. I've been making the roasted tomato soup with reckless abandon and I will be posting a wonderful caramelized onion soup later this week.

I had 2 eggplants languishing on my kitchen counter and really had no idea how to use them. As I was getting ready to roast some tomatoes to make yet another batch of my favorite bisque, I thought I'd kick it up with some roasted eggplant as well.

Whoa. This is amazingly delicious! Not only is is extremely easy with only about 20 minutes of active cooking time, but the ingredient list is simplistically short. But the best part? The flavor tastes as though you've been working on this soup for hours.

So go ahead and give this soup a try. I can guarantee you won't be disappointed.



Roasted Eggplant and Tomato Bisque with Basil Pesto
Serves 4-6

2 small eggplants, peeled and halved
1 medium onion, peeled and quartered
4-5 tomatoes, quartered
8 cloves garlic, peeled
A few tbsp olive oil
3 cups vegetable broth
1 1/2 tbsp balsamic vinegar
1 tbsp prepared basil pesto
Salt and pepper to taste

Preheat oven to 400 degrees. In a 13x9 pan, place eggplant, onion, tomatoes, and garlic. Drizzle with olive oil. Roast in oven for 60 minutes, flipping eggplant halfway through. Remove from oven. Pour into a large stockpot over medium heat. Add broth and bring to a boil. Remove from heat. Using an immersion blender, puree soup to desired texture. Stir in vinegar and pesto, seasoning to taste with salt and pepper. Serve and enjoy.