Football season is back and with it, opportunities for Sunday night potlucks and tailgating. Whether at home or the stadium, serving healthy options is a great way to enjoy the game while maintaining your diet. Here are some recipes to make this season tasty and enjoyable.
Vegan Tempeh Chili
Chili is a game day favorite. The addition of stout beer (or espresso) gives this recipe a bold, rounded flavor carried by the cashews and tempeh. Serve with cornbread, on vegan hot dogs or on nachos.
- 1 package tempeh
- 42.5 oz diced tomatoes (1 large and 1 medium can)
- 3 cans of your choice of beans
- 1 can whole kernel corn
- 1 onion
- 1 green pepper
- 1 oz minced garlic
- 1 tbsp olive oil
- 1 tbsp cumin
- 1.5 tbsp chili powder
- 8 oz raw cashews
- 32 oz vegetable broth
- 1 oz stout beer (or espresso)
- Salt and pepper to taste
Put onion, garlic and green pepper through a food processor. Sauté tempeh in olive oil over medium high heat, add onions, garlic and green peppers and sauté until soft, 5-7 minutes. Add beans, cashews, vegetable broth, spices and beer/espresso. Bring to a boil, then simmer on low heat for 2 hours.
Feta Spinach Pasta
This is a super easy recipe that is deliciously served either warm or cold. The light flavor makes it perfect for the warm, early autumn nights in Florida.
- 8 oz penne pasta
- 2 tbsp olive oil
- 1 cup chopped onion
- 2 cloves minced garlic
- 1-2 cups chopped grape tomatoes
- 1 cup sliced mushrooms
- 2 cups spinach
- 8 oz feta cheese
- Salt, pepper, red pepper flakes to taste
Cook pasta separately. Heat olive oil over medium high heat, add onions and garlic and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt and pepper and red pepper flakes. Cook for two minutes until the spinach is wilted. Reduce to medium heat and stir in pasta and feta, cooking until heated through.
Chocolate Chip Banana Oat Mini-Cakes
The banana and oats in these treats make these healthier by adding potassium and fiber, and the chocolate chips make these a dessert party favor. And you can use any bananas that might be on their way out of your kitchen!
- 3-4 ripe bananas
- ⅓ cup melted butter
- ½ tsp baking soda
- 1 pinch salt
- ½ cup sugar
- 1 beaten egg
- 1 tsp vanilla extract
- 1 cup flour
- ½ cup oats
- 8 oz chocolate chips
Preheat the oven to 350 degrees. Mash the bananas, butter and egg until smooth. Add baking soda, salt, sugar and vanilla extract, adding the flour, oats and chocolate chips in last. Mix thoroughly, then put into greased muffin pans. Bake for 30-40 minutes or until a toothpick comes out of the center clean.