By admin | February 2, 2012

Photo: ginnerobot

By: Michele Wolfson

The way to my heart is through my stomach and I am sure that most of you feel the same way. The truth is, I don’t really care that much for football… I can hear my brother yelling at me for making such an “Un-American” statement. BUT, if someone is throwing a party and they serve amazing vegetarian dishes for me to munch on, I will show up in my Giants t-shirt (it’s the only football paraphernalia I have, which works for this year) and I will cheer my heart out while savoring the veggie delights.

I happen to love the Super Bowl mainly because it’s the second biggest food day of the year after Thanksgiving; but standard football foods are wings, chicken buffalo dip and other non-vegetarian pickings. I’m here to share with you great vegetarian additions for this Sunday night. They are easy to make and they are delicious. Vegetarian and carnivorous guests will enjoy your spread equally.

Super Bowl Veggie Pizza Recipe

You can find pizza dough at most of your local pizzerias and grocery stores, which is a Godsend when you’re busy cooking many different dishes. Feel free to top your pizza with any veggies that you have in the fridge, but this recipe is always a crowd pleaser.

Adapted from vegetariantimes.com

Serves 10

Ingredients:
4 tsp. plus 1 Tbs. olive oil, divided
2 1-lb. pkgs. Refrigerated pizza dough
3 cloves garlic, minced (1 Tbs.)
1 4-oz. log goat cheese
3 cups shredded mozzarella cheese
2 zucchini, cut into 1/8-inch rounds (8 oz.)
1 1/2 cups yellow and red cherry tomatoes, sliced (8 oz.)
1/2 box of baby Bella mushrooms, sliced (4 oz.)
1/2 cup sliced red onion
1/2 small orange bell pepper, diced (1/2 cup)
Red pepper flakes, optional

Method:

  1. Preheat oven to 475°F.
  2. Coat 17- x 12-inch baking sheet with 2 tsp. oil or line with parchment paper. Press dough together to form ball. Spread and press dough to 1/4-inch thickness on prepared baking sheet, leaving dough in free-form shape.
  3. Mix garlic and 2 tsp. oil in bowl. Brush garlic mixture over dough, leaving 1/2-inch border.
  4. Crumble goat cheese over dough, then sprinkle with fontina cheese. Arrange zucchini, tomatoes, and yellow squash over pizza. Brush with remaining 1 Tbs. oil.
  5. Scatter onion and bell pepper over vegetables. Sprinkle with red pepper flakes, if desired, and season with salt and pepper.
  6. Bake 30 minutes, or until puffed and deep brown at edges. Cool 10 minutes, then cut into squares.

Smoky Baby Portobello Sliders Recipe

Portobello mushrooms have that meaty texture and take on the flavors of marinades and rubs. A vegetarian will fit right in with their wing-eating friends as they sink their teeth into a juicy and tender mushroom burger. The onion topping can be made two days ahead of time.

Adapted from vegetariantimes.com

Serves 4

Ingredients:
8 baby Portobello mushrooms, stems removed
3 Tbs. olive oil, divided
2 Tbs. Classic BBQ Rub
2 medium yellow or white onions, thinly sliced
1 tsp. herbs de Provence
1/2 cup prepared barbecue sauce
2 oz. shredded smoked Gouda (3/4 cup)
8 mini challah rolls or dinner rolls

Method:

  1. Toss mushrooms in bowl with 1 Tbs. olive oil and Classic BBQ Rub. Set aside.
  2. Heat remaining 2 Tbs. oil in large skillet over medium heat. Add onions and herbs de Provence, and cook 30 minutes, or until golden, stirring occasionally. Remove from heat, and season with salt and pepper, if desired.
  3. Heat grill or grill topper over medium-high heat. Rub grate or grill topper with vegetable oil. Place mushrooms stem-side down on grill. Brush mushroom tops with barbecue sauce, and grill 3 to 4 minutes, or until soft and charred around the edges. Flip, and grill 3 minutes more. Divide cheese among mushrooms, placing in center of each stem side. Grill 1 minute more, or until cheese is melted.
  4. Meanwhile, warm buns on grill. Spread barbecue sauce on bottom buns, then top each with 1 mushroom, sauteed onions, and top bun.

Photo: Michele Wolfson

Chipotle Hummus Recipe

This smoky hummus has a nice kick and won’t disappoint. It’s totally vegan and totally delicious.

Ingredients:
1 16 oz. can garbanzo beans
·2 gloves garlic, peeled
1 teaspoon kosher salt
3 teaspoons toasted cumin powder (can toast cumin powder on a hot frying pan for one minute)
Juice of 1/2 lemon
1/2 cup extra virgin olive oil, plus a drizzle for garnish
1 chipotle pepper in adobo sauce (optional if spicy & smoky flavor is desired)
Paprika and chopped parsley for garnish
Pita Bread or Cucumbers for dipping

Method:

  1. Drain and rinse beans.
  2. In a food processor, chop the garlic.
  3. Add the chickpeas, salt, cumin and lemon juice.
  4. Process until smooth and gradually pour in olive oil.
  5. Add chipotle pepper and process.
  6. Place hummus into a bowl and garnish with a drizzle of olive oil, a touch of paprika, and chopped parsley.
  7. Serve with pita and cucumbers.

Photos: ginnerobot and Michele Wolfson

For more healthy recipes, follow me on Twitter (@MarcusCooks)

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