Superbowl snack ideas!
These pinwheels look so pretty on a party platter–and they’ll vanish in a hurry!
INGREDIENTS
8 ounces vegan cream cheese, at room temperature
1 teaspoon cumin seeds, toasted and ground
1 garlic clove, minced
4 thin flour tortillas, preferably 9 to 10 inches in diameter, warmed
3/4 cup cooked black beans, canned or freshly prepared, drained
3/4 cup chopped roasted mild green chile, fresh or frozen, well drained
6 tablespoons grated RAW mild cheddar cheese
1/4 cup chopped pimiento-stuffed olives
2 tablespoons minced fresh cilantro (optional)
Salsa to accompany
1. Combine the cream cheese, cumin, and garlic in a food processor.
2. Spread the mixture evenly over the tortillas. Sprinkle the beans, chile, cheddar cheese, olives and cilantro equally over the cheese mixture and roll the tortillas up snug. Wrap in plastic and chill for at least 2 hours.
3. Cut into 3/4-inch slices with a sharp knife. Let the slices sit, covered with plastic wrap, at room temperature for a few minutes before serving them, accompanied with salsa.
Makes about 4 dozen pinwheels.
The Ultimate Vegetarian Nachos Recipe
Adjust the quantities as needed. The amount of each ingredient (in brackets) is the suggested quantity for 4 servings.
Ingredients:
• Baked Beanitos chips (1 bag)
• Sharp (RAW) cheddar cheese, grated (1 cup)
• Refried beans (Look for a canned variety that is suitable for vegetarians - lard can sometimes sneak in) or black beans (1 can)
• Salsa (any heat) (1/2 cup)
Optional toppings:
• Chopped green onions (2 onions)
• Diced tomatoes (1 tomato)
• Diced avocado or guacamole (1 avocado)
• Shredded lettuce (1/2 cup)
• Sliced olives (2 Tbsp.)
• Plain yogurt (or sour cream if you must)(1/4 cup)
• Sliced jalapeno or pepperoncini peppers (1/4 cup)
• Leftover chili (see recipe below)
Directions :
1. Spread nachos out on plate or cookie sheet in a thin layer. Grate cheese over top, and dollop the refried beans on tortilla chips around the perimeter.
2. Microwave about 30 seconds OR bake in oven for about 10 minutes at 300 degrees Fahrenheit, or until cheese is melted completely and beans are warm.
3. Remove plate / cookie sheet and add the rest of the toppings. Only add salsa and yogurt / sour cream after the nachos are warm enough, or the chips will get soggy.
4. Enjoy the free-for-all for most cheesy chips!
Vegetarian Chili
Ingredients:
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 1 can diced tomatoes with juice
• 1 can tomato sauce
• 1 can tomato paste
• 4 tablespoons chili powder, or to taste
• 1 tablespoon mustard powder
• 1 teaspoon dried oregano
• freshly ground black pepper
• 1 teaspoon ground cumin
• 1 can black beans, rinsed and drained
• 1 can pinto beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can whole kernel corn, drained and rinsed
• 2 cups of shredded cheese of your choice (I used rice shreds)
Directions
1. In a 4 quart pot, saute garlic in oil. Add diced tomatoes (undrained), tomato sauce, tomato paste, chili powder, mustard powder, oregano, pepper and cumin.
2. Stir in the pinto beans, black beans, red kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes.
3. Top each serving with cheese (if you'd like).
INGREDIENTS
8 ounces vegan cream cheese, at room temperature
1 teaspoon cumin seeds, toasted and ground
1 garlic clove, minced
4 thin flour tortillas, preferably 9 to 10 inches in diameter, warmed
3/4 cup cooked black beans, canned or freshly prepared, drained
3/4 cup chopped roasted mild green chile, fresh or frozen, well drained
6 tablespoons grated RAW mild cheddar cheese
1/4 cup chopped pimiento-stuffed olives
2 tablespoons minced fresh cilantro (optional)
Salsa to accompany
1. Combine the cream cheese, cumin, and garlic in a food processor.
2. Spread the mixture evenly over the tortillas. Sprinkle the beans, chile, cheddar cheese, olives and cilantro equally over the cheese mixture and roll the tortillas up snug. Wrap in plastic and chill for at least 2 hours.
3. Cut into 3/4-inch slices with a sharp knife. Let the slices sit, covered with plastic wrap, at room temperature for a few minutes before serving them, accompanied with salsa.
Makes about 4 dozen pinwheels.
The Ultimate Vegetarian Nachos Recipe
Adjust the quantities as needed. The amount of each ingredient (in brackets) is the suggested quantity for 4 servings.
Ingredients:
• Baked Beanitos chips (1 bag)
• Sharp (RAW) cheddar cheese, grated (1 cup)
• Refried beans (Look for a canned variety that is suitable for vegetarians - lard can sometimes sneak in) or black beans (1 can)
• Salsa (any heat) (1/2 cup)
Optional toppings:
• Chopped green onions (2 onions)
• Diced tomatoes (1 tomato)
• Diced avocado or guacamole (1 avocado)
• Shredded lettuce (1/2 cup)
• Sliced olives (2 Tbsp.)
• Plain yogurt (or sour cream if you must)(1/4 cup)
• Sliced jalapeno or pepperoncini peppers (1/4 cup)
• Leftover chili (see recipe below)
Directions :
1. Spread nachos out on plate or cookie sheet in a thin layer. Grate cheese over top, and dollop the refried beans on tortilla chips around the perimeter.
2. Microwave about 30 seconds OR bake in oven for about 10 minutes at 300 degrees Fahrenheit, or until cheese is melted completely and beans are warm.
3. Remove plate / cookie sheet and add the rest of the toppings. Only add salsa and yogurt / sour cream after the nachos are warm enough, or the chips will get soggy.
4. Enjoy the free-for-all for most cheesy chips!
Vegetarian Chili
Ingredients:
• 4 cloves garlic, minced
• 4 tablespoons olive oil
• 1 can diced tomatoes with juice
• 1 can tomato sauce
• 1 can tomato paste
• 4 tablespoons chili powder, or to taste
• 1 tablespoon mustard powder
• 1 teaspoon dried oregano
• freshly ground black pepper
• 1 teaspoon ground cumin
• 1 can black beans, rinsed and drained
• 1 can pinto beans, drained and rinsed
• 1 can kidney beans, drained and rinsed
• 1 can whole kernel corn, drained and rinsed
• 2 cups of shredded cheese of your choice (I used rice shreds)
Directions
1. In a 4 quart pot, saute garlic in oil. Add diced tomatoes (undrained), tomato sauce, tomato paste, chili powder, mustard powder, oregano, pepper and cumin.
2. Stir in the pinto beans, black beans, red kidney beans, and corn. Bring the mixture to a boil, reduce heat, and let simmer for 20 minutes.
3. Top each serving with cheese (if you'd like).
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