Tag Archives: football food

All-Star Appetizer: Roasted Bombay Masala Potatoes with Vegan Lemon-Garlic Aioli

With the Superbowl coming up, it’s time to whip up some tasty crowd-pleasing appetizers, and my Roasted Bombay Masala Potatoes with Vegan Lemon-Garlic Aioli is on our “All-Stars of Appetizers” list. Every time I serve this, people hoover it up, and bonus: it’s a belly-filler. See, I’ve found that when carnivores have that full-belly feeling, they don’t feel like they “need” meat after they eat something satisfying like this appetizer. Friends beg me to make this and John craves it – I bet this will become a staple in your house as well.  The Indian-spiked potatoes are just slightly crispy on the outside and buttery-soft on the inside and they have just the right balance of spicy-heat and fragrant mouth-watering flavors. And the lemony, garlicy aioli is lick-the-bowl good and is the perfect marriage with these spectacular potatoes.

I’ve made the aioli with real mayonnaise and with Vegenaise, and no one can tell the difference. So since real mayo is disgusting and vile, I only make this with Vegenaise now (and no, I do not bother telling the carnivores that it’s vegan. They wouldn’t be able to hear me over their very loud groans of pleasure anyway. But I do derive secret joy in duping those who say they hate ‘vegan food.’ Hehehe.) (Yes, that was an evil laugh).  I mean, check out this photo of the aioli – you totally can’t tell that it’s made with Vegenaise, can you?

So kickoff your Superbowl festivities (or any other night of the week) with these awesome potatoes and dipping sauce. Please let me know what you think by posting a comment!

Roasted Bombay Masala Potatoes

Serves: 6

From fridge to table: about an hour

2 pounds small organic yukon gold “creamer” potatoes or fingerling potatoes, chopped into 2″ cubes with skin on (personally, I like the yukon gold creamers the best since they have such a creamy, buttery flavor)
3 tbsp olive oil
1-1.5 tbsp Bombay Masala seasoning – you can purchase the very best from http://www.DilKhush.com, or you can make your own by mixing:
1 tsp ground cumin
1/4 tsp onion powder
1/2 tsp ground coriander
1/8 tsp ground ginger
1/2 tsp garlic powder
1/4 tsp salt
1/8 tsp cayenne

Vegan Lemon-Garlic Aioli:
1/3 cup Vegannaise (available at Whole Foods in the refrigerated aisle)
the juice of 1/2 of a fresh lemon (or more if you’re a lemon-freak like I am)
3 tbsp chopped fresh chives
5 garlic cloves, minced

Preheat oven to 425.
Mix the chopped potatoes with olive oil and Bombay Masala seasoning.  I’d recommend going easy on the seasoning for the first time you try this and adding more at the end if you like. Be sure that each potato is coated with oil. Put potatoes on a cookie sheet (a cookie sheet with sides) in a single layer and place in the middle of the oven. Bake for about an hour, and be sure to stir the potatoes every 15 minutes for even browning. You can tell when the potatoes are done – they’ll be slightly browned (like in the photo below) and are a bit crispy on the outside edges but still tender in the middle. (Careful when you bite into the potatoes to test them – it’s like napalm in your mouth when they’re right out of the oven).  When they’re ready, add more salt and Bombay Masala seasoning to taste.

Meanwhile, make the aioli by mixing all the ingredients together. In my opinion, there is no such thing as “too much lemon” but you may want to add 3 tbsp of lemon juice and add more to taste. I like letting it sit out at room temp for 30-60 minutes to allow it to get a little creamier as it warms up a bit.

Serve the potatoes while they’re hot and be sure to have lots of toothpicks out so people can dip the potatoes in the aioli. Then prepare yourself to be knocked over by a loud symphony of ooohs and ahhhs!

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Fiesta Bowl: Veg Football Food for Meat-Lovers

The playoffs are today, which means that my meatitarian is looking forward to watching the games while eating “football food.” In the 16 years that we’ve been together, I’ve been unable to definitively specify what exactly qualifies as “football food,” but at least I’ve successfully discovered some key attributes. According to John’s taste buds, appropriate game-time snacks and meals are:

–       Hot
–       Saucy and/or gooey
–       Chip-friendly, preferably using chips as edible spoons
–       Super flavorful
–       Filling enough to be labeled a “gut brick”
–       Perfectly accompanied by beer
–       Accented by meat

When brainstorming a perfect vegan football food that would meet all of John’s game-time food requirements and for which he wouldn’t miss the meat (and which would only take me 15 minutes or less to make), a key gridiron strategy came to mind: run it up the middle. Translated, that means that if a particular play is working, like sending a running back through the middle of the line, keep doing it. It dawned on me that the same holds true for Operation Carnivore Conversion. And thus the “Fiesta Bowl” was born: a Mexican-style sauté of all of John’s favorite ingredients, which he can eat with tortilla chips used like spoons. And bonus: it only takes 10-15 minutes to make, it’s packed with fiber and protein and I love it as much as John does. It’s so good that it’s going to make it in my line-up of go-to meals, even after football season.

With the Fiesta Bowl’s fragrant scent of cumin, coriander and salsa filling up the house, now John is really looking forward to watching the games, as am I since I get to eat this flavorful food while enjoying “football foot.” (Whenever I watch a game with him, I get a foot massage. Life and marriage is all about compromise!)

Fiesta Bowl

Serves: 4

From fridge to table: 10-15 minutes

Ingredients:

2 tbsp olive oil

1 very large yellow onion, finely chopped

5 cloves garlic, finely chopped

1 tbsp ground cumin

½ tbsp ground coriander

2 cans black beans, drained (Trader Joe’s Cuban black beans are awesome in this dish)

Handful of freshly chopped tomatoes (optional)

½ cup white corn kernels (optional)

1 16 oz jar of a fruit-based salsa (like pineapple-peach, mango-lime or raspberry-chipotle)

½ cup fresh cilantro, chopped

Cooked rice

In a large sauté pan over medium-high heat, sauté the onion and garlic until the onion is translucent and turning golden. Add the cumin and coriander and stir for 1 minute to release the fragrance of the spices. Add the tomato and corn (if using) and sauté for 1 minute. Add the black beans and salsa. Bring to a boil and stir well for 3 minutes to blend flavors. Remove from heat and stir in the cilantro. Serve in a bowl adopt hot rice and serve with tortilla chips. Enjoy!