Friday, February 10, 2012

Super bowl Sunday

I know this is a little late, but it was a busy week!  You know, I watched a lot of movies and stuff...  No, but seriously it was a super exhausting week and all I really felt like doing when I got home was watch movies.  Therefore -- not much writing. 

Anyway, this is what I made (or prepared from a package) for the Super bowl party we went to last Sunday:

Spinach/artichoke dip

 (See recipe below)

(Gardein) Buffalo chicken wings and (Gardein) Chipotle lime crispy chicken tenders
(When one meat-eating boy came back from a snack run to the kitchen he proclaimed, "Who's been holding out on that fake meat stuff?!   It's really good!"  Thankyouverymuch.)

 Israeli Cous Cous Salad

And Lisa provided this super yummy vegan dip from Whole Foods!   

Michele's Vegan Super Bowl Spinach-Artichoke Dip
This is what I did, but these kind of things are all about throwing stuff together and making it "to taste."

10 baby artichokes, steamed, peeled, hearts extracted chopped into small pieces
1 bag fresh spinach, chopped and steamed
1/2 cup Tofutti Sour Cream
1/2 cup Tofutti Cream Cheese
1 tablespoon Vegenaise
1/2 teaspoon nutritional yeast flakes
Salt and pepper to taste
Daiya cheese shreds to sprinkle on top (optional)

Mix everything together well, except the Daiya cheese.  Put the dip into an oven-safe dish, sprinkle the cheese on top and bake in oven for about 15-20 minutes at 400 degrees.

Serve with French bread or chips!  Delicious!  The guys were too busy eating their real chicken wings (puh-lease) to thoroughly enjoy the amazingness of this vegan dip, but I'm sure deep down inside they loved it.  As for the us girls, well, the more for us! 

It was a good meal and a good game. 

No comments:

Post a Comment