Black Bean Chili Dip

   Smooth & Creamy Hummus

   Chunky Garden Guacamole

   Baked Zucchini Fries

   Cowboy Caviar

   7 Layer Mexican Dip

   Stuffed Mushrooms

   Vegetable Fajitas

   Easy Vegetarian Chili

   Vegetarian Quinoa Chili

   Crazy Sexy Bean Chili

Black Bean Chili Dip

This hearty salsa is a crowd pleaser and a great alternative to typical party dips loaded with processed ingredients. Top it with avocado and serve it warm or chilled with whole grain chips or crackers.

Smooth & Creamy Hummus

2 cans chickpeas, drained and rinsed

3/4 cup tahini 

1/4 cup lemon juice

4-5 cloves garlic, minced

1 teaspoon sea salt

1/8-1/4 teaspoon cayenne pepper

6 tablespoons cold water

2 tablespoons olive oil 

1 teaspoon paprika

*Try other flavors by adding 1/2 cup sun-dried tomatoes (not packed in oil), 1 roasted red pepper,  1 cucumber or 1 head roasted garlic.

Process chickpeas in a food processor until they form a thick paste.  Add tahini, lemon juice, garlic, salt and cayenne pepper; process until smooth. *(If adding additional flavors, add them now. ) Add water one tablespoon at a time and process for 5 minutes until smooth and fluffy. Transfer to a serving bowl or storage container and drizzle with olive oil and paprika. Keep refrigerated. Serve with sliced vegetables.

Chunky Garden Guacamole

3 avocados, diced

1/4 cup red onion, diced

3 roma tomatoes or 1 large heirloom tomato, diced

1 red or orange pepper, diced

1 jalapeño, seeded and minced

1/2 cup corn

1 handful cilantro, chopped

1 clove garlic, minced

1 lime, juiced

1/2 teaspoon sea salt

1/8 teaspoon freshly ground black pepper

Combine avocados, onion, tomatoes, pepper, jalapeño, corn, cilantro and garlic. Sprinkle with lime juice, salt and pepper. Stir to combine, smashing avocado lightly with the back of the spoon. Serve with sliced vegetables, whole grain chips or pitas.

Baked Zucchini Fries

These baked zucchini fries are a healthier spin on fried zucchini found on restaurant menus. They can be made in advance and reheated in the oven before serving. Serve with marinara sauce.

Cowboy Caviar

Many traditional tailgate foods are loaded with processed ingredients, saturated fat, chemicals, and sugar, but giving up these nasty ingredients doesn’t have to mean giving up on taste. This dip is so tasty that your guests will forget that it’s healthy too!

1 15oz can black beans, drained and rinsed

1 15oz can corn, drained

5 Roma tomatoes, diced and seeded

2 avocados, chopped

1 bunch scallions, chopped

1/2 cup cilantro, chopped

1/4 cup olive oil

1/4 cup red wine vinegar

3 cloves minced garlic

1 teaspoon cumin

sea salt and ground pepper to taste

Combine corn, black beans, tomatoes, scallions and cilantro in a medium bowl. In a separate bowl, lightly mash avocado with a fork so that it is chunky. Add avocado and stir to combine. In a small bowl, whisk together olive oil, vinegar, garlic and cumin. Pour over tomato mixture and lightly stir until incorporated. Season with sea salt and pepper to taste. Serve with whole grain chips or pitas.

7 Layer Mexican Dip

7 layer dip is a staple at many football parties. Unlike the traditional recipe with processed refried beans and cheese, our version is packed with fresh veggies.

1 can black beans, drained and rinsed

1 teaspoon cumin

1 teaspoon chili powder

1 tablespoon olive oil

2 cups spinach or lettuce, shredded

1 cucumber, diced

2 cups guacamole

2 cups corn

1 1/2 cups pico de gallo or fresh salsa

3 green onions, diced

Puree black beans, cumin, chili powder and olive oil in a food processor or blender until chunky.  Spread in the bottom of a glass 2 quart casserole dish or serving bowl. Top with a layer of spinach or lettuce and cucumber. Spread guacamole over the cucumber and top with corn. Spread pico de gallo over corn and sprinkle with green onions. Chill for an hour before serving. Serve with whole grain chips.

Stuffed Mushrooms

Mushrooms have many anti-cancer properties and help the body to build immunity.  This recipe adds spinach to pack in extra flavor and help fight cancer cells.

16 large mushrooms

1 small yellow onion

1 tablespoon coconut oil

1 garlic clove, minced

1 tablespoon fresh thyme or 1 teaspoon dried

1/4 cup vegetable broth

1 lemon, juiced

1/4 cup walnuts, finely chopped

1/2 cup bread crumbs

2 cups spinach, chopped

Sea salt & fresh cracked pepper

Preheat oven to 350 degrees.  Pull stems off mushrooms, chop and set aside.

Heat coconut oil in large skillet over medium heat. Sauté mushroom stems, onion, garlic and thyme until soft. Add vegetable broth, lemon juice, nuts and bread crumbs to pan and continue cooking until most of the liquid is absorbed. Add spinach and cook until spinach wilts. Season with salt and pepper to taste.

Stuff mushroom caps with filling and place in a large baking dish. Bake for 15-20 minutes until mushrooms start to turn golden and stuffing browns.

Vegetable Fajitas

If fajitas are a staple at your football gatherings, try swapping out chicken or beef for mushrooms. They are hearty and filling, but have the added bonus of helping your body to build immunity and fight cancer. This recipes can easily be done in the crockpot to make party prep easier. Just toss all of the raw vegetables into the crockpot, mix the sauce as directed below and stir into vegetables, and cook on low for 4-6 hours.

2 tablespoons coconut oil or extra virgin olive oil

2 green bell peppers, sliced

2 red or yellow bell peppers, sliced

2 medium sweet onions, sliced

1/2 pound mushrooms, sliced

1/4 teaspoon paprika

1/4 teaspoon cumin

1/4 teaspoon garlic powder

1/4 teaspoon dried oregano

1/8 teaspoon cayenne pepper

1/2 teaspoon sea salt

1/4 teaspoon fresh cracked pepper

1 lime, juiced

2 tablespoons coconut oil or extra virgin olive oil, melted

whole wheat tortilla wraps

toppings, such as salsa, rice, black beans and cilantro

Heat 2 tablespoons oil in a large skillet or wok over medium heat. Meanwhile, combine the spices, lime juice, and 2 additional tablespoons oil in a small bowl.

Add the peppers and onions to the heated pan and sauté until they start to brown. Add mushrooms and the lime juice mixture. Continue to sauté for about 4 minutes until the vegetables are soft.

Serve warm in heated whole grain tortillas with your choice of toppings, such as salsa, brown or wild rice, black beans, and cilantro.

6 servings

Easy Vegetarian Chili

What is football season without chili? We love this quick and easy chili from Two Peas and Their Pod! Try swapping the olive oil for unrefined coconut oil. Oils that are cooked beyond their smoking point can produce free radicals that may lead to aging, tissue damage, and disease. Check the label and make sure that your oil is safe for high heat.

Vegetarian Quinoa Chili

This tasty vegetarian quinoa chili from Two Peas and Their Pod will please both the meat lovers and veggie lovers at your next football gathering! The quinoa used in place of meat keeps it hearty, while the veggies pack an extra punch of nutrients.

Crazy Sexy Bean Chili

Kris Carr, best-selling author behind the Crazy Sexy Cancer revolution, offers many recipes that are loaded with cancer-fighting ingredients. Her flavorful recipe for Crazy Sexy Bean Chili is hearty and will make a great addition to your next football gathering!

1 1/2 tablespoon cumin seeds

2 tablespoon olive oil

1 white onion, diced

3 garlic cloves, minced

1 jalapeño, finely diced (for less heat, remove seeds or use half the pepper)

2 tablespoon chili powder

1 1/2 cups ground seitan, crumbled tempeh, or diced mushrooms

1 zucchini, diced

1/2 cup diced potato (any kind)

2 (15oz) cans of black beans, rinsed

1 (15oz) can of kidney beans, rinsed

1 (14oz) can of crushed tomatoes, such as San Marzano

2 cups water

2 tablespoon maple syrup

1 teaspoon sea salt

1/2 bunch of fresh cilantro

1 cup kale, chopped

diced avocado (optional)

fresh cilantro (optional)

1. Toast cumin seeds in dry soup pot on medium heat for 2 minutes until you smell the robust aroma (this releases the full flavor of the spice). 
2. Add the olive oil, onion, garlic, and jalapeño. Stir consistently until the onion is golden and translucent. 
3. Add the chili powder, seitan, zucchini, and potato, and stir well. Sauté for 3 to  minutes, stirring to avoid sticking. 
4. Add in black beans, kidney beans, tomatoes, water, maple syrup, sea salt, and cilantro. Cover with a lid, reduce heat to low, and allow to cook for 20 to 25 minutes, or until the potatoes are tender. 
5. Remove from heat, and stir in the kale. 
6. Serve hot. Garnish with diced avocado and a handful of cilantro, if using.

8 servings

Recipe courtesy Crazy Sexy Kitchen by Kris Carr with Chad Sarno

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