Updated Game-Day Queso | Super Bowl 54

UPDATED GAME-DAY QUESO | SUPER BOWL 54

This oat-based queso is rich, thick, creamy and FREE of gluten, soy, nuts, sugar and oil — and tastes AMAZING!

Wet Ingredients

• 12-ounce jar roasted sweet red peppers — do NOT drain

• 1 tbsp fresh lemon juice

• 1/4 – 1/2 tsp liquid smoke, depending on how smoky you like your queso

• 1 cup water

Dry Ingredients

• 1 cup rolled oats (I used Bob’s Red Mill gluten-free)

• 2 tbsp cornstarch

• 1/2 cup nutritional yeast

• 2 tsp onion powder

• 1 tsp smoked paprika

• 1 tsp salt

Method

1. To a high powered blender add wet ingredients, then the dry; process on high until mixture is thick, hot and stops churning; this will take several minutes

2. Use immediately or pour into heat-safe dish; cool, cover and store in fridge; Queso will continue to thicken slightly as it cools

Serving suggestions

1. Nachos!!

2. Queso dip: spread a layer of homemade retried beans in an oven-safe or microwave-safe dish, add a thick layer of queso, top with diced veg (onion, shallot, peppers and/or whatever suits your fancy); top with salsa, cover tightly and heat until hot

3. Dollop onto baked potato

4. Slather over steamed greens

5. Dollop onto steamed broccoli

Almond Pulp Chocolate Chunk Cookie Squares | a Veganized version of Nestle Toll House Pie

A plant-based spin on Nestle Toll House Pie

Almond Pulp Chocolate Chunk Cookie Squares

Ingredients

• 1/2 cup maple syrup

• 1/4 cup ground flaxseed

• 1/2 cup unsalted cashew butter

• 1 cup wet almond pulp

• 1 cup old fashioned or extra thick rolled oats

• 1/2 tsp vanilla bean powder

• 1/4 teaspoon salt

• 1/4 tsp baking powder

• 1 pkg Enjoy Life chocolate chunks

Method

1. Preheat an oven to 350 degrees

2. Make flax egg: whisk together maple syrup and flax, set aside

3. In a large bowl, combine the remaining dry ingredients including the chocolate chunks; mix in the almond pulp; set aside

4. Add cashew butter to the flax mixture and whisk until smooth

5. Add flax mixture to the dry mixture and stir until well combined

6. Pour/spread batter evenly into 8”x8” square silicone baking pan; bake 40-45 minutes or until lightly browned

7. Cool completely before turning out of pan and cutting into squares

Baked Potato and Red Lentil Bisque

“Baked” Potato Soup & Red Lentil Bisque

No veg stock on hand? No worries. This quick and easy recipe makes its own stock, and the lentils round out this dish with plenty of extra protein

INGREDIENTS

• 3 pounds uncooked red or Yukon gold potatoes

• 1 lb cooked red or Yukon gold potatoes, cubed or broken into bite-size pieces

• 1 carrot

• 1 yellow squash

• 1 large shallot

• 3 garlic cloves

• 1 quart water

• 1 cup red lentils

• 1-2 bay leaves

• 1 8.5 oz carton coconut milk or non-dairy milk of choice

• 1/2 tsp black pepper, or for a mild smoky flavor, substitute Whiskey Barrel Smoked Black Pepper

• Optional garnish ideas: Coconut bacon; rice paper bacon, thinly sliced scallions; minced chives, minced parsley

METHOD

1. Rinse the lentils until the water runs clear — see note; place lentils in 5 quart or larger instant pot or stock pot; set aside

2. Peel and dice 3 lbs potatoes, the carrot, squash, garlic and shallot; add to the potatoes in the pot

3. Add 1 quart water and cook for 20 minutes on low pressure; natural pressure release, OR simmer covered on stovetop until veg is very soft when pierced with fork

4. When veg is very tender, remove bay leaves; add milk, use your blender of choice (immersion or otherwise) & purée until desired consistency is reached

5. Return puréed soup to the pot, add water if needed to thin to desired consistency; add diced/broken potato pieces; heat over medium heat until piping hot

6. Ladle into bowls, garnish as desired and serve immediately

RECIPE NOTES

1. To clean the lentils I put them in smallish strainer, place the strainer in a bowl filled with water, swish the lentils with my hand, drain and repeat until the water is no longer cloudy

2. Store leftovers in the fridge in an airtight container for up to 5 days, but I bet it won’t last that long

Queso

QUESO

Gluten-free, soy-free, nut-free, sugar-free, oil-free

Yield: about 4 cups

Wet Ingredients

• 2 red bell peppers, fresh or roasted, or 1 jar roasted sweet red peppers

• 1.5 tsp lemon juice

• 1/2 tsp liquid smoke (can prob sub smoked paprika but I haven’t tried it yet)

• 2 cups water

Dry Ingredients

• 1 cup gluten-free rolled oats

• 2 tbsp cornstarch

• 1/2 cup nutritional yeast

• 2 tsp onion powder

• 2 tsp salt

Method

1. To a high powered blender add wet ingredients first, then add dry ingredients; process on high until mixture is thick, hot and stops churning; this will take several minutes

2. Pour into heat-safe dish; cool, cover and store in fridge

Serving suggestions

1. Nachos!!

2. Queso dip: spread a layer of homemade retried beans in an oven-safe or microwave-safe dish, add a thick layer of queso, top with diced veg (onion, shallot, peppers and/or whatever suits your fancy); top with salsa, cover tightly and heat until hot

3. Dollop onto baked potato

4. Slather over steamed greens

5. Dollop onto steamed broccoli