This year’s Covid-weird Super Bowl Sunday is a great excuse to chuck all societal expectations around Super Bowl food, and enjoy a healthy feast. You deserve delicious whole foods that give you energy, not heartburn. Don’t give up any of your favorite Superbowl Sunday foods. Just make them in a fresh, healthy way. I’m talking fresh pico de gallo, nachos, and chili cheese fries.
Go ahead, treat yourself to a Whole Foods Plant Based (WFPB) Healthy Super Bowl Sunday.
Below are the three recipes that form the building blocks of both the nachos and chili cheese fries.
#1 Your Base: Potato chips and fries
Both the chips and the fries only require one ingredient: Russet Potatoes. The chips are for the nachos and the wedges are for the fries. You won’t believe how good these potatoes taste without any oil or salt.Print
5 russet potatoes
Scrub and dry the potatoes. Cut into thick wedges for fries and rounds for chips. Use a crinkle cutter/fry knife if you have one. Spread the potatoes out on a parchment or silpat covered tray. Use a different tray for each shape. If you have a convection oven, use the convection feature.
Bake at 425 for 30 minutes, until slightly puffed and crispy.
Optional: Bake at 400 for 30 minutes in your air fryer.
- Category: Side dish
- Method: Bake
- Cuisine: American
Keywords: sos-free, french fries, oil-free, salt-free
#2 Cheese Sauce for Nachos and Chili Cheese FriesPrint
Imagine being able to pour delicious whole food plant-based vegan cheese sauce on your broccoli, baked potato or nachos any time. This recipe makes either a plain cheese sauce or nacho cheese sauce.
1 whole roasted red pepper
1/2 cup nutritional yeast
1 Tablespoon lemon juice
3/4 cup cooked cauliflower
1/2 cup cashews, soaked in hot water for 30 minutes
1/2 cup unsweetened non-dairy milk, such as almond milk
Optional seasoning for Nacho Flavor: 1/4 teaspoon chili powder and 1/4 teaspoon smoked paprika
Drain the pepper and the cashews.
Blend all ingredients in a high powered blender.
Taste and adjust seasonings as needed.
Use ancho or chipotle chili powder for a spicier nacho cheese sauce.
Keywords: vegan cheese sauce, whole foods plant-based, wfpb
#3 Fresh Pico de GalloPrint
While it may seem a bit overwhelming or insane to be making your own pico de gallo from scratch, it really isn’t. You will never taste a pico de gallo from the store that is this fresh or bursting with flavor. Don’t be afraid of getting out that food processor. The food processor will make this a 5 minute process, rewarding you with fresh deliciousness all week.
1 cup cilantro
1 red pepper, sliced
1/3 jalapeno pepper (amount to taste)
1 garlic clove
1 cup tomatoes (such as vine-ripened cherry tomatoes)
Juice of 1 lime (about 2 TB)
1/4 teaspoon cumin
1/4 teaspoon chili powder
Make sure your cilantro and your food processor are dry.
Pulse the cilantro until finely chopped. Add the rest of the ingredients and then pulse until chopped fine, but not pureed.
Remember that the seeds of the jalapeno are the hottest part of the pepper. Be sure to leave them out you want your pico de gallo to be mild.
- Category: Sauce
- Method: Food Processor/Chop
- Cuisine: Mexican
Keywords: pico de gallo, whole foods plant-based, wfpb
Assembling your chili cheese fries and nachos
Here are some hearty and flavorful topping options for your chili cheese fries and nachos.
- Cheese Sauce
- Pinto, Kidney, or Black beans (canned, rinsed and drained)
- Roasted or regular corn (canned, fresh or frozen)
- Pico de gallo
- Sliced/diced jalapeno peppers
- Green onions
Place potato chips for nachos on one plate and and wedges for fries on another plate.
Add toppings and warm as needed.
Add garnishments and serve.
Have a SAFE and HEALTHY Super Bowl Sunday!