Healthy game-day recipes

BALTIMORE - You don’t have to sacrifice delicious game-day party foods and fun to stay on your healthy diet.  Try these healthier game-day options for the big game on Saturday. Your body and guests will thank you!

Calypso Stew from Vibrant Life Magazine

Ingredients:

2 c. calypso beans*
1 t. cumin
1-1/2 t. McKay’s Chicken-Style Seasoning
1 t. Vege-Sal
salt to taste
1 t. basil
1/2 t. paprika
1/4 t. oregano
1 t. dillweed
1 large carrot, sliced or diced
2 c. shredded green cabbage
1 c. shredded red cabbage
1 lg. onion, cut in long thin strips
1 c. sliced celery
3 c. canned diced tomatoes in juice

* Calypso beans are a black-and-white bean. You can substitute pinto, kidney, or garbanzo beans.

Directions:

Soak dry beans overnight or boil in water and let soak one hour. Drain and discard water. Cover soaked beans with water in a large kettle 1 inch above beans (or use 4 cups of canned beans of your choice). Bring to a boil and simmer until nearly done (about 2 hours). Add seasonings and diced carrot; cook for 15 minutes; then add the remaining ingredients and cook 15-20 minutes longer or until vegetables are tender. You may need to add more water to achieve the consistency of a thick stew. Serve over rice or couscous. Preparation time: 30 minutes (plus one hour soaking time). Cooking time: 2 1/2 hours. Makes 10 cups.

Nutritional Information:

Per 1 cup stew on 1 cup couscous serving: calories: 205; protein: 20 percent RDA; fat: 4 percent RDA/.96 grams; carbohydrate: 76 percent RDA;
sodium: 51 milligrams.

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Rawesome Taco Salad from the Simple Veganista

Ingredients for Raw Nut Meat

• 1 cup walnuts
• 1 cup mushrooms
• 1 tablespoon Nama Shoyu or Tamari
• 1 teaspoon cumin
• 1/8 teaspoon chipotle powder or cayenne

Put all ingredients in blender and pulse until coarse and chunky, don't over blend or it will become a spread like consistency.

Lime Cilantro Cashew 'Sour Cream'

• 1/2 cup cashews
• 1/4 cup water, give or take
• 1/2 lime. squeezed
• 1 teaspoon apple cider vinegar
• 1 clove garlic
• few sprigs cilantro
• pinch of mineral salt

Add ingredients to blender or food processor and blend until smooth. Add extra water a tablespoon at a time if needed. For thicker cream use less water, for thinner use more. I found that I needed to add more water to get to my consistency.

You may also like this without the vinegar. You may want to add extra lime juice or lemon juice to replace the vinegar.

A lot of recipes call to soak your cashews in water for up to eight hours. They will yield a bit more cream if you soak them first but it really isn't necessary,

The other ingredients used are as follows:

• Romaine lettuce, chopped
• asparagus, diced
• grape tomatoes. quartered
• orange bell pepper, diced
• scallions, thinly sliced
• cilantro, chopped
• pepitas, for extra crunch
• lime, squeezed
• chipolte, garnish
•  

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Coconut Lemon Bombs: from the Simple Veganista 

Ingredients

• 1 cup cashews
• 1/3 cup buckwheat grouts/Kasha*
• 1/3 cup rolled oats 
• 1/4 cup unsweetened shredded coconut flakes, optional
• zest of 2 lemons, medium sized
• juice of one lemon
• 7-8
• 1/4-1/2 cup shredded coconut flakes for rolling

Place cashews, buckwheat groats and/or oats in food processor and blend until a medium to fine grind (doesn't have to be perfect). The buckwheat may stay a bit chunky so if your looking for a smooth center use all oats. Add rest of ingredients and blend until combined and you have a doughy consistency. If you find your dough is a bit too dry try adding fresh squeezed lemon juice, 1 tablespoon at a time. Chill dough for about 20-30 minutes. Roll into 1 inch balls then roll in coconut flakes. Makes apprx. 12 - 14. Store in air tight container in refrigerator for up to two weeks.

* If you don't have buckwheat grouts, replace with oats or nuts.