I personally can’t wait for this Sunday’s main event – watching all the overpriced commercials and picking my favorite. Oh and the football game too.
In the last few years, however, since I was living in London and they show the game live, which means it goes on far too late for me and my sleepy head, I’ve been more excited about having people over for chili and cornbread. It’s a great excuse to invite friends over and share a casual meal – something that requires very little effort on your part and produces tasty results.
I’ve posted about Superbowl parties I’ve had before, but decided to re-post the recipes here with some tweaks I’ve made over the years and will be using this Sunday.
Have a fabulous Super Bowl Sunday everyone and enjoy the day!
Gluten-Free Vegan Cornbread
Adapted from Veganomicon
- 2 cups coconut or almond milk
- 2 tsp apple cider vinegar
- 2 cups cornmeal
- 1 cup gluten-free flour mix (like Bob’s Red Mill)
- 1/4 cup coconut sugar or honey
- 2 tsp baking powder
- 1/2 tsp salt
- 1/3 cup coconut oil, melted
- Preheat the oven to 350F. Either use a cast-iron skillet or a 9 x 13-inch baking pan.
- Combine the milk and vinegar in a jug and set aside to curdle.
- In a large mixing bowl, sift together the cornmeal, flour, sugar, baking powder, and salt. Make a well in the center and add the milk mixture and oil. Use a wooden spoon to mix together until just combined. Some lumps are okay.
- Pour the batter into the prepared skillet or pan. Bake for 35-40 minutes, until a knife inserted through the middle comes out clean. Remove from the oven and let cool before serving.
Adapted from Eat, Drink & Be Vegan
- 1 1/2 tbsp coconut oil
- 1 large onion, diced
- 3 celery stalks, diced
- 1 red pepper, diced
- 4 cloves garlic, diced
- 1 tsp sea salt
- freshly ground black pepper
- 2 tbsp hot chili powder
- 1/2 tsp cinnamon
- 1/8 tsp allspice
- 3 tbsp unsweetened cocoa powder
- 2 15-oz cans chopped tomatoes
- 1 can black beans, rinsed and drained
- 1 can kidney beans, rinsed and drained
- 1 can pinto beans, rinsed and drained
- 1 can light coconut milk
- 1/2 cup shredded coconut
- tabasco, to taste
- 1 cup frozen corn kernels, thawed
- lime wedges, to serve
- In a large pot, add oil, onion, celery, pepper, garlic, salt, pepper, chili powder, cinnamon, and allspice, and stir to combine. Cover and cook for 7-9 minutes, stirring occasionally; reduce heat if onions or garlic starts to burn.
- When onions start to soften, add cocoa powder and stir for 1-2 minutes, then add tomatoes, beans, coconut milk, and coconut, and stir to combine. Increase heat and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally.
- Stir in corn kernels and cook another 5 minutes to heat through. Remove cover to let liquid reduce if desired. Season to taste with additional salt, pepper, and hot sauce. Serve with lime wedges to squeeze on generous amounts of juice.