No matter what your team’s colors are on Super Bowl Sunday, we can help your party be “green”— earth and animal friendly, that is—with some vegan recipes, including a vegan chili and cornbread from Friends of Animal’s own cookbooks, and a buffalo cauliflower appetizer from One Green Planet.

Interestingly, whether the Denver Broncos or North Carolina Panthers win, one thing all football fans can feel good about regarding Super Bowl 50 is that both teams will be playing at the most earth friendly football stadium in existence. Levi’s Stadium, home to the San Francisco 49ers, is actually the first football stadium to receive LEED Gold certification.


That was accomplished because the stadium is located on a sustainable site with accessible public transportation and bike path to lower greenhouse gases; it uses nearly 20,000 square feet of solar panels on three pedestrian bridges and its one solar-paneled roof deck—so it can self-consume PV-electricity and be a net zero energy user on game days; it features a 27,000-square-foot living roof above the suites planted with native California species, and 80 percent of the water used comes  from recycled water. In addition 100 percent of the wood used in the suites is reclaimed wood from a local airplane hangar.


Now that’s a win-win!


Roasted Buffalo Cauliflower Bites



  • 1 large head of cauliflower
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • A dash of cayenne pepper
  • 1 Tbs. extra-virgin olive oil
  • 2 Tbs. vegan butter
  • ¾ cup hot sauce
  • Celery stalks
  • Carrot sticks
  • Vegan blue cheese dressing
  1. Preheat the oven to 450 degrees. Core the cauliflower and cut it into bite-sized florets. Put the florets on a large baking sheet. Toss with the garlic powder, onion powder, salt, pepper, cayenne and oil. Arrange the florets in a single layer on the baking sheet and bake for 25-35 minutes until firm and a bit blackened. Flip them once halfway through the time. I find that it’s better to make them as crispy as you can if you are adding a heated sauce on top. If they are not cooked enough, turn on the broiler for a few minutes. You want them to have some bite to them.
  2. While the cauliflower is baking, melt the butter in a small saucepan. Add the hot sauce, mix well and heat through. When the cauliflower is ready, transfer it to a large bowl, add the Buffalo sauce and toss to coat.
  3. Return the cauliflower to the baking sheet and bake for 10 more minutes. This will “seal” the hot sauce onto the cauliflower. Cut the celery and carrots into sticks. Serve the Buffalo cauliflower bites with the celery and carrot sticks and blue cheese dressing for dipping.


Sweet Corn Bread

Recipes for corn bread derive from Native American traditions. Corn bread fresh from the oven is a perfect companion for Vegetarian Chili.

Serves 4–6

  • ¼ cup (½ stick) vegan butter (see recipe below)
  • 1⁄3 cup Florida Crystals natural sugar
  • Ener-G Egg Replacer (mix according to box instructions to make equivalent of 2 eggs)
  • 1 cup water
  • 1 cup cornmeal
  • 1 cup all-purpose flour
  • 1¼ teaspoons baking powder
  • 1 teaspoon salt
  • Vegan butter (Courtesy Miyoko Shinner)
  • Makes 1 pound
  • ½ cup rich soy milk, almond milk, oat milk or commercial non-dairy milk
  • 1 teaspoon apple cider vinegar
  • ½ teaspoon sea salt
  • 1 ½ cups refined coconut oil (don’t use extra virgin, or it was taste like coconuts), measured after melting
  • ¼ cup liquid oil-canola, grapeseed or olive
  • 2 teaspoons liquid lecithin

Preparation: Heat oven to 400 degrees F. Grease a 6-by-9-inch baking dish. Cream margarine, sugar and egg replacer blend in medium mixing bowl. Add water, cornmeal, flour, baking powder and salt. Pour the mixture into the prepared baking dish. Bake for about 20 to 25 minutes, until top is golden and until tester comes out clean. Serve warm.

Combine all ingredients in a blender and process at a medium speed for about one minute. Pour into a container of your choice—something made of silicon is great, as it will pop out easily, but any storage container will do (line it with wax paper first for easy removal). Set it in refrigerator for a few hours until hard.


Vegetarian Chili

This dish is guaranteed to be a bigger hit than the half time show! If you enjoy intense heat, try adding one habanero pepper instead of the Serrano pepper.

Serves 8

  • Two 16-ounce cans kidney beans, rinsed and drained; or a combination of pinto and black beans
  • 2 tablespoons olive oil
  • 1 medium onion, coarsely chopped
  • 2 medium carrots, finely chopped
  • 2 ribs celery, with leaves, finely chopped
  • 1 medium green bell pepper, seeded and chopped.
  • 3 garlic cloves, minced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 2 bay leaves
  • 1 teaspoon salt
  • 1⁄8 teaspoon cayenne pepper, or more to taste
  • 16-ounce can tomato sauce
  • 2 medium tomatoes or one 14-ounce can unsweetened Italian tomatoes, coarsely chopped
  • 1 cup vegetable broth
  • 3 fresh Serrano peppers, diced
  • 1 cup cashews

Preparation: In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, bell pepper, garlic, and chili peppers, cover, and cook for about 7 minutes, stirring occasionally, until softened. Add the chili powder, cumin, oregano, bay leaves, salt, and pepper, and stir for 30 seconds. Stir in the beans, tomato sauce, tomatoes, vegetable broth and Serrano peppers. Cook partially covered, until thickened about 20 minutes. Stir in the cashews and cook for 5 minutes or until heated thoroughly. Remove the bay leaves and serve immediately.


Oatmeal Coconut Chocolate Chip Cookies

Organic rolled oats lend a hearty texture to this portable dessert. The trick is to let them cool before they begin to disappear . . .


Makes 4½ dozen

2 sticks (1 cup total) softened vegan margarine

1¼ cups Hain brown sugar

½ cup Florida Crystals natural sugar

Ener-G Egg Replacer (mix according to box instructions to make equivalent of 2 eggs)

2 tablespoons vanilla soy milk

2 teaspoons vanilla extract

1¾ cups unbleached flour

1 teaspoon baking soda

½ teaspoon salt

2½ cups rolled oats

1 cup unsweetened, shredded coconut
1 cup vegan semi-sweet chocolate chips


Preparation: Heat oven to 375 degrees F. Beat margarine and sugars until creamy. Add egg replacers, soy milk and vanilla extract and beat well. Add flour, baking soda and salt. Mix well. Blend in oatmeal, coconut and chocolate chips.


Drop by rounded tablespoon onto an ungreased baking sheet. Bake for 10 to 12 minutes. Cool for 1 minute on a baking sheet before removing the batch to a wire rack where the cookies should cool completely.

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