Are you looking to serve a few plant-based dishes for your Super Bowl party this weekend? If so, perhaps one of these dishes from the Culinary Institute of America at Copia can make a difference. Moreover, these plant-based recipes are healthier alternatives to greasy dishes commonly associated with Super Bowl parties.
About The Culinary Institute of America at Copia
CIA Copia is the second of two CIA facilities in the Napa Valley. Along with the CIA at Greystone, the two form the California branch of the Culinary Institute of America. The Culinary Institute is among the world’s leading cooking schools, with its main branch in Hyde Park, New York. In 2016, CIA Copia opened next to the popular Oxbow Market in downtown Napa. The Grove at Copia was recently named one of the 20 best restaurants in Napa Valley.
Recipe 1: Spicy White Peach Glazed Boneless “Chicken Wings”
Serves 8 Portions
Ingredients Amounts
White Peach Reduction
The Perfect Purée white peach purée, 15 oz. thawed
Sugar 2 cups
Brandy 5 oz
Vegan Butter or Margarine 2 oz.
Garlic, chopped 2 tsp.
White Peach Reduction (recipe above) ½ cup
Soy sauce 1 Tbsp
Tabasco ¼ .cup
Salt as needed
Ground black pepper as needed
Lemon juice as needed
Pimentón 1 Tbsp.
Garlic smashed to a paste 2 tsp.
Salt as needed
Gardein Chicken wings 3 lb.
Green onion, julienned 1 Tbsp.
Method
Firstly, combine the White Peach purée, sugar, and brandy in a saucepot over medium-high heat. Reduce, stirring frequently, for 10 to 12 minutes or until jam-like consistency.
Secondly, melt the butter in a sauce pot over medium-low heat, add the garlic, and cook until aromatic.
Bring to a Simmer
Add ½ cup of the peach reduction. Add the soy sauce and tabasco. Bring to a simmer and cook to a thick syrup consistency—season with salt, pepper, and a squeeze of lemon. Preheat a deep fryer to 350°F.
Pimentón Garlice
Sprinkle the chicken wings with pimentón, garlic, and salt. Toss to mix well.
Deep fry the chicken wings until golden brown and crisp. Drain on a paper towel-lined baking sheet.
Toss the wings with the peach sauce until well coated. Place on a platter and garnish with green onion threads
Source: Culinary Institute Copia
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Recipe 2: Vegan Cauliflower Mac & Cheese
Makes 4 cups
2 cups cauliflower florets (about ½ head small cauliflower)
1 cup water
½ cup carrots, cut into coins
¼ cup raw cashews
a quarter cup of nutritional yeast
quarter tsp smoked paprika 1 tsp. kosher salt
¼ tsp. chili powder
½ tsp. cayenne pepper, or to taste
¼ tsp. mustard powder
One package whole grain pasta
Method:
- In a heavy-bottomed pot, add the cauliflower, water, carrots, and cashews and
cook on medium-high heat, covered, for 15 to 20 minutes or until the carrots
and cauliflower are very soft. Pour the cooked mixture into a strainer over the
sink and drain the extra cooking liquid, reserving the liquid in a bowl.
Cook The Pasta
Meanwhile, cook the pasta in well-salted, boiling water until al dente, drain, and reserve.
In a blender, add the cooked cauliflower mixture, along with ¼ cups of the cooking liquid, nutritional yeast, smoked paprika, salt, chili powder, cayenne pepper, and mustard powder, and pulse until smooth. Add more cooking liquid, if needed, until the desired texture is reached.
Scrape out the blender contents into the cooked pasta and toss to coat.
Source: CIA Copia
Related: Plant-Based Recipes America’s Test Kitchen
Recipe 3: Veggie Burger
These patties freeze well and can be made in advance and defrosted when ready to eat them. This makes them perfect for a quick dinner or dinner for one.
Makes four burgers
8 oz tempeh, cubed
3/4 cup onion, chopped
Two each garlic cloves, minced
3/4 cup walnuts, chopped
1/2 cup old-fashioned oats or quick-cooking oats
1 Tbsp parsley, fresh, chopped
1/2 tsp oregano, dried
one half tsp thyme, dried
1/2 tsp salt
1/4 tsp pepper
3 Tbsp olive oil
Dijon mustard, as needed
Four buns, halved
sliced tomato, as needed
sliced red onion, as needed
lettuce, as needed
avocado, sliced, as needed
Method:
In a medium saucepan of simmering water, cook the tempeh for 30 minutes. Drain and set aside to cool.
In a food processor, combine the onion and garlic and process until minced. Add the cooled tempeh, walnuts, oats, parsley, oregano, thyme, salt, and pepper. Process until well blended. Shape the mixture into four equal patties.
Add Burgers
In a large sauté pan, heat the oil over medium heat. Add the burgers and cook until cooked thoroughly and browned on both sides, about 7 minutes per side.
Spread the desired amount of mustard onto each half of the rolls and layer each with lettuce, tomato, red onion, and avocado. Serve immediately.
Variations:
Tofu Veggie Burger: Replace the tempeh with 8 oz of firm tofu. Add it to the food processor with the seasonings.
Source: Culinary Institute Copia
Related: Autumn Recipes From America’s Test Kitchen
Recipe 4: White Bean Dip Crudite
Serves 12
2 Tbsp. extra-virgin olive oil three garlic cloves, chopped
¼ tsp crushed red pepper flakes
1 tsp. finely chopped rosemary
2 (19 oz.) cans of reduced-sodium cannellini beans, drained and rinsed
2 Tbsp. Vegetable broth or water
½ tsp. kosher salt
¼ tsp. ground black pepper
2 tsp. freshly squeezed lemon juice
Two red bell peppers, seeded and sliced two fennel bulbs, trimmed, sliced and blanched
1 English cucumber, quartered and cut into 2-inch wedges
Ten carrots, buttoned and blanched six radishes, halved
Method:
Heat the oil in a small skillet over medium. Add the garlic and red pepper flakes, and cook until softened and fragrant, for about 1 minute.
Transfer to a food processor and add the rosemary, beans, vegetable broth, salt, and pepper. Blend until smooth, adding more vegetable broth as needed to facilitate. Add lemon juice and adjust the seasoning if needed.
Serve with Vegetables
Serve with vegetables for dipping
Source: Culinary Institute Copia
Recipe 5: Barbecued Jackfruit Tacos
Serves 8
4 (20 oz.) cans of jackfruit in water, rinsed and drained
¼ cup avocado oil
One large yellow onion, thinly sliced six garlic cloves, minced
- kosher salt
- ground smoked paprika 2 Tbsp. ground cumin
2 Tbsp. chili powder
¼ cup maple syrup
Four chipotle peppers in adobo sauce
1 Tbsp. adobo sauce, plus more to taste
¼ cup soy sauce
1 cup water, plus more as needed
⅓ cup freshly squeezed lime juice
16 Corn Tortillas, warmed for serving
Shredded cabbage, for serving Chopped cilantro, for serving
Toasted pumpkin seeds for serving
Method:
Trim the jackfruit, removing the center core. Chop or pull the remaining pieces and set aside.
Heat the oil in a large skillet over medium-high. Add the onion and sauté until golden brown, about 7 minutes. Add the garlic and sauté until fragrant, about 20 seconds.
Jackfruit
Add jackfruit, salt, paprika, cumin, chili powder, syrup, chipotle peppers, adobo sauce, soy sauce, water, and lime. Stir to coat and reduce to a simmer. Cover and cook until the jackfruit has absorbed the sauce and the sauce has thickened slightly, about 30 minutes, stirring occasionally. Further, use the back of the spoon to break the jackfruit into smaller pieces, if desired.
Lastly, serve the jackfruit and sauce with corn tortillas, topped with cabbage, cilantro, and pumpkin.
Source: The Culinary Institute of America
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About The Author:
Randy Yagi is an award-winning freelance writer who has covered national/international travel for CBS Local and all things San Francisco for CBS San Francisco. His stories have also appeared in the Daily Meal, CBS Radio, Examiner.com, and Radio.com, among others. He is a Media Fellow of Stanford University and a member of the Freelance Council of the Society of American Travel Writers (SATW).
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