Game on! Whether you are hosting, pot lucking, or avoiding the big game day all together, I had a blast putting together this super delicious game day feast packed with snacks, mains and sweet treats that are full of indulgence and sensory fireworks without any of the belly aching remorse.

All of these recipes, from my cookbook, Make Your Own Rules Cookbook, are in some way or another on regular rotation at our house, usually one or two at a time, but feel free for having friends over or heading to a bash to make as many as draw you in and scream, “I wanna eat that right now!” as you desire. There will be no regrets and probably a good deal of recipe swapping with anyone you are sharing with.

Pineapple Salsa

Salsa

YOU’LL NEED

2 tomatoes, diced
1 cup chopped pineapple
1/2 red onion, diced
1 clove garlic, mashed
Juice of 1 lime
4 shakes hot sauce
1 teaspoon chilli flakes
1 teaspoon black pepper
1 pinch sea salt

NOW WHAT

Blend lightly

 

Sweet & Spicy Crisps

Garlic Fries

YOU’ll NEED

2 tablespoons olive oil
1 tablespoon maple syrup
2 beets, thinly sliced
1 teaspoon sea salt
1 teaspoon black pepper

NOW WHAT

Preheat the oven to 350 degrees Fahrenheit.
Combine the olive oil and maple syrup in a small bowl.
Dip the sliced beets in the olive oil mixture and blot off the excess moisture.
Line a baking sheet with parchment paper. Place the beet slices on the lined sheet and bake for 25 minutes or until crisp.
Remove from the heat and let cool for 5 minutes.
Sprinkle with sea salt and pepper.

 

Almond Creamed Curry Salad

Curry Salad

YOU’LL NEED

3 tablespoons almond butter
1 teaspoon red pepper flakes
1/4 cup almond or coconut milk
4 shakes hot sauce
1/2 red bell pepper, chopped
1 inch fresh ginger, sliced
1/2 tablespoon Dijon mustard
1 cup kale, chopped
1/8 cup cranberries
2 carrots, shredded
2 stalks celery, chopped
1/2 cup green beans, chopped

NOW WHAT

Blend almond butter, red pepper flakes, coconut milk, hot sauce, red bell pepper, sliced ginger, and Dijon mustard in a high-powered blender until smooth to create the dressing.
Mix the kale, cranberries, carrots, celery, and green beans in a large bowl.
Add the almond dressing to the salad, and stir until everything is evenly distributed.

 

Tree-Pose Pouch

Granola Pouch

YOU’LL NEED

2 cups oats
1 cup mixed nuts, chopped
1 apple, chopped
¼ cup dark chocolate chips
¼ cup raisins
1 teaspoon cinnamon
1 teaspoon cardamom
¼ cup maple syrup
¼ cup coconut oil

NOW WHAT

Preheat the oven to 350 degrees Fahrenheit.
Combine the oats, nuts, apple, chocolate, and raisins in a large bowl. Add the cinnamon, cardamom, maple syrup, and coconut oil. Mix well.
Spread the mixture on a cookie sheet and bake for 30 minutes.
Remove from the heat and allow the mixture to cool.

Red Pepper Posh Toast

Red Pepper Toast

YOU’LL NEED

2 slices bread
2 tablespoons red-pepper paste
1 teaspoon hot sauce
1 clove garlic
1 tablespoon olive oil
1 roma tomato
1 handful fresh basil leaves
1 pinch sea salt

NOW WHAT

Toast the bread.
Blend the red-pepper paste, hot sauce, ½ tablespoon olive oil, and tomato.
Spread the mixture on the toast.
Add the basil leaves and drizzle with the remaining olive oil.
Top with the sea salt.

Mushroom Tacos

Mushroom Taco

YOU’LL NEED

1 tomato
4 shakes hot sauce
1 teaspoon red pepper flakes
1 tablespoon Dijon mustard
1 teaspoon nutritional yeast
1 tablespoon vegan mayonaise
1/4 red onion, diced
1 tablespoon nondairy butter
1/4 diced celery
1/4 cup diced cilantro
1 handful shitake mushrooms, chopped
2 tablespoons cooked rice
2 tablespoons cooked black beans
2 corn tortillas

NOW WHAT

Blend the tomato, hot sauce, red pepper flakes, Dijon mustard, nutritional yeast, and vegan mayonnaise until smooth. Set aside.
Sautè the onion in nondairy butter in a medium saucepan over medium heat until the onion is softened and brown.
Add the celery and cilantro, and stir to combine.
Add the mushrooms, rice and beans, stirring constantly.
Add 1/2 of the tomato mixture to the saucepan, and stir until well combined and warm.
Warm the tortillas in a skillet for 30 seconds.
Wrap the mushroom mixture in the tortillas.
Top the tacos with the remaining tomato mixture.

Bangin’ Brownies

Brownies

YOU’LL NEED

6 tablespoons nondairy butter
1/2 cup flour
1/4 teaspoon sea salt
1/2 teaspoon baking powder
1 egg replacer or egg
1 cup sugar
1 teaspoon cinnamon
1/2 teaspoon cardamom
1 cup dark chocolate chips
1 teaspoon vanilla extract
1/2 cup cocoa powder
1 cup coconut or other yogurt
1/8 cup powdered sugar
1/4 cup walnuts, chopped (optional)

NOW WHAT

Preheat the oven to 350 degrees Fahrenheit.
Grease an 11 x 7-inch baking dish with the nondairy butter.
Combine the flour, salt, and baking powder in a bowl and set aside.
Combine the egg replacer, sugar, cinnamon, and cardamom, and set aside.
Add the butter and 1/2 cup chocolate chips to a medium saucepan over low heat. Cook until melted. Remove from the heat, and add the vanilla, cocoa powder, coconut yogurt, and the remaining chocolate chips.
Add the flour-and-egg mixture and the walnuts, if using, and stir well.
Transfer the mixture to the baking dish and bake until a knife inserted into the cake comes out clean, about 25 minutes.
Allow it to cool in the dish for 20 minutes or until cool to the touch.
Top with the powdered sugar. Cut into squares and serve.

 

Berry Cupcakes

Berry Cupcakes

YOU’LL NEED

Cupcakes
1 cup sugar
1/2 cup nondairy butter
2 egg replacers
2 teaspoons vanilla extract
1 3/4 teaspoons baking powder
1 1/2 cups flour
1/2 cup almond milk
1 cup strawberries, chopped
1 cup blueberries
Juice of 1/2 lime

Frosting
1 cup coconut or almond milk
1/4 cup flour
1/2 cup nondairy shortening stick
1/2 cup nondairy butter
4 strawberries, chopped
1 cup sugar
1 teaspoon vanilla extract

NOW WHAT

Preheat the oven to 350 degrees Fahrenheit.
To make the cupcake batter, beat the sugar and butter. Add the egg replacers and vanilla. Next, add the baking powder and flour. Then add the almond milk, and beat everything until smooth.
Add half the strawberries and half the blueberries, and mix well.
Line a 12-cup cupcake baking pan with paper or foil cupcake holders.
Bake for 30 to 40 minutes or until set.
To make the frosting, combine the coconut milk and flour in a medium saucepan. Stir continually and bring to a boil. Remove from the heat and set aside to cool.
Add the nondairy shortening, nondairy butter, chopped strawberries, sugar, and vanilla to the saucepan. Beat with a hand mixer until light and fluffy. Refrigerate for at least 1 hour before applying the frosting.
Spread the frosting on top of the cupcakes.
Top with the remaining berries and serve.

 

Grandma’s Cookies

Dishpan Cookies

YOU’LL NEED

2 cups brown sugar
2 cups sugar
2 cups olive oil
4 egg replacers
2 teaspoons baking soda
1 teaspoon salt
4 cups flour
1 1/2 cups oats
4 cups cornflakes
1/2 cup chocolate chips
1/2 cup raisins
1/4 cup coconut flakes
1/4 cup walnuts

NOW WHAT

Preheat the oven to 375 degrees Fahrenheit.
Mix the sugars, olive oil, egg replacers, baking soda, and salt in a large bowl.
Add the remaining ingredients, stirring as you add each one.
Transfer to an 11 x 7-inch baking dish, and bake for 8 to 10 minutes.
Let cool for 20 minutes. Slice and serve.

Cold Buster

Cold Buster

YOU’LL NEED

1 orange, peeled
1 lemon, peeled
1 inch fresh-cut turmeric
2 inches fresh-cut ginger
1 teaspoon cayenne pepper
2 shakes hot sauce
1 clove garlic, mashed

NOW WHAT
Blend all ingredients with 1 cup water.