On October 14th, Lauren Mulcahy from Whole Foods Market Foggy Bottom gave a session featuring nutritious tailgating recipes. Enjoy them below!
Zesty Tahini Coleslaw
HSH Zesty Tahini Dressing
32 oz container coleslaw mix (or shred your own cabbage and carrots)
Place coleslaw mix into a nonreactive metal bowl. Mix in dressing, being careful to incorporate well. The cabbage will release moisture as it sits in the dressing, so keep it a little on the dry side. You can always add more later!
Cover tightly, and refrigerate for at least one hour and up to one day.
Green Pea Guacamole
Here’s some game day strategy for you! Add nutrient variety and subtract cost by substituting peas for some of the avocado. It tastes great, and just like traditional guacamole, you can keep it on the healthy side by serving this smooth and tangy dip with fresh, crunchy crudités such as radishes, carrot sticks and sugar snap peas.
1/3 cup roughly chopped cilantro
1 ( 16-ounce) bag frozen green peas, thawed
1 avocado, peeled, pitted and roughly chopped 4 green onions, sliced
3 cloves garlic
4 tablespoons lime juice
Set aside 1 tablespoon cilantro, and then transfer remaining to a food processor. Add remaining ingredients and puree until smooth. Transfer to a serving bowl, garnish with reserved cilantro and serve.
Mexican Layer Dip
adapted from Detoxinista.com
For the Refried Bean Layer:
2 (15 oz.) cans black beans, rinsed and drained well (or 3 cups cooked black beans)
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 cup water
For the “Cheese” Sauce:
1 cup mashed potatoes (Lauren used Yukon Gold)
1/2 cup water
1/4 cup nutritional yeast
1 tablespoon fresh lemon juice
1 teaspoon onion powder
1 teaspoon salt
2 tablespoons finely minced jalapeño (optional)
Prepared salsa or pico de gallo
Chopped green onions, for garnish
Green pea guacamole
To prepare the bean layer, combine all of the ingredients in a food processor and process until a uniform texture is achieved. Spread the beans evenly over the bottom of a 9×9 dish.
To prepare the cheese sauce layer, cut a large Yukon Gold potato into chunks and steam for 10- 15 minutes, until fork tender, then fork-mash in a bowl and measure out one cup to use in the sauce. Combine all of the sauce ingredients in a blender, and blend until completely smooth and creamy. Pour over the bean layer and set aside.
Spoon guacamole over the cheese sauce layer, then top with the prepared pico de gallo (or salsa) and garnish with chopped green onions. Serve immediately, or chill in the fridge until it’s game time!
Raw Apple Crisp
4 Honeycrisp apples, cored and chopped 1/4 cup orange juice
3/4 cup pecan halves 3/ 4 cup hazelnuts
3/4 cup raisins
3/4 teaspoon ground ginger
3/4 teaspoon ground cinnamon
Put apples in an 8-inch square baking dish or 2-quart casserole dish. Drizzle with orange juice, toss until the fruit is coated and smooth the top. In a food processor, combine pecans, hazelnuts, raisins, ginger and cinnamon and pulse just until chopped. Spoon the nut mixture over the apple mixture and serve.