No matter who you’re rooting for, we can all agree that one of the most important things about Game Day is the spread: nachos, wings, and chips tend to be on the menu, which can be the recipe for a salt-and-carb hangover. While there’s nothing wrong with indulging for a day, we also love these healthier plays on the classics. Featuring all-natural ingredients and loads of flavor, these Game Day recipes are the best way to get classic goodies on the table without sacrificing your commitment to great-quality food.

1. Loaded Chicken Nachos with Rojo’s Queso Blanco

Nachos are a no-brainer for Game Day; these chicken nachos are a bit healthier but no less delicious than the classic. A bed of tortilla chips is topped with shredded chicken, bacon, onion, cilantro, tomato, and Rojo’s Queso Blanco Dip, a gluten-free blend of sour cream, cheese, and a touch of green chile. Consider adding a touch of Rojo’s Organic Hatch Chile Salsa for even more freshness and heat.

2. Cheezy Plant-Based Queso Dip

Even a plant-based eater’s queso craving can be assuaged thanks to this vegan queso recipe from Daiya, a leading producer of plant-based cheese alternatives. Daiya’s Cheddar-Style Cutting Board Shreds form the base of this recipe; when combined with your favorite pico de gallo or salsa and fresh tomato, onion, cilantro, chile, and lime, they melt down into the perfect plant-based queso.

3. Quinn Snacks Microwave Popcorn

Some stay away from microwave popcorn due to unhealthy additives, specifically those found in bag linings, but Quinn Snacks’ popcorns have changed all that: the company’s revolutionary bags contain no chemicals or plastic coatings and are compostable and biodegradable, the perfect container to pop U.S.-grown organic corn. The all-natural flavorings, which are added to the popcorn after popping to retain their integrity, include combos like Parmesan & Rosemary and Vermont Maple Kettle Corn.

The company’s new line of “Real Butter Tastes Better” popcorns is the first of its kind to use grass-fed clarified butter, perfect for the true popcorn connoisseur.

4. Bonafide Provisions Bone Broth-Glazed Wings

It’s tough to imagine Game Day without chicken wings, and this healthier, paleo-friendly version is the perfect compromise. Organic chicken wings are glazed with a combination of fish sauce, hot sauce, coconut aminos, garlic, ginger, and Bonafide Provisions organic bone broth before being baked to perfection. A touch of sweetness, a touch of heat, but best of all, a fraction of the fat of the fried version make this one of our favorite Game Day recipes.

5. Bonafide Provisions Dairy-Free Spinach and Artichoke Dip

Spinach and artichoke dip tends to be an overly heavy (if delicious!) addition to Game Day spreads. Not so with this version, which is made with blended cashews and a touch of bone broth for richness. Serve with your favorite crudités to lighten this dip up even more.

6. Vegan Fish Sticks

If you’re not careful when planning your Game Day menu, it’s easy to leave your plant-based friends with few substantial options. Don’t make the mistake of leaving them to fight over the crudités and chips: these flavorful vegan fish sticks are made with protein-rich tofu and a whole host of spices, making them a healthful, filling option for plant-based eaters and omnivores alike.

7. Tomato-Basil Shooters with ParmCrisps

For something a touch more refined, these tomato-basil soup shooters are a fun addition to your Game Day buffet. A lightly spiced tomato soup is served in shot glasses and topped with a mini gluten-free grilled cheese made with ParmCrisps Parmesan Crisps, cheddar cheese, and bacon. Use your favorite canned organic tomatoes in place of fresh to get all the flavor of summer in February.

8. Blue Cheese and Asian Pear Crostini

A second slightly fancier Game Day option is this crostini recipe featuring pungent blue cheese and crisp Asian pear. Slightly less sweet than most other pear varieties, the Asian pear adds just the right amount of refreshing crunch to balance out the blue cheese. A touch of fresh thyme and a honey drizzle are the perfect finishing touches.

9. Sunbutter Chocolate Spoons

Don’t forget to add something sweet to your roster of Game Day recipes! These Chocolate Spoons made with Sunbutter are a tasty, allergen-free option. Garnish with sprinkles or your favorite toppings: shredded coconut, crushed nuts, dried fruits – the choices are endless!

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When you’re vegan, finger foods can feel limited. Sure, there are chips and dips and French fries, but what about the good stuff?

You know what I’m talking about: the dense and decadent finger foods, the ones that are crispy on the outside, soft on the inside? Well, this vegan tofu fish sticks recipe makes for a finger food to feel good about. Spiced to perfection and then fried to heavenly, they’re vegan indulgence that’ll transform your appetizer game from guilt to good gawd!

Tofu is unique in that it is inherently dense and satiating – I don’t need to overeat it to feel full or cook it in a complex way to make it filling. It’s versatile and healthy, making it an excellent choice for any meal. The problem: I don’t like tofu.

Now, why would I be presenting this tofu fish sticks recipe if I don’t particularly enjoy tofu? Because, this recipe results in fish sticks that are seasoned and cooked just the right way, so that the tofu doesn’t stand out like a sore thumb – the flavors are married so well and the textures so much on point that the experience is wholly “fish sticks” and not “tofu trying to be fish sticks.” And, I can definitely get on board for that.

If you’re like me, you hold the popular assumption that all mainstream tofu comes from genetically modified and heavily-sprayed with herbicides soy. This is actually a myth, but you still have to be vigilant about your sources. GMO-free tofu brands exist, especially when you opt for organic tofu.

Now, back to the “fish” sticks. This tofu fish sticks recipe will appeal to your and all your guests’ palates (they’re fried, after all). Pair them with your favorite vegan dipping sauce, such as a vegan white cheese party dip, vegan mayonnaise, or marinara sauce.

Vegan Tofu Fish Sticks Recipe

Serves two

Ingredients

• 14 ounces extra firm tofu
• ½ cup rice flakes
• 1 teaspoon sea salt
• 1 teaspoon black pepper
• ¼ teaspoon red pepper flakes
• 1 teaspoon garlic powder
• 1 teaspoon sweet paprika
• ½ cup cornstarch
• ½ cups bread crumbs
• Vegetable oil for frying

Directions

Slice the tofu into fish stick-sized pieces. Place them on a few layers of paper towels and cover with a few more layers of paper towels. Place something flat and heavy on top of them (like a cast iron skillet) to help squeeze out the excess water from the tofu. Let the tofu sit as such for at least 30 minutes. Once they have drained adequately and are dry, season them liberally with one-half teaspoon each of salt and black pepper.

In a food processor, pulse together the rice flour, bread crumbs, remaining sea salt, remaining black pepper, red pepper flakes, garlic powder, and paprika. In a small bowl, mix the cornstarch into one-fourth cup of water and set aside.

Heat the oil in a frying pan. Dip each tofu stick into the corn starch batter and then the rice flake and bread crumb mixture. Make sure each side is well coated. Delicately drop each fish stick into the oil and let cook on each side for a few minutes on each side, or until golden brown. Use a slotted spoon to remove the fish sticks from the frying pan and transfer them to a plate covered with paper towels to help absorb excess oil.

Serve immediately and enjoy!

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Indulge in these delicious soft pretzel bites, dipped into a spiced cheddar cheese sauce.

Buttery, soft, salty, and warm, these pretzel bites are impossible not to love and are the epitome of comfort food. Paired with a thick, creamy, and every-so-slightly spicy cheese dip, the doughy bites are sheer heaven. Don’t take it from me, though – try your hand at making them yourself. Not only are they straightforward to make but also taste better than any version you’d buy elsewhere. Please a crowd, or just yourself, with these homemade soft pretzel bites. Forewarning: you may want to double or triple the recipe just to be safe.

Homemade Soft Pretzel Bites with Spicy Cheese Dip

Makes 70-80 bites

Ingredients

For the soft pretzel bites

• 1 ½ cups lukewarm water
• 1 packet (just over 2 teaspoons) instant yeast
• 1 teaspoon salt
• 1 tablespoon light brown sugar
• 1 tablespoon unsalted butter, melted
• 4 cups all-purpose flour + extra for kneading
• ½ cup baking soda
• 1 large egg, beaten
• Coarse sea salt for sprinkling

For the spicy cheese sauce

• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup whole milk
• 6 ounces sharp cheddar cheese, shredded
• ½ teaspoon salt
• ¼ teaspoon chili powder

Directions

For the soft pretzel bites, dissolve the yeast into the water. Stir and set aside for a few minutes. The water will bubble slightly. If not, stir in a pinch of white sugar to help activate the yeast. Transfer the yeast mixture to a large bowl and add the salt, brown sugar, and butter. Stir. Fold in the flour, one cup at a time, until the dough holds its own and is not sticky – it may take a bit less or more than the four-cup suggestion. Poke the center with your finger – if the dough bounces back, it is ready.

Form the dough into a ball on a floured surface. Place the dough ball into a bowl and cover the bowl with a damp towel. Set aside for a half-hour.

Meanwhile, preheat the oven to 425 degrees Fahrenheit. Line two baking sheets with parchment paper.

Take the dough and place it on a floured surface. Cut the dough into 5-6 separate sections. Roll out each section into long ropes about 20 inches in length. Slice the rope into 1-2-inches thick pieces.

In a large pot over high heat, bring water to a boil. Add ten of the dough bites at a time into the water. Boil for 30 sections before removing and placing them 1-2 inches apart from one another on the baking sheet. Boil another ten dough bites and repeat until all the dough bites have boiled.

Brush each dough bite with the beaten egg and sprinkle each lightly with the coarse sea salt before popping the baking sheets into the oven – in rounds – cooking for 15 minutes each.

While the bites are cooking, prepare the cheese sauce. Add the butter and flour to a small saucepan. Whisk the butter and flour together until bubbly. Continue to cook while whisking for another 30 seconds. Whisk the milk into the mixture and turn the heat up slightly, bringing the mixture to a simmer. Continue to whisk as the mixture thickens.

Once the mixture is thick enough to coat a spoon, turn off the heat. Stir in the cheddar, a handful a time, until the cheese is completely melted and the mixture is stirred smooth. Lastly, stir in the salt and chili powder.

Once the bites are finished cooking, place them on a serving plate next to the cheese sauce and enjoy!

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Soft Pretzel Nuggets Image from Shutterstock

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Please a crowd with these 3 delicious easy grilled appetizer recipes.

Firing up the grill is a spring and summer season prerogative. The best part about rolling out the grill is that it is never a singular affair – it’s a family, friends, and overall party-worthy occasion. But don’t just assume grilling is reserved to hefty slabs of meat – it is actually a great tool to prepping delicious appetizers that can make the rounds at your next cookout. The following 3 grilled appetizer recipes are easy to prep, even easier to cook, and a delight to the senses. Enjoy!

Note: most of these appetizer recipes can turn vegetarian or vegan with a simple modification, which is mentioned in their descriptions.

3 Easy Grilled Appetizer Recipes

1. Prosciutto Wrapped Asparagus

Makes 10 wraps

Ingredients

• 20 asparagus spears
• 10 slices prosciutto
• Olive oil
• Salt and pepper to taste
• The juice of 1 lemon

Directions

Snap off the rough end of the asparagus spears where they naturally break when bent. Hold two asparagus spears side by side and wrap one slice of prosciutto around them, tying them together. Set aside on a plate. Repeat with the remaining spears. Gently brush the asparagus with olive oil and season with salt and pepper.

Grill the asparagus over direct medium heat for about 3-4 minutes on each side. Remove from the grill and squirt each with lemon juice.

Note: To make this recipe vegan, replace the prosciutto with thin slices of eggplant.

2. Grilled Tomato Crostini

Serves 8-12

Ingredients

• 1 baguette
• 1 garlic clove, halved
• Large assortment of red and yellow tomatoes
• Salt and pepper to taste
• ¼ cup olive oil
• 2 tablespoons balsamic vinegar
• Handful of fresh basil, finely chopped

Directions

Cut the tomatoes in half and thread onto skewers, alternating colors. Brush with olive oil and season with salt and pepper. Grill them over medium heat (350 degrees Fahrenheit) with the lid closed for about 10 minutes, flipping them often.

While the tomatoes cook, slice the baguette into 8-10 thick pieces. Grill both sides of each slice for about one minute, or until charred. Remove from the grill and rub one side of each slice with the halved garlic clove. Once the tomatoes are ready, slide them off their skewers and onto the bread slices.

In a small bowl, whisk together the olive oil and vinegar and then pour the mixture evenly atop each crostini. Garnish with fresh basil. Serve!

Optional: top each crostini with grated parmesan for added depth.

3. Grilled Pepper Poppers

Makes 8 stuffed peppers

Ingredients

• 8 jalapenos, halved and seeded
• 12 ounces cream cheese
• 8 ounces soft goat cheese
• 8 ounces shredded white cheddar
• 6 ears corn, shucked, grilled and kernels removed
• 4 green onions, grilled and chopped
• 1 teaspoon chili powder
• Salt and pepper to taste

Directions

In a bowl, mix together the cream cheese, goat cheese, white cheddar, corn, green onions, chili powder, salt, and pepper.

Fill each jalapeno evenly with the creamy stuffing and place them, filling side up, on the grill over medium heat. Cook for about 6 minutes, or until the jalapeno is tender the filling is juicy!

Serve with a seasoning of chili powder and salt and pepper.

Note: For a vegan version of this appetizer, replace the cheese components with 3 cups of pureed white beans.

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Grilling Veggies, Prosciutto Wraps, Homemade Bruschetta, Stuffed Jalapeno Images from Shutterstock

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Simple, seasonal vegetarian appetizers that you can easily prepare in advance. 

When it comes to party planning, the more that can be done in advance, the better. No one likes standing in the kitchen the day of an event, stressed and wondering what to feed people.

Hosting a Halloween party this year? Consider some of these make-ahead vegetarian appetizers that are perfect for stress-free party planning…Allowing you even more time to spend making one of these Halloween costume ideas!

10 Make-Ahead Vegetarian Appetizers

1. Five Seed Crackers

Made with a base of seeds, these crackers are 100 percent gluten-free and as long as you store them in an airtight container, can be made a few weeks before you need to serve them. Serve with some goat cheese or a simple olive tapenade for last-minute vegetarian appetizers.

2. Pickled Root Vegetables

Carrots and beets can be steeped in a delicious brine and stored for one to two months in the refrigerator. Just take them out and arrange on a plate or in a bowl come party day. If you cut the vegetables small, it can also work as a great garnish for sandwiches.

3. Mole Black Bean Dip

When it comes to make-ahead vegetarian appetizers it doesn’t get much easier than this simple dip. Make it ahead of time and stored in the freezer. Take it out about 6 hours before you want to serve it and put it in the refrigerator to defrost. Serve with your favorite tortilla chips.

4. Sweet and Spicy Pecans

These spiced nuts work great as a solo vegetarian appetizer, or as an addition to a green salad. Make them ahead of time and store in an airtight container, or even package up small bundles as gifts for your guests. Much better than standard trick-or-treating candy.

5. Baked Carrot Chips

Pre-slice carrots, store in the refrigerator, and then put them in the oven before your guests arrive. You’ll end up with a healthy chip that’s the perfect color for the season.

6. Bruschetta with Fig Compote with Blue Cheese

You can never go wrong with vegetarian appetizers that call for figs. This fig compote which can be made ahead and served with quite a lot of things. Vary the accompanying cheeses, or instead of spread on slices of toasted bruschetta instead of crackers.

7. Butternut Squash Hummus

Though it contains tahini, this recipe depends on butternut squash and not chickpeas for its smooth texture. Make a day or two in advance and store in the refrigerator.

8. Marinated Olives and Feta

You don’t have to spend a fortune in the bulk olive section – make your own marinated olives at home. These ones are marinated with rosemary, lemon and garlic, and if you’re serving vegan friends, just skip the cheese.

9. Kale and Pumpkin Seed Pesto

Save the seeds from your pumpkin carving and make this pesto, which can be stored up to a week in the refrigerator.

10. Chilled Double Chocolate Torte

If you need to wow your guests with a dessert, try this vegan chocolate cake that you store in the freezer until it’s time to serve.

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Images: Anna Brones, Aylin Erman

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