Spice up the typical Super Bowl or series finale viewing with a vegan take on layered dip.

Ingredients:
2 15-ounce cans chickpeas or 3 cups cooked chickpeas, drained
3/4 cup unsweetened non-dairy milk
1/4 cup lemon juice
2-3 cloves garlic peeled
2 tablespoons tahini
1 teaspoon ground cumin
1 teaspoon salt or to taste

For topping:
1/2 cucumber peeled, seeded and cut into 1/4-inch cubes
5 small radishes sliced and cut into 1/4-inch strips
1/2 cup quartered cherry tomatoes
4 Kalamata olives pitted and sliced
1 tablespoon pomegranate vinegar or white balsamic or white wine vinegar
1/2 teaspoon Aleppo pepper or red pepper flakes or paprika see notes

Instructions:
Preheat oven to 400 degrees. Lightly oil a shallow baking dish or pie pan.

Place all hummus ingredients into a high-speed blender or food processor and blend until completely smooth. Spread into the prepared baking dish. Bake for about 20 minutes or until heated through.

While hummus is in the oven, prepare the salad topping. Combine all ingredients in a small mixing bowl.

Spread the salad over the hummus and serve hot with pita bread as an appetizer.

Source: Fat Free Vegan

Um, what? All of the yes. This vegan recipe for a chocolate shake milkshake (hold the milk) takes a much-beloved fast food tradition to a new, slightly healthier level.

Ingredients:
1 1/2 cups chocolate almond milk
2 1/2 frozen bananas, broken into chunks
4 dates, pitted and soaked in hot water for 15 minutes
1 teaspoon vanilla extract
1 teaspoon instant espresso powder (optional)
Dairy-free whipped cream and sprinkles for toppings (optional)

Instructions:
After soaking the dates in water for 15 minutes to soften, add all ingredients (excluding toppings) to a blender. Blend until smooth. Pour into two glasses and top with whipped cream and sprinkles.

Source: Recipe Runner

Meat eaters can keep their sour cream and cheese Mexican fare, 'cause we'll be wolfing down this vegan burrito bowl in the corner.

Ingredients:
For Burrito Bowl
1 cup dry white long-grain rice (or rice of choice)
1 tablespoon refined coconut oil or vegan butter
Salsa, as needed
Sliced green onion, for garnish
Sliced grape tomatoes, for garnish (optional)

For the Spicy Black Beans:
2 tablespoons refined coconut oil or extra-virgin olive oil
1 cup diced sweet onion
4 medium garlic cloves, minced
3/4 to 1 cup chopped fresh tomatoes
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper (optional)
1/2 plus 1/8 teaspoon fine sea salt, or to taste
2 1/2 tablespoons tomato paste
1 (14-ounce) can black beans, drained and rinsed
1/2 cup unpacked cilantro, large stems removed and finely chopped

For the Avocado-Lime Sauce (makes heaping 1/2 cup):
1 large garlic clove
1 large avocado, pitted
1 tablespoon fresh lime juice, plus more to taste
1 tablespoon water
1/4 teaspoon fine sea salt, or to taste

Instructions:
For the rice: Add the rice and 1 tablespoon of oil or butter into a medium pot along with 2 cups of water. Increase heat to medium-high and bring to a simmer. Immediately reduce the heat to low-medium, and cover with a lid. Cook the rice until it's tender and the water is absorbed. For white long-grain rice this will take 13 to 20 minutes, but please follow the directions on your specific package for best results.

Meanwhile, prepare the spicy black beans: In a large wok or skillet, add the oil and melt it over medium heat. Stir in the onion and garlic, along with a pinch of salt, and sauté for about 5 to 6 minutes, until softened.

Stir in the chopped tomatoes, chili powder, garlic powder, dried oregano, cayenne (if using), and 1/2 teaspoon of salt. Continue sautéing for another 3 to 5 minutes (increasing/reducing heat if necessary), until the tomato softens.

Stir in the tomato paste and drained and rinsed black beans. Cook for a few more minutes until heated throughout. Taste and add more salt if desired. Stir in the cilantro. You can leave the mixture over low heat until ready to serve or simply turn off the heat and reheat before serving.

For the avocado-lime sauce: Mince the garlic clove in a mini food processor (or use a regular size processor, if necessary). Now add the avocado flesh, lime juice, water, and salt. Process until smooth. Taste and adjust lime juice if desired. I usually add another teaspoon.

When the rice is ready, reheat the bean mixture, if necessary. Divide the rice between 2 to 3 bowls. Top each with a couple scoops of the hot black bean mixture, and a large spoonful of both the salsa and the Avocado-Lime Sauce. Garnish with sliced green onion and optional sliced grape tomatoes. Serve immediately.

Source: Oh She Glows

If the thought of flaky, crispy, fried things makes your mouth water, you need not seek out the deli section of your local supermarket. These fried mushrooms scratch the I-need-fried-chicken-now itch.

Ingredients:
1/2 cup unsweetened non-dairy milk (almond or soy work best)
1/2 cup water
3/4 cup all-purpose flour (can sub gluten-free rice flour)
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon cumin
1 teaspoon of paprika
1/4 teaspoon sea salt
1/4 teaspoon ground pepper

For Breading:
2 cups all-purpose flour
1 tablespoon sea salt
1 tablespoon chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon ground pepper
1 teaspoon ground sage
1 teaspoon ground coriander
1 teaspoon smoked paprika
1 teaspoon celery salt
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cumin
1/2 teaspoon ground all-spice

For Ranch Dip:
1 cup vegan mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon onion powder
1/4 teaspoon sea salt
1/4 teaspoon ground pepper
1 tablespoon finely chopped dill
1 tablespoon finely chopped parsley
1 tablespoon finely chopped chives

Extras:
2 to 3 cups vegetable oil (for deep frying)
buffalo-style hot sauce
pickle slices

Instructions:
Combine all the ranch dip ingredients together in a bowl and refrigerate until ready to serve the buffalo oyster mushrooms.

Combine the batter ingredients together in a large mixing bowl. Pour about half of the batter into another bowl and add the mushrooms into this and coat well. Let them sit for about 20 minutes.

Only after the oyster mushrooms have sat in the batter for 20 minutes, heat up the oil. Heat it up to 355 F to 360 F in a deep pot. Use a deep-frying thermometer to watch this closely. It shouldn't go above 365 degrees.

Combine the breading ingredients together in another large mixing bowl. Once the oil is at the right temperature take a mushroom out of the batter and coat well with breading.

Then go back into the other bowl of unused batter and coat well. Then go back in the flour and coat well. Then add to the frying oil.

It will take 2 to 3 minutes to get deep golden brown. Cook time will vary depending on the size of your mushrooms.

Drain fried pieces over the pot with a slotted spoon and then place on a wire rack placed over a baking sheet. Do not use paper towels, as that makes the batter soggy.

To serve, drizzle buffalo-style hot sauce over the fried mushrooms and top with pickles. Serve immediately with ranch dip and enjoy!

Source: Hot for Food