Super Superbowl Recipes


1 15 ounce can of organic chickpeas, rinsed and drained
1 tbsp smoked paprika
1 tbsp olive oil

pre-heat the oven to 400. drain and rinse the chickpeas in a bowl combine the beans with the olive oil and the smoked paprika toss to coat evenly spread them evenly on a lined baking sheet and bake for 35 - 40 minutes. the roasted chickpeas will stay crunchy for a few days if kept in an airtight container

Warning: These are addicting, I may suggest making multiple cans for guests. 


1 large onion chopped
1 cup butternut squash, cubed
1 cup Yukon gold potatoes, cubed
2-3 large carrots, cut into 2 inch pieces
¾ cup raw organic cashews ( must be soaked at least 2 hours)
3 tbsp coconut oil
2 cups water
½ teaspoon sea salt
1 tbsp fresh lemon juice
2 tbsp nutritional yeast
1 teaspoon fresh garlic, minced
12 oz bag of brown rice or quinoa macaroni

Preheat oven to 375

In a large pot, bring 2 cups water to a boil. Add in onions. potatoes, carrots and butternut squash, return to a boil, and then let simmer covered, until all veggies are soft.

Place all veggies and remaining water (start with ½ cup) in the food processor. Add in coconut oil, soaked cashews, garlic, salt, lemon juice and nutritional yeast. Blend until very smooth. Add more water if necessary.

In a separate pot, cook the macaroni as per package directions. Rinse, drain and return to pot. Pour in the veggie/cashew puree and mix well to combine. Place in a casserole dish and smooth out evenly.

Optional Topping
½ cup gluten free bread crumbs ( we like Jillian’s brand)
½ cup toasted pumpkin seeds, chopped
1 tsp lemon zest
1 tbsp garlic, minced, chopped
1 tbsp fresh chopped parsley
salt and pepper

Blend all ingredients together and sprinkle on top of macaroni and cheese. Place back in oven and back for additional 10 minutes. Serve hot.


1 large zucchini (about 1 ½ cups) diced into ½ inch pieces
1 large red pepper, (about 1 ½ cups) diced into ½ inch pieces
1 large onion diced

Heat 1tbsp olive oil in sauté pan. Add in onions peppers and zucchini and sauté until soft. Set aside

1 can organic black beans rinsed and drained
½ cup diced onion
2 garlic cloves. Minced
1 tsp cumin
1 tsp oregano
½ tsp chili powder ( optional)

Saute onions and garlic in olive oil until soft, mix in spices. Add the beans and mix well. Season with salt and pepper, if needed. Remove from heat, set aside

Grab your favorite organic chips. Blue corn, multigrain, white corn, baked… it’s your choice

We use Daiya brand Cheddar Cheese. It melts and gives the feel of cheddar cheese for this dish.

Layer chips in the bottom of a lightly greased pan. Add a layer of the veggie mixture, then a layer of the black beans. Crumble some more chips on top. Sprinkle with Daiya cheese and bake in the oven at 350 about 20 minutes or until Daiya looks melted. Remove from oven and add your favorite toppings before serving.

Avocado, onion, olives, tomato, fresh cilantro… or whatever you like. Be creative! Serve with your favorite salsa and hot sauce on the side.