As much as I wanted my Redskins to at least ATTEMPT to make it to the playoffs, I’m pretty excited to see the Seahawks and Broncos battle it out for the 2014 Superbowl this Sunday! Hosting is one of my favorite things to do, especially if it means I can entertain my close friends, family and furry friends with all the yummy vegan noms.
How about we take a little sophisticated approach with our taste palette on ideas of what to serve on this years Superbowl party?
Potatoes are the perfect starchy- goodness, and surprisingly filling, ingredient to use in any party dish. More specifically, fingerling potatoes are a fun, and I guess you can consider them “elegant”, type to use. It’s the Superbowl for goodness sake, there are no wrong or right rules. Also, you can’t forget something to go with the potatoes and this vegan version of the “aioli” dipping sauce is just the perfect combo. The rosemary-herb goodness along side the citrus from the lemon is pure perfection.
1 -1lb. bag fingerling potato
whole bulb of garlic
2 sprigs fresh rosemary
2 tbsp olive oil
Preheat oven to 500 degrees.
Thoroughly scrub and wash fingerling potatoes and completely dry with a clean washcloth or papertowl. Cut potatoes in half lengthwise.
In a large mixing bowl toss potatoes in olive oil and a little sea salt. Let sit and marinate for about 5 minutes
Pull leaves off the rosemary stem and toss in with potato mixture. Place potatoes on a baking sheet and bake for 15 minutes. Remove baking sheet from oven.
Cut garlic in half and place 1 half bulb on baking sheet with the potatoes. Place back in oven for an additional 15 minutes until the skin are golden brown, crispy and looks mouth watering delicious!
1/2 cup vegan mayo
1 tsp whole grain mustard
1 tablespoon fresh lemon juice
1 tsp fresh grated lemon zest
few cloves minced garlic, reserved from baking process.
pinch of sea salt
Pick 3-4 cloves of roasted garlic and finely mince/mash. Combine in the bowl with the rest of the ingredients. Whisk until nice and creamy.