Prep Time: 45 Minutes

Cook Time: 15 Minutes

Having the football playoffs at your home this year? Here are a few of my favorite recipes I love to serve for the playoffs or any party.

1. Sweet and Sour Refrigerator Mixed Vegetables

Ingredients, Mixed Vegetables

20 Ounce package of frozen mixed vegetables, cooked, drained, and cooled

1 Can kidney beans, drained and washed

4 Stalks celery, chopped ¼ - inch pieces

½ Green pepper, chopped ¼ - inch pieces

½ Red pepper, chopped ¼ - inch pieces

1 White or red onions, chopped ¼ - inch pieces

10 Radishes, sliced

15 Fresh mushrooms, sliced

20 Cherry Tomatoes, cut in half

1 Cucumber, cut in half, seeds removed, and sliced

Prepare Vegetables

After the cooked vegetables have cooked, mix together all vegetables in a large mixing bowl and set aside.

Ingredients, Vegetable Dressing

¾ Cup vegan sugar

1 Tablespoon Dijon mustard

½ Cup white, red or apple cider vinegar

1 Heaping tablespoon flour

Prepare Dressing

Mix all ingredients in a saucepan. Cook over medium heat, stirring continuously until sauce thickens. Remove from stove and cool. Pour over your mixed vegetable and mix well. Refrigerate for 1 hour before serving.

2. Stuffed Dilly Mushrooms

Ingredients:

24 Large, fresh white button mushrooms

2 Tablespoon green onions, diced

2 Tablespoon vegan butter or margarine

¼ Cup Italian bread crumbs

1 Teaspoon fresh dill weed, dried

½ Teaspoon Organic Vegan Worcestershire sauce, Annie’s Homegrown

Prepare:

Cut the stems off each mushroom and dice fine. In a frying pan, add vegan butter or margarine; add chopped mushroom stems, chopped onions, and sauté until tender. Remove frying pan from the stove and stir in your bread crumbs, dried dill weed, and Worcestershire sauce. Place the mushroom tops upside down in a glass baking dish. Fill each top of the mushroom with your ingredient from your frying pan. Bake on an ungreased baking dish or cookie sheet for 6 to 8 minutes at 425 degrees. Remove from oven and serve hot.

3. Nutty Yam Apples

Ingredients:

2 – 19 ounce cans of yams, drained and slicked into thin chunks

4 Red delicious apples, cleaned, peeled, and sliced

3 Tablespoons fresh squeezed lemon juice

3 Tablespoons vegan brown sugar or organic brown sugar

1 ½ Teaspoons cinnamon

3 Tablespoon vegan butter or margarine

1 Cup thinly sliced almonds

1 to 1 ½ Cups miniature marshmallows

Prepare:

Mix the cinnamon and brown sugar together in a small mixing bowl. In a 2 ½ quart buttered casserole dish, add a 1 inch layer of sliced yams. Cover the yams complete with 2 of the sliced apples. Sprinkle ½ of the sliced almonds on top of the apples. Sprinkle the layers with ½ of the lemon juice. Sprinkle ½ of the brown sugar and cinnamon on top. Repeat the first 6 steps for the second layer. Heat oven to 350 degrees. Bake for 20 minutes and remove from the oven. Add the miniature marshmallow on top. Return to oven and bake 10 minutes longer or until the marshmallows are golden brown. Remove from oven and serve hot.

Image: flickr.com