The Collegiate Vegan

• 2C almonds
• 1C sugar
• 1T cinnamon
• 1/2C water

Combine everything in a saucepan on medium heat, and stir CONSTANTLY until the water has evaporated. Remove from heat and let almonds cool on wax paper or a paper towel. Enjoy!

Note: it’s really easy to eat the whole batch.

(Makes 12)

• 6 jalapeno peppers
• vegan cream cheese (follow your heart, tofutti etc.)
• plain nondairy milk (soy, almond, rice etc.)
• panko bread crumbs
• 1T garlic powder
• 1t salt

1) Slice jalapenos in half, remove seeds.
2) Fill jalapeno halves with cream cheese.
3) Pour bread crumbs, garlic powder and salt in a bowl. Soy milk in another bowl.
4) Dip jalapeno halves in the soy milk, then roll in the bread crumb mixture.
5) Pan fry in a layer of oil, just a minute or two on each side until crispy. Enjoy!

My friend and I decided to make an appetizer feast, and here’s what we came up with! (Recipes will follow this week, great for non-Super Bowl dinners too!)

• Buffalo Cauliflower
• Pita Chips with Mediterranean Dip
• Cinnamon Candied Almonds
• Sweet Potato Chips
• Southwestern Eggrolls
• Jalapeno Poppers
• Fresh berries

And people say vegans can’t enjoy the Super Bowl… ha!