4 Yummy Watch Party Finger Foods for The Game Changers
In the new film The Game Changers, James Wilks, elite Special Forces trainer and The Ultimate Fighter winner, travels around the world to investigate the truth behind nutrition claims, and discover the diet that’s best not just for health, but for optimal performance. Along the way, he speaks with elite athletes and special operations soldiers, as well as scientists and cultural leaders, about why they decided to go plant-based, and the effect that decision has had on their lives.
Directed by Oscar-winning filmmaker Louie Psihoyos, The Game Changers is a powerful testament to the transformative effect of going plant-based, not just on individuals, but on environmental health as well. Executive produced by OMD founder, Suzy Amis Cameron and her husband James Cameron, the film features athletes like ultramarathoner Scott Jurek, Tennessee Titans linebacker Derrick Morgan, strongman Patrik Baboumian and Olympic cyclist Dotsie Bausch.
We can’t think of a better way to get pumped up by this inspiring documentary than with a watch party! It’s the perfect opportunity to get together and celebrate with your plant-based friends, family members, and any athletes or sports fans in your life. Of course, you’ll need some hearty snacks to fuel the festivities, so we’ve prepared four recipes to try.
These plant-based finger foods will feed a crowd, and they’re also packed with nutrition to power you up for your next workout.
Who doesn’t love sharing a plate of nachos? (Side note: who doesn’t love keeping nachos all to themselves?!) Whether you’re snacking solo or feeding a crowd, these munchies come loaded with Cheeze sauce, vegan chorizo, black beans, guacamole, pico de gallo, jalepeño and cilantro, to keep you going strong.
- 1 medium Yukon gold potato, peeled and coarsely chopped
- ½ yellow sweet onion, peeled, cored and coarsely chopped
- ½ red or yellow bell pepper, coarsely chopped
- 1 small carrot, peeled and coarsely chopped
- ¼ cup raw cashews
- 1 clove garlic, peeled
- ½ jalapeño pepper, seeded or not if you like it spicy!
- 2 cups water
- 2 tbsp nutritional yeast
- 2 tsp tapioca starch
- 1 tsp chili powder
- Sea salt
1. Place all ingredients in a small saucepan and bring to a boil, reduce and simmer for about 10 minutes.
2. Transfer all ingredients to a blender, or use an immersion blender.
3. Add nutritional yeast, tapioca starch, chili powder and sea salt to taste (start with 1⁄2 teaspoon).
4. Blend until smooth. Can refrigerate for up to 5 days.
- Sautéd vegan chorizo
- Black Beans
- Sliced jalapeños
- Guacamole (easy recipe: 2 ripe avocados, cut small and smashed with juice of 1 lime and sprinkle of sea salt)
- Salsa or homemade Pico de Gallo (easy recipe: 2 medium ripe tomatoes, chopped small, 1 scallion, chopped fine, small handful of cilantro, chopped fine, sprinkle of sea salt)
Pile up your favorite corn chips and layer with toppings and Cheeze, making sure they are well spread.
BBQ Tempeh Tacos
These tacos bring together a classic BBQ sauce and a tangy, Mexican-inspired slaw in one addictive bite. With plenty of tempeh for protein and a colorful slaw packed with carrot and cabbage, it’s a healthy meal you can hold in your hands. Pre-assemble the tacos to pass around the crowd, or set up a taco bar so that everyone can make their own — and come back for more.
Servings: 8-12 tacos
- 2 packs tempeh, chopped in small pieces
- 2 tbsp Braggs Liquid Aminos or soy sauce of choice
- 2 tbsp Wild Turkey Bourbon (optional)
- 1 tbsp chili powder
- 1 tbsp apple cider vinegar
- ¼ tsp black pepper
- ½ tsp garlic powder
- ½ cup BBQ sauce plus ¼ cup
- ½ bunch scallions, chopped small, white and green parts
- Taco shells
1. Combine all ingredients, saving 1⁄4 cup of BBQ sauce for later. Cover and let sit for at least one hour to marinate or refrigerate overnight.
2. On medium low heat, heat 1-2 tablespoon oil. Lightly sauté BBQ Tempeh for about 10 minutes.
Add the remaining ¼ cup BBQ sauce for the last few minutes.
- ¼ green cabbage, shredded or finely chopped
- ⅛ purple cabbage, shredded or finely chopped
- 1 small carrot, peeled and shredded
- ¼ cup cilantro, destemmed and loosely chopped
- ½ of a lime, juiced; more limes cut for garnish
- 2 to 3 tbsp Vegenaise or vegan mayo of your choice
- Sprinkle of sea salt and black pepper
1. Toss all ingredients. If making ahead of time, wait to add the Vegenaise, lime juice and sea salt right before serving.
2. Crisp taco shells.
3. Fill with BBQ tempeh and slaw.
4. Garnish with fresh avocado, more cilantro, and lime wedges on the side.
Grilled Veggie Wraps with White Bean Basil Spread
Fire up the grill for these filling wraps, which are packed with colorful zucchinis and bell peppers. A hearty white bean spread adds protein and can turn these wraps from party snack food into an easy, packable meal for when you’re on the go. If you don’t have a grill, a quick sauté on high heat will give the veggies that deep, charred flavor.
Servings: Six wraps
White Bean Basil Spread
- 2 cans white beans (or 2½ cups cooked white beans)
- 2 cloves garlic, chopped
- 2 tbsp olive oil
- 2 tbsp nutritional yeast
- 1 to 2 tbsp water (Or enough to give beans a thick hummus-like consistency.)
- ½ tsp sea salt (more or less to taste)
- Handful of fresh basil
1. Using a small pan on low heat, sauté the garlic in olive oil for a couple of minutes.
2. Place all ingredients except basil in a food processor or blender and purée until smooth.
3. Add the basil and pulse until it breaks up but you can still see the pieces of basil. You can also just chop the basil and fold into the spread. Set aside or refrigerate for up to 5 days.
- 1 Sweet onion, cut thin, sprinkled with sea salt.
Sauté in 1 tablespoon sunflower oil until it turns translucent and brown. Set aside.
- 1 yellow squash, medium size, cut into spears
- 1 zucchini, medium size, cut into spears
- 1 yellow bell pepper, cut in slivers
- 1 red bell pepper, cut in slivers
- 2 tbsp sunflower oil
- ½ tsp sea salt
- 1 tsp thyme
- Arugula greens
1. Toss veggies in a bowl with the oil, salt and thyme. Heat grill or sauté pan to high.
2. Grill squash and peppers for 2-3 minutes on each side.
3. Spread the beans on the tortilla.
4. Top with fresh arugula greens, onions and veggies. Roll up and cut in half.
Pizza is a go-to meal for family movie night, so why not bring back a favorite? We’ve stepped up our pizza game with these plant-based pockets. With a variety of toppings, these pizzas can be personalized, so there’s something to satisfy everyone. Store bought pizza dough can be a Game Changer! Trader Joe’s has three vegan varieties in their cooler section. If you’re looking to make from-scratch, here’s an easy recipe:
Servings: makes up to 12 pockets
- 2½ tsp yeast
- 1 cup lukewarm water 2 tbsp olive oil
- ¾ to 1 tsp sea salt
- 3 to 3 ½ cups unbleached or whole wheat flour
- 2 tbsp fresh herbs, finely chopped (Optional. We love using fresh oregano, rosemary and basil.)
1. Add warm water to a medium sized bowl. Sprinkle the yeast in and set aside for about 10 minutes.
2. Add the oil, salt and 3 cups of flour. Mix until it holds together, then dump onto a floured work surface.
3. Knead for a few minutes, adding the remaining ½ cup flour as needed, until dough is no longer sticky.
4. Form dough into a ball. Lightly oil the bowl and return dough to the bowl. Cover with a damp towel and set aside for an hour to rise.
5. While the dough rests, prepare toppings together.
- Pizza or marinara sauce
- Tofurky Italian sausage, chopped small
- Spinach, chopped
- Mushrooms, sliced or chopped
- Fresh basil
- Follow Your Heart Mozzarella shreds
- Any other favorite pizza toppings
Pizza Pocket Instructions:
1. Preheat oven to 420 degrees.
2. Once dough is risen, or if using store-bought dough, place on a floured work surface. Knead any fresh chopped herbs into the dough.
3. Cut dough into 8-12 pieces. Roll with a rolling pin to make roughly uniform circles, or just toss the dough with your hands.
4. Put toppings on one half, leaving a small edge, and fold the other half over.
5. Carefully crimp the dough edges like you would a pie crust.
6. Brush the tops with unsweetened soy or almond milk before placing in the oven. Bake for 8-12 minutes, depending on pocket size.