Meatless Monday: Door to Door Organics

SOUTHFIELD, Mich. (WJBK) -- Get these healthy Super Bowl snack ideas courtesy of Door to Door Organics Chef Chris Clarke. Learn more at michigan.doortodoororganics.com.

Parmesan Potato Wedges

Crispy on the outside and fluffy on the inside are what it's all about.  Gotta love em'. Serves 6.

Ingredients:
4 russet potatoes
½ cups Parmesan cheese, finely grated
3 cloves garlic, minced
¼ cups olive oil

Directions:
1. Preheat oven to 425 degrees. Grease a sheet pan.
2. Cut each potato into 12 wedges and place in a large bowl. Toss potatoes with olive oil, garlic, salt and pepper. Arrange in a single layer on the sheet pan.
3. Bake in the oven for 20 minutes. Turn potatoes over and continue baking until golden and crisp, 25 to 30 minutes longer. Remove from the oven and toss with the cheese.
4. Serve hot.

Red Lentil Hummus

I make this hummus about every two weeks.  Then I eat it all the time, on top of salads, in sandwiches or with some vegetables for dipping.  All the time.  Makes about 3 cups.

Ingredients:
1 cup dried red lentils
2 cups vegetable broth
1 tbs harissa (or 2 tablespoons if you like it spicer)
3 cloves of garlic, cut in half
2 tbs ground cumin
salt and pepper to taste

Directions:
1. Put all the ingredients into a pot, cover, bring to a boil then turn to a simmer and cook for 20 minutes or until the lentils are cooked through.
2. Puree until smooth, season with salt and pepper and enjoy.

Tempeh Sloppy Joes

It's the sweet tart sauce of a Sloppy Joe that makes the dish.  Tempeh takes the place of beef here and you won't miss it.  I like to use toasted bread but the traditional hamburger buns would work just as well.  Go on, get sloppy.

Ingredients:
1 onion, chopped small
1 lb tempeh, crumbled
2 cups crushed tomatoes
2 tbs tomato paste
12 bread slices, your favorite, toasted
1 tbs olive oil
2 tbs rice wine vinegar
1 tbs brown sugar
1 tsp paprika
salt and ground pepper, to taste

Directions:
1. Heat the oil in a sauté pan over medium high heat. Toss in the onion and sauté 2 minutes or until soft. Add the tempeh and sauté until beginning to brown.
2. Combine tomato paste, vinegar, brown sugar, paprika,in a small bowl. Add tomato mixture to tempeh; stir to combine. Stir in crushed tomatoes. Simmer until mixture is thick and liquid is almost evaporated (about 15 minutes), stirring often. Season with salt and pepper and remove from heat.
3. Top each of 6 slices of bread with about 3/4 cup tempeh filling, then top with the rest of the slices. Serve Sloppy Joes immediately.