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Pasta with creamy mushroom & zucchini tomato sauce by @beferox 😍  How delicious does this look? Check out the recipe:

Mushroom & zucchini tomato sauce🌿
Serves 4
(Enough for 500g pasta)

Ingredients:
•Olive oil
•1 red onion
•4 cloves of garlic
•1/2 zucchini
•2 carrots, peeled
•250g mushrooms
•2 tomatoes
•2 tbsp. vegan butter / margarine
•1 tbsp. dried basil
•1 tbsp. dried oregano
•salt and pepper
•500ml sieved tomatoes
•2 tbsp. tomato paste
•3/4 cup plant based milk
•1/2 tbsp. flour

Directions:
•Add all the veggies (onion, garlic, zucchini, musshrooms, carrots and tomatoes) separately in a food processor to chop them finely
•Heat olive oil in a sauce pan (enough to cover the bottom of the pan) over medium heat
•Add onion and garlic cloves and cook them for about 1-2 minutes or until the onion becomes transclucent
•Add zucchini and carrots and cook for 2 minutes
•Then add the mushrooms and cook them for another 2 minutes before adding tomatoes, tomato paste, dried basil, dried oregano, some salt and pepper, vegan butter and sieved tomatoes
•Stir well, reduce heat to low, cover sauce pan with a lid and cook for about 20 minutes
•Stir sauce regularly
•Whisk together plant based milk and flour and add the mixture to the sauce
•cook for another minute
•Add some more salt and pepper if necessary and serve with pasta
• ENJOY 
_
 Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co. 
_
#healthy #veganfoodshare #veganfood #veganrecipes #plantbased #veganbowls #whatveganseat  #veganrecipe #vegansofig #plantbasedfood
Pasta with creamy mushroom & zucchini tomato sauce by @beferox 😍  How delicious does this look? Check out the recipe: Mushroom & zucchini tomato sauce🌿 Serves 4 (Enough for 500g pasta) Ingredients: •Olive oil •1 red onion •4 cloves of garlic •1/2 zucchini •2 carrots, peeled •250g mushrooms •2 tomatoes •2 tbsp. vegan butter / margarine •1 tbsp. dried basil •1 tbsp. dried oregano •salt and pepper •500ml sieved tomatoes •2 tbsp. tomato paste •3/4 cup plant based milk •1/2 tbsp. flour Directions: •Add all the veggies (onion, garlic, zucchini, musshrooms, carrots and tomatoes) separately in a food processor to chop them finely •Heat olive oil in a sauce pan (enough to cover the bottom of the pan) over medium heat •Add onion and garlic cloves and cook them for about 1-2 minutes or until the onion becomes transclucent •Add zucchini and carrots and cook for 2 minutes •Then add the mushrooms and cook them for another 2 minutes before adding tomatoes, tomato paste, dried basil, dried oregano, some salt and pepper, vegan butter and sieved tomatoes •Stir well, reduce heat to low, cover sauce pan with a lid and cook for about 20 minutes •Stir sauce regularly •Whisk together plant based milk and flour and add the mixture to the sauce •cook for another minute •Add some more salt and pepper if necessary and serve with pasta • ENJOY _ Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co. _ #healthy #veganfoodshare #veganfood #veganrecipes #plantbased #veganbowls #whatveganseat #veganrecipe #vegansofig #plantbasedfood
Sesame Cauliflower Wings by @candicelynnfitvegan with some rice, avocado, and edamame. 🤤 Get the cauliflower recipe below! 
Sesame Cauliflower Wings⁣⁣
⁣⁣
1 head of cauliflower, washed, dried, and broken into florets⁣⁣
1 cup wheat flour (or GF all purpose flour)⁣⁣
3/4 cup water⁣⁣
2 cloves garlic, pressed or minced⁣⁣
1/4 tsp sea salt⁣⁣
pinch of red pepper flakes⁣⁣
1 cup bread crumbs of choice (I made my own from bread I had on hand and lightly toasted)⁣⁣
1/4 cup maple syrup⁣⁣
2 tbs coconut aminos⁣⁣
1 tsp rice vinegar⁣⁣
1/2 tsp sesame seeds⁣⁣
1/2 tsp ground ginger⁣⁣
1/4 tsp ground pepper⁣⁣
scallions, chopped, to garnish⁣⁣
extra sesame seeds, to garnish⁣⁣
@lotusfoods volcano rice, cooked according to directions⁣⁣
1/2 avocado, sliced⁣⁣
1 cup organic edamame, cooked and shelled⁣⁣
⁣⁣
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Whisk together flour, water, garlic, salt, and red pepper flakes in a small bowl. Place bread crumbs in a separate bowl. Dip each cauliflower floret in the flour mixture (shaking off excess) followed by the breadcrumbs and place on parchment lined baking sheet. Bake for 25 minutes. Meanwhile, combine maple syrup, liquid aminos, rice vinegar, sesame seeds, pepper, and ginger in a small bowl. Remove wings from oven and brush on sauce. Flip and brush the other side. Return to oven and continue baking 5 minutes more. Top with scallions and additional sesame seeds. Enjoy with rice, edamame, and avocado.
_
 Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday! 
_
#veganrecipes #plantbased #whatveganseat #veganfood #veganrecipe  #veganfoodshare #healthy #plantbasedfood #veganbowls #vegansofig
Sesame Cauliflower Wings by @candicelynnfitvegan with some rice, avocado, and edamame. 🤤 Get the cauliflower recipe below! Sesame Cauliflower Wings⁣⁣ ⁣⁣ 1 head of cauliflower, washed, dried, and broken into florets⁣⁣ 1 cup wheat flour (or GF all purpose flour)⁣⁣ 3/4 cup water⁣⁣ 2 cloves garlic, pressed or minced⁣⁣ 1/4 tsp sea salt⁣⁣ pinch of red pepper flakes⁣⁣ 1 cup bread crumbs of choice (I made my own from bread I had on hand and lightly toasted)⁣⁣ 1/4 cup maple syrup⁣⁣ 2 tbs coconut aminos⁣⁣ 1 tsp rice vinegar⁣⁣ 1/2 tsp sesame seeds⁣⁣ 1/2 tsp ground ginger⁣⁣ 1/4 tsp ground pepper⁣⁣ scallions, chopped, to garnish⁣⁣ extra sesame seeds, to garnish⁣⁣ @lotusfoods volcano rice, cooked according to directions⁣⁣ 1/2 avocado, sliced⁣⁣ 1 cup organic edamame, cooked and shelled⁣⁣ ⁣⁣ Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Whisk together flour, water, garlic, salt, and red pepper flakes in a small bowl. Place bread crumbs in a separate bowl. Dip each cauliflower floret in the flour mixture (shaking off excess) followed by the breadcrumbs and place on parchment lined baking sheet. Bake for 25 minutes. Meanwhile, combine maple syrup, liquid aminos, rice vinegar, sesame seeds, pepper, and ginger in a small bowl. Remove wings from oven and brush on sauce. Flip and brush the other side. Return to oven and continue baking 5 minutes more. Top with scallions and additional sesame seeds. Enjoy with rice, edamame, and avocado. _ Hungry for new plant-based recipes to try at home? Hit the link in our bio to sign up to our weekly newsletter, and we'll send 7 of our top recipes to your inbox each Monday! _ #veganrecipes #plantbased #whatveganseat #veganfood #veganrecipe #veganfoodshare #healthy #plantbasedfood #veganbowls #vegansofig
Chickpea Spinach Pizza by @elavegan 🍕 Who wants a slice or two? 
Recipe: 
2 Servings⠀
Ingredients⠀
Crust⠀
1 batch of gluten-free pizza crust (or crust of choice)⠀
Sauce⠀
2 tbsp olive oil or any other oil (divided)⠀
1/2 cup tomato sauce ⠀
4 tbsp coconut milk canned (or any other plant-based milk)⠀
1 tbsp balsamic vinegar (or apple cider vinegar)⠀
1 tbsp hot sauce (or more/less to taste)⠀
1 tsp coconut sugar (or regular sugar)⠀
spice mix (1 tsp each of smoked paprika, onion powder, garlic powder)⠀
sea salt and pepper to taste⠀
Other ingredients⠀
1 batch of vegan cheese sauce⠀
1 avocado⠀
15oz can chickpeas⠀
⠀
Instructions⠀
Make the pizza crust as per the instructions in the recipe. Preheat oven to 200 degrees C (390 degrees F).⠀
To make the sauce, mix 1 tbsp oil and all other sauce ingredients in a bowl with a whisk. Spread the sauce (but save 3-4 tbsp) on the pizza crust and put the pizza in the oven for 10 minutes.⠀
Heat 1 tbsp oil in a skillet, add the remaining 3-4 tbsp of sauce and the chickpeas and fry for 3-5 minutes over medium heat.⠀
Spread the chickpea mixture and the vegan cheese sauce onto the pizza and put it back into the oven for another 10-15 minutes (or until crispy).⠀
Peel the avocado, remove the stem, and cut it into pieces and put it on the pizza right before serving. Season again with sea salt/pepper/spices if desired. Enjoy your delicious avocado chickpea pizza! Enjoy!
_
 Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio!
_ 
#pizza #plantbasedfood #veganrecipe #healthy #plantbased #veganfood #whatveganseat #veganfoodshare  #veganrecipes #veganbowls #vegansofig
Chickpea Spinach Pizza by @elavegan 🍕 Who wants a slice or two? Recipe: 2 Servings⠀ Ingredients⠀ Crust⠀ 1 batch of gluten-free pizza crust (or crust of choice)⠀ Sauce⠀ 2 tbsp olive oil or any other oil (divided)⠀ 1/2 cup tomato sauce ⠀ 4 tbsp coconut milk canned (or any other plant-based milk)⠀ 1 tbsp balsamic vinegar (or apple cider vinegar)⠀ 1 tbsp hot sauce (or more/less to taste)⠀ 1 tsp coconut sugar (or regular sugar)⠀ spice mix (1 tsp each of smoked paprika, onion powder, garlic powder)⠀ sea salt and pepper to taste⠀ Other ingredients⠀ 1 batch of vegan cheese sauce⠀ 1 avocado⠀ 15oz can chickpeas⠀ ⠀ Instructions⠀ Make the pizza crust as per the instructions in the recipe. Preheat oven to 200 degrees C (390 degrees F).⠀ To make the sauce, mix 1 tbsp oil and all other sauce ingredients in a bowl with a whisk. Spread the sauce (but save 3-4 tbsp) on the pizza crust and put the pizza in the oven for 10 minutes.⠀ Heat 1 tbsp oil in a skillet, add the remaining 3-4 tbsp of sauce and the chickpeas and fry for 3-5 minutes over medium heat.⠀ Spread the chickpea mixture and the vegan cheese sauce onto the pizza and put it back into the oven for another 10-15 minutes (or until crispy).⠀ Peel the avocado, remove the stem, and cut it into pieces and put it on the pizza right before serving. Season again with sea salt/pepper/spices if desired. Enjoy your delicious avocado chickpea pizza! Enjoy! _ Looking for more delicious plant-based recipes? Check out our Vegan Bowls cookbook at coconutbowls.com/cookbook - link in bio! _  #pizza #plantbasedfood #veganrecipe #healthy #plantbased #veganfood #whatveganseat #veganfoodshare #veganrecipes #veganbowls #vegansofig
Vegan Sticky Lemon Tofu by @rabbitandwolves 🔥 An amazing combination of flavours! Get the recipe below:

Ingredients:
15 oz.( 1 block) Extra firm tofu
1 Tablespoon Olive oil
A few pinches of Salt and Pepper
2 Tablespoons Soy sauce
1/3 Cup Agave syrup
Juice of 1 Lemon
Zest of 1 Lemon
1/2 Cup Vegetable broth
1 Tablespoon Cornstarch
1 Tablespoon Water
Steamed rice or veggies for serving

Instructions
Press the tofu before hand. I like to press it for a few hours, but press it for at least 15 minutes. When ready, preheat the oven to 425 degrees.

Cut the block of tofu into cubes, and toss in the olive oil and a few pinches of salt and pepper. Then place each tofu cube in a single layer on a sheet pan.
Bake the tofu at 425 degrees F for 30-40 minutes, flipping half way through baking, until the tofu is nice and brown and crispy.
While the tofu is baking, make the lemon sauce. You can wait about 10 minutes or so, because the sauce will only take a few minutes. I like to use a wok, so I can toss the tofu in the sauce.
Heat a wok or sauce pan on medium high, then add the soy sauce, agave, lemon juice, and veggie broth. Whisk to combine.
Bring to a simmer, then reduce heat to medium low. Then whisk the corn starch and water together in a small bowl. Then, add it to the sauce. Whisk to combine.

Simmer on low for a minute or 2, continuing to whisk, until the sauce is nice and thick. Stir in the lemon zest. Taste and adjust seasoning. Add a splash more soy sauce if it needs salt, or a bit more agave for sweetness, or a squeeze more lemon if needed. Keep hot on low until the tofu is done.
Once the tofu is brown and crisp, add the tofu to the pan, and toss in the sauce, coating all the tofu.
Serve immediately with rice and/or veggies. 
_
 Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co. 
_
#veganfood #veganbowls #vegansofig #veganrecipe #plantbasedfood #veganrecipes #whatveganseat #plantbased #veganfoodshare #healthy
Vegan Sticky Lemon Tofu by @rabbitandwolves 🔥 An amazing combination of flavours! Get the recipe below: Ingredients: 15 oz.( 1 block) Extra firm tofu 1 Tablespoon Olive oil A few pinches of Salt and Pepper 2 Tablespoons Soy sauce 1/3 Cup Agave syrup Juice of 1 Lemon Zest of 1 Lemon 1/2 Cup Vegetable broth 1 Tablespoon Cornstarch 1 Tablespoon Water Steamed rice or veggies for serving Instructions Press the tofu before hand. I like to press it for a few hours, but press it for at least 15 minutes. When ready, preheat the oven to 425 degrees. Cut the block of tofu into cubes, and toss in the olive oil and a few pinches of salt and pepper. Then place each tofu cube in a single layer on a sheet pan. Bake the tofu at 425 degrees F for 30-40 minutes, flipping half way through baking, until the tofu is nice and brown and crispy. While the tofu is baking, make the lemon sauce. You can wait about 10 minutes or so, because the sauce will only take a few minutes. I like to use a wok, so I can toss the tofu in the sauce. Heat a wok or sauce pan on medium high, then add the soy sauce, agave, lemon juice, and veggie broth. Whisk to combine. Bring to a simmer, then reduce heat to medium low. Then whisk the corn starch and water together in a small bowl. Then, add it to the sauce. Whisk to combine. Simmer on low for a minute or 2, continuing to whisk, until the sauce is nice and thick. Stir in the lemon zest. Taste and adjust seasoning. Add a splash more soy sauce if it needs salt, or a bit more agave for sweetness, or a squeeze more lemon if needed. Keep hot on low until the tofu is done. Once the tofu is brown and crisp, add the tofu to the pan, and toss in the sauce, coating all the tofu. Serve immediately with rice and/or veggies.  _ Hungry for more plant-based recipes? Our sister site @plantd.co is a fantastic source of plant-based education and recipe inspo! Head on over and explore www.plantd.co.  _ #veganfood #veganbowls #vegansofig #veganrecipe #plantbasedfood #veganrecipes #whatveganseat #plantbased #veganfoodshare #healthy

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