PARTY TIME

Ready to Party?
We provide good times and great memories, so make your next special event a bowling party! Whatever the celebration, bowling makes everything more fun!

Hungry?

Our Grill offers the best burgers in town! Plus made to order Pizza, sandwiches, and more.

Thirsty?

The Sports Bar has a wide selection of micro-brews, your favorite mixed drinks, and lots of TV’s to watch all the sports!

LEAGUES

At our Bowling Center we make league bowling a great way to improve your game and a great way to have fun.

We have leagues for all ages and abilities.

Follow Social Blast Lanes on Instagram

Thai Red Curry Noodles by @hannah__chia 🤤 Rice noodles in a delicious, creamy curry sauce, with crispy golden tofu and fork-tender vegetables! .
THAI RED CURRY NOODLES
Serves 3-4
Crispy Baked Tofu:
1 14-oz block tofu
1 tbsp cornstarch
1 tbsp olive oil
1 tbsp tamari
Curry:
8 oz rice noodles
1 tbsp coconut oil
2 small shallots, chopped finely
5 cloves garlic, minced
2 tbsp minced ginger
3 tbsp Thai red curry paste
half a sliced red bell pepper + 2-3 cups assorted vegetables (I used broccoli florets, fresh bean sprouts, and carrots)
1 14 oz can full-fat coconut milk
1/2 cup water, plus more if needed
3 tbsp tamari
1 tsp ground turmeric
2 tbsp coconut sugar
1/2 tsp salt, plus more to taste
2 tbsp lime juice 
For garnish: chopped cilantro, fresh basil, green onions
.
Instructions:
Preheat oven to 425F. Press tofu to remove water (see notes in my blog post for how to do this), then cut into 3/4 inch cubes and toss with soy sauce, olive oil, and cornstarch to coat. Spread cubes evenly on a piece of parchment paper and bake for 25-30 minutes, until golden brown and crispy. In the meantime, place dried rice noodles in a bowl of warm water to soak until pliable (skip if using fresh rice noodles).
In a large saucepan, heat coconut oil over medium heat, then sauté shallot, ginger, and garlic until fragrant and softened, about 2-3 minutes. Add curry paste and cook for one minute, then stir in bell pepper and rest of vegetables, stirring for 1-2 minutes until softened. Add coconut milk, water, tamari, turmeric, sugar, salt, and the prepared rice noodles, and simmer until noodles are tender but still have a chewy bite, about 4 minutes. (If necessary, add in more liquid while cooking.)
Stir in the lime juice. Taste and adjust seasonings as needed. Top with tofu cubes, cilantro, basil, and chopped green onions, and serve. Enjoy!
​.
​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! ​.
​#vegansofig #plantbasedfood #plantbased #veganrecipe #whatveganseat #healthy #veganbowls #veganfood #veganrecipes #veganfoodshare
Thai Red Curry Noodles by @hannah__chia 🤤 Rice noodles in a delicious, creamy curry sauce, with crispy golden tofu and fork-tender vegetables! . THAI RED CURRY NOODLES Serves 3-4 Crispy Baked Tofu: 1 14-oz block tofu 1 tbsp cornstarch 1 tbsp olive oil 1 tbsp tamari Curry: 8 oz rice noodles 1 tbsp coconut oil 2 small shallots, chopped finely 5 cloves garlic, minced 2 tbsp minced ginger 3 tbsp Thai red curry paste half a sliced red bell pepper + 2-3 cups assorted vegetables (I used broccoli florets, fresh bean sprouts, and carrots) 1 14 oz can full-fat coconut milk 1/2 cup water, plus more if needed 3 tbsp tamari 1 tsp ground turmeric 2 tbsp coconut sugar 1/2 tsp salt, plus more to taste 2 tbsp lime juice For garnish: chopped cilantro, fresh basil, green onions . Instructions: Preheat oven to 425F. Press tofu to remove water (see notes in my blog post for how to do this), then cut into 3/4 inch cubes and toss with soy sauce, olive oil, and cornstarch to coat. Spread cubes evenly on a piece of parchment paper and bake for 25-30 minutes, until golden brown and crispy. In the meantime, place dried rice noodles in a bowl of warm water to soak until pliable (skip if using fresh rice noodles). In a large saucepan, heat coconut oil over medium heat, then sauté shallot, ginger, and garlic until fragrant and softened, about 2-3 minutes. Add curry paste and cook for one minute, then stir in bell pepper and rest of vegetables, stirring for 1-2 minutes until softened. Add coconut milk, water, tamari, turmeric, sugar, salt, and the prepared rice noodles, and simmer until noodles are tender but still have a chewy bite, about 4 minutes. (If necessary, add in more liquid while cooking.) Stir in the lime juice. Taste and adjust seasonings as needed. Top with tofu cubes, cilantro, basil, and chopped green onions, and serve. Enjoy! ​. ​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! ​. ​#vegansofig #plantbasedfood #plantbased #veganrecipe #whatveganseat #healthy #veganbowls #veganfood #veganrecipes #veganfoodshare
​Mexican inspired sweet potato trio by @cookingforpeanuts 🤤 Which one would you enjoy first? ​
Recipe: Beans: Cook 1 chopped onion (small dice) in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes. Add 3 minced garlic cloves and cook another minute. Mix in 1 tbsp tomato paste. Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup and 1 tsp sriracha. Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. Salt and black pepper to taste. ​
​Sweet potatoes: prick sweet potatoes evenly over surface with fork. Bake on lined sheet at 400F until thickest part of potato is easily pierced with fork. Once cool, slice open with a knife.
​
​Corn: remove husk and silk. Either use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred, or roast on oven rack at 400F. Allow to cool before removing kernels with a sharp knife. (Optional: reheat kernels in saucepan with a little melted vegan butter.) Toss with fresh lime juice, cilantro, chili powder and salt to taste.Recipe easy guacamole: mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, salt to taste.
​
If you're looking for plant-based recipe inspiration, check out our Vegan Bowls cookbook - available in e-book or hardcover at the link in our bio!
​
​#plantbasedfood #plantbased #veganbowls #veganrecipe #healthy #veganrecipes #vegansofig #veganfoodshare #whatveganseat #veganfood
​Mexican inspired sweet potato trio by @cookingforpeanuts 🤤 Which one would you enjoy first? ​ Recipe: Beans: Cook 1 chopped onion (small dice) in a little vegetable broth or sauté in olive oil until translucent, about 7 minutes. Add 3 minced garlic cloves and cook another minute. Mix in 1 tbsp tomato paste. Add 3 cups cooked black beans, 1 tbsp vegan Worcestershire sauce, 1 tbsp Dijon mustard, 1 tsp maple syrup and 1 tsp sriracha. Add desired amount of vegetable broth or bean liquid and simmer about 10 minutes, adding more liquid as needed. Salt and black pepper to taste. ​ ​Sweet potatoes: prick sweet potatoes evenly over surface with fork. Bake on lined sheet at 400F until thickest part of potato is easily pierced with fork. Once cool, slice open with a knife. ​ ​Corn: remove husk and silk. Either use tongs to hold end of corn and turn slowly over gas flame on stove until evenly charred, or roast on oven rack at 400F. Allow to cool before removing kernels with a sharp knife. (Optional: reheat kernels in saucepan with a little melted vegan butter.) Toss with fresh lime juice, cilantro, chili powder and salt to taste.Recipe easy guacamole: mix together 3 very ripe avocados (mashed), juice 1 lime, 2 finely grated garlic cloves, salt to taste. ​ If you're looking for plant-based recipe inspiration, check out our Vegan Bowls cookbook - available in e-book or hardcover at the link in our bio! ​ ​#plantbasedfood #plantbased #veganbowls #veganrecipe #healthy #veganrecipes #vegansofig #veganfoodshare #whatveganseat #veganfood
Crispy Eggplant Cutlets by @alexafuelednaturally 😍 Such a unique and delicious eggplant recipe!
.
Ingredients:
1 large eggplant
1/2 tsp salt, plus more to taste
3/4 cup almond flour
5 tbsp egg replacer
1 cup almond milk
1-2 cups gf panko bread crumbs 
1 tsp ground black pepper
1/2 tsp dried oregano
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika powder
Oil for frying
.
Method: 
1. Cut off the top of the eggplant. Use a peeler to remove the skin. Cut lengthwise into ½-inch thick slices. Sprinkle both sides of each eggplant slice with salt. Line a rimmed sheet pan with paper or kitchen towels. Add the eggplant slices in a single layer. Top with another layer of kitchen or paper towels. Set another sheet pan on top. Let the eggplant slices hang out ( to drain their excess water) for 30 to 60 minutes. 
2.Meanwhile, prepare the dredging station: Add the  almond flour to a shallow bowl, season with a pinch of salt. Add the egg replacer to another shallow bowl then add almond milk and whisk until there are no clumps; season with a pinch of salt and whisk with a fork until smooth. To a third shallow bowl, add panko, pepper, dried oregano, garlic powder, onion powder, paprika, and 1/4 teaspoon salt, mix to combine. 
3.To a large cast-iron skillet add oil to cover the entire pan, set on the stove over medium-high heat.
4.While the oil is heating up, bread the eggplant slices: Dry each one with a paper or kitchen towel. Dredge both sides in almond flour, then vegan egg mixture, then seasoned panko. Set on a separate plate. 
5. To test if the oil is hot enough, add a panko crumb to the pan. It should immediately sizzle but not burn. When it’s hot enough, add a couple breaded eggplant slices (don’t overcrowd or they won’t brown properly). Cook for 2 to 3 minutes per side, or until deeply golden brown.
6.Transfer the fried eggplant to a paper towel–lined plate to soak up any extra oil, then transfer to a clean plate . Fry the remaining eggplant slices in the same way. These are best served hot.
​.
Hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free! ​
​
Crispy Eggplant Cutlets by @alexafuelednaturally 😍 Such a unique and delicious eggplant recipe! . Ingredients: 1 large eggplant 1/2 tsp salt, plus more to taste 3/4 cup almond flour 5 tbsp egg replacer 1 cup almond milk 1-2 cups gf panko bread crumbs 1 tsp ground black pepper 1/2 tsp dried oregano 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp paprika powder Oil for frying . Method: 1. Cut off the top of the eggplant. Use a peeler to remove the skin. Cut lengthwise into ½-inch thick slices. Sprinkle both sides of each eggplant slice with salt. Line a rimmed sheet pan with paper or kitchen towels. Add the eggplant slices in a single layer. Top with another layer of kitchen or paper towels. Set another sheet pan on top. Let the eggplant slices hang out ( to drain their excess water) for 30 to 60 minutes. 2.Meanwhile, prepare the dredging station: Add the almond flour to a shallow bowl, season with a pinch of salt. Add the egg replacer to another shallow bowl then add almond milk and whisk until there are no clumps; season with a pinch of salt and whisk with a fork until smooth. To a third shallow bowl, add panko, pepper, dried oregano, garlic powder, onion powder, paprika, and 1/4 teaspoon salt, mix to combine. 3.To a large cast-iron skillet add oil to cover the entire pan, set on the stove over medium-high heat. 4.While the oil is heating up, bread the eggplant slices: Dry each one with a paper or kitchen towel. Dredge both sides in almond flour, then vegan egg mixture, then seasoned panko. Set on a separate plate. 5. To test if the oil is hot enough, add a panko crumb to the pan. It should immediately sizzle but not burn. When it’s hot enough, add a couple breaded eggplant slices (don’t overcrowd or they won’t brown properly). Cook for 2 to 3 minutes per side, or until deeply golden brown. 6.Transfer the fried eggplant to a paper towel–lined plate to soak up any extra oil, then transfer to a clean plate . Fry the remaining eggplant slices in the same way. These are best served hot. ​. Hit the link in our bio to sign up to our weekly newsletter! Each Monday, we'll send you our 7 favourite recipes - for free! ​ ​

Take a selfie and hit the selfie wall!