I’m not going to pretend that I like keep up with the happenings in the football world. However, you would most likely find me at a Super Bowl party this year if we weren’t in a global pandemic. I’ll be the one tasting and testing what everyone has brought to the party!
As I personally eat plant-based, so I would supply plant-based snacks/treats. My goal is never to “convert” someone to this way of eating, but simply introduce new options that they may have not tried before! And heck, it’s never a bad idea to eat more plants!
Check out my favourite Game Day food options below and watch me make them on Youtube!
Buffalo Cauliflower Wings
Ingredients
- 1/2 large head cauliflower, cut into florets
- oil spray
- 1/4 cup almond flour
- 1/4 tsp garlic powder
- 3 tbsp milk of choice
- 1/2 cup breadcrumbs
- 1/2 cup buffalo sauce or hot sauce
- 1-4 tsp oil or plant-based butter spread
Directions
- Preheat the oven to 425 F. Line a large baking dish with parchment.
- Spray florets with oil spray or toss with a little oil. Place in either a very large bowl. Add almond flour, garlic powder, milk of choice and breadcrumbs.
- Arrange in one layer in the baking pan. Bake on the center rack 25 minutes. Combine the oil or melted butter spread with the buffalo sauce. Spread the sauce on the cauliflower. Bake another 15 minutes. Enjoy!
Vegan Spinach Dip
Ingredients
- 1.5 cashews
- 3 tbsp nutritional yeast
- 1.5 tsp garlic powder
- 1.5 tsp apple cider vinegar
- 1.5 cup almond milk
- 12 oz spinach frozen, thawed
Directions
- Preheat the oven to 400 F.
- Soak the cashews, covered with 1 inch of very hot water for 10 minutes to help soften them up so they blend ultra creamy.
- Using your favourite blender, add the soaked cashews, nutritional yeast, garlic powder, apple cider vinegar, and liquids to the bowl and process until nice and smooth, about 3 minutes or so. Taste for flavour, adding more of anything as needed!
- Place in the oven, covered for 10 minutes, remove cover and bake another 10 minutes.
Crispy Tofu Sticks
Ingredients
- 1 lb extra firm tofu, drained and pressed
- 1/2 cup unsweetened almond milk
- 1/4 cup almond flourl
- 1/4 cup breadcrumbs
- 1/4 cup flour
- 2 tbsp nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp chili powder
- 1/2 tsp paprika
Directions
- Remove tofu from packaging and press using a tofu press or on a plate with a few heavy objects and a dish towel. Press for at least thirty minutes.
- Preheat oven to 425F.
- Place almond milk in one bowl. Combine the almond flour, breadcrumbs, flour, nutritional yeast, garlic powder, chili powder and paprika in another bowl.
- Cut tofu into 10-12 slices. Use one hand to dip the tofu slice in almond milk, and then the other hand to dredge it in the bread crumb mixture. Cover it fully and tap off excess. Repeat with each slice of tofu and place them in an even layer on a baking sheet line with parchment paper.
- Bake for 20 minutes and then flip and cook for another 15 minutes.