I don’t Super Bowl (beyond commercials & half-time).
I don’t football (when the NFL takes concussions seriously instead of putting players in danger, I’ll reconsider).
Yet I am the MVP of veg-forward game day snacks that make a meal. I cook while they cheer & all is well.
Yesterday’s menu:
Sheet pan nachos – No real recipe: combine a can of drained/rinsed black beans with a can of veg refried beans + salsa. Spread chips in a single layer on a sheet pan, sprinkle with Mexican-style shredded cheddar cheese, top with bean mixture, & add more cheese. Toast in the oven for 4 minutes, then top as desired: fresh tomatoes, diced onion, guacamole, salsa, etc.
Buffalo Cauliflower Wings with veggies & dipping sauce
1 head cauliflower chopped into bite-sized florets
Batter
1/2 c unsweetened non-dairy milk
1/2 c water
3/4 c all-purpose flour
2 tsp each garlic & onion powder
1 tsp each cumin & paprika
1/4 tsp each ground black pepper & sea salt
Buffalo sauce
1 Tbsp vegan butter
1 c Frank’s Red Hot sauce
Dip
1 c vegan mayo
2 Tbsp non-dairy milk
2 tsp apple cider vinegar
1 tsp each garlic & onion powder
3 tsp dried herb no-salt blend
¼ tsp ground black pepper & Hollie’s Homegrown Rancho Moraga Salt
Preheat oven to 450°F & line baking sheet(s) with parchment paper or silpat mats.
Mix the batter, thick enough to stick. Add florets & mix to coat evenly. Tap excess on the side of the bowl before laying florets on the lined baking sheet. Bake for 25 minutes.
Melt vegan butter & mix in hot sauce (I microwave, but you can do this in a saucepan).
Remove cauliflower & let rest ~5 minutes. Add baked florets to a bowl with the wing sauce. Toss to coat. Return to baking sheet & bake another 25 minutes.
Whisk dip ingredients & chop extra veggies – carrots, celery, bell peppers, & sugar snap peas are perfect.
Delicious food dish. I like recipe.