Super Bowl Sunday is right around the corner. As the New England Patriots gear up to face the Atlanta Falcons, we’re gearing up to eat massive amounts of food while sitting on the couch.
But enjoying good food doesn’t mean you have to eat unhealthy options. Skip the deep fatty buffalo wings and cream-heavy dipping sauce this season. Try these two healthy vegan and vegetarian alternatives instead. We promise they're a foodie's dream come true.
BUFFALO ROASTED CAULIFLOWER
- 1 head cauliflower, cut into florets
- 1 tablespoon oil
- salt and pepper to taste
- 1/4 cup hot sauce
- blue cheese or low-fat ranch dressing for dipping (optional)
Toss the cauliflower florets in the oil, salt and pepper, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes. Toss cauliflower in the hot sauce and enjoy warm with blue cheese or ranch dressing for dipping and celery sticks on the side.
VEGAN PANKO FRIED MUSHROOMS
Crispy Panko Mushrooms
- 3/4 cup Silk Unsweetened Cashew Milk, or more if needed
- 1 tbsp lemon juice
- 3/4 cup all purpose flour
- 1/2 tbsp cornstarch
- 1/2 heaping tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp cayenne
- 2 tsp hot sauce
- 3 - 3 1/2 cups panko breadcrumbs
- 8 oz sliced white mushrooms
- grapeseed oil for frying
Creamy Cashew Dipping Sauce
- 3/4 cup Silk Unsweetened Cashew Milk
- 3/4 cup raw, unsalted cashews
- 2 tsp lemon juice
- 1 tbsp fresh parsley, chopped (plus more for garnish if desired)
- 1/4 tsp garlic powder
- 1/4 tsp salt
In a mixing bowl or measuring cup, combine 3/4 cup cashews in 3/4 cup Silk Unsweetened Cashew Milk. Set aside to let the cashews soak while you prepare the other ingredients. In a measuring cup, combine 3/4 cup Silk Unsweetened Cashew Milk and lemon juice. Stir until well combined. In a mixing bowl whisk together the flour, cornstarch, salt, garlic powder and cayenne. Stir in the hot sauce and Silk Unsweetened Cashew Milk/lemon juice mixture until a thick but pourable batter forms. The batter should be thick like pancake batter, but if it appears clumpy or overly thick add more cashew milk until mixture is thin enough for dipping. Pour the breadcrumbs onto a plate or sheet tray. Dip the mushroom slices into the batter, then into the panko to coat. Use one hand for wet dipping and the other for dry, otherwise you’ll end up with lots of clumps in the dry coating ingredients. Heat ½ inch of grapeseed oil in a skillet over medium until hot but not smoking. Fry the mushroom slices in batches of 10 pieces for 1 1/2 - 2 1/2 minutes on each side until golden brown and crispy. You may need to add more oil midway through cooking. Drain on paper towels or a wire cooling rack. Once the mushrooms have been fried, combine the soaked cashews and cashew milk with the remaining creamy cashew dipping sauce ingredients in a blender. Blend until smooth and well combined. Sprinkle fried mushrooms with additional salt to taste, if desired. Serve hot with creamy cashew dipping sauce.
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