This coming Sunday is the big day – Super Bowl Sunday! I love football season, particularly college football, so this is a sad day for me actually because it marks the end of football season until next Labor Day. A really long time indeed! Both of our parents are football fans and my mom sometimes even watches re-runs of prior season games on ESPN when the season comes to a close. My dad also gifts my mother the NFL Ticket each year – I guess you could say they like watching their teams play may be a bit of an understatement…
Super Bowl Sunday, from my perspective, is dedicated to indulging in yummy munchies that are not so healthy, but oh so yummy, such as Buffalo wings, pizza, nachos and all the chip and dip parings you can possibly think of! And who could forget the commercials, the halftime show and the Puppy Bowl! Even if your team is not in the championship game this year, there is always something for everyone to watch and enjoy.
My husband loves pretzels in all forms, so I am actually going to try out a new homemade pretzel bite and spicy cheese dip recipe, but that is not so healthy. To counter balance this new recipe, I also wanted to share a guilt-free recipe that is plant-based! Hopefully these recipes will satisfy your game-day snack craving with less regret post-game. Really, this is all about balance. There will always be less healthy snacks at Super Bowl parties, so try to have a little bit of those snacks and more of the healthier options.
The first recipe shared below is borrowed from my friend, Emily – black-eyed pea salsa (some call it Cowboy Caviar I hear). It is a little sweet and spicy all at the same time, which makes for a great combination for mixed game day crowds! I have had this salsa served with dip-worthy chips, but I any vehicle, such as sliced cucumbers, carrots or sweet peppers that can hold the weight of the beans are also great!
How do these recipes measure up to our newly established recipe guidelines?
- Posting more recipes that are plant based (check!) Both recipes are plant based J The cauliflower recipe is vegan and can be gluten free if you omit the breadcrumbs in the recipe.
- We want to be better about utilizing locally-sourced ingredients in our recipes and utilizing local food markets, Co-Ops and farmers markets (check!) My plan is to get the cauliflower from my famers market this weekend, as well as the onion and green pepper for the salsa. If it was summer, I would get corn locally, but not this time of year…
- We plan on preparing dishes that serve at least four people (check!) How will this satisfy a group? The salsa will need to be doubled for a larger group, but as an appetizer, it can feed four. The cauliflower recipe only serves two as the serving size, but if you make it as an appetizer, it can feed four. You can easily double this recipe.
Black-eyed Pea Salsa (Cowboy Caviar) – Recipe provided by my dear friend Emily B.
For the salsa –
- 1 can white corn (or fresh corn, if in season)
- 1 green pepper, chopped
- 1 jar chopped pimento OR 1 sweet red pepper, chopped
- 1 can black-eyed peas
- 1 medium onion, chopped
For the marinade –
- ½ cup vegetable oil
- ½ cup sugar
- ½ cup vinegar
- 2 TBSP “Tiger Sauce” – a type of hot sauce you can find at most grocery stories. You can substitute your favorite hot sauce if you can’t find it at your local store.
Mix all of these ingredients together and enjoy! The salsa is even better if the flavors have time to sit together in the fridge for a few hours before the game.
The second is a cauliflower hot wing! I have made similar recipes, but this one is actually vegan, so I thought I would try this new recipe out for this weekend!
Cauliflower Hot Wings with Vegan Aioli
Prep Time: 10 minutes
Cook Time: 50 minutes
Passive Time: 50 minutes
Servings: 2 people
- 1 head of cauliflower
- 3/4 cup chickpea flour (or all-purpose flour if you don’t need them to be gluten-free)
- 3/4 cup unsweetened almond or soy milk
- 1/4 cup water
- 2 teaspoons garlic powder
- 1 1/2 teaspoons paprika powder
- black pepper
- 3/4 cup panko breadcrumbs (omit for a gluten-free version)
- 1 cup spicy BBQ sauce
- 1 teaspoon sriracha sauce (optional)
- 2 green onions, cut into rings
- Heat the oven to 350 °F.
- In a large bowl, combine the chickpea flour, the plant-based milk, the water, the garlic power, the paprika powder, the salt, and the black pepper.
- Cut the cauliflower into bite-sized florets. Dip the florets into the batter, so they’re completely coated. Roll them in the panko breadcrumbs (omit this step for a gluten-free version). Line a baking sheet with parchment paper and lay the cauliflower florets on the baking sheet. Don’t put them on top of each other. Bake for 25 minutes.
- Remove them from the oven and dip them in the spicy BBQ sauce. Coat evenly. Put them back on the baking sheet. If you want them to be even spicier drizzle a bit of sriracha sauce on top. Bake for another 25 minutes.
- Sprinkle with the green onions and serve with vegan aioli or vegan ranch sauce. Enjoy!
Post by Sarah