Football Recipes Fall is upon us and aside from Pumpkin lattes and fresh apples it also means that Football is back! Seth is from Texas after all, there is a reason Friday Night Lights was based on a story from Texas. For us vegans it can at times be difficult to either go to friends/family houses or hosting people ourselves with the typical food options that are available. Of course there is always guacamole, hummus and salsa, which are all good don’t get us wrong, but we have some recipes that are innovative, delicious and healthy! Not only will you love them your friends and family who might not eat a vegan diet won’t believe how good they are!! Cauliflower Buffalo Wings Wings and football go together like Bert and Ernie. We love a little spice and if you do too you will love this cauliflower buffalo recipe. Cauliflower Wings 1 head cauliflower (if using a large head, you may need to up the batter and sauce quantities) 1/2 cup flour 1/2 cup unsweetened almond milk 1/4 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon garlic powder 1 cup bread crumbs Sauce 1/2 cup vinegar based hot sauce (such as Franks hot sauce) 1 tablespoon vegan butter 1 teaspoon garlic powder 2-3 tablespoons maple syrup Directions Preheat oven to 450 degrees. Prepare a baking sheet by lining it with foil. Using a knife, remove florets from the cauliflower Chop the cauliflower into smaller pieces to resemble the size of wings. In a separate bowl, whisk the flour, almond milk, salt, ground black pepper and garlic powder in a bowl to make the batter. In a separate bowl, place the bread crumbs. Toss the cauliflower in the batter mixture one at a time, shaking off excess batter. Then, dip the cauliflower into the breadcrumbs to coat completely, then place onto the baking sheet. Repeat until all of the wings are coated. Bake for 20 minutes. While baking, prepare the ingredients for the sauce by whisking together. Remove from oven. Toss the wings in the sauce, place back on the baking sheet. Bake for another 5 minutes for the sauce to soak into the wings. Remove from oven and serve immediately with a cool vegan ranch dressing (or whatever other sauce you prefer). Enjoy! Vegan Chile Fall is in the air and the weather is starting to get crisp and cool, a hearty and warm chili is the perfect pairing with the season. Bring it to a tailgate or a friend’s house, and the best part is whatever is leftover can be used as lunch for the next day. INGREDIENTS 2 1/4 cups vegetable broth 1/2 cup uncooked quinoa 15 oz can black beans, drained and rinsed 14 oz diced tomatoes 1/4 cup chopped red bell pepper 1/4 cup chopped green bell pepper 1 shredded carrot 1/2 onion, chopped 2 cloves garlic 1/2 small chili pepper 2 teaspoons chili powder 1/4 teaspoon cayenne pepper 1 1/2 teaspoons sea salt 1 teaspoon ground black pepper 1 teaspoon ground cumin 1 teaspoon oregano 1/2 cup corn kernels Toppings chopped avocado chunks chopped green onions shredded carrot INSTRUCTIONS Add the broth, quinoa, black beans and tomatoes to the slow cooker. Stir to combine.Next add the peppers, carrots, onions and garlic, and stir, then add the rest of the seasonings and stir a few times. Set the slow cooker to high for 2.5 to 3 hours or on low for 5-6 hours. Sweet Potato Tacos Tacos are always a crowd pleaser and of course they are extremely customizable. You can easily put them out buffet style and have people make their own if they want different toppings and sauces and what not. Here is our take on sweet potato tacos. INGREDIENTS Sea salt Coarsely ground black pepper 2 tablespoons canola oil 1/4 teaspoon ground cumin (optional) 14.5 ounces sweet potato spears 2 sliced jalapeño peppers 3 Cloves minced garlic 1 avocado 6 corn tortillas 6 ounces prepared pico de gallo INSTRUCTIONS Dice the sweet potato spears (about ¼ to ½-inch pieces). In a large non-stick skillet over medium heat, add 2 tablespoons canola oil. When oil begins to shimmer add the sweet potatoes, ½ teaspoon of salt and ¼ teaspoon of pepper. Cook, stirring occasionally, until the potatoes begin to brown and are becoming tender, about 6-8 minutes. Remove from heat. Stir in garlic and jalapeno. Salt and pepper to taste and sprinkle lightly with cumin. Set aside. Cut the avocado in half, remove pit, scoop out the flesh and cut into 12 slices. Heat tortillas by placing directly over a gas burner or under a broiler until lightly charred on both sides. To Serve: Top each tortilla with sweet potatoes, pico de gallo and 2 slices of avocado. We hope you enjoy some of these recipes and hopefully some of them are new to you! If you have any recipes that you love send them along, we love hearing new and different ways to make some of our favorite foods.
