Here’s a little known fact about me: I love American football. Back when I lived a life of leisure (yah, right), I used to reserve Sunday’s for all-day watching of the games. I don’t have the time to take full football days anymore but I do still love a good Superbowl party. This year, instead of focusing on the two teams (neither of which I like… but we won’t go there!), I decided to try my hand at turning a few staple Superbowl snacks into delicious, nutritious versions of themselves.
Back when I didn’t think as much about what I ate, my two go-to game day appetizers were potato skins and chicken wings. I wanted to bring these treats over to the house of our friends who were hosting the party but I wanted to make them healthier then the traditional recipes. I decided on making Sweet Potato Skins with Tempeh Bacon and Vegan Sour Cream along with Buffalo Cauliflower Bites.
Sweet Potato Skins
I went with sweet potato over white potatoes as the sweet potato is rich in vitamin A, is anti-inflammatory and regulates blood sugar thanks to a lower glycemic index rating then the white potato. Tempeh, which I used to make ‘bacon’ bits, is a fermented soy product rich in manganese and protein. Thanks to the fermentation this product undergoes, it is also good for our gut and increases the digestibility of soy.
- 4 sweet potatoes
- 1/2 block organic tempeh, sliced
- 1/4 cup shredded organic aged cheddar or Daiya shredded 'cheese'
- 1/8 cup chopped green onion
- 1/4 cup coconut oil, melted
- 1/4 cup gluten free tamari
- 1 cup raw cashews, soaked overnight
- 4 teaspoons apple cider vinegar
- 2 teaspoons lemon juice
- 1/4 cup water
- sea salt to taste
- Preheat oven to 400 degrees F
- Pierce sweet potatoes all over with a knife or fork.
- Place sweet potatoes directly on oven rack and roast for 45 minutes.
- Meanwhile, stir together tempeh marinade ingredients and place tempeh in marinade. Set aside on the counter (don't refrigerate or coconut oil will harden).
- Make vegan sour cream. Drain cashews and put in high powered blender or food processor. Add the rest of the sour cream ingredients. Blend until smooth. Place in fridge.
- Once sweet potatoes are cooked. Remove from oven and allow to cool.
- Once cool, slice the sweet potatoes in half length wise. Carefully scoop out the insides leaving about a 1/4 inch of potato on bottom and sides. (Use the 'insides' to make a sweet potato mash for your next dinner!).
- Brush the inside and outside of the skins with coconut oil and season with sea salt and pepper.
- Place on cookie sheet in oven and broil each side for about 2-3 minutes. Be careful not to burn them.
- Remove from oven and set aside.
- Take the tempeh from the marinade and place on cookie sheet covered with parchment paper. Bake in 350 degree oven for 20 minutes. When done, remove from oven, allow to cool and then crumble with your fingers.
- When ready to serve, place a sprinkle of shredded cheese and sprinkle of 'bacon' bits into the skins. Place on cookie sheet and put in oven on broil. Watch carefully for cheese to melt and then remove from oven. Finish off with a sprinkle of green onion and a dollop of vegan sour cream.
- Tempeh bacon and vegan sour cream can easily be made ahead of time!
Buffalo Cauliflower Bites
Thankfully the price of cauliflower had gone back down by the time I decided to make these or I would have called them ‘little bites of gold’! Cauliflower was my choice for replacing the chicken wings because it is rich in vitamin C, high in fibre to support our digestive system and like the sweet potatoes, is anti-inflammatory. Also, I baked the cauliflower rather then frying them to keep the anti-inflammatory benefits of the food and avoid cooking out the good vitamins and minerals. Once baked, these crunchy bites will make any carnivore a convert to these veggie buffalo wings!
- 1 head cauliflower
- 1/2 cup all-purpose gluten free flour or your favourite GF flour blend
- 1/2 cup water
- sea salt
- 1/4 cup sriracha or your favourite hot sauce
- 1/4 cup aroma free coconut oil (Omega Nutrition brand)
- 1 tablespoon apple cider vinegar
- 1/2 tsp Worcester sauce
- 1 small minced garlic clove
- dash sea salt
- Preheat oven to 450 degrees F
- Chop cauliflower into bite sized florets
- Mix together flour, water and sea salt
- Dredge cauliflower florets into flour mixture, ensuring well covered.
- Place cauliflower on parchment lined baking sheet
- Place sheet in oven for 15 minutes
- Meanwhile, place all sauce ingredients in small saucepan over medium-low heat. Bring to low boil, then reduce heat to low and allow to simmer.
- Once cauliflower is done, place in large bowl. Pour sauce over cauliflower and toss until all the cauliflower is well coated.
- Place cauliflower back on cookie sheet and bake for another 25 minutes.