Super Bowl Sunday Finger Food!

Do you have company coming over?! Or maybe you're going to a friends house and need something super simple to make and you're procrastinating and are going to the store right before they close tonight aaaand... well, I got you covered. I have one recipe for vegans AND one recipe for carnivores. So.. whatever the occasion, I'm here for you!

To make things extra simple, the breading situation for both recipes is the same. You just replace the ingredient you're dunking and call it a day.

I am a huge fan of coconut cream. It's great for coating, adding to soups, sauces, and more! Very versatile and very delicious and 100% vegan! Also, for all those, including myself, who struggle with skin issues, coconut cream is a great replacement for dairy. 

We're making baked veggie fries with a vegan chipotle mayo and baked popcorn chicken with a buffalo dipping sauce. You can make this in about 30-45 minutes, tops. Perfect amount of time to get ready while they're cooking, and head out to the game! 

Alriiiight, enough chatting - let's do this!!! 

 

Baked Vegan Veggie Fries & Vegan Chipotle Mayo

Veggie Fries

2 zucchinis or portobello mushroom caps

     or 1 bundle green beans or asparagus

1/2 cup coconut cream

1 cup panko

1/2 cup nutritional yeast 

1 tablespoon parsley

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon pepper 

1. Preheat oven to 425. Cut veggies into fries and place into a bowl. Pour coconut cream over and massage into veggies. 

2. Put panko and seasoning into a bowl. Drop and coat all sides of veggies in breading. Place veggies onto cookie sheet with parchment. Bake for 20 minutes or until golden brown. 

Vegan Chipotle Mayo

1/2 cup vegan mayonnaise 

1 lime, juice

1/2 teaspoon salt 

1/2 teaspoon pepper

1 teaspoon of chili powder

1 teaspoon paprika (or smoked paprika)

1 teaspoon chipotle powder (can used canned chipotle and blend together with mayo) 

1. Put all ingredients into bowl or blender and mix until smooth. Serve with veggie fries, and enjoy! Add more or less seasoning to taste. 

Baked Popcorn Chicken with Buffalo Dipping Sauce

Chicken

2 chicken breasts, cubed

1/2 cup coconut cream

1 cup panko, or crushed potato chips

1/2 cup nutritional yeast, or parmesan cheese 

1 tablespoon parsley

1 tablespoon garlic powder

1 teaspoon salt

1 teaspoon pepper 

drizzle of honey, optional 

1. Preheat oven to 425. Cube raw chicken a place into bowl. Pour coconut cream over chicken and massage. Set aside.

2. In a bowl, mix panko and seasoning into a bowl. Coat each piece evenly in breading and place onto cookie sheet with parchment paper. Repeat until all pieces are covered.  Bake for 20-25 minutes until golden brown. 

Buffalo Dipping Sauce

1 c sour cream, mayo or cream cheese

2 tablespoons of hot sauce, more or less to taste

    - I used a local cayenne hot sauce!

1 teaspoon black pepper 

blue cheese crumble & green onion, optional 

1. Put all ingredients in bowl or blender and mix until smooth. Serve on the side of popcorn chicken, and enjoy!