How’d you spend your weekend? Eating junk food, watching the game, or at least, watching Lady Gaga and Beyonce? I actually love football, but I wasn’t terribly invested in either team. I’m a die hard Pittsburgh Steelers fan. That said, I love any excuse to yell at the TV and eat some tasty vegan comfort food.

This year my partner decided to try his hand at vegan potato skins. Veganizing your basic potato skin is pretty simple. Instead of real cheese, use your favorite non-dairy alternative, such as Daiya Cheddar Style Shreds. Instead of real sour cream, use something like Tofutti Sour Supreme Cream. It’s as easy as that!

We decided to try to convince ourselves that these would be slightly healthy so we opted for a broccoli based filling, complimented with onion and garlic. I have to say these potato skins were amazingly delicious. I had somehow forgotten how good potato skins are even though I used to order them all the time.

The skins were slightly crispy, just a tad salty, and the filling was oh-so tasty! I mean, how can you go wrong with potato, cheese, and sour cream? You just can’t! Check out the recipe and photos below. Let me know what you think and if you have a favorite game day recipe!

Cheers!

Jocelyn

Broccoli (Vegan) Cheddar Potato Skins

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On Sunday I hosted a little get together. My friends and I gathered to play games while the ‘Big Game’ was on TV. From the feedback, my party treats were a hit. I made Roasted Sriracha Cauliflower Bites with Peanut Dipping Sauce from Thug Kitchen: The Official Cookbook: Eat Like You Give a F*ck and I whipped up some of my very own avocado jalapeño wontons. 

I won’t list a play by play on the Sriracha cauliflower, but I will say – you must give this recipe a try! It’s fairly quick and easy. You just cut up some cauliflower and make a simple water + flour batter, dip them, and roast them in the oven. Afterwards you toss it with a Sriracha sauce and serve with a peanut dipping sauce to cut some of the bite. This is easily going to become a goto recipe for me. I made this ahead of time and served it at room temperature. Easy!

Now, I had never actually made a wonton before this weekend. It was almost comical how many times I had to walk and up and down the aisles of Whole Foods before I found wonton wrappers! FYI – they’re in the refrigerated aisle next to tortillas. I must say avocado wontons are a deliciously ‘healthy’ vegan version of the standard wonton. Sure, you could fake it and use faux cream cheese, etc., but I wanted something a bit more natural. My guests loved them, and I think you will too! So go ahead and give this recipe a try!

Jocelyn

PS – Check out Thug Kitchen’s newest cookbook, “Thug Kitchen Party Grub: For Social Motherf*ckers.”

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Today I thought I would review a perfect vegan game day appetizer recipe that I tried yesterday – Seitan Bufflalo “Wings” from Baked-In. I will admit up front, I made a few errors when making this. Read my review and learn from my mistakes! That being said, I still think this is a great recipe, and it was my first time making seitan. Out of all of the faux meats out there, I think seitan is the most difficult to make at home and get it right. But that doesn’t mean it’s impossible! So roll up your sleeves and give it try!

Seitan Bufflalo “Wings” from Baked-In

The first step is to prepare your breading mixture. It’s pretty simple. Put some soy milk in a bowl with 1 tsp apple cider vinegar and let it curdle. In a separate bowl, combine panko bread crumbs, flour, smoked paprika, salt, and cayenne pepper.

Then you make your sauce and prep your onions (the recipe also calls for mushrooms, but I opted to leave those out). The sauce is a basic mixture of hot sauce, margarine, vinegar, garlic powder, and salt. Put everything in a small sauce pan and stir until combined. Once that’s done, turn off the heat, and set it aside. While the sauce was warming up, I opted to sauté the onions.

Now comes the really fun part – making the seitan wings. The recipe called for a food processor, but I used my Vitamix to make the ‘dough.’ Looking back, I probably should have used the food processor. Ah well, hindsight is 20/20, right? Place the sautéed onions and 1-2 cloves of garlic in the processor. Once finely chopped, add the sage, parsley, thyme, salt, pepper, and water. This should quickly turn into a smooth paste. Then you slowly add in the vital wheat gluten and pulse until ‘doughy.’

My ‘doughy’ substance was really sticky and a little hard to work with. You’re supposed to be able to roll it into a 16″ long cylinder. My dough kept wanting to revert back to its original shape. It took some time, but I finally was able to get a cylinder, though a little uneven. From here, you cut it into 1″ pieces. Now, mine were a variety of sizes because my dough cylinder wasn’t even. I encourage you to really try to get a nice even cylinder so the pieces come out right. If they are too big, they inflate while baking and end up in a variety of odd shapes. Anyway, take each piece and flatten it and stretch it before placing it on a baking sheet.

Bake the seitan wings for ~7 minutes on each side at 400F. When mine came out of the oven they looked a little puffy, and smelled like pizza!

Next you need to get your milk mixture and breading ready. You’ll also need to heat ~1 inch of oil in a skillet. Once the oil is hot, start taking each wing and dipping it into the milk mixture before rolling it in the breading. Then simply fry for about 30 seconds on each side.

Once you’ve battered and fried all of the wings, simply toss them in the hot sauce mixture, and enjoy! This appetizer is sure to satisfy vegans and omnivores alike!

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