5 Recipes That Will Rock On Game Day!

It’s time for the big game! Whether you’ve been watching the season avidly for months or you’re only tuning in to watch this one game (or even just have your TV on to catch those amazing commercials), it’s guaranteed you’ll be wanting something tasty to snack on. But before you reach for a bag of potato chips and a jar of pre-made French onion dip, think about this: wouldn’t you want to serve something epic for the most epic game of the year? Check out these football-friendly recipes that were inspired by the classics but are so very far from ordinary. (We even have hands-down the world’s best vegan answer to buffalo chicken. Seriously. It’s incredible.)

Cobb Salad Bites
1 package of bacon
2 eggs; hard-boiled, peeled, and diced
3 oz blue cheese; crumbled
1 small tomato; diced
3 oz grilled chicken; diced
½ cup lettuce; cut into small ribbons
¼ cup corn kernels
½ cup avocado
1 heaping tsp Dijon mustard
1/2 cup olive oil
Special Equipment: small cupcake pan tin foil

Preheat oven to 425°F. Take the small cupcake pan and spin a piece of bacon around the outer edge of each cup. Tuck the excess bacon left hanging down to cover the bottom, creating a cup. Use scraps of bacon to cover any holes in the base of each cup. Take a 6×6″ piece of tinfoil and crumple into a ball to fit cup. Place in center of bacon cup to prevent caving. Repeat for all cups. Bake for 10-13 minutes. Allow bacon cups to cool completely. Once cool assemble bites by adding lettuce, chicken, blue cheese, tomato, avocado, corn, and eggs into each cup. Make dressing by slowing pouring oil over Dijon in a small bowl, whisking constantly. Continue to whisk until ingredients begin to emulsify and top the salad bites with the finished dressing.



Pineapple & Mint Salsa Fresca
1 fresh pineapple; cored, peeled, and finely chopped
2 jalapenos; seeded and finely diced
2 Tbsp finely chopped fresh mint leaves
Juice of 2 limes
Salt to taste

Combine all ingredients in a bowl and mix well. Let sit for 15-20 minutes. Can be made one day ahead and kept chilled. Serve with your favorite tortilla chips.

Shawn’s Buffalo Cauliflower with Homemade Ranch
1 cup vegan mayo
1/2 cup vegan sour cream
2 tsp apple cider vinegar
1 Tbsp each minced fresh dill and chives
1/4 cup minced fresh Italian parsley
1 garlic clove
Pinch of cayenne
Black pepper, to taste
1 large cauliflower head; cut into bite-sized pieces
1/2 cup brown rice flour
1/2 cup water
Pinch of salt
Pinch of garlic powder
Non-stick spray
1 tsp vegan bu tter spread; melted
1/2 cup hot sauce

Preheat oven to 450° F. Make the ranch sauce by mixing the mayo, sour cream, vinegar, fresh herbs, garlic, cayenne and black pepper together in a small bowl and keep in refrigerator while you make the cauliflower. Spray a rimmed baking sheet with non-stick spray. In a small bowl, mix brown rice flour, water, salt and garlic powder together with a whisk. Dip cauliflower pieces into ba tter, evenly coating all sides, and place pieces on the baking sheet. Bake for 10 minutes, or until ba tter has hardened, then flip with a spatula and bake for another 5 minutes. Meanwhile, make the buffalo sauce by mixing the vegan bu tter with hot sauce. Once the cauliflower is done, remove from oven and brush each piece with buffalo sauce. Bake cauliflower for another 8 10 minutes or until it’s crispy and the sauce looks absorbed. Remove from oven, let cool and serve with ranch.


Guaca-Hummus Dip
2 ripe avocados; chopped
1 15-oz can chickpeas; rinsed and drained
1/4 cup fresh lime or lemon juice
1 1/2 Tbsp tahini
2 garlic cloves
2 tsp ground cumin
1 Tbsp ground coriander
1/4 cup olive oil
Salt and pepper to taste
2 oz bacon; cooked & chopped (optional)
Red onion; finely diced (optional)

In a food processor, combine avocados, chickpeas, lime or lemon juice, tahini, garlic, cumin and coriander. Blend until combined. Continue blending and drizzle olive oil in until smooth and the desired consistency. Add salt and pepper to taste. Transfer to a serving dish, garnish with bacon bits and red onion, if desired. Serve with pita chips, cucumber slices or sliced tomatoes.


Heady Topper Chicken Wings
1.5- 2 lbs chicken wings
1/2 stick butter
Juice of 1/2 lemon
2 Tbsp habanero hot sauce
3 Tbsp honey
1/2 cup Heady Topper (or your favorite IPA)
2 Tbsp minced garlic
Salt, to taste

Preheat oven to 450°F. Place wings in a single layer on baking rack. Roast in oven for 15-20 minutes or until crisp. Melt butter in sauce pan on medium-low. Add garlic and cook 1-2 minutes or until fragrant. Remove from heat. Add lemon juice, hot sauce, honey and beer and mix well. Salt to taste. Toss wings in sauce in a large bowl.