Tag Archives: Gameday

SPICY KOREAN FINGERLING POTATOES

I discovered a traditional Korean dish known as “PA DAK” (Korean fried chicken w/spring onions) while on my trip back East during the holidays. Let’s just say that I knew right away that I was going to veganize it once I headed back to my tiny California kitchen. This is a great dish to enjoy as an appetizer or with a side of rice for those carbinig up! This recipe can easily be replaced with fried cauliflower bites in place of the potatoes.

Ingredients:
1 (1lb) bag fingerling potato
1 tbsp coconut oil, melted
2 cloves garlic, minced
1 tbsp Gochujang (Korean hot pepper paste)
2 tbsp ketchup
1 tbsp rice vinegar
1/4 cup white wine
1 tsp coconut sugar (or agave)
3 spring onions, shredded/thinly sliced
1 tsp toasted sesame seeds
salt and pepper, to taste

Steps:
1.)  Thoroughly wash and rinse potato. Completely dry with a paper towel and cut in half lengthwise. Coat with coconut oil, salt and pepper and transfer to baking pan.

2.) Preheat oven to 400 degrees. Bake potatoes for about 20-25 minutes, flipping every 10 minutes. Potatoes should be fork tender.

3.) In a skillet on medium high heat, add gochujang, ketchup, garlic and stir occasionally. Add in rice vinegar, coconut sugar and stir for another 2-3 minutes. The mixture should have thickened. Then add white wine to deglaze pan. When potatoes are ready, toss the potatoes to the gochujang mixture to coat on very low heat.

4.) Transfer to serving plate/dish and sprinkle on sesame seeds and shredded spring onion. Best served right away.

Enjoy!
xoxo Sarah

ROASTED HATCH CHILE SPINACH & ARTICHOKE DIP

It’s that time again…GAMEDAY!!! We (REDKSINS) made it to the playoffs and that’s good enough for me. I’m also happy to say, seeing the Broncos making to Superbowl for another season is going to be pretty exciting. Peyton deserves another ring before his last shindig.

I have a love-hate relationship with peppers, chiles and anything that is “spicy” but mostly, LOVE. When I discovered the infamous Hatch Chile, I could not stop adding them to all my recipes. The chile has a nice little kick at the end of every bite, but so worth it. The best way to serve them is to roast the chile. What better way to impress your guests  than by bringing on your A-game with this Hatch Chile spinach and artichoke dip.

Ingredients:
3 Hatch Chiles, roasted, seeded and minced
1 1/4 cup cashews, soaked overnight
1/2 cup unsweetened almond milk
1/4 cup nutritional yeast
1 tbsp coconut oil
2 cloves garlic, minced
1 pack frozen spinach
1 cup artichoke hearts, roughly chopped
vegan mozzarella shreds, **optional
salt and pepper, to taste

Steps:
1.) Preheat oven to 350 degrees. Thaw frozen spinach and squeeze excess water and place on paper towel to dry. Set aside.

2.) In a high process blender, blend cashews and almond milk until creamy. Add nutritional yeast, salt and pepper (to taste.) Add more milk one tablespoon at a time if mixture is too thick.

3.) On medium-high heat, saute spinach with coconut oil for about 1 minute. Add in artichoke hearts and minced roasted Hatch Chile and stir for another 2-3 minutes. Season with salt and pepper to taste.

4.) Lower heat and stir in cashew cheese mixture and carefully mix to combine for about 5 minutes, until mixture has slightly thickened. Transfer to a regular or 2 mini casserole dish and top with vegan mozzarella cheese (optional).

5.) Bake for 10-12 minutes until cheese is melted and edges are slightly brown. Serve with crackers, fresh vegetables or use as pasta sauce.

Enjoy!
xoxo Sarah

 

LAST MINUTE GAME DAY ROUND UP

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For those last minute quick bites for Game Day.  I look forward to this “holiday” every year!!  Who doesn’t love to watch some good ole football, Katy Perry, vegan food, few brews with friends and family?

Click on each photo for recipe:

TWO LAYER BEAN AND AVOCADO DIP
Two layer bean dip

Portobello 'Bacon' Sliders

Korean Spicy Cauliflower

BUFFALO CHICK'N SLIDERS

TOUCHDOWN ALE CHILI (with Waffle Chips)
Beer Chili + Chips

Enjoy!

xoxo Sarah