• Leslie

Game Day Eats

Updated: Feb 3


The thing about any game day is that you don't have to be a sports fan. Considering it's been a long time that we've been able to go to any large scale events, I feel like just watching one on television will be such a treat. For me personally, I am looking forward to hearing Amanda Gorman again, some music...and enjoying the food! Not that I feel like diving into a bowl of KFC or anything...that would make me feel gross. On the contrary, we'll be diving into these delicious nutritious Pulled Mushroom Burgers with a Vegan Kale Caesar and some Cauliflower Buffalo Wings (below). Wow, what a spread! Everything is animal-free, dairy-free, refined sugar-free, and can easily be made gluten-free as well if you swap the bun.


Mushrooms are a well-recognized superfood...earth friendly, gut-healing, immune-boosting, the list goes on. For this recipe, you can use almost any variety of mushroom but I prefer using either Lion's Mane (on top) or King Trumpet (middle), with Portabello (not pictured) and Maitake (bottom) a distant third/fourth (mostly because they don't really "pull,' but need to be chopped, which can make the result a little messier). I have also used a combination of Lion's Mane and Trumpets, which works well when you don't have enough of one or the other.


After shredding and before roasting....

And after roasting (yes, they shrink down)...



You can make the mushroom filling ahead of time and then simply reheat by adding 1/4 cup of BBQ sauce when your ready to serve. Don't forget to heat the bun! The slaw and ranch sauce can also be made ahead of time. Leaving you with just roasting the cauliflower bites and reheating the mushrooms the day of. It's really that simple.


So what do you say, are you GAME???


Pulled Mushroom Burgers with Easy Slaw

Serves 2-3


Pulled Mushrooms


Ingredients:

8 oz Trumpet Mushrooms (aka King Oyster) and/or Lion's Mane mushrooms

½ cup yellow onion, chopped, optional

2 TB avocado oil

1 tsp smoked paprika

¼ tsp salt

¼ tsp cayenne (use less for less heat)

½ tsp garlic powder

1-2 drops liquid smoke, optional for extra flavor

¼ cup easy homemade BBQ sauce


Directions:

1. Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.

  1. Using clean fingers or a pair of forks, pull apart and shred the mushrooms. Place in a large bowl with the chopped onions, if using.

  2. In a small bowl, mix together the oil, paprika, salt, cayenne, garlic and liquid smoke* (if using).

  3. Pour the sauce over the shredded mushrooms and onions and mix until completely coated.

  4. Spread the mushroom mixture on a parchment-lined baking sheet and bake for 15-20 minutes or until just starting to brown on the edges.

  5. While still warm, toss back in the bowl along with 1/4 cup Easy BBQ sauce (or more if needed) and toss to coat. To make ahead: save BBQ sauce and heat and add just before serving.

  6. Serve on a toasted bun topped with Quick Slaw and more Easy BBQ Sauce

Easy BBQ Sauce


Ingredients:

1 cup diced tomatoes (preferably organic)

3-4 Medjool dates, seeded and soaked for 5-10 min

1 TB tamari (or coconut aminos)

1 TB apple cider vinegar

2 tsp smoked paprika

½ tsp chili powder

¼ tsp cumin

¼ tsp garlic powder

pinch of cayenne

sea salt and freshly ground pepper to taste

1 drop liquid smoke, optional for extra flavor


Directions:

  1. Add all ingredients to a medium saucepan. Bring to a simmer and cook for about 10 minutes. Remove from heat and allow to cool.

  2. When cool enough, add to a blender and blend until smooth. Store in fridge for put o 5 days to in freezer for 3 months.

Quick Slaw


Salad Ingredients:

2 cups shredded green cabbage (or sub Napa cabbage)

½ cup grated carrots

¼ cup fresh cilantro, roughly chopped

Dressing:

1 TB olive oil

2 TB apple cider vinegar (or sub lemon juice)

1 clove garlic, minced

¼ tsp salt


Directions: Combine all salad ingredients in a bowl and toss with dressing. Serve on top of pulled “pork.”


Note: Most mushrooms contain cell walls made from chitin, which is hard to digest. Cooking them will help to break down this barrier and aid nutrient absorption.



Cauliflower "Wings" with Vegan Ranch Dressing

Serves 4 as a side dish, 2 as an entree


Ingredients:

  • 1 large head cauliflower, cut into florets (about 6 cups)*

  • ½ cup water

  • ¼ cup cashew butter (or sub almond butter)

  • ¼ cup nutritional yeast

  • 1 tsp turmeric

  • 1 tsp garlic powder

  • ½ tsp cayenne (use more or less depending on your heat preference)

  • sea salt and freshly ground pepper to taste



Directions:

  1. Preheat your oven to 375 degrees. Prepare a baking sheet lined with parchment paper. Cut the cauliflower and set aside. Combine all remaining ingredients in a bowl and mix well. Pour the mixture over cauliflower and toss well to coat.

  2. Bake for 25-30 minutes, or until brown. Remove from oven and sprinkle with salt and pepper.

  3. Serve with vegan ranch (and/or your favorite hot sauce!), celery sticks, radishes, etc. Go ahead and get creative!

  4. This dish is best served immediately but if you have leftovers, store them in the fridge and reheat in the oven. This dish also makes a nice snack or in a bowl for an easy meal.

*use leftover cauliflower stem/pieces to make cauliflower rice. Simply grate on the large holes of a box grater and store in the fridge or freezer for later use. When ready to use, saute in a little water or broth, salt & pepper, until just tender, about 2-3 minutes.




Vegan Ranch Dressing

makes about 3/4 cups


Ingredients:

  • ½ cup cashews, soaked in very warm water for 20 minutes

  • ¼ - ½ cups filtered water

  • ¼ cup cucumber, peeled and diced

  • 2 TB fresh lemon juice

  • ½ tsp apple cider vinegar

  • 1 tsp nutritional yeast

  • ¼ tsp dried parsley

  • ¼ tsp dried dill

  • ½ tsp fresh chive, chopped (some reserved for garnish)

  • ½ tsp garlic powder

  • sea salt and freshly ground pepper to taste

Directions:

  1. Rinse cashews and add to a small food processor (I use Cuisinart) or high-speed blender (I use Vitamix) along with all remaining ingredients.

  2. Starting with 1/4 cup water, blend until completely smooth, adding more water as you go to achieve a creamy but not watery consistency. Taste and adjust seasoning as needed. Store any leftovers in fridge for up to 5 days.

DID YOU MAKE THESE RECIPES?

Tag @feedingyourgoals on Instagram and Hashtag #feedingyourgoals


#healthygamedayeats #mushroomburgers #Cauliflowerwings #veganranchdip

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