The Super Bowl is less than a week away, and we are so excited! Mostly for the snacks, but also for the football! Even if you're not an Eagle or a Patriot, you can still have a celebration with some healthy, indulging Super Bowl appetizers! These two delicious finger foods won't make you tired, so you can still jump off the couch and yell "TOUCHDOWN!" Keep in mind that these recipes taste best with the freshly ground, organic spices from The Spice Hut here in Bellingham. Since the recipes are light in salt and oil-free, they rely heavily on the natural flavor of spice! Visit the store or buy your spices on the website/Amazon today to get ready for your spicy Super Bowl!
Jalapeño Artichoke Spinach Dip
Ingredients:
• 2 large handfuls spinach
• 1 cup chopped artichoke hearts
o Buy the ones stored in water, not oil
o Tip: Remove the tough outermost layers before chopping
• ¼ cup diced fresh jalapenos
• 1 clove minced garlic
• 1 cup vegetable broth
• 1 head cauliflower
• 1 tsp garlic powder
• 1 tsp onion powder
• ¼ tsp black pepper
• ½ tsp apple cider vinegar
• ½ cup nutritional yeast
• Juice from half a lemon
• Salt to taste
Instructions:
1. Wash and cut cauliflower into florets.
2. Boil cauliflower in water or vegetable broth until they are soft.
3. Strain and blend cauliflower with vinegar, nutritional yeast, lemon juice, spices, and vegetable broth.
4. Heat ¼ cup water in a deep saucepan on medium (medium-high if using electric stove) and stir in garlic until aromatic.
5. Add the jalapenos and cook until soft.
a. Add water ¼ cup at a time if things start to stick.
6. Add spinach and artichoke heart. Stir until spinach shrinks down.
7. Reduce heat slightly and add the cauliflower sauce. Let simmer, while stirring frequently, for about 10 minutes.
8. Serve warm with a good bread for dunking. Touchdown!
Polenta Buffalo Wings with Ranch
Ingredients (Wings):
• 7 (6+1) cups salt-free vegetable broth
• 2 cups dry polenta
• ½ cup nutritional yeast
• Salt and pepper to taste
• 12 ounces fresh hot chilies (seed, stem, and chop)
• ½ cup chopped onion
• 1 tbsp minced garlic
• ½ to 1 cup apple cider vinegar
Ingredients (Ranch):
• ½ cup cashews
o Soak overnight or for at least 30 minutes in near boiling water
• 1 cup unsweetened original almond milk
• ½ chopped red onion
• 1 clove minced garlic
• 3 tbsp fresh dill
• 2 tbsp fresh parsley
• 1 tsp apple cider vinegar
Instructions:
1. Bring the vegetable broth to a boil. Slowly add the polenta, whisking constantly to avoid lumps. Stir in nutritional yeast, salt, and pepper, then reduce heat to low.
2. Stir frequently until polenta thickens, and there is no sign of loose broth.
3. Spread and smooth polenta onto a nonstick baking sheet. Refrigerate for 15 minutes or until firm.
4. Preheat oven to 450 degrees.
5. Flip onto cutting board and cut into 1.5” squares.
6. Place squares (not touching) onto a nonstick or silicone baking sheet and bake for 15 minutes, flipping halfway through.
7. While those are baking, make the hot sauce.
8. Heat ¼ cup water in a saucepan on high, and add the chilies, onion, and garlic.
9. Add about 1 ¼ cup water, and stir for about 15 minutes at medium-high.
10. Remove from heat. Let mixture cool to room temperature.
11. Add mixture to a food processor. Add ½ cup of the vinegar and blend. Taste and add more vinegar to taste.
12. When polenta is done, let it cool (that’s important so don’t skip it).
13. When cooled, dip the squares into the hot sauce and return them to the pan. Bake them for an additional 10 minutes.
14. While that is baking, make the ranch.
15. Add the cashews and almond milk to a high-speed blender. Blend until smooth.
16. Add the rest of the ranch ingredients and blend until well incorporated.
17. Refrigerate ranch until serving time.
18. Remove polenta from the oven and dip them again into the hot sauce. Plate and serve hot with the ranch dip.
Hot sauce adapted from the How Not to Die Cookbook. Polenta adapted from Fire and Earth Kitchen.
