Green & Gold

Happy Sunday my lovelies! Hope everyone is having a great evening and to all my football fans out there, Go Packers!!

Let me just say that I am in no way a football fan, I don’t know a thing about football. I’m not even watching the game this year, but I figured come Superbowl time you have to root for somebody, right?

Here are my girlie-girl reasons for siding with the Green & Gold:

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1. Green is my favorite color!

2. I love cheese!

3. I think the cheese heads are totally awesome and I really, really want one! Janetha, tell       Marshall he better watch out! 😉

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To show my “spirit”, I made something a little special for lunch this afternoon in honor of “my” team and Pancake Sunday:

Green Cakes with Packers Cheeze Sauce: (serves 1)
Gluten free and dairy free, vegan option (just sub a flax egg for the real one)

  • 1/2 cup buckwheat flour (can use whole wheat or regular all-purpose flour)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1/2 cup unsweetened almond milk
  • 1/2 tablespoon vinegar
  • 1 egg
  • 1 good-sized handful of fresh spinach

1. Stir vinegar into milk to create “buttermilk” and set aside.
2. Combine all dry ingredients in a small mixing bowl and stir with a whisk to break up         any lumps.
3. Place “buttermilk, egg, and spinach in a blender (I used my Magic Bullet) and process         until smooth.
4. Stir green goo into the dry ingredients until thoroughly combined.
5. Pour batter into skillet over low-medium heat (makes 3 medium-sized cakes)
6. Cook cakes until batter starts to bubble (about 5-6 minutes), then flip and cook for             about 2-3 minutes on the other side.

Cheezy Packers Sauce:

  • 1/2 cup unsalted cashews
  • 2-3 yellow sweet mini peppers (about 1/4 cup, diced)
  • 1/2 cup unsweetened almond milk
  • 1 tablespoon nutritional yeast
  • 1/4 teaspoon smoked paprika
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon onion powder
  • 1/4 teaspoon lemon juice
  • salt & pepper to taste

Combine all ingredients in a blender or food processor and process until smooth. Feel free to add additional spices according to taste.

The cakes came out springy and fluffy with a nice earthy taste (due to the buckwheat flour) that paired excellently with the cashew cheese sauce and the smooth buttery avocado. Topped with a little Mrs. Dash Southwestern Chipotle (not pictured) and it was a definite tailgate party at my kitchen table!

Hope everyone that is watching the game tonight has a great time! I don’t have cable so I’ll be chillaxing with the Netflix tonight, but you better believe I’ll be hitting up the net for commercial replays first thing tomorrow. I swear, that’s the BEST thing about the Superbowl…oh, AND the food! 😉

Are you a football fan? Who are you rooting for to win tonight?

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