Finger Food!

Say whaaaa? We gotta cook again?

Nahhhhhhhhh. 

Don't feel like cooking but the Superbowl is swooping down on you like Challenger the Eagle?

Try you some Veggie Fingers!

They are even good for dinner with mashed potatoes, lol. 

As a finger food, they are really good hot or cold served with dipping sauces of any ilk. And, surprisingly, they are not terribly messy.

Note: You can use any roast-able vegetable here: broccoli, cauliflower, carrots, sweet potatoes, whatever. Cooking time may be a bit longer for carrots/potatoes/root veggies. Just check them at the 20 minute mark and see if they are done, if not, let them go longer.

Veggie Fingers 

(Tofu and Broccoli here, but, feel free to go crazy!):

1 bunch of broccoli (or like 2-3 cups or so of your veggie "fingers" of choice) cut into florets or, um, "fingers"

1 brick of tofu, pressed and sliced into "fingers" 

(or whatever shape you want)

1 1/2 cups non-dairy milk (any kind, full fat is better)

3-6 Tablespoons garbanzo bean (chickpea) flour

1 box of Shake'N Bake (several varieties are vegan) OR about 2-3 cups Panko or other breadcrumbs mixed with any seasonings you dig (onion powder, garlic powder, salt, nutritional yeast, herbs/spices, whatevs)

few teaspoons of oil (neutral or olive) to grease pan.

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Method:

This is really just breading some stuff and baking it in a hot oven, guys. Make anything a "finger!"

1. Preheat your oven to 425 degrees. 

2. Prepare a baking sheet with foil and spray the foil with a light coat of oil (I use a Misto sprayer) or just brush some oil on there.

3. Whisk chickpea flour into non-dairy milk until a reasonably thick batter forms. Thinner milks will take the higher amounts of flour, use more if needed. You don't want it too thick or too thin, so add a tablespoon at a time until you get it to coat the back of a spoon, i.e, it needs to stick to your veggies and your tofu but not be super thick :). What I like to do is pour the milk into a jar or tupperware with tight lid, stir in your chickpea flour, close the lid and shake until well combined. Otherwise, use a bowl and whisk in with a fork or whisk. You can season this, too, if you want, but I didn't. 

4. In a medium tupperware with a good lid, put your broccoli florets (all of mine fit in this one, but if yours don't, just do two or more batches) and pour some of the batter over them, I'd say about half the batter, start with less, you can always add more. 

Now, put the lid on and shake and turn gently until all your broccoli is evenly coated.

Like so.

5. Put some Shake'N Bake (or your homemade Panko or breadcrumb mix) in a bowl and coat each bite/finger:

Like so. I'd use a lighter coating than this next time. Shake'N Bake is pretty heavily seasoned!

Arrange the broccoli on the prepared baking sheet.

6. Now, batter and bread the tofu fingers. I battered the tofu individually rather than use the shake-to-coat technique since I thought it might break up if I did that. I just poured the rest of the batter into the same tupperware the broccoli was in and used a fork to turn the tofu fingers in it. Then transfer each finger to the Shake'N Bake or Panko mixture and coat. 

Arrange the tofu on your baking tray. 

I fit everything on one tray.

7. Bake at 425 for about 20 minutes. 

I didn't flip mine, but you can if you want. Mine were done at the 20 minute mark, but if you use other vegetables, they may need a little longer. Keep an eye out to not burn the breading!

Serve! 

I ate mine for dinner, lol, but these are a great appetizer. 

You can serve them with any kind of dipping sauce: Sriracha mayo, mustard, ketchup, dressings, hot sauce, even mushroom gravy or marinara would be good, whatever you dig. Or, just eat them plain. 

They are good at room temperature and don't seem to suffer for it.

Oh! And while your oven is still at 425...if you feel like it, throw in a batch of:

Roasted Chickpeas!

YUMMMMY. 

This is just cooked or canned (rinsed and drained of course) chickpeas mixed in a bowl with a little oil and any spices or seasonings you want (tamari, nutritional yeast, onion/garlic powder, spices/herbs, lemon juice, add a little agave, whatever!). Now, stick them in that same oven you just used on a foil lined, lightly oiled baking tray. Roast about 20-25 minutes at 425. Stir halfway through. YUM.

You can also make anything else, really, lol. 

Chips/Dips/Salsa (of course)

Veggie dogs or veggie "pigs in a blanket"

Veggie Burgers (homemade or pre-made)

Veg Onion Dip (vegan sour cream with a packet of Onion soup in it)

Crudites, cheeses, olives, etc.

Pizzas, pasta salads, sandwiches...

You can basically make (or buy) an awesome vegan version of anything the omnis are chowing down on!

 Just give it a look up on the ol' internet.

 Vegan versions for the win! :) 

What are you going to serve at your Superbowl 

(or anti-Superbowl) party??

Yeah, uh, Eagles are probably going to get crushed. At least they went to heaven? Lol. 



P.S. The Veggie Fingers make an outstanding burrito!

Yet another incarnation (choice language, lol) of the Veggie Finger. Highly recommend.