This article is sponsored by Silk. The opinions and the stuffed tomatoes are all mine.
As much as I love Summer, the Fall is such a fun time to enjoy the crisp weather, the leaves changing colors and playful outdoor activities (where you’re not sweating like crazy in the summer). One of my favorite memories in the Fall is going to the Yale/Harvard football games with my guy friends – we’d pack lots of fun tailgating food (or rather I’d make it all and pack it while they ate it, ha) and enjoy apple cider and lots of laughs. These memories make me smile and get me thinking that I should head back for a football game this Fall.
One thing about tailgating food that doesn’t agree with my sensitive belly is the gluten, dairy and other junk that’s piled into those processed foods we all see boxed up in the store! So, instead of relying on inflammatory ingredients, why not toss together a simple tailgating recipe that’s free of gluten, and dairy – but full of lots of goodness and tons of flavor. Trust me, you won’t miss the meat!
Adding in more plant-based meals can start with making a little change just one day a week – so I thought, why not start by sidelining meat during Monday Night Football games this season? You can whip up my cute little Stuffed Tomatoes (below) and join in on the #MeatlessMondayNight challenge.
I’m in love with almond milk, as many of you know! And I just discovered Silk’s dairy-free milk alternatives (cashew, coconut and almond milks) that are so yummy and my mind has been blown away! So creamy and delicious without the gluten and dairy. YAY! It doesn’t get much better than that. Plus, I wouldn’t lie to you – the taste is pretty much out-of-this-world. Trust me, my taste buds aren’t easy to please but I’ve been enjoying these non-dairy milks in everything, so I thought it would be fun to create a recipe using the almond milk with avocado to make a creamy sauce drizzled on top of roasted tomatoes stuffed with sauteed chickpeas. Your kitchen will have the greatest aroma so keep those windows closed or your neighbors will be coming over asking for a bite, hehe!
Silk’s plant-based milks are so versatile in the kitchen and can be used to create fabulous meat-free and dairy-free versions of your go-to tailgating recipes. I’m sure you’re planning to either watch a game this season (whether it’s on TV or watching your kiddos on the field)… and if you don’t have a game to attend, you can tote along this recipe for your fall book clubs or potlucks!
Here is one of my favorite game-time and tailgate recipes for Monday Night Football that is remixed to be meat – and dairy-free. Jump on my little bandwagon and take the #MeatlessMondayNight challenge this football season!
Now you can go make your own tailgating by visiting Silk for recipe ideas!
- 1 15.5 ounce BPA free can chickpeas, drained and rinsed
- 4 Tbsp. extra-virgin olive oil plus more for drizzling and serving
- Sea salt and freshly ground black pepper to taste
- Pinch crushed red pepper flakes
- Pinch garlic powder
- 1 tsp. dried oregano
- 4 slices gluten-free whole grain bread
- 4 large tomatoes stems removed
- 'Creamy' Avocado Drizzle Recipe Below
- 2 large scallions thinly sliced and trimmed
- 1 large green bell pepper seeded and finely diced
- Pinch of fresh lemon zest
- Handful fresh arugula
- Handful finely chopped fresh basil
- Handful finely chopped fresh cilantro
- Handful finely chopped fresh parsley
- 1 Tbsp. sesame seeds optional
'Creamy' Avocado Drizzle Recipe
- 1 large ripe avocado peeled, pitted and diced
- 1/2 cup Silk Unsweetened Plain Almondmilk plus more if needed
- Sea salt and freshly ground pepper to taste
Sauté the chickpeas in a large skillet with 1-2 Tbsp. olive oil, salt, pepper, crushed red pepper flakes, garlic powder and dried oregano over high heat; shaking the pan for 5 minutes or until golden brown and toasted.
Preheat the oven to 350 degrees F.
Using a sharp knife, cut 4 slices of bread into 15 tiny cubes and toss with 2 Tbsp. olive oil, salt and pepper; transfer to a rimmed baking sheet and bake for 12 minutes or until golden brown.
Using a sharp knife, cut a hole in the center of each tomato; transfer the tomatoes to a rimmed baking sheet lined with parchment paper and drizzle with a splash of olive oil.
Bake tomatoes at 350 degrees F for 10 minutes.
Meanwhile, make the 'Creamy Avocado Drizzle' by pureeing the avocado, Almond milk, sea salt and pepper in a high speed blender; puree until smooth. Add more almond milk if you'd like a thinner consistency.
Remove the tomatoes from the oven and stuff with sauteed chickpeas, croutons, scallions, diced bell pepper, lemon zest, arugula, fresh herbs and drizzle of the avocado sauce. Garnish with sesame seeds. Drizzle with a splash of olive oil if needed. Serve immediately.
This conversation is sponsored by Silk. The opinions and text are all mine.