These seem to be the fan favorites, so here you go!
All American Hot Dogs
Whether simply served in a bun with ketchup and mustard, or made into Beer Battered Corndogs (BELOW), these everyday wieners are sure to please even the kids!
2 cups (288 g) vital wheat gluten flour
1 cup (120 g) whole wheat pastry flour
2 tablespoons (14 g) smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon maca powder (optional)
1/2 teaspoon turmeric
1 1/2 (355 ml) cups water
4 ounces (112 g) extra firm tofu, drained and pressed
1/2 cup (120 ml) canola or vegetable oil
1/4 cup (60 ml) soy sauce or tamari
1/4 cup (84 g) brown rice syrup
2 tablespoons (33 g) tomato paste
1 tablespoon (15 ml) liquid smoke
Preheat oven to 350°F (180°C, or gas mark 4).
Mix together flours, paprika, garlic powder, onion powder, maca powder, and turmeric.
In a blender, purée together water, tofu, oil, soy sauce, syrup, tomato paste, and liquid smoke.
Add wet to dry and mix until uniform. The mixture will be wet.
Divide dough into 8 to 12 pieces, depending on how large you like your wieners.
Tear off 8 to 12 pieces of aluminum foil, about 6 x 12-inches (15 x 30-cm).
Form each piece of dough into a sausage shape and place near the long edge of the foil.
Roll up the foil and twist the ends tight.
Place seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
Remove from oven and let cool enough to handle before unwrapping.
Enjoy as you would any hot dog.
Yield: 8 to 12 wieners
Beer Battered Corn Dogs
Who doesn’t love a corn dog? Made with beer, this batter cooks up quickly, is crispier than the traditional carnival fare, and a tad more sophisticated too. We think some whole grain mustard is the perfect dipping medium for such a dog. Got a deep fryer? Now’s the time to use it, otherwise using a pot filled with oil heated to 350°F (180°C, or gas mark 4) will do the trick.
3/4 cup (93 g) all-purpose flour
3/4 cup (105 g) yellow corn meal
1 cup (235 ml) vegan beer
2 tablespoons (30 ml) vegetable oil
1 tablespoon (21 g) agave nectar
1 teaspoon Dijon mustard
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon paprika
6 vegan Hot Dogs, store-bought or homemade (page XX)
6 popsicle sticks, skewers, or disposable chopsticks
Oil for frying
Preheat oil. Have ready a plate or tray lined with paper towels.
Mix together flour, corn meal, beer, oil, agave, Dijon mustard, baking soda, baking powder, and paprika until smooth. Transfer batter to a tall glass, like a pint glass, to make dipping easy.
Pierce the bottom of each hot dog with a stick and skewer it through leaving ample room for a handle.
Dip each hot dog in the batter to coat with a nice thick coating of batter.
Using the handle, submerge the battered dog into the hot oil to fry until golden and crispy, about one minute.
Transfer to paper towel lined plate to drain excess oil.
Note: You can omit the sticks and make corn dog nuggets by cutting your hot dogs into 2 or 3 inch (5 or 8 cm) pieces and using a slotted spoon to remove them from the oil.
Yield: 6 hot dogs or 18 corn dog nuggets
Baked Sweet and Creamy Macadamia Nut Brie
Other than the baking time, this is a brie-ze to throw together.
14 ounces (397 g) silken tofu
3 ounces (85 g) dry roasted macadamia nuts
2 tablespoons (16 g) arrowroot powder
2 tablespoons (42 g) agave nectar
1 tablespoon (18 g) white or yellow miso
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon ground mustard seed
1/2 teaspoon sea salt
Non-stick cooking spray
Preheat oven to 350°F (180°C, or gas mark 4).
Add all ingredients to a blender and blend until silky smooth.
Spray a small round casserole (about 6 inches [15 cm]) or 4 small ramekins with cooking spray.
Pour mixture into baking dish, making sure to leave at least a half inch at the top to account for rising.
Place baking dish(es) on a baking sheet (just in case it cooks over) and bake for 30 (small ramekins) to 45 (small casserole) minutes.
Remove from oven when it is slightly firm to the touch and slightly browned.
Place in the fridge to cool completely before serving.
To serve, invert on serving plate and serve with crackers.
For an even more festive display, serve topped with cranberry sauce or blueberry compote.
Yield: 1 large, or 4 small wheels of brie
All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni