Friday, January 31, 2014

Game Day Vegan Hot Dogs

Game Day Vegan Hot Dogs
Whats more traditional on game day then hot dogs? ...well other than beer...You guessed it, Hot Dogs! Hot dogs are the ultimate of game day staples, these portable easy to eat delights are completely customize-able. Everyone on the big day can top it from everything from vegan chili to basic ketchup and mustard. This recipe shows you how to make a perfect game day dog. Perfect for kids and adults alike! These hot dogs can be made on the grill, steamed, or even curb side as a tailgating meal. Serve with all your traditional fixings. Pairs great with all your favorite party foods and can be made ahead of time for the big day. Sure to please anyone from vegan to meat eater alike, just don't forget that other game day favorite...did you forget already? The beer or root beer for the kiddos. Enjoy! 

Game Day Vegan Hot Dogs
Yields: 12 Jumbo Vegan Hot Dogs


Vegan Hot Dogs (Seitan)
1 10 oz box vital wheat gluten
1/4 cup coconut flour (almond or others can be used)
2 1/2 cups cold water plus 1 tsp each vegan pork and (or) ham bouillon,*vegetable can be subbed in as well*
1 1/2 Tablespoons ketchup
1 Tablespoon oil
1 Tablespoon soy sauce
1 garlic clove, finely minced

Spice Mix
1 Tablespoon onion salt
2 teaspoons garlic powder
1 Tablespoon paprika
3/4 teaspoon kosher salt
1/2 teaspoon ground white pepper (can substitute black)
1 Tablespoon sugar
1 teaspoon ground coriander
1 teaspoon ground mustard
1/2 teaspoon ground celery seed
1/2 teaspoon ground dried marjoram


Spice Mix

In a coffee (spice) grinder, put all your spices in it. Process until completely fine and no lumps, you want the mixture of spices to be all one. This mixture can be stored in the freezer for ultimate freshness so you can make ahead. All this is going into the recipe. 

Vegan Hot Dogs (Seitan)

In a Kitchen-Aid Mixture fitted with a bread dough hook, combine all the ingredients, including the spice mix for the vegan hot dogs (except the flour & wheat gluten) and mix well lightly for 1 to 2 minutes until combined. 

After the light mixing, add in the vital gluten and flour. Knead the dough lightly until everything is combined and the dough feels elastic (scrap down and around as needed).

This could take up to 5 minutes and you may need to add a little more wheat gluten until it gets to the right consistency. Once the dough is done, remove from the mixer to get ready for rolling/cooking.


You will need: Plastic wrap, tin foil, 1/4 cup measuring cup, and large spoon, and a clean plate or large cutting board. 

You are going to want to start by getting all your items together and have a clean work-space to roll. 

Once you have everything set up you can begin rolling. First, lay out a piece of 4-inch piece of plastic wrap and place onto you cutting board or plate. Spoon out seitan mixture into your measuring cup and portion a heaping 1/4 cup of seitan. By hand, roll lightly into a log (hog dog shape) and place on the plastic wrap. 

Cover the seitan with the short end of plastic wrap and lightly shape while rolling the plastic wrap around the seitan (evening). You will end up with a hot dog shaped little package, twist the ends and fold under the log to seal it in tightly. 

Continue rolling each hot dog until you run out of seitan. The next step is rolling each plastic covered dogs until tin foil. Portion out tin foil and tightly roll each until none remain. 


In a large pot with a strained basket attachment, fill it with enough water to create a steamer. You don't want any of the water to touch hot dogs, but you want enough water in there to last. Completely cover the wrapped hot dogs with a lid and allow the water to boil and cook for 30-40 minutes. 

When the hot dogs are completely done they will be dense but have a slight spring back when pressed or squeezed. Once cooked to this texture, remove from the heat and allow to cool completely. To serve, remove the foil and plastic wrap and either eat as is or pan fry/grill for golden brown appearance. Pair the vegan hot dogs along with your favorite toppings and other Super Bowl foods. Make and store ahead of time in a freezer safe bag and serve as desired. You are sure to never buy those store brands ever again, Enjoy!

Ready to Serve Vegan Hot Dogs


Wednesday, January 29, 2014

Vegan Pumpkin Mac & Cheese

Vegan Pumpkin Mac & Cheese
Pumpkin is the signature flavor of the colder weather seasons. Its hearty and can go into almost any recipe you can think of and why not incorporate it into everyone's all time favorite...Mac & Cheese? Now I know what your thinking, its been done and you are correct. But why have just any Pumpkin Mac & Cheese, when you can have Vegan Pumpkin Mac & Cheese that is just like eating a rich and luscious Alfredo. This recipe will show you how to take an ordinary can of pumpkin and turn it into a luscious and creamy Pumpkin Mac & Cheese. A perfect meal to serve on a cold evening for the whole family...and its been VERY cold a lot, plenty of chances! You can help add that extra serving of veggies into your kids diet, whether they are picky or not. Perfect to serve for Sunday dinner or for a party/holiday. Great served along side a fresh garden salad and your favorite loaf of multi-grain bread. Allow it to cool (if you can) and dish it up over and over again, the family is sure to ask for seconds. Enjoy!


1 package Spelt pasta ribbons OR (16 oz) elbow macaroni 
(whole wheat is great)

1/4 cup coconut oil or shortening (vegan butter will work also) 
1/4 cup flour
2 cups canned full fat coconut milk 
Salt & Black pepper, to taste
1/4 teaspoon ground nutmeg
1/8 teaspoon ground sage
1/4 teaspoon paprika
1/2 Tablespoons freshly chopped parsley
1 teaspoon minced fresh thyme
1 teaspoon Dijon mustard
1 cup canned (or fresh) organic pumpkin (not pumpkin pie mix)
2 Tablespoons vegan parmesan 
2 cups shredded vegan cheddar cheese (Daiya block, not pre-shredded)


Heat oven to 350 Degrees 

Cook and drain macaroni as directed on package, using package cook time instructions.

*Eden Organic Ribbons, Spelt - 8 oz*
I loved this pasta! Whole grain, High fiber, protein, and great for diabetics! Yum!

Meanwhile, in 2-quart saucepan, melt coconut shortening or vegan butter over low heat.

Stir in flour and thyme, cook 1 minute, stirring constantly with whisk. Cook this mixture until it is golden brown. 

Once the flour is golden brown remove from heat, then stir in coconut milk. Heat to simmer, 1 minute, stirring constantly until thickened. 

When the coconut milk mixture thickens, stir in salt, pepper, nutmeg, sage, parsley, paprika, mustard and pumpkin.

Add 1 3/4 cups of the vegan cheese and 1 Tbsp vegan Parmesan. Cook, stirring occasionally, until cheeses have melted.

Add in the pasta to the sauce and stir until coated. 

Pour into ungreased 3-quart casserole. 

Top with remaining 1/4 cup vegan cheese and 1 Tbsp Parmesan. 

Bake uncovered 20 to 25 minutes or until golden brown.

When the top of the Mac & Cheese has turned golden brown remove from the oven. Allow to rest for 5-10 minutes until ready to serve. Pair along side a fresh garden salad and your favorite multigrain bread. Enjoy! 


Friday, January 24, 2014

Vegan Bánh Mì with Sesame Cilantro-Lime Vegan Mayo

Vegan Bánh Mì with Sesame Cilantro-Lime Vegan Mayo

The spice of life is trying new things. Whether you like them or not, the experience helps you grow to explore more and more. The same goes for food, the more we explore you build up your taste for great food and your palate gets even more sophisticated. I know sounds kind of prissy right? No way! Its great for kids to experience new things more and more. The food they get when they are young, only helps them look at food in a less picky way. We aren't too far off from kids! The more we try, the less picky we become. This recipe helps show that the taste for the exotic can be not only fun, but completely delish at the same time. Don't let the name fool you, this sandwich packs a punch. The mix of savory, sweet, salt, and spicy makes for the perfect sandwich you can sink your teeth into. You will be going back for seconds and want to try more and more. No picky eaters here, only satisfied customers when they leave your dinner table. Enjoy!

Sesame Cilantro-Lime Vegan Mayo
1/2 cup mayonnaise
1/4 cup, fresh cilantro
1/8-1/4 teaspoon sesame oil 
1 lime, zested
Salt & Black Pepper, to taste

1 log each Lightlife ground sausage & beef
1 Tablespoon cup finely chopped fresh basil
3 garlic cloves, minced
1-2 green onions, finely chopped
1 Tablespoon soy sauce
1 Tablespoon sriracha
1 Tablespoon sugar
2 teaspoons cornstarch
Freshly ground black pepper & salt, to taste

2 cups matchcut carrots
2 cups matchcut grated peeled daikon (Japanese white radish) or regular radish
1/4 cup unseasoned rice vinegar
1/4 cup sugar
1 teaspoon coarse kosher salt

Sandwich4 10-inch-long individual baguettes
Fresh cilantro sprigs

In a small sauce pan mix together water, sugar, and vinegar over medium high heat until the sugar dissolved down into a a clear liquid.

Once the liquid reaches that consistency, take off the heat and pour over the slaw veggies and place in the fridge to cool and soak. You can do this an hour or two before serving or even a few days ahead of time. The longer it sits, the better it tastes.

Process all ingredients in food processor. Season with salt and pepper to taste.

Make ahead and cover to chill until ready to use.

Heat oven to 325 Degrees.

Mix all the ingredients in large bowl. I do this my hand, its messy but fun! Get the kids involved.

Using hands and/or small ice cream scoop, scoop tablespoonful for each and roll vegan meat mixture into 1-inch meatballs.

Arrange on a greased baking sheet with 1 Tbsp sesame oil. 

These can be made 1 day ahead. Cover and chill. When ready to bake, bake for 30 to 40 minutes until golden brown but still moist inside.

You don't want to cook them too long, they will dry out.

Assembling Sandwiches
Cut each baguette in half. Pull out enough bread from each bread half to leave 1/2-inch-thick shell. You want to have a canal look for the meatballs to sit gently in. Spread the vegan sesame cilantro-lime mayo over each bread shell. Fill each baguette with 4-5 of meatballs. Drain and portion out the pickled vegetables, place on top of the meatballs. Then lastly several pieces of cilantro on top. Press on baguette tops and serve along side a great vegan adult beverage and indulge in a Vietnamese treat for dinner. Enjoy! 

Ready to Serve Vegan Bánh Mì


Thursday, January 23, 2014

Vegan Glazed Meyer Lemon Pound Cake

Vegan Glazed Meyer Lemon Pound Cake

What's better then pound cake? Not much...a moist and buttery cake all in one. A perfectly old fashion dessert that has been served for as long as I can remember. It strikes a nerve in our hearts for the memories we have with it. Whether you enjoyed it shortcake style with strawberries or by itself while standing in front of the fridge...What? Oh you know you have do that too! This recipe shows you how to make that old fashion dessert. With it's refreshing moist citrus taste with a creamy glaze all over. You will be going back for seconds and wondering if it's okay to eat it for breakfast...I won't tell if you do, promise. Don't forget that this recipe makes two loaves, great to share with a loved one or as a nice homemade gift. Serve after dinner with an adult beverage or serve to the kiddos with vegan milk. However you serve it, you will be refreshed and left with a very happy tummy. Enjoy!

Vegan Meyer Lemon Pound Cake with Glaze


1 cup vegan butter or shortening, at room temperature
1/3 cup vegan sour cream
2 Tablespoons vegan cream cheese, softened
2 1/2 cups sugar
2 teaspoons The Vegg with 1/2 cup hot water (Equal to 4-5 Eggs)
1 heaping Tablespoons Lemon Zest
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
7 Tablespoons freshly squeezed lemon juice
3/4 cup vegan milk with 3/4 tsp vinegar
1 teaspoon pure vanilla extract

2 cups organic confectioner sugar 
4 Tablespoons freshly squeezed lemon juice


Hear the oven to 350 degrees.

Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans.

Cream the vegan butter and 2 cups sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 3-5 minutes.

With the mixer on medium speed, add the vegg, lemon zest, vegan sour cream, and cream cheese .

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 7 Tbsps lemon juice, the vegan buttermilk mixture, and vanilla. Add the flour and vegan buttermilk mixtures alternately to the batter, beginning and ending with the flour.

Divide the batter evenly between the pans, smooth the tops.

Bake for 45 minutes to 1 hour, until a cake tester comes out clean. Let them cool before removing them from the pan. Once cooled down, let them cool completely on a rack.

Combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. 

Pour over the tops of the cakes and allow the glaze to drizzle down the sides. Set to rest and let the glaze harden.

Once the cakes are set up, cut to serve. Pair with an adult beverage or a big glass of vegan milk. Refrigerate and enjoy again and again. Enjoy! 

Ready to Serve Cake