Vegan Corn Chowder

I know that two favorite things my girls love to eat is potatoes and corn. I wanted to make something that our whole family would enjoy. I am sorry, but I can not recall where I found the recipe. It is not my own. I tried looking back on Pinterest and could not find it, so if anyone knows the source, please let me know. The soup turned out beautifully and creamy. Enjoy.

Ingredients:
1 Tbs Olive oil
1/2 onion chopped
2 garlic cloves, minced
1/4 cup vegetable broth (I used Chicken McKays since I did not have vegetable broth)
6 medium sized potatoes, peeled and chopped
1 cup diced carrots
1 pkg of fresh corn or 2 cans of corn, no salt added
4 cups unsweetened soy milk (I used rice milk)
1 tsp salt

Method:

1) Place olive oil, salt, garlic in pan and cook until onions are translucent.

2) Add the vegetable broth and stir quickly to pick up the caramelized onions and flavors from pan.

3) Add soy milk, carrots, corn, and potatoes and bring to a hard boil then reduce to a slight boil (low-med heat). Let cook for 30-45 minutes on stove.

Hope you enjoy.

Vegan Hotdogs

I have been experimenting with all forms of vegan food and cooking with them. I came across this recipe on Pinterest from a website: http://www.baked-in.com. I looked at the recipe and have been putting it off for awhile. I have tried to make vegan hot dogs before and they were nothing like a hot dog. So, as the girls slept this afternoon I decided to try the dreaded recipe. It initially took me 20-30 minutes to prepare and about another 45 minutes to steam. Some form of steamer is needed. After making these, I couldn't resist trying them. WOW! They taste awesome and better than the Worthington vegan hot dogs. They were full of flavor and kid approved. I plan on making a huge batch of these and storing them in the freezer. Enjoy as I did.

Vegan Hot Dogs

Ingredients

• 5 Tbsp (30g) almond meal
• 9 oz (250g) firm tofu
• 2 Tbsp soy sauce
• 3 Tbsp vegetable oil
• ½ medium onion, diced
• 2 cloves garlic, minced
• 1 Tbsp smoked paprika OR several generous dashes liquid smoke (I did not have any so I use 1/2 tsp  of reg. paprika- I don't like smoked stuff anyway)
• 1½ tsp granulated sugar
• 1 tsp salt
• ¾ tsp ground black pepper
• 1 tsp ground coriander
• 1 tsp ground mustard
• ½ tsp nutmeg
• ½ tsp ground cardamom (I did not have this item and left it out.)
• 1 tsp cumin
• 1⅛ cup vital wheat gluten
• 1 tsp cornstarch

Method

1. Crumble tofu into the bowl of a food processor.

1. In a liquid measuring cup, measure the 2 Tbsp soy sauce and add enough water to get to the 100mL line. Add to food processor.
2. Add almond meal, oil, onion, garlic, paprika/liquid smoke, sugar, salt, pepper, coriander, mustard, nutmeg, cardamom, and cumin to the processor and pulse until smooth, about two minutes. Pour into a large mixing bowl.
3. Add vital wheat gluten and cornstarch to the mixture and stir to combine. Knead gently – the mixture will be soft but you’ll see strands of gluten forming.
4. Divide the dough into eight equal pieces. Roll each into a rough hot dog shape (doesn’t have to be perfect). Wrap each dog in parchment paper and then aluminum foil. Twist ends of the foil shut.
5. In a large pot with a steamer insert or basket, bring enough water to just under the steamer to a boil. Arrange your hot dogs in the steamer – close together is fine, and it’s okay if they’re touching.
6. Cover and steam for 45 minutes. Turn off heat and let cool in the pot, uncovered.

7. To cook, unwrap hot dogs and simmer in water for five minutes, or fry in a frying pan, or throw ‘em on the grill until hot and pretty with grill marks!

8. Serve on buns with ketchup, mustard, relish, diced onions, or your favorite hot dog topping.