These taste fahmazing!! Yes, fah…mazing!
I never really loved hotdogs growing up, but I did eat a lot of those processed ones that were chicken that my mom would make for me. I pretty much went rogue Vegan when I was in middle school. It was a choice and it was great with the support I had from my friends that were like minded. We all enjoyed eating various vegan products and sharing them with each other. Veggie hotdogs were one of them, but as an adult I kinda forgot about them. Mainly because I was always around people who consumed meat and I never really found the need to eat anything grilled because it was primarily foods I did not eat, nor want.
Then a few years ago, a very good friend of mine and former boss, re-introduced me to the wonderful vegan hotdogs! We were at a fancy South Beach pool party and she had just converted to Veganism and becoming a vegan chef. She had these hotdogs that were for people like us. It was able to stand up to the heat of the grill, the texture was smooth and delicious and the toppings were endless!
Today I bring to you my creation of the Veggie Hotdog!! I really hope you give it a chance, whether you enjoy or dislike hotdogs, this is a must!
Prep Time: 15 minutes
Cook Time: 30 minutes
- Smart Dogs -veggie dogs
- Hot dog buns
- 1/4 cup onion
- 1/2 cup mushrooms
- 2 slices cheese
- 1/2 Hass avocado
- olive oil cooking spray
- Turn your grill on to medium/high heat!
- Turn the stove on to medium heat.
- Dice the onions and slice the mushrooms.
- Let them sauté for 5 minutes.
- Get your hot dogs out and head to the grill! Make sure you oil them evenly.
- Add tot he grill and cook following the instructions. (make sure to rotate them).
- Take your buns and toast them on the grill.
- Cut, peel and dice your avocado.
- Now, the best part! ASSEMBLE the DOG!
- Toasted bun
- Hot dog
- Mushroom onion mixture.
Below are the picture of the yummylicious hot dogs!! Trust me you will LOVE them!! Let me know if you experimented with any other recipes!
Hey everyone! Sorry for the late start, or late post. It has been one heck of a Monday! I have been a little under the weather, so my food is kind of like comfort food today.
Today, I used quinoa. I know what is this weird grain thing that all veggie and vegan people eat. I literally put it in everything from, “fried rice”, pancakes, eggs, brownies, I mean pretty much anything. It truly is a fantastic grain. It has a lot of antioxidants, which are great for your skin and fighting free radicals in the body. There is also a lot of protein in this enriched, ancient grain. The ancient people of Peru utilized this grain.
The dark truth of quinoa’s ever growing popularity, is that this food source was once a staple in Peru. However, today this grain now costs more than rice in their country because it is of only high demand in the United States and other more advanced countries. This has hurt the populations because they now lack access to their own natural food source. How do you make the right choice? Look for free-trade brands when you are shopping. It is the best for the environment and the surrounding people. Remember this is all our planet and we all deserve the riches she provides.
Enough of my soap box. What do you do with quinoa?! Well, you can cook it as the package instructs with water. This is best when you are going to use the quinoa for some other purpose. Such as pancakes (I’ll teach this recipe soon!)
For today, I used it in its normal form, a grain or a starch for my meal. Let’s start!
Prep Time: 15 minutes
Cook Time: 30 minutes
- Quinoa 1 cup
- Vegetable broth 2 cups
- 3 big Idaho potatoes (or whatever you have on hand)
- 2 carrots
- 2 tablespoons of a diced onion
- half a bunch of asparagus
Seasoning for Potatoes (Perfect side as wedges/fries)
- 1/2 teaspoon sea salt
- 1/2 teaspoon fresh ground black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dill weed
- you can always add more if you prefer more flavor!
- Heat the oven to 375 degrees for the potatoes.
- Cut the potatoes long way to make nice even strips or wedge shape.
- To prevent from turning brown, place potatoes in a bowl of ice water. This helps remove a lot of starch and helps in the cooking process.
- Line a baking sheet with foil and spray with cooking spray.
- Place your wedges on the sheet and add the seasonings.
- Mix them up with your hands and then throw in the oven for 15 minutes, then flip and return for 15 minutes.
- While the potatoes are cooking let’s move on to the rest.
- Chop your onion and throw in a medium sized skillet.
- Peel the carrots and cut on a diagonal and cut the ends off the asparagus.
- Then rinse the carrots and asparagus.
- Bring the onion to a nice sauté and then add the rest of the veggies.
- Meanwhile, in another medium size saucepan. Heat some olive oil.
- Add the 1 cup of quinoa to the pot and let it get toasted, like you would pasta or rice. Gives it an extra earthy flavor.
- Then add the 2 cups of vegetable stock. This also adds new flavor to the quinoa, which is a lot like a sponge and absorbs what ever flavors you put in it.
- Let it boil and then simmer until all the liquid is absorbed.
- Throw the quinoa at the bottom of your dish.
- Add the veggies on top and the potatoes, there is your quick and easy beginner quinoa meal!!
Check out some photos of the process. Let me know what else you like to put quinoa in!
What is it like being around people that eat meat?! Well, I think it is more difficult for them than it is for me. Lol. I am perfectly with not eating any meat. I can pretty much form a great meal out of anything!
Today, had family come over. My significant other is a meat eater and so is his family. They try really hard to work with the way I eat, and I greatly appreciate that! It was a grill day for them with burgers, but I didn’t have any veggie burgers. That is okay, I had some yummy Morning Star Buffalo Chik Patties in the freezer. I was able to pull together a quick meatless dinner.
We were supposed to see the SpaceX launch today in Florida, but it was canceled last minute, which is why we were having a family gathering on a Monday lol. The weather was perfect for it too, but they have not released any information as to why it was not launched. (Yes, launching “things” is space is an environmental hazard. I will be posting about the effects it has on the environment in a later post. Is it still cool to see, most definitely, do I agree with it…not sure…still have a lot of research ahead of me!)
Back to the food!
Time: 20 minutes
Prep: 5 minutes
- 1 Morning Star Chik Patty (Or any other brand of veggie patty, Gardein, Beyond Meat, Boca and more!)
- 1/2 an onion chopped
- 1/2 tomato
- 1 slice of your favorite cheese (regular or vegan- this is meatless Monday, not vegan Monday; everyone can do this!)
- 1 tablespoon Olive oil
- 1/2 teaspoon Season Salt
- 1-8 ears of corn (Depends how many people are eating)
- 1 package of buns for burgers (we had pretzel buns)
- Get the water boiling for the corn.
- Turn the oven on to 375 degrees to cook the Chik Patty (follow package).
- Turn a medium skillet with the olive oil and sauté the onion with the season salt.
- Cook the corn for minimum of 10 minutes.
- I like my buns toasted, so throw on the grill or put in the oven.
- Everything should be done at the same time!!
Below are some pictures, not as clean cut as I would like, but hey, not bad for a fast meal because we thought we were about to run out! Literally, just grabbed some ingredients in the house and put it together! Yummmm and super filling! Let me know what you think!
Boil the corn.
Saute the onions!!
Bake the Chik Patty.
Stack the corn and hope they do not roll all over the place.
Ta-da! Quick meal. I put my onions on the bottom, then tomato, cheese on the other side and my chik patty. One ear of corn and some fresh peeled raw carrots to make a full meal!!