Fresh

Thanks to Just Jared for this image

It’s okay Tony, it’s too bad your team lost but cheer up! Maybe Eva will get you some corn dogs at Beso, only the ones at Beso are fancier. Chickpea batter and shrimp and stuff. Are they even corn dogs? I know, you want to peek at the menu now don’t you?

Thanks to RecipeZaar for this recipe and image

Vegan Corn Dogs

Ingredients:

• 6 tofu hot dogs or vegetarian hot dogs
• 6 skewers
• 1/2 cups yellow cornmeal
• 1/2 cups flour
• 1 teaspoon dry mustard
• 1/2 teaspoon salt
• 1 egg substitute
• 1 tablespoon sugar
• 1 teaspoon baking powder
• 1/2 cup soy milk
• 1 tablespoon melted shortening

Directions:

1. Combine the cornmeal, flour, sugar, mustard, baking powder and salt.
2. Mix well.
3. Add the soy milk, egg replacer and shortening and mix until very smooth.
4. Por this mixture into a tall glass.
5. Put the dogs on the sticks and dip them into the cornmeal batter to coat evenly.
6. Deep fry in oil heated to 350 degrees until golden brown, about 2 minutes.
7. Drain on paper towels.

Thanks to Sassy Vegan for the image.

Thanks to Food Down Under for this recipe

Chickpea Hot Dogs

• 1 lb dried chickpeas
• 3 slices of white bread
• 2 eggs or egg substitute
• 1/2 tsp minced garlic
• 1/4 tsp salt
• 1/4 tsp pepper
• Oil for deep frying

1. Wash the chickpeas pick through to discard any that are not good
2. Soak chickpeas over night in cold water. Drain.
3. Grind the chickpeas and bread together. Mix in the eggs, garlic, red peppercorns, salt and pepper. Shape into finger-length rolls. Chill for i hour.
4. Heat the fat to 370 degress in a deep kettle and carefully drop the “hot dogs” into it.
5. Fry until browned. Drain and serve with mustard or hot chili sauce.
6. Makes about 20.

Posted on May 27th, 2008 by Ruth
Filed under: Vegetarian