Mummified Corn Dawgs

Aren't these too cute?! I can't take credit for the idea. There are actually dozens of versions of this recipe floating around the internet. This one is from the gorgeous blog, Fork and Beans.

Here's the original post: 

http://forkandbeans.wordpress.com/2012/10/11/gluten-free-and-vegan-corn-dog-mummies/

As you can see, her mummy-bandage work is much more sophisticated than mine, but in my defense this was my first try. And, when it comes to mummies, I can work miracles with a roll of toilet paper and some tape! Just ask my kid.

Here's her recipe:

1/2 c. corn meal
1/2 c. gluten-free all purpose flour mix
1 Tb sugar
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup non-dairy milk + 1/2 Tb apple cider vinegar
2 Tb oil
3 Tb. cornstarch (for coating)
4 gf/vegan tofu pups
4 lollipop sticks
Vegetable oil for frying (approx 2 quarts)
1/2 c. Veganaise “mayo” (placed in a squeeze bottle)
Mustard (for the Mummies’ eyes)

• Heat up oil in a deep fryer or in a pot until it reaches 350 degrees (takes 5-7 minutes to heat up approx).
• Roll each hot dog into the cornstarch, creating a thin layer to coat prior to dipping into batter.
• Place a stick into each of the hot dogs and set on a plate.
• Combine the corn meal, flour, salt, baking soda and powder together.
• Add milk + vinegar mix, and oil into dry ingredients mix.
• Dip each hot dog on a stick into the batter. Place into hot oil and cook 3 minutes or until nicely browned.
• Place on a paper towel-lined plate to soak up the excess oil.
• Using the squeeze bottle filled with Veganaise, create lines on the corn dog like mummy bandages.
• Squirt mustard for the eyes.

JEN'S NOTES:

• I used black sesame seeds for the irises in my mummies' eyes.
• This recipe definitely tasted good, but the batter was thick and crumbly. In the future I think I may try this with Isa Chandra Moskowitz's Beer Batter. It holds together well, and it tastes amazing. Also, I'm addicted to it, so yeah...
• I may also try to make "bloody bandages" with ketchup the next time I do this. I think the taste would be complimentary.

Before you run off to make these mummified treats, please pay a visit to my new geek blog, JEN THE GEEK! It's brand-spankin' new so the posts are limited. But I'll be working on it regularly, when I'm not cookin' up the vegan grub.

Peanut Butter Sandwich Cookies

It's cold and crappy outside. What else is there to do but bake, drink coffee, and watch old episodes of Buffy the Vampire Slayer and That 70's Show? Seriously, what else???


COOKIES
1/2 cup creamy peanut butter (the natural kind, not the hydrogenated crud)
1/2 cup vegan shortening, softened (I used Earth Balance)
1/2 white sugar (organic preferred)
1/2 cup brown sugar (organic preferred)
1/4 cup soy or nut milk
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt

• Cream together peanut butter, shortening, and both sugars until fluffy and pale. It will take several minutes to reach the right consistency.
• Add vanilla and milk. Mix until well-blended.
• Add baking soda and salt. Continue to mix.
• Gently add flour, a half cup at a time, until mixed in well (be careful not to over-mix). Scrape the sides of the bowl regularly with a rubber spatula.
• Chill the dough in the refrigerator while you prepare your filling... (see filling recipe below)
• After you have prepared the filling, and your dough is nicely chilled, go ahead and preheat your oven to 350 degrees. 
• You'll need a big, flat area to roll out your dough. I used my kitchen table. Sprinkle your table with flour (use more as needed) and rub your rolling pin with flour too. Roll out the dough in batches (I did a third of the dough at a time). Make each batch about a quarter of an inch thick and use a circular cookie cutter or a glass (which is what I used) to cut nice, uniform circles into your dough. Gently place each piece of dough, two inches apart, onto a lightly greased cookie sheet, using a thin spatula.
• Bake for 10 minutes. 
• When you take the cookies out of the oven, leave them to sit on the cookie sheet until they are cool. They will break very easily if you don't. But, once they have cooled, they will be very sturdy.
• Once they have cooled, stack them and set them at the work station where you intend to cram them with filling.

FILLING
1/2 cup creamy peanut butter (ditto what I said above about the natural stuff)
1/4 cup Earth Balance buttery spread, softened
1 teaspoon vanilla
1 cup powdered sugar (organic preferred)
2 tablespoons soy creamer

• Cream together the peanut butter and Earth Balance until fluffy.
• Add the vanilla and continue mixing. 
• Add the sugar and continue mixing. Scrape the sides of the bowl with a rubber spatula as needed.
• Add the soy creamer a tablespoon at a time, mixing well each time. 
• Place about a tablespoon of filling in between two cookies and gently squeeze until it reaches the outside edges. 
• Give one to your kid and another to your husband to shut them up so you can finish the rest!
• Repeat. Eat!
• Makes between 12 and 16 cookie sandwiches, depending on how big you cut your cookies.
• Enjoy! 

Just for funsies, I used the new Star Wars pancake molds I got for my birthday on some of the cookie dough. They turned out great! It inspired talk with my husband about a Star Wars-themed Christmas party...
 

The Vegan Cookie Connoisseur

Vegan Cookies Invade Your Cookie Jar

The Joy of Vegan Baking

CREAMY LENTIL HUMMUS

I am always searching for ways to cram more fiber into my diet. Any place I can stick in some lentils or some good cruciferous veggies... well, it's a good place. Today I was craving hummus and I just happened to notice that I had a half a cup of uncooked lentils sitting in my pantry. So a light bulb went on! Why not cook those high-fiber bad boys up and add them to the hummus? I wasn't sure how it would taste, as lentils can sometimes dampen the flavor of a dish. But my hunch was a good one. It tastes yummy! Try it for yourself...

1/2 cup uncooked lentils
1 cup water
1 15.5oz can garbanzo beans (do not drain)
3 cloves garlic
1/4 cup lemon juice (or less, to taste - I like it tangy)
2 tablespoons olive oil
1 tablespoon paprika
1 tsp salt (or less, to taste)
A few shakes of sesame oil, to taste (I did 5 or 6)
Dash cayenne pepper
Garnish with freshly ground black pepper (optional)

• Bring the lentils and water to a boil. Cover and simmer on low heat until lentils are soft and water is gone. Allow to cool.
• In a blender, combine all ingredients (except black pepper) and blend on high until nice and creamy, occasionally stopping to scrape the sides. It can take up to three full minutes to reach the creamiest consistency. Just keep stopping and scraping and tasting until you get it where you want it.
• Sprinkle some freshly ground black pepper on top before serving. This is optional, of course, but it looks nice and gives that top layer a little extra "bite."
• Tastes great with carrot sticks or tortilla chips. Enjoy!

The Mediterranean Vegan Kitchen 

Vegetarian Times Cooks Mediterranean

Kristen Suzanne's EASY Raw Vegan Sides & Snacks

 P.S. If you haven't done it already, don't forget to enter the giveaway for a $40 gift card to CSN Stores online!