Frankly Speaking - Gourmet Hot Dogs!

Sometimes when I don't feel much like cooking, Patrick and I decide to indulge in such things as Smart Dogs and burgers. Recently, we decided to experiment with making some gourmet hot dogs and WOW.

Patrick was craving a chili dog, but I was looking for something a little different. I thought about all of the things I love: Thanksgiving, Bacos, and Mermaids.(The movie! Well, and real mermaids AND mermen).

How did this experiment end, you ask?

Patrick dined on a Carnival Dog, as well as a Chipochili Dog. (I am really good at naming hot dogs).

Carnival Dog:

Smart Dog, Ketchup, Mustard, Veganaise, onion, relish and Cheddar Daiya

ChipoChili Dog:

Mexican Chipotle Field Roast, Amy's Organic Chili, Veganaise, Jalapeno Mustard, homemade cheese sauce, and sliced Jalapenos

That chili dog looked so good that I had one as well, sans the bun because it is my least favorite part. The second dog I created was something I like to call The Frenchy.

Easy Etouffee: For The Southerner Who's Quick On The Drawl

Happy Friday!

Labor Day weekend is upon us again and I am beyond excited for 3 days off and minimal plans. The weather promises to be gorgeous. I will be barbecuing in West Seattle and later in the weekend partaking in  homemade brunching with my book club. 

In the meantime: Southern Comfort. Not to be confused with Southern Comfort <shudder>.

I have a lot of friends who hail from the South. I don't really understand how they all ended up in Seattle, but I sure lucked out because they are all awesome. Really. So, anyway, a few weekends ago Dylan (who you may remember as the one who excels at opening champagne bottles) mentioned his desire to have a down home Southern cookin' night; minus the lard or whatever actually goes into non-vegan Southern food. Shrimp? 

We decided to make Etouffee, cornbread, collard greens and peach cobbler! What made it even more stellar was the fact that the collard greens and green onion were from the garden as was the zucchini for the Etouffee. Success!!

The Etouffee recipe is simple and delicious. Don't worry if you don't have all the ingredients, or can't find something at the grocery store. It is very user-friendly and will taste great!

Stuffed Portobello Cap: A Real Fungi!

I recently entered a contest over at the Veracious Vegan's blog and although I didn't win, Angela listed my recipe as one of her favorites! It made my day! So, for those of you who are sitting on the edge (edge, edge) of your seats, I bring you:

Stuffed Portobello Caps!

For this adventure you will need:

• 4 Portobello Mushrooms
• 1 bunch of fresh spinach (chopped coarsely)
• 3 Roma tomoatoes (or a package of cherry tomatoes) (cut into chunks)
• 1-2 shallots (I used 1 shallot and 1/2 an onion that I had in my fridge) (finely chopped)
• 1 cup Panko (or the breadcrumbs of your choice)
• 1-1 1/2 cups of Balsamic
• 3-5 cloves of garlic (you know how I am, I think I put in 14 or something) (minced or chopped)
• 1 cup Mozzarella Daiya
• 2 Smoked Apple Sage Field Roast Sausages (finely chopped)
• Salt & Pepper (to taste)
• Aluminum Foil

As a side dish I couldn't resist Susan V's Roasted Yellow Squash with Onions, with fresh garden squash! For the side dish you will need:

• 2 yellow squash per serving
• 1/2 a small onion per serving
• Canola or Olive Oil

There is nothing I love more than traipsing around the garden with a colander looking for vegetables (and gnomes)! It makes me feel like Laura Ingalls Wilder or like I live in Maple Town.

Garden squash and tomatoes

Daiya: Another Grate Dinner

Dinner has been really excellent lately. Part of this is because the Safeway, a mere stone's throw away from my house, now carries DAIYA! Finally.

With Daiya within arms reach I can make macaroni and cheese EVERY NIGHT OF THE WEEK! Except, I don't have to because one batch generally lasts a whole week.

Is anyone still reading?

Vegan Chili Rellenos? No Poblano!

Oh, Daiya, how I love thee.

Patrick recently informed me that Chili Rellenos are one of his favorite foods. Being from the Great State of Texas, he knows his stuff. However, being vegan for 15 years, he hasn't had the opportunity to enjoy a cheesy, breaded and fried stuffed chili in awhile.

But guess what?! Daiya came along and solved all my problems!

Credit card debt? THANKS DAIYA!

Leering guy on my walk to work who tried to hand me a dirty sock? THANKS DAIYA!

That Slurpee stain on Patrick's white t-shirt? THANKS DAIYA!

But, really, Daiya is awesome and I use it all the time. And I used it to make Chili Rellenos and they were so good that I am pretty sure I am going to become famous for them.

All right, let's do this.

First and foremost I had to do some Rellenos Research because I am not from Texas and up until very recently was not a big fan of Mexican food. Of course, that was because I was only eating rice and beans at the restaurant down the street. Once I started actually making my OWN Mexican food.... Well, now things are much different. THANKS DAIYA!

I decided to embark on the less healthy version of the relleno; breaded and fried. I also made a Ranchero sauce to top the peppers.

Mediterranean Travel: Without the Grease

These punny titles are more and more of a stretch with each post but I know you guys LOVE THEM, so don't worry, I won't stop!

All right, so, did you know that I have been known to travel around to different continents (i.e. kitchens in Seattle, sometimes Portland and my hometown of Billings, Montana) and cook food for my friends and family? It's true. Would you like me to come to your house? Just comment below and we'll figure something out.

Last weekend my brother and I decided to have a Mediterranean Extravaganza! Originally we had planned on having a BBQ (also fun) but Seattle hasn't been very summery lately, so looking at the cloudy forecast we decided: Why not use the oven?! (Sorry East Coast, I know that sounds like Hell---pun, pun, pu-un).

A Mediterranean theme was chosen because Jared loves hummus and because I wanted to make The Veganomicon's (feel free to take a moment and purchase if you haven't already) Eggplant-Potato Moussaka. The more we discussed the larger the menu grew until we had the following:

1. Tahini Sauce
2. Black Bean Quinoa Salad (changed from a couscous salad for the added bonus of quinoa being AWESOME)
3. Spanakopita
4. Eggplant/Yam Moussaka (because we didn't have potatoes)

Tofu Eggs Are Hard to Beat!

Breakfast is the most important meal of the day, but it's so damn hard to eat it! At least for me. When given the option of sleeping in an extra 30 minutes or stumbling downstairs and eating, I will choose sleep. That is why the Food Gods created protein bars; specifically protein bars for Women (Receive a FREE box of TAMPONS with every purchase of 7 or more!(I kid, I kid...that's not a real offer, but it should be.)).

Weekends, however, are another story. I rise with the dawn (well, more like 8:30-9 AM) and ponder what's on the menu for the morning. Unless, of course, I am going to the Highline. The last couple of weekends I have been attempting to use up the magnanimous amounts of tofu I have on hand. There are several things I purchase every time I go to the store, regardless of need,  and tofu is one of them. Chex Mix is another.

So, prepare yourself, here are two of my faux-egg-cellent breakfast dishes.