Thursday, January 6, 2011

Cedar Lake Corn Dogs

I couldn't believe my eyes when I found these at Sidecar For Pig's Peace. I was getting close to buying them online from Cosmo Vegan Shoppe, but the shipping would have cost a whopping 90 bucks. To hell with all that noise. Thankfully I bought 12 boxes of these bad boys, and I have a belly full of vegan corndog goodness. I give these beauties a 9/10. Being the only vegan corn dog in the world, they are totally awesome. My only complaint would be that the batter tends to crack a lot when nuking them in the microwave, but the same could be said about regular frozen corn dogs. 

Sexy, no?

Basil quinoa acorn squash (good) everything else (bad)

acorn squash sliced in half and seeded
1/4 cup sliced mushrooms
1/4 cup diced celery
1/4 cup diced bell pepper
1/4 cup diced onion
1/4 cup quinoa, cooked
1 T basil
1 tsp black pepper
handfull almonds (optional)
1 T agave necter
2 slices tomato
2 dollops of vegan sour cream like the Tofutti brand. (I make my own)

 Someone please buy me some new plates....yeeesh!

Preheat oven to 400 degrees, place both halves of squash face down in a one inch deep baking pan. You can spray the bottom with cooking spray, but it works fine if you don't.
Bake for 45 minutes
saute mushrooms, celery, peppers, and onions for 5 minutes, or until tender. transfer to pan of cooked quinoa and mix, then add the basil, black pepper, and agave necter, mix.
Pack the mixture into each side of the squash. Top with almonds, tomato slices, and tofu sour cream.
Try not to drool and enjoy!
* behind the squash is a baked sweet potato with cinnamon and agave necter. It was good, but looked like crap*

Warning: do not make the following disasters unless you enjoy the taste of failure:

Mushrooms, quinoa, cherry tomatoes, vegan country gravy, flax seeds....looked like cat vomit. Taste wasn't too fantastic.....

Spaghetti squash spaghetti. Um, two mushy consistancies with salty Lightlife Smart Ground mixed in with prego sauce. Made for an indigestion nightmare.

Stuffed portabello mushroom caps with smart bacon, chopped bell peppers and onion, and Daiya cheese on top. Could have been delicious, but since I added too much salt, and forgot to scrape the mushroom membranes out, it tasted like a mouthful of salty dirt.

All I can say is, "At least I'm trying"....and with that said, I hope I learn other things soon before I starve.

Tofurkey can stuff it....

Yes, Whole Foods sells Tofurkey deli slices flavored just like cranberries and stuffing. All I have to say about this is, "YUM!" The flavor is amazing, and really does taste like Thanksgiving leftovers. I couldn't stop eating it. In a sandwich, on crackers, rubbed all over my face....
I wouldn't reccomend nuking it in the microwave, as it turns into some sort of vegan shoe leather in the process, and will disturb your co-workers with the ungodly smell.
Allthough the taste is amazing, the looks of the stuff are very off-putting. it's a brown/grey color with speckles, and certainly doesn't look like cranberry stuffing. So if looks matter to you that much, you can just hide it in a sandwich with cranberry spread, and you won't know the difference.