Saturday, March 20, 2010

Beer Battered Corndogs and Baked Sweet and Creamy Macadamia Nut Brie

These seem to be the fan favorites, so here you go!

Beer Battered Corndog

All American Hot Dogs
Whether simply served in a bun with ketchup and mustard, or made into Beer Battered Corndogs (BELOW), these everyday wieners are sure to please even the kids!

2 cups (288 g) vital wheat gluten flour
1 cup (120 g) whole wheat pastry flour
2 tablespoons (14 g) smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon maca powder (optional)
1/2 teaspoon turmeric
1 1/2 (355 ml) cups water
4 ounces (112 g) extra firm tofu, drained and pressed
1/2 cup (120 ml) canola or vegetable oil
1/4 cup (60 ml) soy sauce or tamari
1/4 cup (84 g) brown rice syrup
2 tablespoons (33 g) tomato paste
1 tablespoon (15 ml) liquid smoke

Preheat oven to 350°F (180°C, or gas mark 4).
Mix together flours, paprika, garlic powder, onion powder, maca powder, and turmeric.
In a blender, purée together water, tofu, oil, soy sauce, syrup, tomato paste, and liquid smoke.
Add wet to dry and mix until uniform. The mixture will be wet.
Divide dough into 8 to 12 pieces, depending on how large you like your wieners.
Tear off 8 to 12 pieces of aluminum foil, about 6 x 12-inches (15 x 30-cm).
Form each piece of dough into a sausage shape and place near the long edge of the foil.
Roll up the foil and twist the ends tight.
Place seam side down on a baking sheet and bake for 30 to 40 minutes, or until firm.
Remove from oven and let cool enough to handle before unwrapping.
Enjoy as you would any hot dog.

Yield: 8 to 12 wieners

Beer Battered Corn Dogs
Who doesn’t love a corn dog? Made with beer, this batter cooks up quickly, is crispier than the traditional carnival fare, and a tad more sophisticated too. We think some whole grain mustard is the perfect dipping medium for such a dog. Got a deep fryer? Now’s the time to use it, otherwise using a pot filled with oil heated to 350°F (180°C, or gas mark 4) will do the trick.

3/4 cup (93 g) all-purpose flour
3/4 cup (105 g) yellow corn meal
1 cup (235 ml) vegan beer
2 tablespoons (30 ml) vegetable oil
1 tablespoon (21 g) agave nectar
1 teaspoon Dijon mustard
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon paprika
6 vegan Hot Dogs, store-bought or homemade (page XX)
6 popsicle sticks, skewers, or disposable chopsticks
Oil for frying

Preheat oil. Have ready a plate or tray lined with paper towels.
Mix together flour, corn meal, beer, oil, agave, Dijon mustard, baking soda, baking powder, and paprika until smooth. Transfer batter to a tall glass, like a pint glass, to make dipping easy.
Pierce the bottom of each hot dog with a stick and skewer it through leaving ample room for a handle.
Dip each hot dog in the batter to coat with a nice thick coating of batter.
Using the handle, submerge the battered dog into the hot oil to fry until golden and crispy, about one minute.
Transfer to paper towel lined plate to drain excess oil.

Note: You can omit the sticks and make corn dog nuggets by cutting your hot dogs into 2 or 3 inch (5 or 8 cm) pieces and using a slotted spoon to remove them from the oil.

Yield: 6 hot dogs or 18 corn dog nuggets


Macadamia Nut Brie

Baked Sweet and Creamy Macadamia Nut Brie
*Wheat Free
*Corn Free
Other than the baking time, this is a brie-ze to throw together.

14 ounces (397 g) silken tofu
3 ounces (85 g) dry roasted macadamia nuts
2 tablespoons (16 g) arrowroot powder
2 tablespoons (42 g) agave nectar
1 tablespoon (18 g) white or yellow miso
1 tablespoon (15 ml) apple cider vinegar
1 teaspoon ground mustard seed
1/2 teaspoon sea salt
Non-stick cooking spray

Preheat oven to 350°F (180°C, or gas mark 4).
Add all ingredients to a blender and blend until silky smooth.
Spray a small round casserole (about 6 inches [15 cm]) or 4 small ramekins with cooking spray.
Pour mixture into baking dish, making sure to leave at least a half inch at the top to account for rising.
Place baking dish(es) on a baking sheet (just in case it cooks over) and bake for 30 (small ramekins) to 45 (small casserole) minutes.
Remove from oven when it is slightly firm to the touch and slightly browned.
Place in the fridge to cool completely before serving.
To serve, invert on serving plate and serve with crackers.
For an even more festive display, serve topped with cranberry sauce or blueberry compote.

Yield: 1 large, or 4 small wheels of brie

23 comments:

  1. Ok. This post is amazing. No joke. Best post this week by any of the 50+ blogs I follow. I am drooling. I need a napkin.

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  2. AWESOME! I'm making these this week, for sure! Thank you so much

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  3. Ooh, I want to make the brie! And thank you so much for providing the ingredients by weight as well as volume! I wish more cookbooks did that.

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  4. That brie looks fantastic! I'm definitely going to have to give it a whirl.

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  5. Beer battered corn dogs look perfect.

    The brie is amazing stuff!

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  6. These recipes have me all excited. And I was just thinking about corn dog nuggets. Pondering the wisdom of dropping everything and going to make all this. Thanks for sharing.

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  7. I tried the corndogs today and really enjoyed them! Thanks for posting this recipe. I'm very excited for the full book to come out :) http://theradioactivegan.blogspot.com/2010/03/just-corndogs.html

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  8. Can you tell me what the maca powder does? I've never cooked with it.

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  9. Alex,
    Maca is known as a "superfood" but for me, Maca just tastes good, a nutty-buttery flavor, and a little goes a long way, but here is some info from an herbalist over at www.vitaminstuff.com:

    "Maca root (Lepidium meyenii [Latin]) is native to the mountain regions of Peru, where it has had a reputation as a powerful sex-enhancer since the times of the ancient Incas. Maca has been called Peruvian Viagara® and Peruvian ginseng because of its legendary ability to promote mental and physical vitality and increase libido in both men and women. Maca is often referred to as a natural hormone balancer, an adaptagen that can treat symptoms of menopause and sexual dysfunction in both men and women. Maca root may also help treat other conditions associated with hormone imbalance, such as depression, insomnia, fatigue, and acne.

    Maca root actually provides the body with many healthful nutrients, including potassium and calcium (it actually has higher levels of calcium than milk). It also contains protein, carbohydrates, and fatty acids. However, it is the presence of two recently discovered compounds, macamides and macaenes, that are thought to give maca its powerful aphrodisiac effects. In the April 2000 issue of the medical journal Urology, researchers reported that rodents fed a concentration of macamides and macaenes developed a striking increase in energy, sex drive, and stamina.

    Maca is recommended for treatment of a host of hormone-related disorders, including low sex drive in men and women, infertility, low sperm count, impotence, and menopausal and premenstrual symptoms. Research indicates that hormone-balancing maca also supports adrenal gland function, which is very important in times of stress when the adrenal glands produce large amounts of adrenaline.

    Athletes sometimes use maca to boost energy and stamina, and there are reports that this root can increase mental function as well.

    In Peru, maca roots are dried and ground into a flour-like consistency. It is considered a food, and may be added to blender drinks, cookies, cakes, and chips. You can purchase maca root powder from some health food stores and from online distributorships. Try adding it to your own recipes; use ½ tsp. of maca for each cookie, or 1 tsp. for each slice of bread (make sure to subtract out an equal amount of flour). You can also add maca powder to your own smoothie or health drink.

    The recommended dosage for powder is about 1 teaspoon to 1 tablespoon each day, but much higher doses of maca have been well-tolerated, and there have been no toxic effects associated with this substance. In toxicity studies conducted in the United States, maca showed absolutely no adverse pharmacologic effects. Maca root is also available in capsule and extract forms."

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  10. Those corn dogs look mouthwatering.

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  11. I think there is no excuse not to add Maca on our daily diet. From Drinks to desserts we can find maca added on their ingredients.

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  12. Baked brie sounds excellent. Thanks for this idea.

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  13. I was so excited to make the hot dogs tonight but . . . they were so bland. I made them as you posted, but question whether you left the salt out of the recipe by mistake? When I salted them, they tasted much better!

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  14. Wow! Thanks for such a neat and detailed answer jonimarie. Maca definitely sounds like something I want to try, especially since you can cook with it.

    I love your recipes by the way. I have your blog bookmarked under "foodblogs that I check weekly." :)

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  15. jocelyn...there is 1/4 cup of soy sauce in there...any more salt and I think i'd shrivel up :) sorry you thought they were bland :(

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  16. Yes, I was surprised! I am not a salt freak. The flavor was very good once I salted them. Maybe I mis-measured my soy sauce.

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  17. Sounds very tasty, especially the brie. I don't think I've seen macadamias used in uncheeses before, though it makes a lot of sense.

    IMO maca doesn't taste good though. :-P It's okay in small amounts, but in large amounts it's just gross. Once I made the mistake of adding it (maybe 1 tbsp) to a large smoothie that I couldn't drink all at once. It was fine then, but later the rest of the smoothie tasted absolutely horrible, it felt like it was burning my throat.

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  18. Made the brie today (with cashews instead of macadams cause I ain't rich) and it was great!

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  19. I've been looking for the best tasting veggie dogs and your recipe seems great. However, can you tell me why gluten flour is needed? I need to avoid gluten which is why i don't eat any commercial veggie dogs. what does the gluten do? Is there a good substitute for the gluten flour? I was thinking of replacing the wheat flour with an all purpose gluten free flour mix that i have. what do you think?

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    Replies
    1. Hi Paula,
      The reason most veggie dogs contain gluten is because not only is it an excellent low fat source of protein, but it is also a great binder, has an excellent toothsome mouthfeel, and is a great meat-like replacement. I can tell you without a shadow of a doubt that this recipe will not work without the gluten. Sorry, seitan just needs gluten to work.
      -Joni

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All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni