hot dog!

Following a ppk post on variations for vegan sausage, I'd like to try these hot dog spice mixes. The idea is to amend Isa's sausage recipe in the (highly recommended!*) Vegan Brunch cookbook with the alternative spices.

FRANKFURTERS/HOTDOGS (1)
1 tsp paprika
1 tbsp sugar
1 tsp garlic powder or granules
½ tsp white pepper
½ tsp ground celery seeds
½ tsp mace (can sub nutmeg)
1/2 to 1 tbsp prepared mustard


FRANKFURTERS/HOTDOGS (2)
½ tsp onion powder
1 tsp garlic powder or granules
¼ tsp ground coriander
¼ tsp mace (can sub nutmeg)
¼ tsp marjoram
½ tsp ground mustard seeds
½ tsp paprika
½ tsp white pepper
2 tsp sugar



* The tofu scramble recipe in this book is our favorite so far - and in fact, I made it and shared it with my omni family Christmas morning, along with homemade pumpkin cinnamon rolls - everyone thought both were great! Also, the bagel recipe is one I've been using weekly & have done countless variations on - there's a batch of cinnamon-raisin bagels in the breadmaker right now, in fact. I made people bagels as gifts, giving each family 2 little bags with a total of 8 bagels, 2 of each kind: cinnamon raisin, pumpkin pie with walnuts, sundried tomato, and carmelized onion. I don't add extra sugar, just the spices, and that worked out really well.

Awesome Hoppin' John

Mike found a great recipe that he amended for our dinner tonight, and ate over some leftover basmati, plus a collard tester recipe for Isa (which will become a new favorite). You'll find the original recipe for the hoppin' john here, but here's how it was amended:


Adams Hoppin' John & changes

2 tablespoons safflower or other light oil
1 medium chopped onions
2 cloves garlic, minced
1 - 14 1/2 oz. can diced tomatoes (Italian style w/basil & oregano)
for future efforts: add at least 1/2 can of tomato sauce to make sauce thicker.
1 - standard size can of Rotel (probably abt. 9 oz but I'm too lazy to check this)
1/2 teaspoon dried basil
1/4 teaspoon dried thyme
1 bag cook-ready black-eyed peas (cooked in pressure cooker for 9 minutes using quick-release method; you could use 2 cans of b.e.peas instead)
1/2 tsp smoked paprika
1/2 tsp vegan worcestershire sauce
1 tsp chopped chipotle with about 1 tsp adobo sauce from the can

Directions:

Heat oil in a very large skillet. Add the onions and saute over low heat until translucent. Add the garlic and continue to saute until the onions are golden. Add the tomatoes and herbs and cook until tomatoes have softened a bit, about 5 minutes. Add peas & stir together well, simmer over low heat for 15 minutes.
Serve over rice.

Serves: 6-8

Preparation time: 30 minutes