Baked Mini Corn Dogs

Son #1 wanted corn dogs for lunch this week.  I think they must be serving them in the cafeteria at school because "corn dog" really isn't in our vocabulary.  Now, you know that I don't shy away from frying things in oil from time to time (Mmmmmm.  Donuts . . . ), but if the kids were going to eat these every day for lunch (kids are like that) frying seemed like a bad idea.  Solution: a baked corn dog that is somewhere between a pretzel and the deep fried original.  These were/are a massive hit with my kids and hopefully will be with yours as well.  I also understand there is some major sporting event coming up this weekend which might lend itself to a a corn dog or two.

INGREDIENTS
Makes 24.  Weighing the ingredients (the flour in particular) provides the most consistent results.
- 12oz/340ml/1.5 cups plain soy milk
- 1 tsp apple cider vinegar
- 1 tbsp instant or active dry yeast
- 3 tbsp vegetable oil
- 3 tbsp brown sugar
- 1.5 tsp salt
- generous 1/4 tsp baking soda
- 9oz/255g/1.5 cups fine cornmeal
- 11.5oz/326g/2.5 cups white bread flour
- soy milk for brushing
- 12 veggie hot dogs, cut in half

OPTIONAL
- I have seen recipes that call for some cayenne in the dough, or some minced jalapeño.  These sound like great ideas but not the kind of things my kids like

METHOD
1. Warm up soy milk to between 90 and 100 degrees F, then whisk in vinegar.  When thick, whisk in yeast, oil, and sugar.  Let sit for 5 mins to allow yeast to dissolve.
2.   Meanwhile, whisk salt, baking soda and cornmeal in stand mixer bowl.  Add yeast mixture and mix well.  Let sit for 5 mins.
3. Add flour and mix into a rough dough.  Let sit for 5 mins, then knead with a dough hook for 5 mins on med-lo speed.  The dough should clear the bottom of the bowl and should be tacky but not be sticky.  Adjust flour as needed (I find the amount above to be perfect).
4. Transfer the dough to a lightly oiled bowl and turn to coat.  Cover and refrigerate overnight.  You can skip this step if you are in a rush and just let the dough rise at room temp, but I find that the overnight fermentation produces great flavour, lets the gluten relax, and allows the cornmeal to soften.  Also, since the dough is tacky, cooling the dough makes it much easier to work with.  You can also compromise between the two methods and refrigerate the dough for about 4 hours.
5. Preheat the oven to 450 degrees.  Place one oven rack in the second highest position, and one on the second lowest.  Line two baking sheets with parchment paper.
6. Divide the dough into 24 equal pieces (around 40g each) then cover to keep from drying out.  Flatten each piece into a rectangle slightly longer than the veggie dog half and wide enough to wrap around the veggie dog.  Lightly dust the work surface with flour if the dough is too tacky to work with.  Wrap the dough around the veggie dog and pinch to seal the seam and ends.  Gently roll the dog back and forth in your hands to smooth out the dough as much as possible.  Place on the prepared sheet and repeat.  Put 12 corn dogs on each baking sheet.
7.  Brush each corn dog with soy milk (I pick them up and brush all sides).  Bake for 7.5 mins, then rotate and switch the sheets from one rack to the other (i.e. the sheet on the second highest rack will now be on the second lowest, and vice versa).  Bake for another 7.5 mins then transfer to a cooling rack.

Easy Mexican Red Rice

Great on its own, as a side, or in a burrito.

INGREDIENTS
- 1 dried red chile, deseeded (I used a New Mexico chile)
- 2 tbsp oil
- 1 large onion, diced
- 2 garlic cloves, diced
- 1 28 oz can diced tomatoes (juice and all)
- 1.5 cups long grain rice (I used basmati), rinsed
- salt and pepper to taste
- 1 cup frozen peas

METHOD
1. Slit open chile and deseed, then soak in a bowl of hot water for about 5 mins.  Save the soaking water.
2. Heat oil in a saucepan over medium heat, then sauté onion and garlic for 5-7 mins, until translucent but not browned.
3. While onions are cooking, blend the soaked chile (but not the soaking water) into the tomatoes (I use an immersion blender in a juice pitcher, but a blender or food processor would also work).  Blend until smooth.
4. Add rice to onions and stir to coat with oil.  Cook for 2 mins then add the tomato mixture.  Mix well.
5.  Bring to bubbling, then reduce to low, cover, and simmer for about 15 mins, or until rice is almost cooked.  If rice gets too dry, add some of the soaking liquid.

6.  Add peas to the rise, mix well, then cover and cook for 5 mins.  Fluff rice and serve.

Potato Quesadillas with Homemade Wheat Tortillas

Happy New Year, all you Gregorian calendar users!  I'd like to promise that I will blog more this year, but with 3 major projects on the go I know I would never be able to keep that promise.  I do have some goals for the blog, though.  My passion right now is baking and trying to make vegan baked goods accessible to all home bakers.  That being said, my menus need a real kick in the pants these days so I would like get some new dishes up as well.  This recipe is sort of a mix of these two goals, so enjoy!

Wheat Tortillas (makes twelve 12-14" tortillas)
This recipe is veganized from Peter Reinhart's Crust and Crumb.  It is rather similar to the recipe I posted here, but has a bit more fat.  I like his method, and made these up after I finished my bread baking.  I'm not sure it's worth heating up the oven just for these, so use a cast iron skillet if you're not already baking.  I baked up six, and put the remaining dough in the freezer for another day.
INGREDIENTS
- 1.5 lbs bread flour
- 1 1/4 tsp salt
- 6 oz vegetable shortening
- 1.5 cups warm water

METHOD
1. Mix flour and salt, then cut the shortening in.  Add water and work into a soft dough.
2. Divide into 12 equal balls, then flatten into discs.  Cover with plastic and let sit for 30 mins.
3. Place a baking stone on the bottom rack of the oven and preheat to 500 degrees.  On a floured surface, roll out a disc of dough into a 12 inch circle.  Place in a towel to keep from drying out.  Repeat with remaining discs (If the tortillas as well-floured, you can stack them six high).
4. Once the dough has rested a bit, you can stretch the tortillas even thinner by gently stretching them on the back of your knuckles, like you would with pizza dough.  Work from the edges, not the centre.
5. With a spray bottle, spritz the stone with water.  Place a tortilla on the stone (with your hands, or a baking peel) and bake for 30-60 seconds, until puffy but not crispy.  Flip and repeat.  You want the tortilla to bake, but not become hard and inflexible.  Stack in a towel as they come out of the oven.  Repeat with remaining dough.

Potato Quesadillas
I posted a recipe like this 3 years ago, but that was before Daiya existed in my town.  I'm not a huge fake cheese fan, but these are really good.  
INGREDIENTS
- 1/2 lb potatoes
- 1 8oz bag shredded Mozzarella style Daiya (or Pepper Jack)
- 6 green onions, finely chopped
- 1 garlic clove, minced
- 2 tbsp chili sauce
- 1/2 jalapeño, seeded and minced
- chopped fresh cilantro to taste
- 6 tortillas (above)

METHOD
1. Boil the potato(es) until tender but not mushy (peel them if you want).  Cool, then grate into a medium bowl.  Add remaining ingredients (not the tortillas, of course) and mix well.
2. Lightly brush a tortilla with oil or margarine, then flip over and place 1/6 of the filling over half of the tortilla.  Fold in half and repeat with remaining tortillas and filling.
3. Cook in a skillet over med to med-hi heat until both sides are golden brown and cheese has melted.  Cut each tortillas into 3 wedges and serve immediately.

It's Time to Party

You are most likely going to host a party this holiday season, or go to one.  Vegan Mom and I have hosted/helped host two parties thus far.  The first was a neighbourhood affair with about 50 people in attendance so I thought I'd share what we did to help you with your own partying over the next week or so.  Many apologies for the quality of the pictures; they were snapped rather quickly right before guests came through the door.

We tried to do a mix of savoury and sweet.  On the savoury side we had a corn and bean salsa with chips, as described here.  You can also see a fruit tray, some mixed nuts, veggies and hummus, and pretzel bites for the kiddies.  

 The biggest hit by far on the savoury side was a large crockpot of Creamy Zucchini Soup (not pictured here) with baguette slices and focaccia for dunking.

 And now the sweet: If you look at the top picture again you will see mini chocolate cupcakes with mocha frosting (all from Vegan Cupcakes Take Over the World).  People love those things!  Vegan Mom went to town with the cookies.  Here we see Sugar Cookies and Gingerbread Men.

 Also: lemon tarts (Isa's lemon square filling from Veganomicon) and mincemeat tarts (if you are not making your own mincemeat, make sure the stuff you buy does not have suet (i.e. beef or mutton fat) in it).

 Chai Shortbread from Vegan Cookies Invade Your Cookie Jar.

 And, of course, stollen.

Greek Christmas Bread

Sorry for the delay (bleedin' end of term grading!) but here is the final Christmas bread for the season.  It's the same dough recipe as the previous two, but with some added spices and a different shape.

INGREDIENTS
- one recipe panettone dough, but add to the flour:
- 1 tsp ground cinnamon
- 1/8 tsp nutmeg
- 1/8 tsp cloves
- 1/8 tsp allspice

- 56.5 g chopped toasted walnuts
- 170 g dried cranberries
- soy milk for brushing
- simple syrup for glazing

METHOD
1. Make the panettone as directed, but add the spices listed above to the flour.
2. Add the fruit and nuts listed above, instead of those listed in the panettone recipe.
3. Firm up the dough by stretching and folding it on a floured surface.  Cut off 113 g of the dough.  Divide into two equal pieces, wrap in plastic, and place in the fridge.
4. Shape the remaining dough into a boule.  Place on a baking sheet lined with parchment paper, mist with oil, and loosely cover. Let rise for 90 mins, or until the dough has noticeably swelled.  Remove the refrigerated pieces of dough and shape into 2 eight inch ropes.  Gently lay them in a cross form across the boule.  Let rise for another 30 mins.
5. Preheat oven to 325 degrees.  Brush with soy milk and bake for 25 minutes, then rotate the pan and bale for another 30-35, or until the internal temperature reaches 185 F (85 C).  When the loaf comes out of the oven, brush with simple syrup (i.e. equal parts sugar and water brought to a boil).  Let fully cool before serving.

Vegan Stollen

Here is Christmas Bread number 2: stollen.  You really can't go wrong with fruit and almonds in a delicate and slightly sweetened bread.  Dusted with icing sugar, this is a true holiday treat that makes this time of year so special.  I prefer the marzipan centre to adding sliced almonds, but the choice is yours.  This bread comes together much faster than the panettone because it has no final proofing and goes straight into the oven right after you shape the loaves.

INGREDIENTS
- 1 recipe panettone dough
- 2 cups dried fruit/candied peel
- 2 cups toasted sliced almonds, or 227g  marzipan
- melted margarine, for brushing
- icing sugar

METHOD
Line a baking sheet with parchment paper
1. Make the panettone as per this recipe but add the amount of fruit listed here.  I like equal amounts of raisins, cranberries, currants, and candied peel.
2. Transfer the dough to a floured surface and dust the dough with flour.  Divide into two equal portions and pat into a 7 x 5" rectangle.  If using the marzipan, lay a 113.5g tube of marzipan along the long end of each.  If using the almonds, sprinkle half of them over each rectangle of dough.  Roll each into a loaf and seal the edges.
3. Transfer the loaves to the prepared baking sheet and place the pan in a cold oven.  Turn the heat to 350 and bake for 25 minutes.  Rotate the pan and bake for another 25 minutes, or until golden brown and registering 185 in the centre.
4. When done, remove the stollen from the oven and brush with melted margarine.  Dust with a good coating of icing sugar, wait one minute, then liberally dust again.  Transfer to a cooling rack to fully cool before serving.

Vegan Panettone

With the holiday season upon us I am focusing on baking this month.  First up: panettone.  This is a rather advanced recipe that relies on a) sourdough mother starter, b) a stand mixer, c) a kitchen scale, and d) familiarity working with wet doughs.  It takes some time and skill but the end product is totally worth it.  I first made the recipe with Earth Balance, but did not like the taste it gave the bread.  I then changed to shortening and boosted the flavour with orange juice, lemon zest, and some extracts.  I much prefer this version.  The recipe is adapted and veganized from Reinhart's Artisan Breads Everyday.  If you have a copy you can follow his much more detailed instructions if you like.   If you don't have your own mother starter, you can follow the instructions here.  This panettone will be the basis for the other breads I will post: stollen and Greek Christmas Bread.

INGREDIENTS
Makes 10 small panettone
Sourdough Starter
- 42.5g mother starter
- 170g bread flour
- 85g water

Dough
- 1 tbsp agave
- 56.5g lukewarm water
- 1 tsp instant yeast
- sourdough starter from above
- 70g orange juice, warm
- 1 tbsp ground flax seed
- 65g soy yogurt or sour cream (or blended silken tofu), at room temp
- 1 tsp each lemon, orange, vanilla extract
-  zest of one lemon
- 213g bread flour
- 3/4 tsp salt
- 3 tbsp sugar
- 170g vegetable shortening, or Earth Balance margarine, at room temp
- 227g dried fruit (I used equal amounts of currants, golden raisins, cranberries)

METHOD
Day One: Make the Sourdough Starter
1. Combine all ingredients in a small bowl and work into a dough.  Knead on a lightly floured surface for 30 seconds, or until all ingredients are mixed together.   Place in a lightly oiled bowl and let rise at room temperature for 6-8 hours.  If you do not want to use the starter right away, stick it in the fridge after it has risen for up to four days.

Day Two: Make the Dough
1. Whisk together water and agave in your mixer's bowl, then sprinkle yeast over top and whisk until dissolved.  Let sit for a minute, then cut sourdough starter into 10-12 pieces and place in the water/yeast mixture.  Stir to soften the starter a bit.
2.  In a separate bowl, whisk flax into the orange juice until thick and goopy.  Then whisk in yogurt and extracts until well combined.  Add to starter mixture.
3. Add zest, flour, and salt, then mix with the paddle attachment for 2 mins, until a soft and sticky dough is formed (it should still hold together).
4. Switch to the dough hook and add the sugar 1/2 tbsp at a time, mixing well after each addition.  After all sugar is added, increase the speed and mix for 5 mins.  Scrape down the bowl when necessary.
5. Add the shortening/margarine about 1 tbsp at a time, mixing well after addition.  Scrape down the bowl when necessary. When all the fat is added the dough should be smooth and shiny but too sticky too handle with your bare hands.  Scrape down the bowl if needed, then knead for an additional 5 mins to fully develop the gluten.
6. Add the dried fruit and mix in on the lowest speed for 2 mins.
7. Transfer to dough to a floured surface using a wet spatula to get it out of the bowl.  Sprinkle flour over the top, then stretch and fold the dough.  Rotate the dough 90 degrees and stretch and fold again.  Form the dough into a boule.
8. Divide the dough into 10 equal pieces, or whatever amount will fill your molds 1/3 of the way full.
9. Let rise at room temp for 12 hours.
10. Preheat oven to 350 and bake for about 25-30 mins, or until loaves are golden.  Internal temperature should be 185 F/85 C.  Let cool in the pan for 5 mins, then thoroughly cool on a wire rack before eating.

A note on panettone molds.  I made my own by cutting out parchment paper to fit a large muffin tin  like you see here.  Just make sure that your bottom piece is attached to the side piece--otherwise the dough can  rise into the cracks and push the sides up and out, instead of the dough rising within the side pieces.  I stapled everything together because it's hard to tape parchment paper.