Last weekend, my husband and I had such a busy weekend. We went out to play golf since 8 am on saturday for his dad’s birthday and had a father’s day pool party at his uncle’s house on sunday, both happened on the same weekend. Normally, when we go out, I usually make sure there is a vegan options in the restaurant. If it was a party, I usually bring my own stuffs plus more to share with other people. However, this time I was informed that there is an vegan options at golf course restaurant. It turned out the only thing they had was a sandwiches with 2 slices of tomato (literally , there is nothing else in there) plus choice of chip or fries. After having banana bread for breakfast, almond butter and some cashew nuts for snack ( though it was very good) I was looking for some hearty real meal, something fresh and green. Apparently, some restaurants just don’t know how to prepare well-balance healthy food. My husband and I was looking at each other with disappointment. We ended up eating just tomato and a few pieces of fries. We didn’t want anymore starch on that day. We had agree that we will bring our own food from now on. Though we didn’t look at the situation as obstacle the way we eat, it is a learning experience. we get to talk to people about why we are vegan. There are 7.2 million american who are vegetarian and 1 million who are vegan.The number is definitely increasing based on an increasing supply of vegan/vegetarian products in the market. We hope that restaurant will learn to incorporate more vegan friendly options in their menu.
Our food journey continue on Sunday, when I thought that we could go out and get Thai Food while others were cooking BBQ. Thai food is easily made vegan, just switch fish sauce for soy sauce and there are so many dishes to choose from. Unfortunately, the restaurant was closed on Sunday and we didn’t want to drive around searching for food . We decided to joy the BBQ crews. We went to super market and bought for few vegan options; Rudi’s vegan hotdog bun, daiya cheddar cheese and tofurky hotdog. It is our first time buying packaged vegan hotdog but we gave it a try. People were quite interested in trying vegan hot dog and cheese. I was happy sharing those and so please that they are open-minded about trying new things. I have learnt in life that you can’t force people to change, you just have to give them enough information and hope for the best. Though the tofurky hot dog taste quite good , we left the party feeling heavy and thirsty. The reason we don’t buy anything that from package because it is loaded with salt, preservatives and something else I don’t know how to pronounce. Since we always eat home cooked meal, our palate is so sensitive to heavy seasoning and salt. That night we woke up a few times feeling thirsty even though I drank a lot of water before bed.
Nothing taste better than home prepared meal from your own kitchen. I decided that next BBQ cook out party, I will bring my homemade hot dog to share instead. I also want to share the recipes with you guys. It is summer and I know everyone want to be outdoor and doing BBQ. Here are some idea of how to enjoy american favorite meal without meat and dairy products. Next time you plan for BBQ or super bowl, try to incorporate a few vegan options, you will be surprise how much people are willing to try healthier ( and cruelty-free) yummy options. Hope you enjoy!
Vegan Hot Dog
Yield: about 12 medium hot dogs
Prep time: 30 mins
Cooking time: 40 mins + grilling time
1 cup vegan broth ( I used Not Chick’n Bouillon Cube to make broth)
2 tbsp soy sauce
1 tsp liquid smoke
1 cup TVP
3 cups cooked garbanzos beans (about 2 cans)
2 tbsp tomato paste
1 cup potato flour
4 tbsp water/broth
2 tbsp olive oil
2 tbsp soy sauce
2 tbsp onion powder
2 tbsp ground mustard seed
2 tsp dried parsley
2 tsp oregano
2 tsp smoked paprika
Rudi’s hotdog bun
Daiya Cheese (optional)
- In a medium saucepan, bring to a boil the veggie broth, soy sauce and liquid smoke, then add TVP and heat until all liquid is absorbed; set aside.
- In a food processor, blend garbanzo bean into paste, then add tomato paste and potato flour.
- In another bowl add the remaining ingredients and mix well; add the garbanzo bean mixture and stir well, then add the TVP and make sure all ingredients are evenly distributed.
- Spoon the mixture in piece of tin foil and shape into a hot dog ; wrap and tie both end of foil. The recipe should make about 12 medium sized hot dogs depending on the size.
- Steam the tin wrapped hot dog for about 40 minutes. Serve steam hot or put on griller before serving.
Vegan Coleslaw (Mayo)
1 package Silky Tofu
1/3 cup grape seed oil
2 tsp Dijon mustard,
2 tbsp Lemon Juice
1 1/2 tbsp Sugar
2 tsp Apple Cider vinegar
1 1/2 tsp Salt
Shred cabbage and carrot
- To make vegan mayo, blend first 6 ingredients together until smooth – add salt to taste.
- Mixed vegan mayo with shred cabbage and carrot.
Baked Sweet Potato ‘Fried’
- Preheat oven 375 C
- Peel and cut sweet potato into fried shape.
- In a baking tray, lay sweet potato fried and drizzle with olive oil and salt. Toss for oil and salt to coat.
- Bake for about 20-30 mins or until sweet potato fried are cooked and crispy.