Vegan Hot Dogs

Yes! You can enjoy hot dogs and still be vegan!

Some of the brands on the market have gluten in them, so if you are strictly gluten-free, look for brands without.

Just like hamburgers, usually what we love about hotdogs are all the accoutrements: mustard, ketchup, relish, etc.

This recipe uses a wrap, instead of a bun but there are several gluten-free buns out there. I just personally prefer a wrap.

Whether you use a grill or pan, splitting the veggie dog down the middle, For more surface area, makes a big difference. I like to char both sides And then place on top of a gluten free wrap that I have lightly toasted, On both sides.

The accompaniments make all the difference…You need to find what you love.

I love chopped dill pickle (Bubbies are great…), chopped red onion and a little Bit of minced jalapeno. I also like to use yellow and Dijon mustard along with Ketchup…and then I wrap it all up like a burrito.

I’d love to hear about your favorite version!

California Barley Bowl w/ a Lemon Ne Chevre Sauce

California Barley Bowl

Ingredients

  1. 1 1/2 cups cooked barley, still warm
  2. 1 cup mung bean sprouts chopped
  3. 1/4 cup almonds, toasted
  4. 1/4 teaspoon kosher salt
  5. 1 small ripe avocado, peeled, pitted, and sliced
  6. Freshly ground black pepper
  7. 1/2 C fresh chives
  8. 1 tbsp plant-based butter
  9. 1 tbsp gluten free flour
  10. 1 cup veggie broth
  11. 3 oz Heidi Ho Pure Ne Chevre
  12. 1 small lemon
  13. 1/2 tsp salt
  14. 1/2 tsp black pepper

Instructions

In 4 separate serving bowls divide the barley evenly, followed by your bean sprouts and

toasted almonds.

Start your sauce by whisking your plant-based butter and flour together in a small sauce pan

over medium heat. Continue to cook for about 5 minutes, then slowly add the broth to avoid

clumping. Turn the heat to high and bring to a boil. Continue to boil and whisk in your Heidi Ho

Ne Chèvre and lemon juice until sauce is smooth. Remove from heat and set aside.

Divide your avocado evenly between the 4 bowls and top with a couple spoon-fulls of the

Lemon Ne Chèvre Sauce.

Finish Each bowl with freshly ground black pepper, chives and salt if desired.

Great idea…so many great health benefits (avocado, mung bean sprouts, almonds, etc) but probably the worst recipe of Season 2. #1 Didn’t taste great, #2 Barley is NOT Gluten free! Yikes! How could I not know this. HOWEVER! You could make this with any gluten free grain AND, with some tweaks, I think it could actually taste good! I’d love to hear what you do with this recipe!

Raw Tuscan Kale Salad

Raw Tuscan Kale Salad

Ingredients

  1. 1 bunch Tuscan kale (for ex: black or lacinato)
  2. Two handfuls good, homemade coarse gluten free breadcrumbs
  3. 1/2 garlic clove
  4. 1/4 teaspoon kosher salt, plus a pinch
  5. 1/4 cup (or small handful) grated “faux” cheese (optional)
  6. 3 tablespoons extra-virgin olive oil
  7. Freshly squeezed juice of one lemon (scant 1/4 cup or ~50ml)
  8. 1/8 teaspoon red pepper flakes
  9. Freshly ground black pepper to taste

Instructions

Trim the bottom few inches off the kale stems and discard.

Slice the kale into 3/4-inch ribbons. You should have 4 to 5 cups.

Place the kale in a large bowl..

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine.

Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves).

Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil

Arugula Salad

Arugula Salad

Ingredients

  1. Arugula
  2. Avocado
  3. Tomato
  4. Walnuts
  5. Lemon
  6. Garlic
  7. Fresh Pepper
  8. Sea Salt
  9. Olive Oil

Instructions

Put the arugula, tomatoes, chopped or crushed garlic and avocados together and then squeeze the lemon over the top. I really like Pampered Chef’s lemon juicer for this.

Then add the fresh pepper and sea salt….not too much! The taste will intensify as it sits.

I sprinkle a tiny bit of olive oil….about ½ of the cap full for 2 of us.

Add the walnuts and let it sit while I make whatever else we’re eating. Refrain from thinking you need lots of oil and salt; a little goes a long way. The less of these 2 ingredients you can use and still love it, the better. Yum!

About the Recipe

This is a very “individual taste” recipe. You have to find the proportions that you like. I used to buy arugula in the prepackaged bags because I am lazy and hate to have to wash and clean greens and I would use ¼ of a bag per person, for a normal sized salad, and ¼ avocado, 8 to 12 cherry tomatoes, ¼ lemon, one good sized garlic clove and about a tablespoon of walnuts; all per person. You will find the proportions that you and your family find yummy. Now I grow all my own arugula aeroponically and I don’t have to wash it and its WAY better than anything store bought!

The tomato, avocado and lemon make the salad really juicy so #1, you don’t need very much oil…just a splash and #2, it can get soggy, so make it right before you’re going to eat it.

The freshness of the ingredients really makes a difference. I like to use super juicy tomatoes; either the little organic cherry or grape ones or the smallish ones, still on the vine. (if you have Trader Joe’s near you, you know what I’m talking about.) I like them cut into quarters for maximum surface area. If you’re using the ones on the vine, of course, you’ll want to think about that size. I cut the avocados in smallish cubes and chop the walnuts…not super fine; sometimes I’ll just crush them with my hands. See what you like. Some people like to toast the nuts.

The Benefits of Arugula

Arugula, also known as rocket and rucola, is a less recognized cruciferous vegetable that provides many of the same benefits as the better-known vegetables of the same family – broccoli, kale, and Brussels sprouts. Arugula leaves are tender and bite-sized with a tangy flavor. Along with other leafy greens, arugula contains very high nitrate levels (more than 250 milligrams/100 grams).

High intakes of dietary nitrate have been shown to lower blood pressure, reduce the amount of oxygen needed during exercise, and enhance athletic performance. Wow! Eat more arugula! I like to put it on pizzas, sandwiches…really most dishes. It’s also great in a morning smoothie. Let me know how YOU like to use it!

Arugula Salad

This is a very “individual taste” recipe. You have to find the proportions that you like. I always use the arugula I grow from my tower garden, it is by far the best I have ever had.

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