Vegan Cheese and Chive Corn Dogs
After a glorious gorgeous day at sea on the soft-sanded and low-key Brighton Beach, Coney Island’s quiet cousin, my new eclair “canoe” baking pan was finally utilized by way of cheddar and chive corn dogs. Sun-tired and hungry, CP and I pulled these dogs together using the Blue Ribbon corn bread winner from the Iowa state fair (recipe here), some shredded Teese I had been saving since Chicago’s Pitchfork Festival and the chive trimmings of my very own chive plant. Luckily Chicago Soydairy‘s Teese has a long shelf life. It grated easily and incorporated nicely into the thick batter, so gummed with flax-egg mixture. My chives, infused with the Brooklyn attitude of my fire escape, speckled the batter and dogs deliciously although next time I’d opt for scallion. After the batter was divided into the pan, in we popped the veggie-weiners for a nice savory surprise prize. The result: picture perfect little corn dogs! For dessert, vanilla coconut milk ice cream sundaes with thick chocolate ganache, ripe banana, warm strawberry sauce, toasted coconut and chocolate sprinkles. Delish!
Teese and Chive Corn Dogs
2 Tbsp. ground flax seed
6 Tbsp. water
1 cup all-purpose flour
1 cup cornmeal
1/4 cup sugar
4 tsp. baking powder
3/4 tsp. table salt
1 cup soy milk
1/4 cup canola oil
2) Bring the water to a boil in a small saucepan. Add the ground flax seed, reduce the heat to medium-low, and simmer the ground flax seed in the water for 3 minutes or until thickened, stirring occasionally. Set aside the gumminess.
3) In a medium bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well-combined.
4) Add the ground flax seed mixture, soy milk, and canola oil to the flour mixture. Beat just until smooth (do not overbeat.)
6) Spoon into a canoe baking pan and poke in the veggie dog halves. You’ll need to push them to the center of the batter… or not!
8) Cool on wire rack 10 minutes.