RAW VEGAN HOT DOGS ON INDEPENDENCE DAY!

POST #761

Here’s what we did for July 4th – kind of simple, but still yummy.

RAW VEGAN HOT DOGS
http://thesunnyrawkitchen.blogspot.com/2007/10/autumn-n yummies.html
Raw whole food hot dogs
Makes 6-8
We put mustard and fresh-made sauerkraut on some of them, and mustard and cole slaw on the others. Both ways, YUMM!

1-1/2 c walnuts
¼ onion
¼ beet
½ carrot
2 clove garlic
2 T agave (to taste)
2 T soy sauce/tamari
2 t hickory smoke flavor*
1 t marjoram
½ t celery seed
½ t salt
½ t smoked paprika
sprinkle cayenne pepper

Blend till smooth in food processor.
Form dough into hot dog shapes on teflex (6-8).
Dehydrate 105 about 4 hrs.
Flip onto grid dehydrate to the texture you like. (Another hr or so.) Roll lightly into shape.
Serve warm.

*Carmella’s Notes:
~ Hickory/ liquid smoke can be found in health food store, usually alongside other savory sauces.
~ This is pretty intense stuff so I would recommend starting with less than what’s called for.

COLE SLAW

• 3/4 1-lb cabbage
• 2 T mayonnaise (more or less, depending on how soupy you like it. I don’t like soupy)
• 1/4 C finely chopped onions
• sea salt and black pepper to taste
• cayenne paper (to taste, if you choose)

 

( I also sometimes make my cole slaw with just extra virgin olive oil, instead of mayonnaise)

We also had sauerkraut (I served it as a side, but we put it on some of the hot dogs)
This was a 3-day sauerkraut, and it came out PERFECT!

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COLE SLAW WITH CASHEW MAYONNAISE

I have just realized that I have never posted my traditional cole slaw recipe, so here it is, together with a nice, traditional mayonnaise recipe.

MY COLE SLAW
1 hd cabbage
1/4 – 1/2 onion, finely chopped
black pepper to taste
cashew mayonnaise,  as needed (recipe below)

• Finely slice cabbage or grate in a food processor (my choice).
• Add black pepper to taste
• Mix in mayonnaise until mix is just moist (or to taste)
• Eat immediately, or refrigerate for up to 24 hrs.

CASHEW MAYONNAISE
1 C cashews, soaked 1-2 hrs., drained
1/2 t paprika (optional)
2 cloves garlic
1 t onion powder
1 – 3 T lemon juice (to taste)
1/4 C extra virgin olive oil
2 T parsley, chopped (optional)
1 – 2 T water, as needed
Seas salt, to taste

• Combine all ingredients, save parsley (if used),  in a blender or food processor.
• Process to a creamy consistency, adding water as necessary
• Taste and adjust salt and lemon juice, if necessary..

Refrigerate for up to 4 – 7 days