Hotdawg Bun

1 cup soy milk
1/2 spring water
1/4 cup earth balance butter
4 1/2 cups organic all purpose flour
5/16 oz (8.75g) active dry yeast
2 tbsp organic cane sugar
1 1/2 tsp salt
1 egg replacement (I used bob red)

In a pot on low heat, heat soy milk, water, earth balance butter to 120 degrees. In a large bowl, add 1 3/4 cup of flour, yeast, salt and sugar, mix well. Make a well and add the wet ingredients. Stir mixture and add 1/2 cup of flour at a time. Turn dough on a lightly floured board or counter and kneed dough until smooth and elastic. Divide dough in half then into a total of 8 pieces. shape into oblong shape. Spray a cookie sheet with olive oil and place the dough on it space 1/2" a part. Cover them with a kitchen towel and let them rise for 25 minutes. Bake at 400 for 10 minutes until light golden brown

Carrot Dawg

4 med size organic carrots
1/4 cup red wine vinegar
1/2 cup spring water
2 1/2 tsp liquid aminos
6 drops liquid smoke (Colgin is vegan)
1 medium glove garlic, crushed
1 tsp miso
1/4 tsp celery seeds
2 tsp rice vinegar
1 tsp peanut butter
I used my homemade hotdawg buns

Peel, rinse, cut off ends of carrots. Place the carrots in a deep pot of water. Boil them for 6 minutes, just enough to pierce a knife through them. (aldente) not well done because they will get a little softer when you fry them. Drain the water and place the carrots in a shallow square glass dish. Add the wine vinegar, water, liquid aminos, garlic, miso, celery seeds, and peanut butter to another bowl. Mix well and pour mixture over the carrots to marinate overnight. Drain the liquid and add a tbsp of earth balance to a frying pan. Brown on both sides. I used my cast iron grill

Enjoy!

Baked Tatar tots

3 med potatoes
2 tbsp shredded onion
1/2 tsp sea salt
1 tbsp nutritional yeast

Rinse and boil potatoes for 30 minutes, until you can pierce them with a  knife thoroughly.
Drain potatoes. When the potatoes are cool enough, peel skin off of them and place the potatoes in the refrigerator for 3 hrs. Shred potatoes and onion. Place them in a bowl and add salt, and nutritional yeast. Take a tablespoon of shredded potatoes and form them into cylindrical shape or rounds. Place them on a cookie sheet with parchment paper and spray the tartars with coconut oil. Bake for 30 minute, turning them on the other side 15 minutes intervals. Serve with your favorite sauce