Chili Cheese Dogs
BBQ Tofu Sandwich
Yep, time for our annual Super Bowl deep-fry-a-thon -- bbq, chile and fries, fries and more fries...
The russets were blanched in peanut oil for 6-8 minutes at 280F, then were drained on paper towels and rested for 15 minutes. Then they were deep-fried for 2-3 minutes at 385F. Crispy on the outside, creamy on the inside. We made a vegenaise/smoked paprika dip which may be even better than malt vinegar. Maybe.
We skipped the BBQ lollipops this time, and went with sandwiches -- although I made the same bbq sauce as usual.
And sorry Tom Petty, it's nothing personal, but we watched the Puppy Bowl IV at halftime... ;)
As for the chili, here's the recipe. Great on it's own, or on top of your favorite veggie dog.
Chili Non Carne
4 oz. TVP, soaked
1/2 cup veg stock
1 tbs. tamari
1 tbs. balsamic vinegar
8oz of seitan, minced
2 carrots, small dice
2 celery stalks, small dice
1 red onion, small diced
1 tbs. garlic
garlic salt and pepper to taste
1 tbs. chile powder
1 tbs. cumin
1 tbs. smoked paprika
1 tbs. red pepper flakes
1 tbs. tomato paste (or ketchup)
1 tbs. sugar
2 tbs. flour
12 oz. beer
1 1/2 cup pinto beans, drained
1 1/2 cup red kidney beans, drained
1 1/2 cups whole tomatoes
4 cups of veg stock
Soak the TVP in a bowl with the veg stock, tamari and balsamic vinegar for at least 30 minutes. Drain.
In a large soup pot, on medium heat, add about 1 tbs. of canola oil and fry the TVP. Remove and set aside.
Add additional oil if needed and fry the seitan. Add to the TVP and set aside.
Add 1 tbs. of oil to the pot on medium-low heat, sweat the onion, celery, carrot for 4-5 minutes. Add the garlic, garlic salt and pepper and cook an additional minute.
Add the spices, sugar and tomato paste and cook for an additional 2 minutes.
Sprinkle the flour over the vegetables and toss to coat. Cook for an additional 2-3 minutes.
Add all of the beer, turn up the heat to med-high and bring to a boil, stirring constantly until the mixture begins to thicken.
Add the beans, tomatoes (break them up with the back of a wooden spoon) and veg stock and bring up to a boil, then reduce to a simmer for 30-40 minutes, stirring occasionally.
Fold in the seitan and TVP mixture and cook for an additional 15 minutes.
Check for seasoning, remove from heat, let stand 10 minutes.
Top your favorite veggie hot dog with the chili (and/or your French Fries if you roll that way). The cheese was 4oz. of FYH Monterrey Jack melted along with a little bit of Great Lakes Dortmunder Gold. Almost fondue-ish.