These baked vegan corn dogs are soy-free and low mess. The “dog” part is (trust me here) a carrot that’s roasted so it’s just soft enough to bite into without resistance. The “corn” part isn’t cornmeal at all, but a lightly seasoned millet porridge. Together they add up to a very satisfying food-on-a-stick experience.
I like watching sports, no matter what sport, because there’s no real plot I have to pay attention to. I can keep my hands and mind busy on some other task, and a quick glance at the bottom of the screen will tell me anything I’ve missed. The soft mumble of the audio turned down low is good white noise for me, as it keeps out true distractions. And I like never having to argue with Jas over the remote, whatever he picks is fine.
I have no team loyalties. Except. Except for the hapless-of-late Phillies. They’ve had a long bad streak, but I don’t care. They’re still my guys. Besides, they won the first game of the season.
Monday was Opening Day for baseball teams around the nation. Fans gathered in the stands, sticky seated, knowing summer is not far behind. Time for new hopes and sweet old rivalries. Time to teach the kids how to keep a score card, how to beg for a signed foul ball. Time for ballpark food that you think you want, only to discover later that it was an overpriced greasy mistake.
I’m not suggesting that you make this and then try to sneak it into the game, you’ll surely get a “are-you-crazy-fella-or-what” pat down.
I am suggesting that you make these at hone and enjoy them with your family on the couch or the front porch or wherever.
These are super easy to make and remarkably low mess. Instead of dipping the carrot dog in the batter, you spread the batter on to parchment, and then wrap that parchment around the carrot dog. Then you keep it wrapped up in the parchment while it’s baking, which ensures even crispiness all around with having to turn the dogs every few minutes. It also saves you the messy dipping process.
what is your favorite baseball team?
- 1 lb of carrots, preferably all evenly sized
- 1 cup of millet
- 3 1/2 - 4 cups of water
- 3 tbsp coconut oil
- 1/4 tsp turmeric
- 1/4 tsp mustard powder
- 1/4 tsp paprika
- 1 scant tsp salt
- small garlic clove, crushed
- Fill a tall glass with warm water and leave the skewers in there to soak. Set aside. Next, melt the coconut oil and pour it over a parchment lined pan. Place the pan in the freezer so that it solidifies again. This will make sure that when you wrap the batter around the carrots, they'll be enough oil on the parchment to ensure an even coating. This will make your carrot dogs get nice and crispy.
- Bring the 3 1/2 cups of water to a boil. Add the turmeric, mustard powder, paprika, salt, garlic, and millet.
- Cover and lower heat to a simmer (about medium or just a bit below medium)
- Allow to cook until water is absorbed, about 30-35 minutes. If all the water is absorbed and you notice the millet is still a bit hard in the middle, add the remaining 1/2 cup.
- While the millet is cooking, peel the carrots.
- Preheat the oven to 450. Cook the carrots for 5 minutes, then remove them from the oven. The should be just tender enough for you to push the skewers through the bottom. DON'T try to push the skewer all the way through the entire carrot. Just enough so that it's steady on the stick -- about 2-3 inches in. Trim off any excess stick on the handle end.
- When the millet is fully cooked, add to a blender and grind to a coarse paste.
- Remove the coconut oil coated sheet from the freezer and spread the millet onto it in a thin, even layer.
- Place a carrot on the millet and use the parchment to roll the millet around the carrot. Do not remove the parchment. You will do this after cooking. Use kitchen scissors trim it up, as shown.
- Continue to do this with the rest of the carrots.
- Bake at 450 for 20 minutes.
- Gently peel away the parchment.
- Enjoy! I had this whole other dipping sauce planned, but when I tasted them with ketchup, the classic flavor made me so happy that I ditched the other idea.