So, I had to try these cookie delights looked so yummy and looked like an attempt at a vegan oreo recipe. I made a half batch because we did not need a full batch of cookies sitting around!! I didn't have any soymilk left so I used coconut - though they didn't taste like oreos (partly because I didn't cut them thin enough and partly because they were coconutty!) but they were delightful! A half recipe of cream was enough for a full batch IMO - I don't like lots of frosting on anything! So, of course that meant I needed to make another half batch a few days later to use up the leftover cream! And I also used soymilk and cut the cookies thinner. They were good the second time too! They are a little like oreos but only slightly. The second batch didn't get crispy at all so not sure what happened there. Regardless, they are very tasty morsels!

Soy Milk's Favorite Cookies (adapted from The Vegan Cookie Connoisseur)
Cream Filling:
3/4 cup veg shortening
3/4 t vanilla
3 cups powdered sugar

Mix all ingredients until smooth and creamy - add the sugar gradually as you may need a little more or less to make it the perfect consistency. My shortening was super hard because it is sooooo cold here and I used a bit less than 3 cups.

Cookies:
1/2 cup veg shortening
1/3 cup vegan butter
1 cup sugar
3 T maple syrup or brown rice syrup
1/4 cup soy milk
1 1/2 t vanilla
2 1/3 cups flour
1/2 t baking soda
3/4 cup cocoa powder
1/4 t salt

Cream shortening, butter, and sugar until smooth. Add remaining ingredients until soft dough forms. If too crumbly, add a bit more soy milk. Roll into a log and freeze about 15 min. Slice into 1/8 in slices and put slices on greased cookie sheet. Bake at 325 for 8-10 min. Watch carefully not to let them burn. After cooled, spread 1 t cream filling on one cookie and top with another. Repeat with remaining.

Variation: I had leftover cookies so I spread a little peanut butter on one and topped with another. Fabulous! Dare I say, perhaps better than the original recipe?!

In my pre-vegan days, I loved corndogs. Not that I ever ate them really - except on very rare occasions. Actually I can't remember the last time I would have had one. Except I did make them at home a couple times with refridgerated cornbread dough and hot dogs. Anyway - they have always been something I liked but never really ate :-) When I came across a vegan version, I just had to try them. I have made vegan hotdogs that were delish, but nothing like real hot dogs (thank goodness!). I tried a different recipe for the "dog" this time and it was actually a spicy sausage link recipe recommended for use as part of the corn dog. So, I gave it a try. The sausages were so flavorful - they had a lot of fennel which I love but it was too strong for Keith. They were not overly bready or "gluten-y" like some gluten-based recipes. I would use the sausage recipe for other things that call for sausage - I really liked it. I modified a Martha Stewart recipe for baked corn dogs and it turned out pretty yummy too. Again, only slightly reminiscent of corn dogs but I really enjoyed them and my hubby liked them too. Yay!

Spicy Italian Vegetarian Sausages (adapted from http://www.everydaydish.tv/index.php?page=recipe&recipe=109)

Makes 8 links
2 1/4 cups vital wheat gluten
1/2 cup nutritional yeast flakes
1/4 cup chickpea flour
1 1/2 t seasoned salt (I use homemade)
2 tbsp granulated onion
1 to 2 tbsp fennel seed, optional (I used 1 T)
2 tsp coarsely ground pepper, preferably freshly ground
2 tsp ground paprika
1 tsp dried chili flakes, optional (I left these out because I figured too spicy for kids)
1 tsp ground smoked paprika (didn't use bc I didn't have any but I am sure it would be yummy!)
1/2 tsp dried oregano
1 tsp salt
2 1/4 cups cool water*
1 t garlic powder
2 tbsp olive oil
2 tbsp soy sauce
1. In a large bowl, mix together all of the dry ingredients. Whisk together the water, garlic, olive oil and soy sauce and using a fork, gently stir into the dry ingredients. Stir just until ingredients are mixed. If dough mixture is too dry, you can add another tablespoon of water or as needed.
2. Scoop 1/2 cup dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Bake at 325 for 30-40 min or until firm.

Corn Dogs (adapted from Martha Stewart online)

1 1/2 cups all-purpose flour (spooned and leveled), plus more for dusting sausages
2/3 cup yellow cornmeal
2 teaspoons baking powder
2 teaspoons sugar
Coarse salt and ground pepper
2/3 cup milk
4 T ground flaxseed mixed with 6 T water
2 teaspoons vegetable oil
8 vegan sausages
Ketchup and mustard, for serving (optional)
Directions
1.Preheat oven to 375 degrees. Line a baking sheet with parchment paper; set aside. In a medium bowl, whisk together flour, cornmeal, baking powder, sugar, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Make a well in center; add milk, flax mix, and oil. Mix just until combined.
2.Insert an ice-pop stick into one end of each sausage, leaving a 1 1/2-inch handle. Dust with flour; tap off excess. Using additional flour to coat hands, take dough and mold around the sausages until completely encased. Place on sheet; bake until golden, 20-25 minutes. Serve with ketchup and mustard, if desired.

This is a Korean Beef recipe that has long been a family favorite. I was determined to make a vegan version of it. My first attempt didn't turn out very nicely so I tried again with some changes to the cooking method and it was really yum. Even though it isn't the same as the original, it is a good substitute and we enjoyed it with veggies and sticky rice. Mmm!

Seitan Bulgogi
2 1/2 cups thinly sliced seitan (I used a seitan o' greatness-like recipe for this - the firm baked kinds works best. I wouldn't recommend using boiled seitan for this)

Marinade:
4 T sugar
8 T soy sauce
8 T sliced green onions
4 t minced garlic
dash of pepper
1 t plus 1 T toasted sesame seeds
2 T sesame oil
Combine marinade ingredients and add seitan. Marinate 2 hours (or more if you have time). Remove from marinade and reserve marinade. Place seitan strips on a grill rack and bake at 400 for 15 min. Turn slices over and bake additional 15 min. Remove from oven. Meanwhile, cook remaining marinade for 15-20 min over low-med heat. Serve seitan strips with marinade.