This is my attempt at buying your love. I won't even try to deny that. I feel terrible for having not published any new recipes in the past few months. When I was scrambling to write the cookbook I couldn't shift my focus away to write something else for the blog. Now the cookbook's done and I need a minute to decompress. Or maybe I need a month. I've also had some technical difficulties, too. In short, my life is a hot mess right now and I'm clawing my way back to normal as fast as I can.
Anyway, here is my recipe for my fat-free, whole wheat vegan corndogs. I created this recipes two years ago and published it in my first-ever e-cookbook, Sneak Peak (which is still available for purchase). It didn't make the cut for my actual cookbook for a number of reasons. For one, I didn't want to recycle too many recipes. I also made a promise with myself -- and you, that in the cookbook I wouldn't use obscure, expensive or hard to find ingredients (and I certainly classify ener-g-egg replacer as one of those "novelty" items) and finally, I want to rework this recipe (eventually) to make it easier and better! (I have lots of ideas).
BUT don't let me crap all over what is still an oustanding recipe. It's absolutely terrific and you'll be making these babies all summer -- just you wait and see. I'm stealing VeganDad's photo (again) because he is a magician. Seriously, why don't mine ever look this good? On the upside, I've heard that you can make them look really professional and awesome if you use a Twinkie Pan. Enjoy!