Vegan Food - sports snacks

While lots of Vegan food is healthy- there are still unhealthy (and still delicious) snack foods that are Vegan (for real), and that still usually find their way into our lives and counter tops. Tonight we will highlight two of our favorite dishes, and then promise to blog more about working out- we just happen to be eating a lot this week and clearly, love food. :o)

Vegan pigs in a blanket:

I had two favorite foods growing up- pigs in a blanket and ketchup (Insanely disgusting now that I think about it!).

Pigs in a blanket were a staple at our house at all major events- so much so that they were the one special request I had when we were planning my bar mitzvah menu...
How far we (I) have come....
And imagine my surprise when our good friend who introduced us to the diversity of vegan food insisted that we make vegan pigs in a blanket for her birthday this year (!). I just about went bonkers.

It turns out that their are wide variety of Vegan hot dogs on the market and we quickly learned our local grocery store stocked two different types. Tofu Pups are the ones we happen to be using for this recipe. We were also surprised to learn that Pillsbury crescent roles are also vegan (scary? we think so...)

Recipe:

All you need to do is unroll the crescent rolls into the triangles they come in, and then wrap them around the sliced hot dogs (we cut the pups in half).
After 12ish minutes at 350 degrees, your "pigs" are done... It's that easy!

And to show how much I have grown up, I now serve them with spicy mustard instead of ketchup. Way better.

Vegan chick'n BBQ dip:

This is a recipe we initially learned as a vegetarian dish- and it is similarly simple to make (and equally unhealthy, yet delicious).
In the end you get a great hearty BBQ dip perfect for watching sports.

Recipe:

You take seasoned chick'n strips from morning star farms and heat them on a no stick frying pan. Once they have warmed then you cut them into bite sized pieces and mix in a small Pyrex pan with barbecue sauce (be careful, most BBQ sauces contain anchovies). After ensuring the chick'n is coated, cover the entire dish with Daiya cheese and bake in the over at 350 for 10 minutes. Then move the dish to the top rack and broil for an additional 5 minutes to ensure the cheese is melted.


For an extra creamy version, feel free to add vegan sour cream to the BBQ sauce. And if you want the 7 layer dip version- add guac, salsa and bean dip to the top!
This dish is best eaten with your favorite tortilla chips.
Y.U.M.