Corn Dogs

I am always trying to think of differant creative meals for Mela for lunchtime and for some reason, lunch time always seem to be my obstacle.  I'm not sure if it is because I am bored with the same old options (pb & j, hummus quesadillas, chik'n fingers/fries) or if it is the fact that what normally sounds good to me (salads, soups) for lunch is not usually what a two year old wants to eat.  Either way, I came across a recipe for Corn Dogs that I thought would be a sure winner.  It is a finger food-check, eating it involves dipping-check and it is something she hasn't had since before she was vegan (1 years old) and I'm sure her memory can not remember it sooo this is a brand new meal to her, check!

Corn Dogs
adapted from Wing It Vegan

2 tablespoons oil for frying
1/2 cup cornmeal
1/2 cup whole wheat flour
1 tablespoon cornstarch
2 teaspoons brown sugar
1 teaspoon baking powder
1/4 teaspoon salt
A dash or two of cayenne pepper
3/4 cup soy milk (or almond, rice, hemp etc)
1 tablespoon mustard
6 veggie dogs

Pour the oil into a frying pan and preheat over medium-low (closer to medium than low). 

Whisk together all the dry ingredients.

Whisk together the milk and the mustard.

Pour the milk/mustard into the dry ingredients and stir until smooth, but don't over stir.

Drop a veggie dog  into the cornmeal mix and use a spoon to thickly coat it all around.  Using two forks, transfer the veggie dog to the preheated pan.  Let them cook for about 2 minutes or until the bottoms look golden brown. 

Flip them over to another side and cook for another 2 minutes.  The veggie dogs themselves are round but the batter cooks flat around them creating three sides as you flip them over, so they end up looking like a rectangular prism. 

Flip them over once again to cook the third side for another minute or two.  Remove from pan and let dry/cool off a little bit on a few paper towels. Serve with favorite dipping sauce.