meatless monday — lets do dinner!!!! III

you can really take any meal and turn it into a vegetarian meal.  sometimes you just got to get a little creative to do it.  when planning meals for september’s “lets do dinner” nights i really wanted to do chicago style hot dogs.  so why not just do them with soy dogs was my thought!  on the menu:  chicago style soy dogs, vegan baked beans, homemade garlic french fries, and vegan blueberry brownies.

load up my plate please

probably should have started with desert first

the guest list included my friend jessie (aka the lady i refer to as my other big sis) her husband jason and my friend elise.  topics of conversation included……foods we are repulsed by, the odd social aspects of facebook, our deep love of the tv show parks and rec, and the way to grow supper hot peppers.

ready to eat

regional hotdogs i find interesting, mainly because missouri, i don’t think has one.  i’m personally a big fan of hotdogs that have coleslaw on top of them.  i think that is considered a memphis dog.  how do areas get this special hotdogs?  i think i need to create one for springfield.  so what is on a chicago dog?   dill pickle, tomato, onions, peppers, relish and mustard and of course the buns have to have poppy-seed on them.

poppyseeded buns

since we were eating chicago themed food i decided the only way to enjoy my brew was in a stein of the chicago beer “old style.”

me and my giant stein

what is up next for “lets do dinner!!!”?  mexican!  i’m already on a quest for millet.



5-6 small-medium potatoes (washed and leave skins on)

4 TBSP canola oil

3 TBSP sea salt

2 tsp garlic powder

1 tsp oregano

1/2 tsp black pepper

* cut the potatoes in half length wise.  then slice each potato half into 1/8 inch wedges.  place the wedges into cold water, this will prevent the potatoes from turning brown.

*heat oil in a large skillet over medium-medium-high heat.  as oil is heating mix together sea salt, garlic powder, oregano, and pepper into a small bowl.

*before adding the potatoes to the oil make sure you get as much water off of them as possible.  i suggest placing small handfuls into a towel to dry off.  this will make them cook faster and be crisper.  the key also to frying….hot oil and not over crowding in the skillet. when frying the potatoes will puff and once they are brown they are done.

*as you take potatoes out of the oil toss them with the sea salt-garlic mixture.  serve with ranch dressing!


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