Ingredients:
Potatoes Rosti
- 1 lb potatoes
- 1 tablespoon melted vegan butter
- 1 tablespoon minced garlic
- Salt, pepper, cayenne pepper
Hot Dog Buns
- Portobello mushrooms
- Hot dog buns
- Vegenaise Chipotle
- Daiya Montery Jack
- Salad lettuce
Stuffed Tomatoes
- Roma tomatoes
- Spinach leaves
- Cashew cheese
Directions:
Potatoes Rosti
Preheat the oven to 400 degrees. Cook potatoes in salted water until tender for about 7 minutes. Brush a 12-hole muffin tin lightly with butter. Grate the potatoes in a bowl and add the minced garlic, melted butter, salt, pepper, and cayenne pepper. Gently mix the composition and divide it equally among the muffins holes, pressing gently.
Place the muffin tin in the oven and cook until golden brown, approximately 30 to 45 minutes.
Hot Dog Buns
You will need one portobello mushroom for each bun. Clean the mushrooms and cut them into thick strips. Sprinkle each olive oil and salt, rubbing the mixture in gently with your hands. Place the mushroom strips in a hot skillet that has been brushed lightly with oil or butter). Cook 3-5 minutes on each side. When done, set the mushrooms aside.
Slice the hot dog buns and apply one coat of butter to each side. Top with a generous spread of Vegenaise Chipotle, fresh salad leaves, grated Daiya Monterey Jack cheese, and the mushroom strips. Finish with another topping of cheese.
Stuff Tomatoes
Cut the roma tomatoes in half horizontally and scoop out the insides. Place one spinach leaf inside each tomato half and top with one tablespoon of cashew cheese. One tomato halved in two serves one person.
Note: The cashew cheese I used is from Treeline Nut Cheese.
About Daniela
Follow her on Twitter @vegandishes365 and on Facebook at www.facebook.com/vegandishes365
Daniela was born and raised in Timisoara, Romania, where she spent her teenage years working as a fashion model for Elite. She has appeared in print ads and numerous television commercials in Romania and modeled for various brands in Germany and the U.S. These days, she's working behind the lens as a photographer's assistant and videographer. And when she's not hosting dinner parties for her vegan friends, Daniela dedicates her time to donating and participating in various fundraising events to benefit animals, in particular Last Chance For Animals (LCA).
Daniela is proud to be living and working in America, which in the years following the collapse of Nicolae Ceausescu's Communist regime seemed like only a dream. Despite living through such a difficult socioeconomic transition, Daniela recalls her childhood years spent with family in her grandmother's garden and kitchen as among the happiest of her life.
Long before "farm to table" was revived in America, Daniela was enjoying the culinary practice with her grandmother on a daily basis - growing, harvesting and cooking her own healthy and nutritious plant-based dishes. After moving to Los Angeles in 2010 and discovering the Hollywood vegan lifestyle, Daniela incorporated much of what she learned back home into dishes she cooks for her vegan friends.
Now, she's thrilled to be sharing her vegan recipes and cooking tips with HNGN's readers, who will be salivating in no time.
