Caponata

1 1/2c spaghetti sauce

2T olive oil

1 medium onion, chopped

1 medium bell pepper, seeded and chopped

1 medium eggplant (about 1lb), cubed

1/2c celery, chopped

8-10 black olives, halved and quartered

2T capers

2T sugar

2T vinegar

Place all ingredients in order listed in a deep saucepan and cook over low heat about 30 minutes.

Recipe by Theresa Kempker, as published in Vegetarian Times, September 2003.

Cashew & Sun-Dried Tomato Dip

1c raw cashews, soaked 8-24 hours
1 8oz jar oil-packed sun-dried tomatoes, drained, oil reserved
jc from one lemon
3 garlic cloves
handful of fresh basil leaves
1t smoked paprika
1/4t salt
2T oil from the tomatoes

Blend and process until smooth.

Adapted from a recipe by The Bojon Gourmet.

Mini Corn Dog Muffins

4 veggie dogs
1 c. all-purpose flour
3/4 c. cornmeal
1/4 c. sugar
3/4 tsp. salt
1 tbsp. baking powder
1 tbsp. cornstarch
1 c. unsweetened original almond milk
2 tbsp. canola oil

Slice each veggie dog into 6 pieces, for a total of 24 pieces.

Mix flour, cornmeal, sugar, salt, baking powder, and cornstarch together in a medium-sized bowl.

Mix almond milk and oil together in a separate container, then add to dry ingredients and mix well.

Spray the cups of a 24-cup mini muffin tin with nonstick cooking spray. Fill each cup 3/4 full with batter.

Place 1 veggie dog piece in each muffin cup.

Bake at 350 degrees for 15-20 minutes. Serve hot.

Adapted from a recipe found at http://3abn.org