Dinner Plate #42

 

Having some hot dogs left after making my beans and weenies, I decided to have a traditional hot dog meal--said hot dog, with mustard and vegan mayo, veganized Dolly Parton's coleslaw (this time with both purple and green cabbage), and sweet potato zucchini tots with ketchup (recipe from Goodness Avenue).

The hot dog and coleslaw were great. I'm still amazed to have found a coleslaw I actually adore like this one. Dolly is genius.

The tots were just okay. I wouldn't make them again, but I am glad to have had them. Shaping the tots was pretty fun, too! But I made this mostly because I was looking for ways to use coconut flour. (The pantry utilization quest is forever at this point, it seems, sometimes.)

But I do think there is something special here in another way. I originally planned to make tots to go with a burger, but as I was making my shopping list, I realized that was silly. I had hot dogs; I should just buy hot dog buns instead of putting the franks in the freezer. So I did that, even though I know I'll also end up with a half a package of hot dog buns. I have plenty of ways to use that, and really, is there anything nicer than a hot dog on occasion?