Small Plate #11

 

I really really wanted corn dogs. I don't know where the vegan corn dogs have gone, but I've not seen them in stores near me for ages. So what to do? Make some. Here I have baked vegan corn dogs (recipe from The Picky Eater) with ketchup, a version of potato salad with arugula and dill inspired somewhat by a recipe at The Kitchn, and tangy carrot slaw (actually following a recipe at The Kitchn this time).

These corn dogs aren't necessarily much like the corn dogs you'd get at a fair, but they are quite good, and also, they're gluten free, made from cornmeal, almond flour, and tapioca flour, among other things. I would make them again happily enough, though I think if I did, I would put in some non-dairy cheese; that might take them over the edge! I used a gluten-free veggie dog, too, so this is a gluten free meal.

The potato salad seemed to have too much arugula, but that was my fault, probably. It might have been better if I chopped the arugula up a bit more, too, but I'm hopeful it will soften a little when I have the leftovers.

The carrot slaw was far too mustardy. I liked it okay, but I prefer the carrot slaw I usually make. Oh, well. Live and learn, I guess? I don't know why I strayed from the type of carrot salads I know I love, but I guess I was in an experimental mood.