Vegan Bacon-Wrapped Hot Dog with Avocado & Sour Cream
It’s been really fun reading everyone’s Fourth of July recaps (well, from the American bloggers at least)! Like everyone else, I had a wonderful long weekend off of work and realized, while lazing around on Monday, that I could use a long weekend almost every weekend. It seems that it takes two days off to really start to relax. Anyone else feel that way?
While I relaxed on Monday, Saturday was a jam-packed day of beer & wine festivaling it up the mountain in Floyd. Fandango, the beer & wine fest, falls every Independence Day weekend and features wine and beer and music and camping. What more could you ask for? I intended to actually take pictures and blog about the day, but I ended up drinking more than anything. I mean, that’s what I was there for, right? (smile) But lack of pictures aside, it was a beautiful day and heaven bless the wine tables where wineries gave full tastings to very drunk groups of people.
Sunday, G & I headed back to town semi-early and worked on things at our houses a bit, but Monday was a day to relax and relax some more and relax some more. I cooked breakfast and caught up on everyone’s blogs and lazed on the couch and, eventually, when we got hungry, we decided to grill up some bacon-wrapped hot dogs. Never mind the fact that it was pouring rain–that certainly didn’t deter G.
We didn’t have the goods at the house, so we grabbed some things at Kroger and fired up the grill. Feeling a wee bit more like not eating meat, I decided to go the vegan route and see how good it could be. I’m not thrilled about the Smart Bacon (had never eaten it before, actually) and I wish I’d had more time and ingredients on hand to make my own sausage, but the store-bought Tofurkey one did right fine. Vegan sour cream and slices of avocado, and, voila, a vegan bacon-wrapped hot dog (sausage) with avocado and sour cream! Definitely satisfying–especially with the veggie beans from a can (I know, I know, I know…), salt & pepper potato chips, the grilled pesto squash salad thing (recipe to come), and my mimosa in a Chimay glass (tres American)!
I feel lame calling this a recipe…but it sortof is. Kindof. Not really. But it’s been a long time since I cooked anything but pasta (I’ve heard that I might actually not be permanently in a state of moving one day–that will be stellar!)
Vegan Bacon-Wrapped Hot Dogs with Avocado & Sour Cream
Vegan sausage/hot dog of choice
Vegan bacon of choice
Vegan sour cream of choice
Hot dog buns
Wrap the uncooked vegan sausage/hot dog with the uncooked vegan bacon (I used toothpicks to hold the bacon onto the sausage).
Grill for 3-5 minutes, until hot and slightly charred.
Grill hot dog bun for one minute, until toasty.
Put bacon-wrapped sausage/hot dog in bun, layer one side with avocado slices, slather the other with the vegan sour cream.