It’s not every day that a cookbook hits the market that makes you simultaneously laugh, water at the mouth, and miss the ‘90s. Bake and Destroy: Good Food for Bad Vegans by Natalie Slater does just that.
Slater is the sassy, tattooed blogger behind Bake and Destroy. She’s been blogging on BakeAndDestroy.net since 2006 and has appeared on the Food Network and the Cooking Channel. She’s also been featured in print publications like Bust Magazine. She’s kind of a big deal.
The Bake and Destroy cookbook is packed with fun recipes that challenge any stereotypes one might have about health-obsessed salad-munchers. Slater develops her recipes to be a celebration of food, combining things that aren’t necessarily known for going together. The recipes produce mega kid-friendly food, since Slater works hard to sneak veggies into her son’s diet. So, it’s not exactly junk food she’s offering up here. Well, at least not completely. Grilled Mac ‘n’ Cheez Sandwich? Mashed potatoes on a pizza? Whoopie pies that look like burgers? Yeah, she’s got it all.
Since my favorite holiday is fast approaching, I’m giving you a little sneak peek of one of Slater’s recipes. Try adding this one to a Halloween party menu and see if anyone can resist! I doubt they can.
- 1 ½ cups (355 ml) warm water
- 1 tablespoon (13 g) sugar
- 2 teaspoons kosher salt
- 1 (2 ¼-teaspoon [9 g]) package active dry yeast
- 4 ½ cups (562 g) all-purpose flour
- 2 tablespoons (28 g) vegan margarine, melted
- 1 (12-ounce [340 g]) package veggie dogs
- 1 cup (235 ml) warm water (about 110°F [43°C])
- 1 tablespoon (4.6 g) baking soda
- 1 to 2 tablespoons (14 to 28 g) vegan margarine, melted
- Kosher or pretzel salt, to finish
- Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes, or until the mixture begins to foam.
- Add the flour and margarine and, using the dough hook attachment, mix on low speed until well combined.
- Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, 4 to 5 minutes.
- Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil.
- Return the dough to the bowl, cover with plastic wrap and set in a warm place for 50 to 55 minutes, or until the dough has doubled in size.
- Preheat your oven to 450°F (230°C). Once the dough has risen, pinch off golf-ball-size pieces and roll them into 12-inch (30 cm) ropes. You might want to flour your hands and the surface you’re rolling on because this dough is sticky. Wrap each veggie dog in the dough and place on a parchment paper– lined cookie sheet. (I use a silicone mat, which makes my pretzel dogs fancy and French.)
- Mix warm water and baking soda together. Brush each wrapped dog with this mixture and then bake for 10 minutes, or until golden brown.
- Brush each baked dog with melted margarine and sprinkle with kosher salt.
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