Monday, July 8, 2024

Hold The Mustard - 6 - Summer 2024


A podcast in 3 segments:

1.  Kendall Reviews 3 hot dog places in Huntington West Virginia.

2.  Kendall interviews Rae Walseth about vegan cooking

Vegan Pancakes:


1 cup Flour

1 tbsp Sugar

1 tbsp Baking Powder

1 pinch Salt

3 tbsp Vegetable Oil

1 Cup Plant Milk (Soy, Almond, Oat, etc.)

Optional: vanilla extract, blueberries, chocolate chips, apparently raisins, etc.


Combine dry ingredients in a bowl. Add vegetable oil and plant milk and mix until just combined (batter may be lumpy). Pour batter onto non-stick or greased skillet and cook over medium-low heat for a couple of minutes (until there are lots of bubbles and the edges firm up). Flip and cook for another minute or two until cooked through. Serve hot with your favorite toppings, or freeze to enjoy later. 

Vegan Chocolate Chip Cookies:


2 1/4 cups Flour

1 tsp Baking Soda

1 tsp Salt

1/2 cup (1 stick) vegan butter (I like Country Crock Plant Butter)

1/2 cup Crisco

3/4 cup Sugar

3/4 cup Brown Sugar

1 tsp Vanilla Extract 

2 Vegan Eggs (I like Bob’s Red Mill Vegan Egg)

1-2 cups Vegan Chocolate Chips (I like Enjoy Life semi sweet mini morsels)

Optional: walnuts, pecans, coconut flakes, rolled oats, etc. 


Preheat oven to 375°F. 

Combine dry flour, baking soda, and salt in a bowl. In another bowl (or a stand mixer), add vegan butter, crisco, sugar, and brown sugar and beat until creamy. Add in vanilla and vegan eggs and beat until well combined. Gradually mix in dry ingredients. Stir in chocolate chips. Drop rounded spoonfuls onto a baking sheet and bake for 9-11 minutes. Allow to cool on the pan for a couple of minutes before removing to wire racks to cool completely. 

Vegan Kringla:


1/2 cup Sugar 

1/2 cup Vegan Butter (I like Country Crock Plant Butter)

1 Vegan Egg (I like to use 3 tbsp aquafaba)

1 cup Vegan Sour Cream (I like Tofutti)

1/2 tsp Salt

1/2 tsp Baking Soda

2 tsp Baking Powder

1 tsp Vanilla Extract

2 1/4 cups Flour


Preheat oven to 375°F. 

Cream together sugar and vegan butter. Add vegan egg and sour cream and combine. Sift in dry ingredients and mix until well combined. Refrigerate dough for several hours or overnight. Using a walnut sized ball of dough (about 1 oz), roll onto a floured surface (I like to use a Bethany board with a floured Bethany cloth) to the size of a wooden pencil about 7” long. Form into a figure 8, lightly pressing the ends together. Bake for 8-10 minutes. Be careful, do not over bake! They will only be lightly golden brown on the bottom. Transfer to cool completely on a wire rack. 

3.  Kendall and Molly review Crumbl cookies

Here's the episode!