UPDATE This is my most current recipe (11/20/2015)
Ingredients: Lightlife Jumbo Smart Dogs (5 veggie hot dogs) 16 oz can of Bush's Vegetarian Baked Beans
Procedure: Pour the beans into a parchment-lined oven-proof casserole dish and bake in a toaster oven or conventional oven 30 minutes at 350 degrees F.
Cook the veggie hot dogs in a pot of boiling water according to package directions. After the hot dogs cool, cut them into bite-sized pieces ("weenies").
After the beans have finished baking, add the hot dog "weenies" and mix them with the beans.
Put the casserole dish back into the oven and bake 20 more minutes at 350 degrees F.
Serve and enjoy.
If there are any leftover, cover casserole dish and refrigerate.
This was my original recipe; it's more time consuming. Additionally, I really prefer the ease and taste of my most recent recipe.
Ingredients 1 package (6 "hot dogs") of YVES Brand "The Good Dog" 1/4 cup honey 1/4 cup water
28 ounce can of Bush's Vegetarian Baked Beans
Procedure In a saute pan (or any frying pan) heat the honey-water mixture to a simmer. Slice the veggie dogs into "beenie weenie" size pieces. Add these "weenies" to the simmering honey-water mixture and cook for 5 minutes.
Oil a casserole baking dish with corn oil or safflower oil and remove excess using a paper towel. Pour in the baked beans. Combine the "weenies" with the beans.
Bake the "beenie weenies" at 375 degrees (F) for 20 minutes.
Robert's Most Yum Asparagus Braised in Pineapple Juice with Tomato & Onion
Ingredients 1 bunch of asparagus 1 cup of pineapple juice 1 cup tomato diced 1 cup Vidalia onion diced Kosher coarse salt or sea salt
Procedure Cook the asparagus until nearly tender.
In a saute pan, place the cooked asparagus and cover with the pineapple juice. Add the diced tomatoes and onion. Add salt to taste.