Carrot Hot Dogs
These carrot hot dogs are COMPLETELY oil free. So for all of you that think that you can't enjoy a delicious hot dog type meal being HCLF, think again.
This recipe is based off of the clean eating veggie girl's recipe, I've tweaked it a little just so that I can enjoy it without all of the excess oils.
By itself, these carrot hot dogs are amazing, I've just eaten them over rice, or with noodles, or eat them the traditional way with a nice sprouted bun or a baguette. My favorite hot dog toppings are sauerkraut, sweet pickle relish, ketchup and sweet potato "cheeze" sauce.
4 large carrots, peeled
1/2 cups tamari
3/4 cups water
2 tbsp rice vinegar
2 tbsp tahini
1 tbsp apple cider vinegar
1 tsp garlic powder
1/4 tsp onion powder
1/2 tsp dried ginger
1/2 tsp black pepper
4 oil free hot dog buns (I used Alvaro Street Sprouted buns)
Boil carrots for 10 minutes, until fork tender. Run them under cold water.
Whisk together the marinade ingredients and place in a shallow 9 x 9 dish (or you could use a large zipper gallon size bag).
Place the carrots in the dish or bag and put in the fridge.
Let the carrots marinate for at least 24 hours. I usually let them marinate for 3-4 days for the best taste.
When you're ready to heat them, put them in a non stick pan and add in 1/2 cup of the marinade.
Cook them for about 10-15 minutes on low, or until most of the marinade is absorbed and the carrots have darkened in color.
Serve how you like and enjoy! Feel free to double or triple this recipe if you are going to a barbecue or a party!