From The China Study Family Cookbook by Del Sroufe 

1. Carrot Dogs

   Carrot Dogs-I am surprised at how popular this recipe has become. When I serve them to students in my classes they always say “these really do taste like hot dogs!” And they do. The secret is in the spices.

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   Ingredients

     

   • 6 large carrots peeled and trimmed to fit your hot dog buns
   • 2 cups water
   • 1/4 cup tamari
   • 1 tablespoon red wine vinegar
   • 4 garlic cloves minced
   • 1 teaspoon granulated onion
   • 1 teaspoon mustard powder
   • 1 teaspoon ground coriander
   • 1/2 teaspoon ground mace
   • 1/2 teaspoon smoked paprika
   • 1/4 teaspoon black pepper
   • 6 hot dog buns toasted if desired

   Instructions

    

   • . Bring a 2-quart pot of water to a boil over medium-high heat. Add the carrots
   • and bring the water back to a boil. Reduce the heat to medium and let
   • the carrots cook until they are tender, 8 to 10 minutes. Drain the carrots and
   • rinse them under cool water to stop the cooking.
   • While the carrots are cooking, whisk together the water, tamari, red wine
   • vinegar, garlic, granulated onion, mustard powder, coriander, mace, smoked
   • paprika, and black pepper in a baking dish. Add the carrots to the marinade
   • and toss to coat. Cover the dish and refrigerate for at least 12 hours.
   • Heat a large skillet over medium-high heat. Add the carrots and the marinade
   • and cook, turning the carrots occasionally, until most of the marinade
   • has evaporated and the carrots have started to brown, about 10 minutes.
   • Serve in a bun with your favorite toppings.

   Notes

   Six Layer Carrot Dogs

   Serves 6

   1 recipe Carrot Dogs-see recipe above

   6 hot dog buns

   1 can re-fried beans, heated

   1-15 ounce jar salsa

   2 ripe avocado, thinly sliced

   pickled jalapeno peppers

   Place the cooked Carrot Dog in the bun and top with the re-fried beans and remaining toppings.

   Tried this recipe?Let us know how it was!

I love falafel. I eat them as an appetizer, in a pita with Green Sauce  or even
on pizza. But I don’t want all the added fat that would normally be in a deep-fried
dish. So, I bake it instead and the results taste as good as the fried original.

Ingredients
2 15-ounce cans garbanzo beans (chickpeas),
drained and rinsed
1 medium yellow onion, chopped
6 cloves garlic, chopped
4 tablespoons fresh parsley, chopped
1 tablespoon arrowroot powder
4 teaspoons ground coriander
2 teaspoons ground cumin
sea salt and black pepper to taste

Directions

1. Preheat the oven to 375°F.
2. Add everything to a food processor and process, leaving a little texture to the beans.
3. Using a small ice cream scoop or tablespoon, shape the mixture into balls. Place on a
nonstick baking sheet and bake for 10 minutes.
4. Turn the falafel over and bake for another 8–10 minutes.

Makes 4 servings

One day I made falafel for a few friends and realized right before the first guest arrived that I had forgotten to buy pita bread. One of my guests said that she often serves falafel in corn tortillas, either with Green sauce or with salsa, and voila, dinner was saved!

Ingredients

12-16 6-inch tortillas

1 recipe falafel

1 cup Green Sauce

2 cups chopped romaine lettuce

1 large tomato, chopped

1 medium red onion, diced

Directions

1. Preheat a non-stick skillet over medium heat for 5 minutes. Add enough corn tortillas to cover the bottom of the pan and heat for 3-4 minutes to soften the tortillas. Repeat with the remaining tortillas.

2. To serve, cut each falafel in half and place two or three halves in the center of each corn tortilla.

3. Top each tortilla with some of the Green Sauce, romaine lettuce, tomato, and red onion

Serves 4

Sukiyaki is a Japanese soup or stew usually made with meat, vegetables, and a broth made of soy sauce, mirin (a Japanese rice wine used in cooking), and sugar. I make it with brown rice noodles (though udon or soba are often used). It is one of my favorite noodle dishes and comes together quickly once all the ingredients are assembled. Most of the ingredients for this dish can be found in traditional grocery stores, though I sometimes have to go to my co-op or local natural foods store to find seitan.

8 ounces brown rice spaghetti
1 leek, white part only, washed and thinly sliced on the diagonal
2 cups shiitake mushrooms, stems removed
3 cups mushroom or vegetable stock or Basic Soup Stock (page 146)
1 8-ounce package traditional-style seitan, thinly sliced
2 tablespoons brown rice syrup or agave nectar
1/4 cup sake
2 tablespoons mirin
1/4 cup plus 2 tablespoons low-sodium soy sauce or tamari
1 bunch fresh spinach, coarsely chopped

Cook the pasta according to package instructions. Drain and set aside. Sauté the leek and mushrooms in a large skillet over medium-high heat for 5 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking. Add the stock, seitan, syrup or agave nectar, sake, mirin, and soy sauce to the vegetables and mix well. Bring the mixture to a boil and add the spinach and noodles.