Recipes

Sloppy Joes

January 15, 2019

Sloppy Joes

Sloppy Joes are another of my favorite childhood sandwiches. We ate them on white bread and Mom always made the filling from scratch, never from a can. When I started making them on my own, they were nothing more than cooked ground hamburger with catsup and sugar added. This recipe, made with millet, is much better than my earlier attempts. Millet still has a reputation as bird food in this country even though it has been eaten as a staple grain in Southern Europe, parts of Africa, and Western China for a long time.
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Course Sandwich
Servings 6 servings

Ingredients
  

  • 1 medium onion finely chopped
  • ½ green bell pepper finely chopped
  • 1 celery stalk finely chopped
  • 2 cloves garlic minced
  • 2 cups cooked millet
  • 1 15- ounce can tomato puree
  • 1/4 cup catsup
  • 1 tablespoon vegan Worcestershire sauce or tamari
  • 1/3 cup date puree or maple syrup
  • salt and pepper to taste
  • 6 whole grain hamburger buns split

Instructions
 

  • Saute the onion, bell pepper, and celery over medium heat for 7 to 8 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan. Add the garlic and cook another minute. Add the cooked millet, tomato sauce, catsup, Worcestershire sauce, and date puree, and cook 10 minutes until the sauce is thickened.
  • Place the bottom halves of each sandwich bun on a work surface and top with some of the filling. Place the top of the bun on the sandwich and serve.
Keyword chef del, Plant based, sloppy joes, vegan
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Recipes

Carrot Dogs

November 16, 2018

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.
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