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.

We have a class Tuesday with a tailgating theme and we are going to make a version of these called Six Layer Carrot Dogs. See the recipe below and let me know what you think.

Carrot Dogs

Makes 6 sandwiches
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
1. 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.
2. 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.
3. 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.
4. Serve in a bun with your favorite toppings.

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.