Carrot Dogs!! #VeganCarrotConeyDogs

     Carrot Coney Dogs !!!!!Detroit Style!!!!

Father's day is almost here!! Time to BBQ some carrot dogs! Normally significant salt is involved in these recipes. But I think I found a way around that. 

Usually they are marinated in soy sauce or tamari which are very high in sodium along with garlic salt. 

I used reduced sodium miso paste, which contains 390mg of sodium per tablespoon. Then I did the math. The sodium is equal to 1/6th of a teaspoon of table salt. That's just a pinch!! Plus- that's the marinade!  You don't eat most of the marinade. You only eat that which the carrots absorb! Your blood pressure won't notice😄.

RECIPE

4 Carrots unpeeled, cut to bun size.

4 Garlic cloves, finely chopped.

1 Thumb of fresh ginger, peeled and finely chopped.

2 TBSPs of maple syrup.

1/2  tsp of liquid smoke.

1/4 tsp of smoked paprika.

1 slice of lemon including the peel.

4 stalks of cellery, chopped.

1 TBSP of reduced sodium miso paste.

1/2 tsp ground fennel seeds.

4 Cups of water.

Trim the ends of the carrots to round them like hotdogs and set aside.

Put everything else in the pot and simmer covered for about 30 min to create the marinade. Add the carrots and if necessary,  more water to cover the carrots. Give it a stir and cover to simmer for another 30 min, adding water as needed to keep the carrots covered.

Put the carrots and marinade into a ziplock bag or container with a lid over night.

When ready, wipe off the carrots and place them on the grill for grill marks and to heat them through.

Place them on a whole grain bun. Add veggie chili, chopped onions and mustard for some Detroit Style!

Check out my quinoa, butternut squash chili recipe also on my blog!  Here's the link:   https://01reluctantvegan.blogspot.com/2014/11/butternut-squash-chili-or-how-i-learned.html