Hero Dog to the Rescue!
Grilled Carrot Dogs
I come from a baseball family where a night at the ballpark with hot dogs, peanuts and beer is nostalgia at its best. The problem is, well — hot dogs.
It’s a mystery meat that most likely doesn't come from an organic, local, and humane source. There are some decent brands out there, but overall it isn't the safest choice in the world. But what to do?! A hot dog with a squishy bun is so deeply satisfying!
Cue my hero dog: CARROT DOG! She’s a beaut and totally evocative of an actual hot dog while being vegetarian (and kid!) friendly. I made it bougie with a tangy purple slaw and some spicy mustard (the more the better), but feel to dress it as you find fit.
Grilled Carrot Dogs (serves 6)
6 carrots, peeled
2 sprigs fresh rosemary
1 head garlic, crushed
sea salt to taste
2-3 tablespoon extra virgin olive oil or coconut oil
6 hot dog buns
6 tablespoons horseradish (or spicy) mustard
Purple Slaw:
1/4 head of purple cabbage, slivered
4 green onions, sliced
1/2 cup cilantro, rough chopped
1 tablespoon rice vinegar
1/2 lime, juiced
1 tablespoon Vegenaise or mayo
1 tablespoon maple syrup
pinch red pepper flakes
1/2 teaspoon sea salt
Whisk together Vegenaise (or mayo), maple syrup, rice vinegar, lime juice, sea salt and pepper flakes. Pour over a bowl of combined cabbage, green onions, and cilantro. Mix well and set aside.
Place peeled carrots into a shallow frying pan with high edges. Cover with water and toss in rosemary, crushed garlic, and salt. Bring to a simmer and cover for 10 minutes. Remove the carrots and pat dry.
Warm a grill pan on high heat with 1 tablespoon of olive or coconut oil. Brush each carrot evenly with more oil. Once the grill pan is hella hot, place your carrots evenly. DO NOT MOVE THEM. Seriously. You want the sweet grill marks, so let them sit for about 2-3 minutes per side. Brush remaining oil onto your buns and grill for 1 minute per side.
Layer each bun with ample horseradish (or spicy) mustard, a grilled carrot, and a heap of slaw. Season with salt and pepper if desired!
Nom Nom!
Photos and styling: Cynthia Groseclose