The Carrot Dog
While not a Chicago Dog, the Carrot Dog has all the characteristics of a hot dog without the cholesterol, fat, unknown meat derivatives and nitrites. It’s fun on a bun!
12 large organic carrots, peeled
1/2 cup soy sauce, low sodium
1/2 cup Italian seasoning
2 Tbs. chopped fresh garlic
2 Tbs. sugar
2 bottles of spring water
12 large whole wheat buns, partly sliced lengthwise
2 cups sauerkraut, drained
Condiments: sauerkraut, stone ground mustard, ketchup, chopped onions and pickles
Preheat oven to 350 degrees. Select 12 large organic carrots of uniform size. Peel carrots and cut off the ends so that the carrots are approximately 8 inches long. In a large lasagna pan (you need tall sides), add the soy sauce, Italian seasoning, garlic and sugar. Mix to combine. Place the carrots in the pan and add enough water to cover the carrots. Cover the pan with foil. Bake for 75 to 90 minutes. Add more water if carrots are not fully covered during the roasting process. The carrots should be tender, but not falling apart. Peel back the foil and let cool. Transfer the carrots into an airtight container and pour the liquid over the carrots. They may be stored for up to 3-4 days in the refrigerator. Remove carrots and grill as though they were hot dogs. Grill until grill marks appear, turning frequently. Place inside fresh, warm whole-wheat hot dog buns. Garnish with sauerkraut, mustard, ketchup, chopped onions and pickles.