Carrot Dogs with Kale Salad (Creamy Lemon Sauce), Recipe, What We Ate For Dinner

Carrot Dogs with Kale Salad (Creamy Lemon Sauce), Recipe, What We Ate For Dinner

One of my favorite things to do when I come home, is eat. Well, besides dancing around to loud music or learning how smart my daughter Rylan is. I cook almost everyday, because I love it! Vegetables should always be the main dish.On the menu at Muva Tofu’s this night is Carrot Dogs and Kale salad. It’s a meal full of healthy vegetables, and you wouldn’t miss the meat.

I’ve tried this recipe before and was disappointed. I didn’t boil the carrots long enough so they were crunchy and they tasted too sweet. Since then, I have perfected it!

Long carrot dog accompanied by more tasty vegetables

This recipe is smoky and flavorful with a hint of sweetness.

You won’t miss the well-known American mystery meat – hotdogs!

Carrot dogs are cruelty-free and yummy.

Carrot Dogs Recipe

  • 8 Normal Sized Carrots
  • 3 Tablespoons Soy Sauce 
  • 1 1/2 tablespoons Liquid Smoke
  • 1 drop of Lemon Juice
  • 1 1/2 Tablespoon  Agave Nectar
  • 1 Tablespoon Liquid Yellow Mustard
  • 1/4 cup Apple Cider Vinegar
  • 1/4 cup Vegetable Broth
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 2 cups Water

Step One

Add all of the ingredients besides the carrots to a bowl and mix well. Set aside. Taste a drop of the marinade mix. Adjust to your liking: add more Agave to make sweeter or soy sauce to make saltier, if desired.

Step Two

Peel carrots with a vegetable peeler. Compost peelings. *Cut the carrots down to the size of a hot dog bun then boil. Boil carrots until they are soft enough to stick a plastic fork into.

Step Three

Add peeled carrots to the marinade mix made in step one. Let carrots marinade in this mix in the fridge overnight. (If in a rush, let marinade at least 4 hours.)

Step Four

Take a griddle pan, grill, or regular pan and let heat on medium-high. Remove carrots from marinade and add to hot griddle pan. Let cook for 5 minutes then flip and cook for 2 minutes. Take the marinade and smother carrots in it slowly while they cook. Add pan’s cover and let the steam cook into the carrots.

Step Five

Let carrots cool then add to hot dog bun and top with ketchup, mustard, relish, or whatever you choose. Enjoy!
*Tip – Keep the edible pieces of carrot you didn’t use and add to next recipe for extra texture, color, and nutrients. 

Kale Salad – Mediterranean Sauce

Kale salad with chopped carrots and Mediterranean Sauce
  • 1/4 cup Mediterranean Hummus (Trader joe’s)
  • 1 Tbsp Lemon Juice
  • 1 Tablespoon Italian Seasoning
  • 1 Tablespoon Chia Seed
  • 1/4 Teaspoon Salt
  • 1/2 tablespoon Hemp Seed
  • 1 1/2 Tablespoon Minced Garlic
  • 1/4 Original Soy/Almond Milk/Water (add more for thinner texture)

Adapted from Minimalist Baker’s Garlic Herb Sauce

Step One

Wash and chop Kale then add to salad bowl. Compost the leftovers.

Step Two

Add the hummus, salt, lemon juice, garlic, and italian seasoning to a separate bowl and whisk. Add water and/or non-dairy milk to thin.

Step Three

Add the mixture to the kale bowl and toss.

Step Four

Whisk in the remaining ingredients (chia seeds and hemp seeds) to the top of the Kale salad. Add black pepper to taste, if desired.

Step Five

Serve and enjoy!

 

Did you make this meal? How did it go?

Let’s talk about it in the comments!

As apart of my current no-oil diet, I decided against french fries to go with the carrot dogs. Oil was also not included in the Mediterranean sauce, but add it you wish. If so, add 1 tablespoon of Olive Oil and whisk.

So, what are you eating tonight?



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