Carrot Dogs

Recipe Inspiration Source:  Shane and Simple ,  Brand New Vegan

Start with about 6 (or more) fairly straight carrots, and cut off the tops.  Cut off the bottoms to make them ‘bun length’.  And by all means, if you have a favorite, healthy, hot dog bun…use it.

🌿 Prepare the Marinade

From Shane and Simple -

• 1 cup Bragg’s Liquid Aminos or low-sodium soy sauce
• 1 cup water or low-sodium veggie broth
• 2 Tbsp apple cider vinegar
• 2 Tbsp rice vinegar (use extra apple cider vinegar if don’t have this)
• 2 Tbsp maple syrup
• 1 Tbsp paprika or smoked paprika
• 1 tsp. liquid smoke
• 1 tsp. onion powder
• 1 tsp. garlic powder
• ½ tsp dried ginger
• ½ tsp black pepper  

From Brand New Vegan -

• 1/4 cup Soy Sauce low sodium
• 1/4 cup Apple Cider Vinegar Braggs
• 1/4 cup Vegetable Broth low sodium
• 2 Tbs Maple Syrup
• 1 Tbs Liquid Smoke
• 1 tsp Yellow Mustard
• 1 tsp Fresh Garlic minced
• 1 tsp Pickled Jalapeno Juice
• 1/2 tsp Onion Powder

🌿 Option 1 - Cook Carrots In Instant Pot

Preheat grill (if cooking right away).

 Place carrots in your Instant Pot, pour the marinade over the carrots and cook for 2 minutes.

Once the carrot dogs have finished cooking in the Instant Pot, use the quick release, remove them from the Instant Pot.  If not grilling right away, you can leave them in the IP pot to continue to marinate.  Marinating for at least an hour more is great.

 Throw them onto the grill. 

🌿 Option 2 - Cook Carrots On the Stove

This method requires marinating ahead of time!

 Boil carrots for 8-10 minutes or until just tender enough to pierce with a fork. YOU DON’T WANT THEM MUSHY!

Drain and rinse carrots under cold water to stop them from cooking.

Put the carrots in a gallon Ziploc bag or airtight container and pour the marinade over the carrots. Be sure they all get covered. Let them marinate in the fridge for at least 2-3 hours, but overnight is best.  Remember to turn the bag over occasionally to keep things mixed up.

🌿 Grill

Cook the carrot dogs for 2-3 minutes per side or until you get those really cool grill marks. Use leftover marinade to baste carrot dogs as they cook.

 Remove your dogs and serve on your favorite hot dog bun or roll fixed any way you like.

 If you don’t plan on eating your carrot dogs right away remove them from the Instant Pot and store in the fridge with the marinade until you are ready.

🌿 Don’t Want To Grill?

Heat a nonstick skillet over medium heat.

Add carrots dogs and ½ cup of marinade to skillet. Cook for 6-8 minutes or until most, if not all, of the marinade has evaporated.

Serve immediately. 

🥕 Save leftover marinade to make more carrot dogs!

🥕 Need gluten free buns?  This article from Food Network offers suggestions based on their taste test.

 

Salad - Carrot Salad

"The trick is to start with the best carrots you can find. Here is where buying organic or from a farmer’s market really makes a difference in taste." - Simply Recipes

 

"I’ve found that freshly grated carrots work much better in a salad like this, when compared to store-bought shredded carrots. When you buy a bag of shredded carrots, they are typically thicker in texture so that they won’t turn brown in the bag, and they tend to be on the dry-side." - Detoxinista

Making Ahead:

This salad — without lemon juice or ACV — can be served right away, but also keeps well in the fridge for an hour or two if you want to get your dinner side dish prepped and crossed off the list.

If you want to make it further ahead, grate the carrots and prep the apples, then toss them with a bit of lemon juice or apple cider vinegar to prevent browning. Wait to combine with the mayo until closer to serving.  With a bit of lemon juice, this carrot salad will keep well in the fridge for 2 to 3 days.  It’s also important to note that flavors tend to mellow as they sit in the fridge, so be sure to taste the salad before serving it. You might want to brighten up the flavor with a little more salt, or an extra squeeze of fresh lemon juice.

Mix the dressing ingredients in the bottom of a decent sized bowl.

• 1/4 to 1/3 cup mayonnaise (Veganaise!)
• 2 teaspoons pure maple syrup (or honey)
• 2 tablespoons freshly squeezed lemon juice (if needed!!!) - 
• If adding pineapples, some of the juice can be added to the dressing.

Mix in other ingredients.

• 4 to 6 medium-sized carrots, freshly grated 
• 1/2 to 1 cup raisins (regular, golden, craisins or a mix)
• 1 large apple, (peeled or not, your preference) cored and chopped
  -or- cubes of pineapple

Cover and refrigerate until ready to serve.

If using nuts, add them right before serving if you make this in advance. If you don't plan on serving this salad right away,  the nuts will get softer in the fridge. 

• 1/2 cup pecans , roughly chopped (optional)

Optional herbs:

• 1 1/2 to 2 tablespoons finely chopped fresh herbs, such as parsley, tarragon, chives,or chervil

Ina Garten adds a little sugar, pineapple and sour cream.  She prefers golden raisins.

"I resist the urge to add other things to this French classic, although if you have some beets, you can grate those in raw (or use all beets to make this salad)." - David Libovitz   Also - "Don’t overdress the salad; the carrots should be moistened and glistening, not swimming in dressing."   Interesting - David prefers to serve this salad at room temperature.  

Carrots - Roasted with Maple Tahini

Recipe Inspiration Source:  Catching Seeds 
- This looks like a good blog to explore further!!

Oh my.  These were so good!  Definitely a keeper recipe.  The sauce was yummy, too and could be used with other recipes, like a stir fry.

• 1/2 pound carrots, peeled and trimmed, all about the same size - multi-colored are nice!
• Broth
• 2 tablespoons chopped fresh parsley
  
• optional - 1/4 cup pomegranate arils - I didn't have these, but the original recipe calls for them and it could be a fun addition - BTW, arils is the fancy word for the little red fruits inside pomegranates

TAHINI SAUCE:

• 1/4 cup tahini
• 1/4 cup water
• 2 tablespoons Dijon mustard - I used the Trader Joe's brand, which is my new fav
• 2 tablespoons maple syrup
• 2 tablespoons chopped fresh parsley

INSTRUCTIONs

1. Preheat the oven to 390-ish degrees. 
2. Marinate, soak or drizzle carrots with a bit of broth to get them moist.  Arrange them on a parchment lined baking tray. 
3. Bake for 30-40 minutes or until the carrots are tender.  Check them towards the end - you don't want them to turn to mush.
4. While the carrots are cooking, whisk together all of the sauce ingredients.
5. Once the carrots are cooked, drizzle with sauce, top with pomegranate and parsley and serve.

Cauliflower, Broccoli, and Carrots, Baked

Recipe Inspiration Sources:  Cindy's Table and Clean Eating

I was looking for a recipe combining cauliflower and broccoli and came across this one.  The added color of the carrots pulled me in!  I altered the recipe a bit.  It called for a bunch of oil and some butter.  It also called for a total of 60 minutes cooking time, which turned out to be too long.

• cauliflower
• broccoli
• carrots
• garlic
• 1 teaspoon basil
• sea salt
• pepper
• garlic salt
• paprika
• broth
• nutritional yeast

Preheat oven to 375 degrees 

Cut vegetables into small pieces.

Put all ingredients in a large bowl and mix well.

Cover dish and bake for 30 minutes.

REMOVE COVER and stir.

Bake for an additional 15 minutes, until vegetables are tender and browned. 

This recipe is a keeper, but I need to work out the correct cooking time when omitting oil.

Salad - Carrot Salad, Spicy

I haven't yet found my keeper recipe, but I know it's worth more trials.  JC like my first efforts, but I didn't.  

Recipe Inspiration Sources:  
Caroline's Cooking
Inspiralized
Mother Would Know

This is what I used in my first attempt at the dressing.  Look at that!  I used the juice from a whole lemon.  That pretty much ruined my salad.  I was thinking tangy, but it was way over the top.  My bad.

• 8 oz carrots, shredded

FRUIT AND NUT OPTIONS

• raisins 
• Orange or tangerine bits
• almonds, chopped 

FRESH HERB OPTIONS - a little bit of green makes this recipe much prettier!

• cilantro coriander, finely chopped
• parsley, finely chopped

DRESSING -  WET Ingredients

• 2 tbsp vegetable broth 
• 2 tbsp lemon juice - not more!  I used too much on my first attempt.
• maple syrup

DRESSING - SPICES - I need to keep looking for the perfect combo.

• 1/4 tsp ground cumin
• 1/2 clove garlic
• red pepper flakes
• 1 pinch salt

1. Peel and coarsely grate the carrots.  Or buy shredded.
2. Finely chop the cilantro.  
3. DRESSING: Whisk/stir together the dressing ingredients.
   
4. Pour over the carrot and mix through well.
   
5. Add the cilantro, almonds and raisins.  Mix and serve or chill until needed.

Hmmmm- this might be good cooked as well.  Might have to investigate.

SHOULD MOROCCAN CARROT SALAD BE RAW OR COOKED?
If you’ve had a Moroccan carrot salad before, you may have had a cooked version. The flavorings are otherwise very similar to this, but of course the texture will be a bit different. You’ll find both in Morrocco, and with a few variations as well.

Carrots - Herb-Roasted Tri-Colored

Herb-Roasted Tri-Colored Carrots – Lightly caramelized around the edges, crisp-tender in the center, and seasoned with rosemary, thyme, and parsley!! A trusty side that you’ll make again and again for holidays or easy weeknight dinners!!

Inspiration Source:  Averie Cooks

This is not my photo.  I'll put my own up soon.

• 2 pounds carrots, trimmed, peeled, and cut on the diagonal into 1/2-inch pieces (I used tri-colored carrots but you can use all orange)
• 2 tablespoons olive oil  broth
• 2 to 3 teaspoons fresh rosemary, finely chopped
• 1 teaspoon fresh thyme
• 1 teaspoon salt, or to taste
• 1 teaspoon pepper, or to taste
• 2 to 3 teaspoons fresh Italian flat-leaf parsley, finely chopped
• 2 teaspoons lemon juice, optional

Preheat oven to 450F and line a baking sheet with aluminum foil for easier cleanup. - When not using oil, go low and slow.  Try 375.  Remember, the no-oil versions do better with "low and slow" cooking!

Mix and coat the carrots with broth, and evenly sprinkle with thyme, rosemary, salt, pepper, and toss to evenly coat.

Arrange the carrots in a flat layer on a baking sheet with space between the pieces if possible and bake for about 30 to 35 minutes or until carrots are lightly caramelized around the edges and fork-tender. Baking times will vary based on the size of carrots and personal preference for doneness. The no oil version, with a lower oven temp, may require more time in the oven.

Stir and flip halfway through baking to ensure all sides cook evenly.

Evenly sprinkle with parsley, evenly drizzle with optional lemon juice (brights up the dish), and serve immediately. Carrots are best warm and fresh but will keep airtight in the fridge for up to 5 days.

Carrots - Garlic Roasted

•  12 oz carrots, skin peeled
• 2 cloves garlic, minced
• broth - just enough to coat carrots
• 1 teaspoon chopped parsley

1. Preheat the oven to 400F.
2. Mix broth and garlic.  Coat the carrots well with the mixture.
3. Arrange the carrots on a baking sheet lined with parchment paper. Drizzle the extra garlic mixture on top of the carrots. 
4. Roast for about 25 minutes.  Remove from the oven and top with the parsley. Serve immediately.

This is a photo from the original recipe. It includes Parmesan, which I don't eat.
I could try Vegan Parm, but really, it's fine without it.