I woke up this morning to a dawn bird chorus -- this is the first morning that has sounded like spring! Nothing exciting to report from yesterday, just class, work, and a regular Monday overall. Not a bad day, but not a memorable one :)
The boy and I are heading out on a Tuesday morning hike in a couple of hours, after I get some work done, and then I'm off to class for the day! Afterwards will be homework and normal evening relaxation stuff. Not a bad life!
It's recipe Tuesday, though! There was a request for carrot dogs last week, so I'm going to follow through on that.
A note first, which applies not just to carrot dogs but many vegetarian and vegan foods-- try the food on its own value. If you go in to this recipe expecting a carrot to taste like a hot dog and the sauce to taste just like dairy cheese, you are going to be disappointed. If you go in expecting a new, tasty carrot dish with a creamy sauce, you will be pleasantly surprised by how good it tastes. It might help to call these sandwiches carrot hoagies or carrot rolls, instead!
Another note is the sauce. The original recipe called for a cashew cheese sauce, but I didn't have cashews on hand so I tried an alternative. It's pretty good, actually! I used the sauce a second time last week, but added green chile to it and used it to top an enchilada bake -- delicious!
*Carrot Dogs with Vegan Cheese Sauce*
For the carrots:
8 carrots, peeled
1 TB olive oil
1 TB soy sauce
2 tsp liquid smoke
1 tsp paprika
2 clove garlic, diced
3 TB nutritional yeast
1/4 cup veggie broth
salt and pepper to taste
Whole wheat hot dog buns, for serving
For the sauce:
1 carrot, peeled and diced
1/4 cup mashed potato (I used plain instant flakes)
1/4 cup nutritional yeast
3 tsp lemon juice
1/2 tsp salt
1/2 tsp paprika
3 TB Dijon mustard
1 TB soy sauce (or 1 tsp liquid smoke if you prefer a smoky taste)
Up to 1/2 cup water or nondairy milk
Preheat oven to 425 F and grease a rimmed baking pan. Arrange the carrots in a single layer in the pan. Mix the remaining ingredients in a small bowl and then pour them over the carrots, coating all sides.
Bake 30 minutes, turning once.