Smoky Vegan Carrot Dogs

 

Smoky Vegan Carrot Dogs

• Author: Chuck Underwood

Description

Don't you just hate Summer Picnics where everyone is grilling burgers and dogs?  Well take these Smoky Vegan Carrot Dogs and join right in!

Ingredients

Scale

• 6-8 Carrots (peeled)

Marinade

• 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

Instructions

1. Cut and peel carrots to make them "bun length'.
2. Boil carrots in water until just fork tender.  About 10-15 minutes. 
3. Drain carrots, rinse with cold water, and drain again.  Place carrots in a ziplock freezer bag.  
4. Whisk all marinade ingredients together and pour into bag with carrots. 
5. Marinate for 4-6 hrs. 
6. Grill carrots on an open grill, basting occasionally.  
7. Grill to heat all the way through and to get some blackened grill marks on each side. 

UPDATED INSTANT POT INSTRUCTIONS

1. Add cut carrots and marinade to Instant Pot. Attach and seal lid, then cook on MANUAL for 3 minutes.  After doing a Quick Release you can then leave the carrots in the pot until you are ready to grill.  
2. I would marinate the carrots after the pressure has been released for at least 1 hour.  If not grilling soon - remove carrots and marinade and transfer to a container you can store in the fridge. 

Candied Yams

2 (29 ounce) can sweet potatoes, drained or about six large yams*

1/2 cup butter, cut into pieces

1 cup brown sugar

2 cups miniature marshmallows, divided

Directions

1-Preheat oven to 350 degrees.

2-Combine yams, butter, and brown sugar in a 9x13 pan.

3-Sprinkle one cup of marshmallows over the top.

4-Bake in oven until sweet potatoes are tender and marshmallows have melted, about 15 minutes.

4-Add last cup of marshmallows to top, bake for 5 more minutes.

*Cook yams in instant pot for 5 minutes, but not all at once--do two batches. Or just boil them.

-Can put together a day or two ahead and leave in fridge (don't add marshmallows until ready to cook or they will dissolve).

Lemony chick pea feta bowl with ground turkey

-Roya B. Borden
Makes 3-4 servings
Ingredients:

• 1 cup rice (white, brown, or basmati)

• 1/4 lb ground turkey

• 2 cloves garlic, minced

• 1 tsp cumin

• 1 tsp smoked paprika

• 1/2 tsp ground coriander

• Salt and pepper, to taste

• 1 red onion, finely diced

• 1 can (15 oz) chickpeas, drained and rinsed

• Same spices from above (garlic, cumin, paprika, ground coriander, salt and pepper)

• 1/4 cup cilantro, chopped

• 1/2 tbsp olive oil

• 1 lemon (zested and juiced) or 2-3 tbsp lemon juice to taste

• cilantro

• 1 cucumber, diced

• 2 tomatoes, diced

• 1 block feta cheese crumbled

• Optional: cherry tomatoes, avocado, or olives for garnish

Instructions:

1. Cook the Rice.

2. While the rice cooks, cook the ground turkey:

Heat 1/2 tbsp olive oil in a skillet over medium heat. Add ground turkey, breaking it up with a spoon.
Add cumin, smoked paprika, coriander, garlic, salt, and pepper. Cook until the turkey is browned and fully cooked (about 8–10 minutes). Set aside.

3. Sauté the red onion.
I like to add 1/2 tbsp of butter for flavor but can just use oil spray. After red onions have cooked for a few minutes, add the drained chickpeas. Mash the chick peas with a fork or potato masher. Sprinkle in the same spices used in cooking the ground turkey- garlic, cumin, paprika, ground coriander, salt and pepper.

4. Make the Lemon Dressing:
In a small bowl, whisk together the lemon juice, the remaining lemon zest, and a little olive oil. Season with salt and pepper.

5. Combine all together
Add the cooked rice, ground turkey, chickpeas and onion together. Add in the diced tomatoes and cucumber and the chopped cilantro. Add more lemon juice for added flavor. Drizzle with the lemon dressing

6. Garnish with feta cheese. Can add optional cherry tomatoes, avocado, or olives for garnish. Can also add more garlic and cumin for more flavor.

 

Wesley’s Spaghetti

1lb noodles, cooked 9 minutes

3 tsp oil (separated)

1 T diced garlic (jar) or two cloves

1 red onion, sliced in twelfths so they are tall

2-3 Roma tomatoes sliced in eighths

Spaghetti sauce 24oz can

ground turkey or 5 meatballs or scrambled tofu

Boil water for noodles. Cook for 9 minutes.

-Sauté garlic until golden in oil in tsp oil

-add onions, another tsp oil, and cook until fragrant. Add some salt.

-When onions are half cooked: add another tsp oil and tomatoes, cook until they are soft.

-add pasta sauce to vegetables and heat it up

Serve with French bread, Greek salad. Serves 8ish.

Air Fried Tofu Over Rice

1lb extra firm tofu, pressed & drained

1-2 sweet potatoes

2 avocados

2 cups rice

1/2-3/4 cup quinoa (or just rice)

2 cups chick peas

3 tomatoes

red onion

fresh spinach

Original Marinade (save leftovers as a dressing)

1/4 cup balsamic vinegar

1 T Olive oil

1 T soy sauce or tamari

2 cloves of garlic or tsp jarred garlic

1/2 tsp honey

1 tsp oregano

1 tsp thyme

1/2 tsp black pepper

Or try this: 

2 tsp paprika

1 tsp onion powder

2 tsp jarred garlic

2 T soy sauce

2 T oil

1 tsp black pepper

salt to taste

The night before:

Press tofu over night then cut it into thirds (to make three sheets) then three columns and four rows.

The next morning:

Marinate the tofu until dinner prep time.

30ish minutes before dinner time: 

Slice a sweet potato and bake at 400 for 15 minutes then flip it to the other side for another 15 minutes.

Cook tofu in preheated air fryer at 375 for 7 minutes, flip, cook seven more minutes. May need five more minutes until brown and firm.

Cook quinoa for 1 minute in instant pot. Let pressure release naturally. Cook rice as usual. Mix together.

Serve over rice/quinoa with slices of tomato, avocado, and red onion. Add spinach and chick peas too. Yum! Serves 8?

Potato and Carrot Stew

 8 potatoes, peeled & cubed

1 large onion, chopped

2 cups carrots

8 cups water

8 bouillon cubes

2 tsp garlic powder

Put all of this stuff in an instant pot and cook for 15 minutes. Quick recipes.

Hobo Dinner

8 potatoes (depending on their size), washed and chopped

1 big onion, chopped

15ish baby carrots, cut into thirds

1 T oil

Cook at 450 for 55 min-one hour until carrots are done.

OR cook for 35 minutes in a metal bowl on top of a trivet with one cup of water in Instant Pot for 35 minutes, quick release.

Makes about eight servings.