I’ve been cooking with Kathy Hester since her perennial favorite and bestseller, The Vegan Slow Cooker came out in the early days of my transition to veganism. Her simple yet hearty and delicious recipes made making plant-based meals so easy. I’ve been hooked ever since. I am also the proud owner of her other three cookbooks: Vegan Slow Cooking for Two or Just You; The Great Vegan Bean Book; and OATrageous Oatmeals.
Something you might not know about Kathy: She. Never. Stops. The woman is constantly creating and cooking and thinking and connecting. I get tired just contemplating everything she has going on! Kathy’s latest project and her fifth cookbook, The Easy Vegan Cookbook: Make Healthy Home Cooking Practically Effortless is set to be released in just a few days on September 1. Congratulations, Kathy! I already know I’m gonna love this one, too. Not only was I a recipe-tester for Kathy as she developed The Easy Vegan Cookbook, I took the photos! From late December 2014 to early February 2015, Kel and I ate most of our meals courtesy of Ms. Kathy’s cookbook – after I took pictures, of course!
Below are some of the shots I took – plus Kathy’s incredible recipe for All-Natural Carrot Dogs. I’m no fan of cooked carrots, but this recipe blew my mind! With just a few simple ingredients, Kathy created a guilt-free, cruelty-free dog that tastes spot on for the “real” thing. Trust me on this one. This recipe would be fantastic for those Labor Day cookouts coming up.
To order a copy of The Easy Vegan Cookbook by the incomparable Kathy Hester, click here. And, be sure and stop by Kathy’s blog, Healthy Slow Cooking, for lots and lots of easy, yummy, vegan recipes.
All-Natural Carrot Dogs
A carrot is the same shape as a hot dog and close enough in color to make a decent substitute. But what about the taste? I promise you, this marinade really takes it to the next level. I think the sesame oil helps, but the vinegar gives it that “cured” flavor, too. – Kathy Hester
- 4 carrots, cut into bun lengths
- 1⁄4 cup (60 ml) seasoned rice vinegar (or apple cider vinegar and a dash of salt)
- 1⁄4 cup (60 ml) water
- 1 tablespoon (15 ml) sesame oil (*leave out)
- 2 tablespoons (30 ml) coconut aminos (can substitute soy sauce; use unseasoned vinegar)
- 1⁄4 teaspoon garlic powder (or 1⁄2 clove garlic, minced)
- 1⁄4 teaspoon liquid smoke
- Pepper, to taste
- Toasted hot dog bun, lettuce or collard leaves, to serve
- Heat water in a pot large enough for all the carrots. When it comes to a boil, turn down to medium heat and add the carrots. Cook until you can just pierce them through with a fork; you want them to have a snap when you bite into them. Remove from pot and run cold water over them to stop them from cooking.
- In a container with a tight-fitting lid, combine the remaining ingredients to make the marinade. Tighten the lid and shake until well mixed.
- Place the carrots in a container in which they can lie flat. Pour the marinade over them and marinate at least 3 to 4 hours, up to 24. The longer they marinate, the more vinegar flavor they take on. If you know you need to leave them longer than a day, cut the vinegar to 1⁄8 cup (30 ml). If the carrots are very skinny, keep the marinating time short.
- To serve, heat the carrots in a 350°F (177°C) oven, or in a grill pan on a hot grill, until heated through, 10 to 15 minutes.
- Serve in a toasted hot dog bun or wrapped in a lettuce or collard leaf, and pile on your favorite toppings.
- ￼TIP: You can cook these in your slow cooker in the marinade. You need to check on them so they do not get mushy, so it is not a set-it-and-walk- away affair. Cook until a fork just goes through the carrot but it is still slightly firm.
- Recipe reprinted with permission from Kathy Hester and Page Street Publishing.
I’ve tried carrot dogs! They’re actually really yummy. Love this cookbook – that’s my kind of cookbook! EASY.
I know, right?! I was completely unprepared for how tasty they are.
You have always been a huge support. I loved working with you on this book and the photos are amazing! xxoo
Can’t thank you enough for the opportunity, Kathy! Here’s to many more years of beautiful collaboration between two Tauruses (Tauri??)
O I love carrot dogs! It’s such a fun recipe to make!
Blew me away! They tasted so close to the “real” thing!
I’ve been curious about carrot dogs for the longest time, but I’ve never tried them. This is just the push I needed. Your pictures look so great, and I love the new Meet Annie pic. It’s adorable!
By the way, right now the liquid smoke & pepper are on the same line in the recipe instead of broken up. Just wanted to let you know. 🙂
I resisted as long as I could, Cadry, but had to make them for the photo ;-)! Both Kel and I were very pleasantly surprised at how yummy they were. Especially loaded w/ all the fixin’s!
Hehe! Thanks! I was taking photos for my Eat Like You Give A Damn post and having fun w/ their (yummy!) beet burger!
Oops – I’ll fix ‘er up – thanks!
she. never. stops. <– so true! 🙂 and she is absolutely one of the sweetest bloggers I know! I have these dogs on my list to make, probably this weekend 😉
Pretty sure she doesn’t sleep!
Definitely make these dogs – crazy how yummy they turn out.
I’ve never tried carrot dogs, but you can be sure I will now! They look fantastic. Can’t wait to bite into one!!
So good, Ricki!
They look wonderful, what a great idea. I love carrots so I think this would be right up my street. Your pictures make them all the more appealing..
I have been curious about carrot dogs as well. These look great… but the calorie info must be off? 445 calories??
That includes the bun, Janet. But also, the nutritional #s are calculated by the recipe app and are considered “beta.” So, long story short, not to be completely trusted :-).
Never heard of “carrot dogs” before but now I’m terribly curious. Always looking for a good, healthy vegan hot dog. So far have had little joy in finding one. Perhaps with these we’ll hit the Jackpot!
I’m so in love with Kathy’s book already and you did a beautiful job Annie!!!
This recipe looks great! I’m also really excited about this book. But I have a question for you. Do most of the recipes make a large quantity of servings? I’m typically only cooking for myself, and while I definitely don’t mind eating leftovers for a few days and freezing some for the future, I don’t always want to make recipes that make way more than I need/want. Do you think this could be suitable for a single person or small household?
I’m yet to try the famous carrot dogs! You’ve sold them to me though 🙂
You gotta! They’re really incredible!
Ok, I will hope to be pleasantly surprised! I’ll instagram them when I make them! 🙂
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