Image via Spin.com
Hello, vegan lovelies! We are halfway through this challenge! It’s time to celebrate carnival style.
The video for XO was shot in Coney Island just a few days after I got all dolled up for Black Tie Beach.
Besides the Cyclone roller coaster (pictured), Coney Island is probably most famous for its Nathan’s Famous hot dogs and the annual eating contest.
My friend Diskoe dabbled in the competitive eating sport a few years back, and even got close to competing in the 4th of July event, but lost to a former Coney Island competitor at the regional finals.
Just because you’re eating vegan, doesn’t mean you have to give up this classic summertime treat (although I would advise against competitive eating – it’s not for the faint of heart).
There are plenty of vegan hot dogs on the market, but you can just as easily make your own from just a carrot and a few other tasty ingredients.
I recommend marinating the carrots for at least 24 hours, but you can do this a few days in advance and achieve even better results. If you make this recipe, per usual, I’d love to hear what you think so leave a comment below or Tweet me.
Coney Island Carrot Dogs
Adapted from PETA’s recipe
- 4 large carrots, cut into bun length, ends removed
- 1/4 cup low sodium soy sauce
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 1 tbsp. sesame oil
- dash of liquid smoke
- 2 tsp. garlic powder
- 2 tsp. onion powder
- black pepper, to taste
- 4 hot dog buns of your choice (I prefer potato rolls)
Add a 4 cups of water to a medium pot and bring to a boil. Add carrots and cook until fork tender (about 6-7 minutes). After removing the carrots from the boiling water, run them under cold water to stop the cooking process.
While the carrots are cooking, whisk together the soy sauce, water, vinegar, sesame oil, liquid smoke, and seasonings. Combine the carrots and the marinade in a gallon-size plastic bag or air-tight container. Shake gently until the carrots are coated with the marinade. Place the carrots in the refrigerator for at least 24 hours.
When you’re ready to eat the carrot dogs, bring a medium sized skillet to medium heat and add the carrots and marinade. Heat the carrots for approximately 8 to 10 minutes, or until warm. Alternatively, you can use an outdoor grill, or George Foreman (like I did) – and you’ll get the alluring/essential grill marks.
Serve immediately (unless you’re about to ride the Cyclone) with your favorite hot dog toppings (ketchup, mustard, relish, etc.) and with corn on the cob, drenched in Earth Balance and a dash of sea salt.
Today’s Activity: Visit a carnival, or if you’re close enough, Coney Island with a loved one.
Baby kiss me,
Before they turn the lights out.