High on my bucket list has been a desire to meet, and possibly share a kitchen with Chef Del Sroufe, who has achieved many milestones in the plant-based world. He has owned his own vegan bakery, co-founded (with Dr. Pam Popper) the highly respected plant-based education program, Wellness Forum, is a sought after speaker and presenter, is author of Forks Over Knives Cookbook, and he manages the Wellness Forum Kitchen, all while continuing to create new recipes to include in an ever-expanding series of cookbooks.
Del has also lost 200 pounds adhering to a healthy, plant-based diet and has kept it off for five years. I recently had the opportunity to share a kitchen with him when we were both invited to be chef-instructors at Global Roots Plant-Based Cooking Summit at the beautiful Rumbling Bald Resort in Lake Lure, North Carolina. Del’s culinary skills live up to the hype and nowhere was that more apparent than upon tasting his famous carrot dogs.
Chef Del has created an amazing replacement for hot dogs that had my eyes popping open at the first bite. His carrot dogs really do taste like hot dogs! Smother them with his lentil chili and no one would ever know they were eating something healthy. His recipe for carrot dogs can be found in his upcoming cookbook, The China Study Family Cookbook, slated to be released May, 2017. Can’t wait until next May to try out these babies? No worries! Chef Del has agreed to allow me to share his recipe for carrot dogs with you!
So, this is one desire I can now scratch off my bucket list. Though, now I have a new one. I want to do it again, and again!
by Del Sroufe, author The China Study Family Cookbook, pending publication, May 2017
Apparently there have been versions of carrot dogs around since the seventies. Where was I? In my version I want the flavor of traditional hot dogs without all the yuck. Use your favorite topping for this All-American treat or be bold and daring and try the , page 000 as a topping. You won’t be disappointed.
6 large carrots, peeled, ends trimmed
2 cups water
¼ cup tamari
1 tablespoon red wine vinegar
4 cloves garlic, minced
1 teaspoon dry mustard powder
1 teaspoon coriander
1 teaspoon granulated onion
½ teaspoon mace
½ teaspoon smoked paprika
¼ teaspoon black pepper
1 recipe Lentil Chili (The China Study Family Cookbook)
Bring a 2-quart pot of water to a boil. Add the carrots and bring the pot back to a boil. Reduce the heat to medium and let the carrots simmer 8 to 10 minutes, or until they are tender (how long this takes depends upon the size of your carrots). Remove the carrots from the water and rinse them under cool water to stop the cooking.
While the carrots are cooking, combine the water, tamari, red wine vinegar, garlic, mustard powder, coriander, granulated onion, mace smoked paprika, and black pepper in a baking dish. Add the carrots to the dish and cover the dish with plastic. Refrigerate the carrots overnight (for at least 12 hours) to marinade.
To cook the hot dogs, heat a large skillet over medium-high heat and add the carrots and the marinade. Cook the carrots for about 10 minutes, or until most of the marinade has evaporated, and the dogs have started to brown.
Serve in a bun with your favorite toppings.
For the Young Cook:
Make sure to choose carrots of equal size so that they all cook at the same time. Measure spices carefully. Overdo it and the spices can over power the flavor with unwanted results.