Carrot Dogs with Chick Pea Salad and Fresh Cut Fries

Yet another pinterest recipe that I tweaked a little bit; mainly I used about half the salt the recipe called for and I would still use less than that, which will reflect in the list of ingredients at the end of this post.

First things first – yesterday I boiled the carrots until they were soft, but not too mushy.  I just poked them with a fork to see if they were soft enough for the fork to penetrate, but not so soft that the carrot would break.

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While boiling, I mixed up the marinade – vegetable oil, salt (again, I will eliminate this salt from the recipe in the future), oregano, thyme, paprika, soy sauce and water.

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I put the carrots and the marinade into a ziplock bag and they marinated in the fridge overnight.

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Today, I made the chick pea salad – chick peas (slightly mashed, but this may not be a necessary step – personal preference), finely chopped pickles, diced onions, leafy green lettuce, apple cider vinegar, oregano, salt, pepper, and vegan cream.  This was a vegan recipe, but the only thing I didn’t have vegan was the hoagie rolls.

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I was debating on whether or not I wanted to put the lettuce into the chick pea salad.  I thought maybe the lettuce could sort of envelop the carrot and the chick pea salad all inside the roll.  I did end up putting it in with the chick peas though.  I think either way could work.  Also, the recipe called for vegan cream, and being new to the whole vegetarian and vegan cuisine I wasn’t exactly sure what that meant specifically.  I went to Earth Fare and the only vegan cream I could find was soy creamer so that is what I used and it worked out just fine.  The salad was very tasty, but I think next time I may want to add some dill to the mix.

I put the salad in the fridge while I cooked the carrots a little bit more.  The recipe actually called for the carrots to be grilled, but I no longer own a grill and did not want to spend money on charcoal for the grills around my apartment complex, so I just cooked them in a sauté pan.  Plus side of that was they got to stew in the marinade a bit.  The recipe also said to peel the carrots before marinating them, but I didn’t feel that was necessary so I didn’t and they still absorbed the marinade very well.

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Also at this time I sliced some organic potatoes, also purchased at Earth Fare. 🙂

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Time to fry some fries! 😀  I used vegetable oil, but I think I want to try coconut oil some time.  I think that would give it a very unique taste.

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We decided not to season the fries because we liked how they tasted plain, plus there was already a lot of salt from the marinade and the soy sauce.  You can season them however you like of course; maybe some pepper, or garlic salt, or a little bit of parmesan with some herbs you like.  The potatoes were of wonderful quality, too – they were crispy on the outside and almost creamy on the inside.  It’s great to have a store that sells quality produce.

And here you have the finished product!  Fresh, tasty, filling and best of all vegan!!  Well besides my hoagie rolls.  :-/  It’s a transition in progress.  I did not feel that this needed any condiment whatsoever, but that is entirely up to you.

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Carrot Dogs with Chick Pea Salad and Fresh Cut Fries Recipe

Ingredients

Large Carrots  – as many as you want really, just make sure you double the chick pea salad recipe if you need to.

For the marinade:

1 tablespoon oil

1 teaspoon oregano

1 teaspoon thyme

2 teaspoons paprika

1 1/2 tablespoons soy sauce

1/2 cup water

For the chick pea salad:

14 oz. can chick peas, rinsed and drained

3 medium pickles, finely chopped

1/2 of a small onion, diced

A large handful of green, leafy lettuce

1 teaspoon apple cider vinegar

1/2 teaspoon oregano

1/2 teaspoon salt

pepper to taste

1/2 cup vegan cream (soy creamer)

For potatoes:

2 peeled potatoes, sliced into fries

Oil

Desired seasoning

Directions

Wash carrots and boil until soft, but not mushy.  Drain and cool the carrots, then mix with oil, oregano, thyme, paprika, soy sauce and water.  Marinate overnight.

Drain and rinse chick peas and mash a bit if desired.  Mix in pickles, onion and lettuce. Then add vinegar, oregano, salt, pepper and cream.  Mix well and refrigerate until ready for use.

Saute the carrots and marinade in a large pan on medium high heat for about five minutes, just enough to heat them up and infuse some of the marinade.

Peel the potatoes and slice them into fries.  Cook them in desired oil on medium high heat until they are crispy on the outside and soft on the inside – about five to seven minutes.  Cool on paper towels to soak up excess oil.  Season as desired.

Put your carrot dog in your bun and top with the chick pea salad and eat with fries.

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