Since I’ve been designated a no-wheat, gluten-free zone by the ER doctor, I’m suddenly in a panic about all the things I’ll have to rethink. We stopped last Monday at the shops after hearing the gory news and tried to find GF bread. Nope. No luck. I’m not a bread monster, but of course that’s now all my brain thinks about. And hot dogs, of all things. So this is my delicious compromise, and I can tell you I had a lot more fun with this version than I ever would with a “real” hot dog. Yum!
Ok, I’m seriously not going to torment anyone with my long ramblings today, since the pictures are what matter, as is this easy peasy, uber nom and healthy lunch or dinner. I’ve wanted to make carrot hot dogs since making mini “carrots in a blanket” pastries way back when, and since I’m trying to be more health conscious (since my body hates me), this hits the spot in terms of making me feel like I’m indulging myself 100% but with no refined nonsense to be seen. Well, except the tomato sauce, but c’mon.
Even now my main motto is “moderation not deprivation”, which is why I ate BOTH of these and didn’t perish or roll around in guilt-ridden anguish. I wanted handheld wrap-pancakes because yum, and also because hot dog rolls, no matter how “healthy”, are still rather unnecessary when you can instead get a uber dose of buckwheat flour, which provides you with a great source of protein, is good for digestion, and is gluten-free. Can we all agree that a four ingredient pancake-wrap is therefore deserving of pimp status? Oh yes!
The star of this dish, of course, is the roasted carrots, at least for me. I’m sure if you’ve seen enough of my WIAWs or had a gander at my yellow skin it should be obvious that I’m a big fan, and even Man-thing, after sneering joyfully at my plan told me the smell wafting from the oven was pretty good *smug*. I didn’t share, but it is easily shared between two as a lighter meal, if you’re so generous. When it comes to carrots I’m rather protective like a ravenous she-bear. I’d have carrots over cubs any day. 😀
Carrot “hot dogs” (serves 1 hungry person or 2 nibblies):
Buckwheat wraps (makes 2):
- 1/4 cup buckwheat flour
- 1 TBSP flax powder mixed with 3 TBSP water, mixed til gelled (“flax egg”)
- 1 tsp baking powder
- 1/2 cup water
- 1 tsp oregano
- 2 carrots, sliced lengthwise at intervals – not all the way through – and the heads lopped off
- 1/2 tsp cumin
- 1/2 tsp coriander
- 2 tsp dried parsley
- 1 tsp tahini oil
Homemade mustard sauce (serves 2):
- 1/2 cup cannelini beans
- 3 tsp mustard powder
- 1 tsp tumeric
- 1 tsp white pepper
- 1 tsp apple cider vinegar
- 2 TBSP non-dairy milk
- 2 red paprika/peppers, sliced lengthwise
- 1/4 cup homemade mustard sauce
- Tomato sauce
- Optional: nuts and seeds
- Steam your sliced carrots for 5 minutes whilst you preheat the oven to 180C and spray baking paper.
- Mix the cumin, coriander, parsley and tahini oil (or oil of choice) into the carrots, especially the lengthwise slices.
- Bake your carrots and sliced red paprika for 1 hour, turning halfway.
- Meanwhile, blend your mustard sauce until smooth and place in the fridge.
- Prepare your flax egg and then whisk together all pancake/wrap ingredients until smooth. It will be rather thick.
- Heat up your stovetop plate to high and spray a non-stick pan.
- Over medium heat, cook the pancake/wraps for approx 5-6 minutes a side with a lid on – it must bubble but check gently when poking underneath to flip – if it’s still gooey give it more time.
- Stuff your wraps with lettuce, roasted paprika, carrot dogs and sauces, plus optional nuts.
This is totally hand-held: the baking paper is just because I was being greedy and didn’t let the pancake-wraps cool long enough before I set to the delightful task of munching and snapping away at my glorious meal.
I’m sorry – I know I shouldn’t just post a thousand angles of the same glorious, rich and goodly carrot hot dog, but seriously – YUM yum yum! The homemade mustard sauce of course adds an extra pow of sneaky protein (of which I am a mighty fan), and the sauciness just transforms this from a rather ridiculous idea to something that you can proudly take along to a barbecue or picnic without getting sass from omnivores.Doesn’t that mustard sauce look positively cheezy? You can totally add 2 – 3 TBSP nutritional yeast and maybe 1 – 2 TBSP more soy milk if that’s what you want taste-wise; I wouldn’t blame you.
What are your favourite picnic foods?