⚡️From Wolf’s IG story featuring Two Lane James cooking up some vegan hot dogs. Called Bunny Dogs, the recipe looks killer!
⚡️MANGO CHIMICHURRI RECIPE ⚡️
Makes 4 cups
2 cups minced mangos
½ cup minced shallots
1 teaspoon honey
½ cup finely chopped parsley
½ cup finely chopped basil
½ cup finely chopped cilantro
1 tablespoon minced garlic
½ cup red wine vinegar
1 tablespoon whole-grain mustard
Salt
Pepper
½ cup olive oil
DIRECTIONS ⚡️⚡️⚡️
In a mixing bowl, combine parsley, basil, cilantro, garlic, and shallots and mix well. Add the rest of the ingredients and mix well. Season with salt and freshly cracked pepper. Refrigerate until ready to serve.⚡️⚡️⚡️
#YELAWOLF
#TwoLaneJames
#ThisIsACookingShow
#Slumerican
#SlumericanMade
CARROT DOG 👉INGREDIENTS
8 large carrots
1 cup low-sodium vegetable broth
¼ cup apple cider vinegar
2 tablespoons reduced-sodium soy sauce or tamari
2 tablespoons pure maple syrup
2 teaspoons smoked paprika
2 teaspoons dry mustard
½ teaspoon ground coriander
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon liquid smoke
Dash ground cloves
8 whole wheat hot dog buns, toasted if desired
½ of a red onion, finely chopped (¼ cup)
3 tablespoons stone-ground mustard
½ of a medium cucumber, spiralized
INSTRUCTIONS
Peel carrots and trim to 6 inches long. Trim wide end to make a consistent thickness. Place carrots in a large saucepan; add water to cover. Cover pan and bring to boiling; reduce heat to low. Cook carrots 8 to 10 minutes, until just tender. Drain well.
Place carrots in a large resealable plastic bag set in a shallow dish. For marinade, in a bowl combine the next 11 ingredients (through cloves) and ½ cup water. Pour over carrots; seal bag. Chill 4 to 24 hours, turning occasionally. Drain and discard marinade.
Grill carrots, covered, over medium-high 5 to 8 minutes or until grill marks start to appear, turning occasionally. Or place carrots in a foil-lined baking pan and bake at 450°F 8 to 10 minutes or until lightly browned on edges.
Place grilled carrots in buns. Top with red onion, mustard, and cucumber.
RECIPE VIA FORKS OVER KNIVES
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