Carrot Hot Dogs

6-8 whole carrots, cut into bun-length (6") pieces with ends
          removed (Use a vegetable peeler to shape each
          end so it's rounded, if desired.)
1/3 cup apple cider vinegar
1/2 cup water
1 Tbsp. low sodium soy sauce
1 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. liquid smoke
Pepper, to taste
6-8 Food for Life Sprouted Wheat Hot Dog Buns

Desired hot dog toppings:
Basic BBQ Sauce (click here),
15-Minute Vegeterian Chili (click here),
Ketchup (click here),
Broccoli and Cabbage Slaw (click here),
mustard, chopped onions, sauerkraut, etc.

Fill a large pot halfway with water and bring to boil.

Lower the heat to medium and cook the carrots until you can
barely pierce through them with a fork -- about 10 minutes. Be
careful not to cut the carrots when testing! Rinse the carrots
under cold water when done and set aside.

Combine all the other ingredients together in a container to
make a marinade. Place the cooked carrots inside, shake up, and
set aside to marinate for at least 3 hours. You can marinate for
up to a few days.

When you're ready to serve, pour the carrots and marinade into
a large pan on the stovetop and place on medium heat, rotating
periodically, for 5 to 10 minutes, until carrots are heated all
the way through.

Place on a hot dog bun, add the toppings of your choice, and
enjoy!

Makes 6-8 servings.

NOTE: Grill carrot dogs by removing carrots from marinade.
Slice each carrot in half lengthwise. Place carrot halves on a
George Foreman grill or Panini grill along with the open buns
and heat until grill marks appear.