Chicago-Style Carrot Dog

Chicago-Style Carrot Dog

4 to 5 medium-sized carrots, peeled, top and bottom trimmed

2/3 cup coconut amino acids

1/3 cup water

1 small shallot, diced

1 large garlic clove, diced

1½ tablespoons date sweetened barbeque sauce

1½ tablespoons apple cider vinegar

1 tablespoon pure maple syrup

2½ teaspoons liquid smoke

¼ teaspoon black pepper

Steam carrots until they are just about fork tender. Mix all other ingredients in a bowl.

Marinate steamed carrots in mixture for at least 3-5 hours, max 24 hours (the longer it marinades, the more flavor they have)

When ready, place on grill or grill pan. Feel free to coat with some of the marinade while cooking.

Throw into a whole grain bun and top with your toppings of choice. But don't forget, ketchup does not belong on a true Chicago-style dog.

One of my other favorite dishes is this Portobello mushroom pizza. Instead of cheese, I make a creamy ricotta made out of almonds. -- Angela Dennison, RD, LDN

Portobello Mushroom Pizza

8 large portabella mushrooms, cleaned, stems and gills removed

2 cups pizza sauce (I like to use no sugar added marinara)

1½ cups almond ricotta (store bought or see accompanying recipe)

2/3 to 1 cup of mixed veggies, use what you have on hand

1/3 cup shallots, diced

1 teaspoon smoked paprika

½ teaspoon dried oregano

½ teaspoon dried basil

2 to 3 large basil leaves, finely chopped

1 teaspoon red pepper flakes (optional)

Preheat oven to 400 degrees. Line a baking sheet with parchment paper to avoid sticking and for easy clean up. Prep mushrooms by cleaning off dirt, removing stems and gills, use a spoon to gently scoop out the gills. Place portabellas 'belly' side up on the baking sheet.

Mix cut veggies, smoked paprika, dried oregano, dried basil and almond ricotta together in a large bowl. Spoon about 2 tablespoons of pizza/marinara sauce into each portabella and ¼ cup of almond ricotta and veggie mixture on top of the pizza sauce (more or less to taste).

If using, sprinkle with red pepper flakes. Bake in the middle rack for about 15-25 minutes, until vegetables are soft and mushrooms are thoroughly cooked. Top with freshly chopped basil and enjoy.

Angela Dennison, RD, LDN

Homemade Almond Ricotta

2 cups almonds, soaked, drained, rinsed and skin removed (see note)

1 cup filtered water

Pinch of salt

Add 1 teaspoon of liquid smoke for a smoky ricotta

Put almonds, water, and a pinch of salt into a blender and blend until the mixture is light and fluffy. You want to keep some texture to it so avoid making it perfectly smooth. While blending, occasionally stopping to scrape down the sides of the blender.

Note: For the ricotta, you can use blanched almonds or purchase raw almonds with skins. If using raw with skins, the skins should slip right off after soaking. Soak in room temperature water for 8 hours or flash soak by soaking almonds in boiling water for 30-45 minutes.

Makes about 2.5 cups

Angela Dennison, RD, LDN