Smoky carrot dogs on sprouted-grain buns

Preparing: 2 servings

Tick anything you already have.

• 160 g carrots, peeled and trimmed (4 carrots, 80 g edible weight each)
• 2 Ezekiel 4:9 sprouted whole grain hot dog buns, 76 g each
• 1 g pure smoked paprika, no added salt
• ½ g garlic powder (not garlic salt)
• 15 g apple cider vinegar
• 60 g distilled water, plus more if needed

1. 1Peel four carrots and trim to bun length. Weigh 320 g total edible carrot, about 80 g each; choose similarly thick carrots so they cook evenly.
2. 2Mix the weighed paprika, garlic powder, vinegar and water in a snug nonstick skillet. Add carrots and turn to coat. Do not add salt, soy sauce or oil.
3. 3Cover and simmer gently for about 15–25 minutes until fork-tender, turning occasionally. Add water if needed to prevent scorching.
4. 4Uncover and reduce the liquid to a coating. Turn and brown the carrots briefly without oil; keep the remaining seasoning coating and divide it evenly among the four carrots.
5. 5Warm the specified buns without butter or oil. Put one carrot and one-quarter of the seasoning coating in each bun. Extra condiments and toppings are not included in the nutrition.