nutritional information

Per SERVING:

  • Calories: 380
  • Protein: 19 g
  • Total Fat: 18 g
  • Saturated Fat: 5 g
  • Carbohydrates: 38 g
  • Cholesterol: 15 mg
  • Sodium: 940 mg
  • Fiber: 6 g
  • Sugar: 7 g
Vegan

Barcelona Dog

Barcelona Dog

Serves 6

30 minutes or fewer

30 minutes or fewer   The extra kick to these dogs will make you want to yell Â?¡Olé!” Use any leftover salsa and guacamole for a taco-centered salad or meal. Adapted from F&B Gudtfood, NYC.
Tomato-Corn Salsa
  • 4 ripe plum tomatoes, diced
  • 1 small white onion, diced
  • 1 cup canned corn kernels
  • 1 tsp. granulated sugar
  • 1 tsp. hot sauce
  • 1 tsp. salt
Guacamole
  • 2 ripe avocados
  • 1 small onion, minced
  • 1 clove garlic, minced and mashed with ½ tsp. salt
  • 4 tsp. fresh lime juice, or to taste
  • ½ tsp. ground cumin
  • 1 fresh or pickled jalapeño chile, seeded and minced, optional
  • 3 Tbs. chopped cilantro, optional
Hot Dogs
  • 1 tsp. canola oil
  • 6 smoked vegetarian hot dogs
  • 6 buns
  • 3 oz. finely shredded cheddar cheese
  • 6 sprigs curly parsley
  1. To make Tomato-Corn Salsa: In bowl, gently mix ingredients until well blended. If there is extra liquid, drain salsa in fine mesh sieve.
  2. To make Guacamole: Peel and dice avocados. Place in glass, ceramic or other nonreactive mixing bowl. Mash with fork, and stir in remaining ingredients.
  3. To make Hot Dogs: Heat oil in nonstick skillet over medium heat. When hot, place dogs into skillet, and cook according to package directions. Do not overcook.
  4. Put hot dogs in buns. Spread guacamole along each hot dog, leaving ends exposed. Spoon Tomato-Corn Salsa over center. Sprinkle cheese over salsa. Garnish with sprig of parsley in center.
April 2005

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