TSUNAMI DOG

Adapted from Crif Dogs, NYC

Serves 6 - Vegan - 30 minutes or fewer

This surprisingly good Japanese inspiration has been a menu favorite at Crif Dogs for years—now the name reminds patrons to keep supporting disaster relief.

6 vegetarian hot dogs

6 buns, lightly toasted

1 8-oz. can pineapple chunks, drained and chopped

6 scallions, thinly sliced

6 Tbs. commercial teriyaki sauce

1. Split dogs lengthwise until nearly halved. Spray grill with cooking spray. Open each hot dog out almost flat, and place on grill. Weight down, if possible, to increase amount of surface touching grill; turn to grill other side.
2. Put hot dogs split-side up in buns. Sprinkle each liberally with chopped pineapple and scallions, and top with 1 Tbs. teriyaki sauce.

PER SERVING: 210 CAL; 14G PROT; 2G TOTAL FAT (0G SAT. FAT); 31G CARB; 0MG CHOL; 990MG SOD; 2G FIBER; 10G SUGARS

ATHENIAN DOG

Adapted from F&B, NYC

Serves 6 - Vegan - 30 minutes or fewer

If there had been hot dog carts at the first Olympics, this is what they’d have served. Note that you will have leftover hummus and carrot salad; have them together for lunch the next day, or save them for your next batch. (Editor’s note: This combination sounds unlikely as a dog topping, but it was a huge favorite with our testers.)

Carrot Salad

1 Tbs. vegetable oil

1 Tbs. white-wine vinegar

2 tsp. Dijon mustard 1 tsp. granulated sugar

Salt and freshly ground black pepper to taste

1 bunch peeled carrots (about 3⁄4 lb.)

Hot Dogs

1 tsp. canola oil

6 smoked vegetarian hot dogs

6 buns

8 oz. prepared hummus

3 oz. oil-packed pitted black olives, sliced

6 sprigs parsley

1. To make Carrot Salad: Whisk together all ingredients except carrots. Grate carrots using fine shredding disk of food processor or hand grater. Stir into mixture, and toss well; drain excess liquid.
2. To make Hot Dogs: Heat oil in nonstick skillet over medium heat. When hot, place dogs in skillet, and cook according to package instructions. Do not overcook.
3. Put hot dogs in buns. Spread 1 Tbs. hummus over each hot dog, leaving ends exposed. Sprinkle 1 to 2 Tbs. carrot salad over hummus, and top with 1 Tbs. black olives. Garnish with parsley sprig on center of each hot dog.

PER SERVING: 330 CAL; 16G PROT; 13G TOTAL FAT (2G SAT. FAT); 36G CARB; 0MG CHOL; 880MG SOD; 6G FIBER; 3G SUGARS

SOY DOG WITH MARSALA MUSHROOMS AND SWISS CHEESE

Adapted from Better Burger, NYC

Serves 6 - 30 minutes or fewer

Hot dogs go gourmet with the Epicurean twist of an Italian wine.

Marsala Mushrooms

2 tsp. soy margarine

1 medium shallot, julienned

2 cups cremini mushrooms, sliced

2 tsp. vegetarian Worcestershire sauce

4 oz. Marsala cooking wine Sea salt and freshly ground black pepper to taste

Hot Dogs

6 vegetarian hot dogs

6 whole wheat buns

About 6 oz. shredded Swiss, Muenster or soy mozzarella cheese

1. To make Marsala Mushrooms: Heat margarine in small skillet, add shallots and mushrooms and cook 5 to 7 minutes, or until mushrooms are tender and browned. Stir in Worcestershire sauce and wine; cook 2 to 3 minutes more. Season with salt and pepper.
2. Preheat electric or stove-top grill.
3. To make Hot Dogs: Split dogs lengthwise until nearly halved. Spray grill with cooking spray. Open each hot dog out almost flat, and place on grill. Weight down, if possible, to increase amount of surface touching grill; turn to grill other side.
4. Place dogs split-side up in buns. Top each with 2 Tbs. to 1⁄4 cup Marsala Mushrooms, and sprinkle with 1 Tbs. cheese.

PER SERVING: 320 CAL; 22G PROT; 11G TOTAL FAT (6G SAT. FAT); 29G CARB; 25MG CHOL; 480MG SOD; 3G FIBER; 7G SUGARS