Tuesday, 22 September 2015

Throwback to World Meat Free Day with the Kickin’ Katie Nacho Dog

This year on 15th June we marked the first World Meat Free Day which asks everyone to give up meat for at least one day a year. This year, there was a focus on different parts of the world where a reduction in meat consumption would help to protect that environment.

Our Kickin' Katie Nacho Dog features ingredients originated from South America, one of the places that meat-reduction helps. Youll find the recipe below, we hope you have fun recreating it!

Not Dogs is a proud supporter of World Meat Free Day, you can find us alongside a handful of selected partners on the website herehttp://www.worldmeatfreeday.com/partners

According to World Meat Free Day, if 10 million people swap the meat in one of their meals for a plant based protein on World Meat Free Day, the impact would be extraordinary. For example it would reduce water usage by 13 million tonnes – equivalent to 5,000 Olympic-sized swimming pools!
You can find out more about World Meat Free Day including lots of facts, statistics and how to pledge your support here: http://www.worldmeatfreeday.com/why-get-involved/

Kickin' Katie Nacho Dog - serves 4

Named after Not Dogs' co-founder Katie McDermott, Kickin' Katie Nacho Dog is one of our most popular Not Dogs. This recipe is inspired by the heat of South America and has the perfect hit of cooling guacamole and spicy jalapenos with an added crunch.


4 hot dog Rolls
4 Quorn meat-free hot dogs
60g cheddar cheese, grated
40g plain or salted tortilla chips
16 green pickled jalapeno slices

For the guacamole:

1/4 red onion, very finely chopped
1 fresh green chilli, finely chopped
1 ripe Hass avocado
1 tsp lime juice
Pinch Maldon Salt
Black pepper


Bring a saucepan of water to the boil and add the Quorn hot dogs - poach for 10-12 minutes

Meanwhile, prepare the guacamole by putting half of the chopped red onion and half the green chilli into a pestle and mortar and mash into a paste. Scoop the flesh from the avocado into a bowl and roughly mash with a fork, adding the lime juice, pepper and salt. Add the onion-chilli paste to the avocado mix, stirring well

Once the hotdogs are cooked pop them into each hot dog roll

Spoon the homemade guacamole on top of each hot dog, making sure to spread the mixture evenly across the whole hot dog

Next, add the grated cheddar to each, followed by a sprinkling of nachos

To finish, carefully place four jalapeno slices on top of each hot dog

Serve straightaway alongside a leafy green salad or some cheesy nachos with sour cream


Eat. Sleep. Not Dogs

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