Recipezaar: Vegan,Carrots recipes

Carrot and Lentil Soup

Mon, 07 Jul 2008 14:57:37 -0400

The lentil soup my father used to make! Perfect to freeze and reheat - the perfect student food! -- posted by Chef #882661

Alla's Cranberry Scones (Raw Foods)

Mon, 21 Jul 2008 19:55:02 -0400

From Victoria Boutenko's 12 Steps to Raw Foods. I haven't tried it yet, but I have to give the book back to the library. The recipe says: "you have to experiment to get the consisitency desired." I guess that means add more water if necessary or more solids if it's too wet. -- posted by mliss29

Handy Zing Chopped Salad

Tue, 29 Jul 2008 15:35:49 -0400

This is a very simple salad using basic ingredients. The secret is in the dressing combinaton. -- posted by Fiona F.

Carrot and Coriander (Cilantro) Soup

Thu, 31 Jul 2008 01:24:24 -0400

One of the trendiest soups over here in the UK at the moment is carrot and coriander soup. Coriander is the same thing as cilantro only by a different name. I have enjoyed this soup but because of my dietary requirements have avoided it because creamy soups like this so often use a lot of cream. So, I was happy to find this version of the soup in the August 2008 copy of BBC Good Magazine because it doesn't use any dairy at all. I have now tried the recipe and think it is fantastic. It is very rich and creamy tasting without any at all. -- posted by Sarah_Jayne

Marinated, Mixed Vegetables

Fri, 08 Aug 2008 01:36:40 -0400

This is one of my favorite summer side-dishes. Though it's great any time of the year, it's particularly good when fresh, locally-grown produce is available. The marinade, an improvisation from some forty years ago, has withstood the test of time to become my signature salad dressing/marinade. Try it with your favorite salad ingredients or as a marinade for seafood. -- posted by Chef #914943

Roasted Asparagus, Baby Carrots, and Scallions

Mon, 11 Aug 2008 02:15:16 -0400

Entered for safe-keeping. From Woman's World, 4/14/08. -- posted by KateL

Southwestern Roasted Carrots

Mon, 18 Aug 2008 01:42:56 -0400

This side dish recipe is easy to put together and a different way to season and cook carrots. -- posted by MarthaStewartWanabe

Moroccan Carrot Salad With Orange Blossom Water Vegan

Mon, 18 Aug 2008 20:33:39 -0400

The orange blossom water gives this salad a delightfully unusual scent and taste. I really loved it and I'll definitely be making this again. (You can purchase orange blossom water at your local Indian or Middle Eastern grocer.) -- posted by bliss336

Moroccan Salad of Raw Grated Carrots/Citrus Cinnamon Dressing

Wed, 20 Aug 2008 00:28:57 -0400

Recipe comes from Mediterranean Fresh by Joyce Goldstein. Her directions are confusing about the cooking of the carrots. What she exactly writes is "For carrots with a bit more body and texture, you need to cook them briefly, as they are not porous enough to absorb the flavors of a salad dressing. For optimum flavor, dress carrots while they are still warm. You may warm the grated carrots in the dressing or serve as is." I am thinking (big thinker here) maybe 3 minutes? I also think buying those already grated carrots would be mighty handy. Use only 1/4 cup of the dressing, and use the remainder of the dressing for a beet, orange, and greens salad. -- posted by WiGal

Rosemary-Roasted Carrots

Tue, 26 Aug 2008 00:29:55 -0400

Simplistic and delicious! High heat roasting of the carrots intensifies the flavor and almost caramelizes them. This really is the best way to cook almost all root vegetables to get the full flavor of the vegetable! Preparation time includes peeling and cutting carrots. You can eliminate this if you use precut or washed baby carrots. -- posted by sassafrasnanc

Everybody's Favorite Popeye's Fruit and Vegetable Juice

Wed, 03 Sep 2008 20:03:40 -0400

Entered for safe-keeping, from Clean Eating, Fall 2008. Drink to your eyes! -- posted by KateL

The Alkalizer Detoxing Vegetable Juice

Thu, 04 Sep 2008 00:24:25 -0400

Entered for safe-keeping, from Clean Eating, Fall 2008. Detoxing and anti-cancer drink. Great for a Vita-Mix. -- posted by KateL

Moosewood Restaurant's Fat Free Carrot Cake

Thu, 04 Sep 2008 01:10:01 -0400

This is a very slightly adapted recipe from Moosewood. This is really amazing for a fat-free, dairy-free and egg-free recipe. -- posted by peachy_pie

Roasted, Caramelized Carrots With Garlic

Thu, 04 Sep 2008 18:42:33 -0400

Oven roasted until the carrots are caramelized, it's so good and so super easy. Add the flavor of garlic and fresh parsley and send it over the top! This is a great side dish for any entree, and good enough to serve royalty! -- posted by Trinkets

Creamy Thai Sweet Potato Soup

Mon, 22 Sep 2008 23:52:32 -0400

A quick and simple soup that is perfect topped with roasted cashews -- posted by Meddins

Memory Booster

Fri, 26 Sep 2008 18:47:13 -0400

This drink is delicious, has a slightly 'nutty' flavor and is good for improving the memory. It is especially rich in choline, one of the B vitamins that increases acetylcholine, a substance that is the message carrier of the brain. Recipe from Cherie Calbom. -- posted by Sharon123

Miracle Black Bean-Veggie Soup

Sat, 27 Sep 2008 16:31:36 -0400

This comfort-filled, nourishing soup is my modification from one in "Vegan Vittles". May I note how delicious it is served with garlic bread? -- posted by White Rose Child

Blackberry Blast (Raw Food)

Tue, 30 Sep 2008 15:59:06 -0400

This extremely refreshing blackberry drink comes from the internet. If using fresh berries, rinse & pick over, then leave them in the freezer until just starting to freeze! -- posted by Sydney Mike

Carrots and Brussels Sprouts

Tue, 07 Oct 2008 01:49:07 -0400

This recipe is from Gourmet Magazine (February 2008) by Ian Knauer. It is very simple to prepare and would be great for Thanksgiving! -- posted by blucoat

Roasted Seitan and Winter Vegetables

Tue, 07 Oct 2008 22:37:36 -0400

This is a simple vegan dish that's healthy, but filling. You can also serve this over mashed potatoes, rice or your favorite grain. To make a stew like dish do not drain liquid but add an addtional 1/2 cup of water with 1 tablespoon of cornstarch dissolved in it after 25 minutes, recover and bake for the remaining time. -- posted by cozycook

Soba Salad With Miso Vinaigrette

Tue, 14 Oct 2008 00:49:45 -0400

Vegetarian Times -- posted by dicentra

Choice Candied Carrots

Tue, 14 Oct 2008 13:42:57 -0400

These delicious and sweet vegetables are a delight with any meal. Kids, adults, anyone is sure to eat these! -- posted by Erin #7

Millet Burgers

Thu, 16 Oct 2008 20:15:09 -0400

Found this recipe online at a site for Macrobiotics for All Seasons. I haven't tried it yet, but looking forward to. I'm just guessing on the number of servings yielded and cook time. -- posted by Violet de Parme

Carrot Punch

Thu, 16 Oct 2008 21:33:25 -0400

Another delicious fresh drink from Nevis, West Indies. This is super healthy! -- posted by Trinkets

Lentil Bolognese

Sun, 19 Oct 2008 23:01:36 -0400

Served over pasta, rice or a baked potato this makes for a great vegetarian meal. -- posted by Stardustannie

Marinated Carrots

Fri, 24 Oct 2008 00:02:59 -0400

This is a nice snack to have on hand for all ages. You can increase the heat by adding dried pepper flakes, sliced jalapenos, or hot sauce. -- posted by Trinkets

Almond Carrots

Sun, 26 Oct 2008 17:26:40 -0400

Adapted from a recipe by LadyEm at www.allrecipes.com. -- posted by DrGaellon

Vegetable Stock With Low Sodium

Mon, 03 Nov 2008 22:13:26 -0500

Entered for safe-keeping. From Donald Gazzinga's "The No-Salt, Lowest Sodium Light Meals Cookbook". Recovering heart patients and those with congestive heart failure require drastic measures to eliminate as much sodium from their diet as possible. Ask your local water facility for the amount of sodium in your local water, and read the labels of bottled water, sodium amounts vary widely. MDM switched to Deer Park for very low sodium and good taste. ("Very Low Sodium" means 36 mg sodium or less, "Low Sodium" means 140 mg sodium or less). This stock has 50 mg sodium per cup. -- posted by KateL

Carottes Râpées or Grated Carrot Salad

Mon, 03 Nov 2008 22:24:59 -0500

Very popular in France- you'll find it on any bistro menu. A simple salad of grated carrots and parsley, with a few other ingredients. The most important thing is the size of the carrots- they must be grated very thin. This salad is best with carrots alone. I would recommend storing the dressing and the salad separately until time to eat. You may want to add more oil or lemon, etc. But do not overdress. It should glisten, but not be swimming in dressing. -- posted by Chef #1011387

Vegan Lentil Barley Soup

Fri, 07 Nov 2008 00:04:24 -0500

This is a nice, light soup that is perfect for chilly days. The lentils and barley are very filling and very good for you. Perfect with a few slices of rustic/artisan/whole grain bread. -- posted by tendollarwine

Vegan Shepherd's Pie

Thu, 13 Nov 2008 00:14:24 -0500

I got this recipe from an episode of Good Eats. It of course wasn't vegan, so I made it vegan and made a couple adjustments to the measurements. I must say, this dish was so amazing that I ended up dreaming about it! The fresh herbs, the sauce, the fluffy potatoes... it's heaven in a baking dish. Thank you Alton Brown! (and btw, regular Worcestershire sauce is not vegan, but you can find vegan sauce at specialty stores. I used The Wizard's Organic Original Vegan Worcestershire Sauce. Also, Mornistar's crumbles are no longer vegan, so use Boca or equal amounts of seitan pulsed in a food processor.) -- posted by tendollarwine

Sally Schneider's French Winter Vegetable Soup

Fri, 14 Nov 2008 18:13:37 -0500

From her classic cookbook, "A New Way to Cook." This is a thick and savoury soup. Along with some toast, it makes a satisfying meal on a cold winter day. It begins with water, rather than a broth base, making this an ideal recipe for those trying to reduce their sodium intake. -- posted by blucoat

Carrot, Peach and Fresh Thyme Smoothie (Raw Food)

Wed, 19 Nov 2008 14:34:53 -0500

The original of this recipe was found online at GoneRaw, but I tweaked it a little. I've used a rounded 2-up measure of frozen peaches for this. -- posted by Sydney Mike

Spicy Carrot Peanut Soup

Wed, 19 Nov 2008 16:20:22 -0500

I had some carrots and really like blending things, so I made some soup -- posted by Chris Beckstrom

Creamy Carrot-Ginger Bisque

Thu, 20 Nov 2008 20:17:01 -0500

This summer soup, rich in beta-carotene, is subtly sweet with a hint of nuttiness and spice. -- posted by Chef #901913

Chinese Bean Curd Skin Rolls

Thu, 27 Nov 2008 16:04:30 -0500

These crispy and flavorful rolls make an excellent vegetarian starter, part of a dim sum meal, or even a satisfying main dish if you have a few of them. From Selma Miriam and Noel Furie, owner of the legendary Zagat-rated vegetarian restaurant, Bloodroot, in Bridgeport, CT. -- posted by blucoat

Sweet Potato Brownies

Mon, 01 Dec 2008 00:17:36 -0500

These are so decadent! Definitely a really dense brownie, you can't even tell there are vegetables in them! *cook time includes melting chocolate*. -- posted by maddymaba

Chocolate Carrot Cake

Tue, 02 Dec 2008 00:38:49 -0500

Delicious and dense cake -- posted by maddymaba

Vegetarian Soupe Au Pistou

Tue, 02 Dec 2008 13:49:16 -0500

I adapted this recipe from the Vegetarian Times version. -- posted by Eat Your Vegetables!

Spicy Root Vegetable & Lentil Casserole

Mon, 29 Dec 2008 23:26:26 -0500

I am collecting recipes for my New Year venture back into a largely vegetarian diet. This looks like something my husband and myself will enjoy so I am sticking it here for safe keeping. I found it in the 2008 copy of the yearly 'Vegetarian Christmas' special put out by BBC Good Food Magazine. You can pick the heat of curry paste or powder that will suit your family. -- posted by Sarah_Jayne

My Favorite Carrot Soup

Tue, 06 Jan 2009 00:20:59 -0500

This really is "my favorite carrot soup"! The fresh ginger is the key ingredient. I came across this recipe a few years ago in a magazine article about holiday family favorites and have been making it ever since. This soup is a snap to make and freezes beautifully! This soup is amazing! -- posted by Gaia22

Porcini Mushroom Soup

Tue, 06 Jan 2009 01:27:47 -0500

This is an easy and delicious soup. The porcini mushrooms add richness and depth of flavour not often found in vegetarian soups. For a lighter broth, skip the purreeing step. The soup is based on a recipe from "Gourmet Magazine" (Dec. 2008). Soup, without dill and parsley, can be made 3 days ahead and chilled. Add herbs after reheating. -- posted by blucoat

Sweet Potato/Carrot Fat Substitute for Recipe

Wed, 07 Jan 2009 00:16:13 -0500

Found this one in Self magazine, February 2008. Use it in muffin recipes, etc., replacing up to 2/3 of the fat. Wanted to try it so posted it here. -- posted by Cleoppa

Indian Style Vegetables and Rice

Fri, 16 Jan 2009 19:18:55 -0500

Great vegan recipe from better homes and garden! -- posted by ashlynn08

Roasted Carrot-Fennel Soup

Tue, 27 Jan 2009 00:44:32 -0500

Kudos to my sis! This former fast-food junkie has become a lot more conscious of the foods she prepares for her family in recent years. The fact that her husband has had a heart attack (requiring quadruple bypass surgery) and a stroke in the past few years--as well as being diagnosed diabetic--has most likely had something to do with this. In any event, I couldn't be happier that she is trying to eat better and to make sure her family does the same! Knowing that I'm a veggie, she has been sharing any good vegetarian recipes that come her way. This one comes from a neighbor who is quite the creative chef. Simple and delicious, it's the perfect dinner for a cold winter night. Serve with a warm crusty loaf of homemade bread, and you're in business. Thanks, sis : ) ! -- posted by Veggie Girl NYC

Orange-Cabbage Slaw

Mon, 16 Feb 2009 01:22:27 -0500

Entered for safe-keeping. From First 3/09/09, this was a big hit when originally printed in the magazine in 1994. Cooking time is chilling time. -- posted by KateL

Lentil Soup in 10 Minutes (Pressure Cooker)

Mon, 16 Feb 2009 01:33:46 -0500

This is a super-fast, filling, healthy, and delicious vegetarian soup. Note: you may add corn kernels when you remove the pressure cooker lid. Remember that this soup is hotter than any soup that you make on the stove so let it cool accordingly. Recipe adapted from "The Veggie Queen" Jill Nussinow, MS, RD, and is on her DVD, "Pressure Cooking: A Fresh Look". -- posted by blucoat

Balsamic and Brown Sugar Roasted Carrots

Mon, 16 Feb 2009 09:48:24 -0500

A delicious variation for roasting carrots. Perfect as an accompaniment to a roast or a casserole. -- posted by Noo

Mark Bittman's Fast Vegetable Soup

Thu, 19 Feb 2009 13:49:51 -0500

This recipe uses whatever ingredients you have on hand and takes about 15 minutes for chopping and 15 minutes for cooking. It's an easy idea from Mark Bittman's new book, "Food Matters: A Guide to Conscious Eating". You can shave some cheese on the soup and serve with a crusty baguette for a quick and satisfying meal. -- posted by blucoat

Potato Rösti (Or Beet or Carrot or Winter Squash)

Thu, 19 Feb 2009 15:05:16 -0500

This is a delicious and simple potato cake that can be enjoyed warm or at room temperature. This recipe was found in Mark Bittman's How to Cook Everything. -- posted by Dreamer in Ontario

Curried-Carrot-Potato-Soup

Tue, 24 Feb 2009 11:16:22 -0500

My sis and me came up with this recipe when searching for a nice, relatively quick to make and warming dinner dish on one of those cold winter days. This soup is not overly spicy and has a light sweetness coming from the carrots. It makes for a thick soup, so if you like your soup to be less like a puree, you might have to add more broth to it. We served this with Recipe #178020, which was very very tasty! -- posted by Lalaloula

Spicy Vegan Mock Duck Stir-Fry

Mon, 02 Mar 2009 00:47:51 -0500

Fast, ferocious and full of delicous asian flavour! I discovered this recipe when trying to magically recreate my favorite take out recipe. It isn't the same thing, but I actually like this a little better. You can find "Mock Duck" (braised gluten) in some major grocery stores or in Asian specialty stores. Serve with rice, rice noodles, shanghai noodles or slip into something a little less traditional like quinoa or spaghetti noodles. -- posted by Big Fat Vegan

Classic Minestrone

Mon, 02 Mar 2009 18:00:11 -0500

Classic Minestrone adpated this receipe from 9/1998 Cook's Illustrated. I'm going vegan for lent and need a tasty soup that I knew would help me through this process. I removed the cheese from the orginal and it's not the exact same but it makes a great vegetable soup! -- posted by Chef Jerrysbear2

Pickled Carrot Sticks (Gourmet Magazine)

Thu, 05 Mar 2009 01:53:38 -0500

This is great as a party appetizer, a snack, or as a cocktail garnish. Recipe was developed by Zanne Stewart, Gourmet's executive food editor, and was printed in the magazine in both 1985 and 2003. I reduced the amount of dill as I found the original amount (1 1/2 T of dill seeds) too strong. Best of all, they don't need to be sealed in sterilized jars, so they're a snap to make. Carrots keep, chilled in an airtight container, for 1 month. You can use peeled or unpeeled carrots. It also works really well with other vegetables, including green beans, cauliflower, and celery. -- posted by blucoat

Matthew's Healthy Low Fat Vegan Carrot Spice Muffins

Wed, 11 Mar 2009 02:08:50 -0400

Healthy Low Fat Vegan Carrot Spice Muffins. VERY Good, and VERY Healthy!!! -- posted by Peaks-In-Parsons

Vegan Nutmeatloaf

Tue, 24 Mar 2009 17:49:23 -0400

This is a really easy to make recipe which you can have just as lunch or dinner, as it gives you lots of vegetables and protein. It's also fun to experiment with and change around to make it to your liking. This is just the basic recipe. -- posted by Chef #1213836

Mihc's Indian Lentil & Vegetable Soup

Mon, 30 Mar 2009 18:16:27 -0400

This is a mildly spicy, comfort-food soup packed with protein and veggies. For more or less spice, add slightly less or more chili powder. -- posted by Mihc

Hippyfied Carrot Cumin Soup

Tue, 31 Mar 2009 10:33:43 -0400

Modified from Carrot Coriander Soup Recipe #243345 to suit my hippy and vegan desires. Measures are rough, since it is really to taste and what is on hand. This level of pepper made it spicy. Many thanks to Leggy Peggy for the original! -- posted by mongoosy

Savory Roasted Baby Carrots

Sun, 05 Apr 2009 02:04:23 -0400

These salty little morsels are better than french fries, IMHO. You can go a little heavier on any of the seasonings, to taste, sometimes I even add a touch of cayenne for those who like a *kick*- -- posted by Chef #429816

Greens Coleslaw

Mon, 06 Apr 2009 21:37:10 -0400

The hot dressing poured over this salad slightly wilts the greens without cooking them. Chilling the salad lets the flavors develop. You can use collard greens, Swiss chard, flat leaf kale, beet greens, even spinach! Adapted from Vegetarian Times magazine. -- posted by Sharon123

Green Bean, Carrot and Fennel Polenta

Wed, 08 Apr 2009 15:44:46 -0400

A satisfying vegetable dish that makes a nutritious and savory complete meal. The vegetable melange can be served either beside the polenta, or on top of it, which mixes the flavours more (as the cornmeal is very mild tasting). -- posted by Elise and family

Polish Apple & Carrot Tzimmes (Passover)

Thu, 09 Apr 2009 01:35:01 -0400

This is an excellent recipe from Joan Nathan's classic cookbook, "Jewish Cooking in America". -- posted by blucoat

Rainbow Surprise Veggie Juice

Fri, 10 Apr 2009 14:17:31 -0400

Recipe from Jack Lalanne. A nice, slightly sweet veggie juice. -- posted by JanuaryBride

Misto Di Verdure Alla Salvia (Mixed Vegetables With Sage)

Sun, 12 Apr 2009 00:55:52 -0400

When artichokes are unavailable, substitute high-fiber immune boosters like broccoli, beets, spinach, sweet potatoes or mushrooms. -- posted by Celticevergreen

Superfood Salad With Moroccan Dressing

Wed, 22 Apr 2009 12:34:20 -0400

This looks both super healthy and super tasty. I am always in the need of healthy recipes so when I saw it in a back issue of Olive magazine I decided to put it here for safe keeping. -- posted by Sarah_Jayne

Yellow Split Pea and Barley Soup

Thu, 23 Apr 2009 01:24:44 -0400

Meatless, non-dairy, delicious comfort food. Anyone entering the house and inhaling the aroma while you are preparing this soup will be drooling. This recipe was my mother's which I modified to make it vegetarian. My mother used to use chicken stock. If you promise not to tell her, I think it is a lot better than her's was. I made it for her and she swears it is her recipe. I never let on that it isn't. Everyone who tastes this soup loves it. -- posted by Mel the dabbler

Carrot and Beet Salad With Coconut Lime Dressing

Fri, 15 May 2009 10:56:39 -0400

Fast, perfectly refreshing & vivid magenta (unless using golden beets). An awesome salad that is the perfect introduction to those not acquainted with the glories of raw beets. This recipe is from the New Orleans Vegetarian Society - published in The Times-Picayune. Oh & did I mention the dressing becomes magenta? BTW - this salad is really, really good for you - reduce the dressing if the calories from the coconut milk worry you - save half for the next salad. BTW beets & carrots are great beginner gardener vegetables - everyone loves pulling a beautiful carrot or beet from the ground. -- posted by Buster's friend

Japanese Carrot-Ginger Salad Dressing

Tue, 19 May 2009 17:27:17 -0400

This is a fabulous "orange dressing" commonly found in Japanese restaurants. The recipe is from Ichiban, a San Diego sushi restaurant & it was written up in an old Gourmet Magazine (November 1994). Recipe makes about 4 1/4 cups dressing. -- posted by blucoat

Roasted Vegetables With Thyme and Balsamic Vinegar

Wed, 27 May 2009 22:40:24 -0400

This recipe is great as a light meal or side dish and is easy to make, despite the long cooktime. Note: If you choose to double this recipe, the cook time will be increased by quite a bit. -- posted by TerribleCook1017

Citrus Bulgur Salad With Sunflower Seeds

Wed, 10 Jun 2009 15:59:33 -0400

Healthy and low-fat bulgur salad - and even a hit with our 3 year old son! -- posted by zenveg

Vegetable and Herb Broth

Tue, 30 Jun 2009 18:04:38 -0400

An all-purpose vegetable broth for soups, rice, etc. They state that you can make it into a light sauce for ravioli by reducing it over medium heat, uncovered, for about 15 minutes until it is almost syrupy. Broth can be made ahead of time; it can be kept covered in the refrigerator for up to 2 days or frozen for up to 3 months. Recipe from Whole Foods. -- posted by JanuaryBride

Vinegret. Russian Vegetarian Salad

Fri, 03 Jul 2009 16:09:28 -0400

Vinegret [vee-nee-grate] is one of the traditional vegetarian Russian dish, usually Russians cook in on a New Years eve. The word Vinegret means mishmash. This salad is very simple but contains a less of calories, healthy, and has a rich taste. To tell you the truth, I hate boiled beet and carrot.. eek.. but their taste is absolutely different in this salad, you can hardly feel them here. The best way to spend as less time as possible is to boil all ingredients the day before you need them. -- posted by TasteRussian

Vegetarian Green Lentil Soup

Thu, 09 Jul 2009 13:48:51 -0400

This Recipe comes from a Runner's World Forum poster. I am posting it for safekeeping. This lentil soup is cheap and easy to make! It tastes better the second day and also freezes well! -- posted by 823783

Carrot and Ginger Soup

Tue, 14 Jul 2009 10:54:32 -0400

A nice easy soup for a quick dinner. -- posted by Missy Wombat

Mixed Vegetable Kootu

Sun, 02 Aug 2009 10:32:31 -0400

From VegetarianTimes.com -- posted by Ariella

Vegetarian Delight (Stir-Fry)

Thu, 27 Aug 2009 14:16:31 -0400

this recipe comes from a cookbook i purchased while living in thailand, as recommended by a native. the key is cooking time for the vegetables. be sure they are not overcooked and too soft. always use fresh vegetables, as frozen always turn out soggy. this is a great side for any dish, not just thai food. to make a great spread, i cook this along with my cashew chicken and sweet & sour pork/chicken. -- posted by gnet

No-Chicken Soup

Tue, 08 Sep 2009 17:55:05 -0400

This is my "trademark" recipe--I make it every single week! It is so rich and flavorful I like it more than "traditional" chicken soup. Although the secret ingredient--sassafras--isn't essential, it deepens the flavor. Powdered sassafras leaves can be found in supermarkets in the spice section. It's also called "fil'e" or "gumbo fil'e." If your market has a "Cajun" or "Creole" section, you might be able to find it there too. It's a classic Cajun seasoning, but it's also good in just about everything. -- posted by Theodwyn

Ginger & Herb Carrots

Mon, 14 Sep 2009 16:10:43 -0400

This is a healthy version of gingered carrots. The herbs add flavor and essential nutrients. -- posted by tamarinda

Green Day Juice

Sun, 18 Oct 2009 09:47:04 -0400

A healthy and great way to jump start your day or for a pick me up in the afternoon! Check your teeth after you drink this, lol! :) -- posted by Sharon123

Purée De Carottes - Mashed Carrots With Coconut Milk

Wed, 21 Oct 2009 12:29:41 -0400

The full name of this recipe is "Purée de carottes parfumée à la coriandre et au lait de coco" (Coriander-flavored Mashed Carrots with Coconut Milk.) This can be used as a side dish, a one bowl snack or even baby food. This recipe is from latartinegourmande.com -- posted by ThatSouthernBelle

My Take on Sneaky Orange Puree

Tue, 27 Oct 2009 17:05:25 -0400

This is from the Sneaky Chef's recipe but I have added a little more to it. It's still orange! and so nutritious you will want to put it in almost everything! Try it in macaroni and cheese, grilled cheese sandwiches, meatloaf, spaghetti sauce, pizza sauce, throw it in with spaghettios! The options are endless. And have fun putting extra nutrition in your kids(and adults) food! :) In the summer you could sub yellow summer squash(1 med. or 2 small), use it raw and put in the food processor with the other veggies. -- posted by Sharon123

Habanero Mango Hot Sauce

Tue, 03 Nov 2009 14:26:18 -0500

I blend fresh organic carrots, mango, onions, garlic, and a hint of lime juice with the Habanero. The result is a pepper sauce that harmonizes heat and flavor without the overpowering pungency found in traditional vinegar-based hot sauces. Creating a spicy but not overpowering sauce that allows you to spice your food without drowning out the original flavor. The capsaicin is not only hot on the tongue, it is brutal on the eyes or in cuts on your fingers. When preparing peppers you can wear rubber gloves to protect your hands and keep your hands clean. capsaicin has a way of staying on your hands even after washing. Safety glasses will help you avoid splashes or touching your eyes while cutting and cleaning peppers. The steam from boiling vinegar is very strong. Avoid breathing it. Cooking your hot sauce will help blend the flavors together, break down pieces of solid ingredients and pasteurize the sauce. It is an important step which should only be skipped if the sauce will be used up completely within 1 week. Bottles can be bought at http://www.leeners.com/index.html -- posted by ~Rita~

Tofu and Leek Burgers

Fri, 06 Nov 2009 15:45:46 -0500

Looking for something else to do with leeks besides potato & leek soup? Try this! -- posted by LilWubs

Harvest Vegetable Medley

Fri, 13 Nov 2009 11:56:57 -0500

This recipe is from Vegetarian Times. Roasting vegetables with whole garlic cloves makes this main dish extra-flavorful. For a leftover treat, spread veggies on bread, top with cheese and broil in the oven. -- posted by Eat Your Vegetables!

Pf Chang's Coconut Curry Vegetables

Mon, 23 Nov 2009 18:10:56 -0500

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home! -- posted by Wish I Could Cook

Quick Ginger Carrots

Tue, 01 Dec 2009 14:24:08 -0500

Healthy, zingy carrots with heaps of ginger with wholegrain mustard -- posted by MysticAngel

Carrot Cake for Careful People

Tue, 01 Dec 2009 17:46:50 -0500

This is my highly modified version of Carrot Cake by Making Stuff. I loved it the day after it was cooked, I don't recommend eating it without waiting 6-12 hours. In fact, If you can wait a couple days, it would be just perfect. The texture and the flavors really benefit from waiting. This cake has a Queen Elizabeth Cake-like texture, because of the dates and coconut. It is quite dense and creamy on the inside, with a nice crunch on the edges. For the spice measures in this recipe : I went by eye, knowing the strenght of the spices I am used to use. These measures are approximate, and feel free to experiment to suit your own preferences. I don't recommend putting raisins or pineapple in this cake, because the acidity of those fruits prevents from digesting the starches well. This cake keeps well in an airtight container in the fridge. The preparation time includes the hand-grating of the carrots and the hand-chopping of the dates. -- posted by Blueberries and Mortar

Carrot Salad

Wed, 09 Dec 2009 17:23:19 -0500

A deliciously different side dish for an alfresco meal. -- posted by peachy_pie

Easy Roasted Carrot Ginger Soup With Greek Yogurt and Croutons

Tue, 15 Dec 2009 11:23:13 -0500

I make variations of this soup whenever I don't feel like doing a whole lot of work. It's warm and satisfying on a cold day, and is pretty good for you, too! It's one of those recipes that's very easy to play around with - roast whatever extra veggies you have around the house, make up new garnishes... Another version I enjoy is using shrimp stock and putting a few sauteed shrimp in each bowl. The recipe could easily be doubled for a larger group of people, but I find that these measurements work very well for a dinner for 2. For a vegan version, simply substitute tofu sour cream for the greek yogurt. -- posted by CptShane

Carrot Celery Tomato Soup

Mon, 21 Dec 2009 17:03:34 -0500

A simple Carrot celery tomato soup with a twist of spices -- posted by Chef #1491553

Gingery Vegan Carrot Cake

Tue, 22 Dec 2009 14:47:50 -0500

Packed with spicy goodness and flavors, this is healthy and indulgent, especially with cream cheeze frosting(see below)! I modified it from John Robbins' "May All Be Fed". -- posted by White Rose Child

Simple Carrot Soup With Lentils

Tue, 29 Dec 2009 02:26:55 -0500

This is hardly a recipe, but a very simple way turning a lot of carrots into supper. I found this recipe at http://glutenfreegoddess.blogspot.com/ when looking for something simple to use up my tons of carrots. I added lentils to make it a main course. The lentils don't affect the taste and add protein, fiber, iron and other goodies, but you can leave them out for an even simpler recipe. You can also use any unsweetened, unflavored nondairy milk in place of the soy milk. My 8-year-old daughter loves this soup. -- posted by Kumquat Knickers

Simple and Cheap Vegan Lentil Soup

Tue, 29 Dec 2009 14:21:06 -0500

When it comes to soup I dont like a lot of fuss. I am a big supporter of a simple soup. This is one of my favorite soups to make. Try it simple, try it with extra veggie goodness. It goes both ways! -- posted by emily.soulliere

Carrots Provencal

Sun, 10 Jan 2010 08:40:10 -0500

Source: Anne Lindsay's New Light Cooking An easy way to perk up carrots. -- posted by Dreamer in Ontario

Lemon Sauce With Navy Beans and Pasta

Mon, 18 Jan 2010 00:04:42 -0500

An incredibly easy vegan recipe with many options. It is a combination of carrots, navy beans and mushrooms served with a savory lemon sauce over the pasta of your choice. Sprinkle with Sesame Seeds and Flax Seeds for additional nutrients. Note: I used Smart Balance Vegan Butter which works wonderfully in all recipes requiring butter. I also recommend using a vegetable broth containing no MSG. -- posted by Where's Mine?

Tomato-Carrot Spaghetti Sauce

Mon, 18 Jan 2010 02:02:19 -0500

A delicious variation to spaghetti sauce. -- posted by Where's Mine?

Sweet Potato Carrot Ginger Soup

Tue, 19 Jan 2010 15:58:54 -0500

This soup is thick and delicious and can even be made vegan (by using vegetable broth and leaving out the heavy whipping cream). It's packed with vitamins and great for getting over a cold/flu. I love this recipe and I hope you enjoy it as much as I do! -- posted by Maya D

Sunrise Salad

Tue, 26 Jan 2010 12:30:56 -0500

When life hands you beets and carrots there's a salad in your future! This colorful, delicious combination is great as a side salad or a whole meal. A food processor makes this quick and easy. -- posted by Glori-B

Easy Vegetable Dal

Mon, 01 Feb 2010 12:31:45 -0500

From the kitchen of Rose Eliot. Serve with Indian breads or boiled rice. -- posted by Missy Wombat

Spicy Tomato Soup With Avocado Relish

Tue, 09 Feb 2010 18:57:50 -0500

The Neely's say this is their kind of soup-it has plenty of atitude! A little heat gives it a smoky undertone and a garnish of avocado relish balances the flavors! Serve with cornbread or a grilled cheese sandwich. From Down Home with the Neely's cookbook. -- posted by Sharon123