Broiled Winter Squash, Carrots and Onions

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Ingredients:

• 1 medium butternut squash
• 3 large carrots
• 2 large white onions
• 3 tablespoons olive oil
• 1/2 teaspoon fresh ground black pepper
• 1/2 teaspoon salt
• 1 teaspoon curry powder

Steps:

• Preheat your broiler and set the oven rack to the highest level so that your veggies are 2-3 inches from the heating element
• Peel
• deseed
• and cut butternut squash I prefer to cut it into about 1/3 matchstick
• but dicing works well also
• Peel onions
• cut in half and then into 1/4-1/3 strips
• Scrub carrots and cut into large matchsticks or 1/4 coins
• Put the veggies into a large bowl
• drizzle with olive oil and toss to coat Sprinkle with all spices and toss again to even distribute spices
• Spread veggies in a single layer on a large jelly roll pan You may have to do more than one batch
• Broil veggies for 4-5 minutes
• or until the first side gets medium brown Stir or flip veggies and put in for another 3-4 mins or until the outsides are crispy and the insides are tender Repeat with any remaining veggies Serve as soon as possible
• though I was able to put the first batch in a warmed casserole and keep until the second batch was done without comprimising the texture

Carrot Celery Tomato Soup

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Ingredients:

• 4 medium plum tomatoes
• 10 ounces carrots
• 2 medium celery ribs
• 1 tablespoon unsalted butter
• 1 teaspoon salt
• 1 teaspoon white pepper
• 2 teaspoons sugar
• 2 cups water

Steps:

• 1 Wash and steam all the veggies in pressure cooker up to 3 whistles
• 2 Let it cool remove tomato skin and blend all the boiled veggies until smooth
• 3 Pass it through a strainer add some water if required
• 4 Heat butter and pour-in the blended veggies with water amp; bring it to boil
• 6 Add more water if required
• 7 Add salt sugar and white pepper Adjust according to taste Serve it with whole wheat grilled cheese sandwich for a quick and comfy healthy meal

Carrot-Potato-Tarte Flourless

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Ingredients:

• 300 g potatoes floury work best
• salt
• 2 -3 teaspoons dried herbs majoram parsley rosemary oregano thyme etc
• 50 g polenta coarse cornflour
• 3 eggs
• 300 g carrots or parsnips if you like
• 150 g sour cream or 150 g yoghurt
• 1 -2 teaspoon curry powder
• 1 pinch sugar

Steps:

• For the dough wash and peel your potatoes if they only have a very thin peel you can also leave it on because its very nutritious Grate them finely and add 1 ts salt and the dried herbs Then stirr in one egg and the polenta Set aside
• Clean and peel your carrots and slice them Blanch for 2 minutes in boiling salted water
• In a bowl combine two eggs sour cream/yoghurt curry powder a pinch of salt and the sugar Mix in carrot slices
• Place potato-mixture in a greased 10 inch in diameter tarte dish Pat down and up the sides
• Fill in carrot mixture and distribute evenly
• Bake at 180 C/ 350F in the preheated oven for about 45 minutes or until filling has set and tarte is nicely browned on top
• Serve with a green salad of your choice

Fermented Giardiniera

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Ingredients:

• 2 cups thinly sliced carrots
• 2 cups thinly sliced red bell peppers
• 1 1/2 cups thinly slice onions
• 2 cups thinly sliced celery
• 4 cups cauliflower florets
• 2 cups thinly sliced green tomatoes
• 2 thinly sliced red jalapenos keep seed for more heat
• 3 long green chili pepperoncini peppers
• 3 -5 garlic cloves peeled and sliced super thin
• fresh thyme sprig
• 2 bay leaves
• 3 tablespoons unrefined salt
• 6 cups filtered mineral water using chlorinated tap water will prevent the beneficial bacteria to grow

Steps:

• Prepare brine by dissolving the salt in water
• Mix all the ingredients except the brine in a large bowl
• Add them to the Fermenting Vessel of choice check description above packing them down as you go
• Fill each jar with the brine leaving 1 -2 inches of headroomthe space at the top between the rim of the jar and the top of the vegetables Weight the vegetables so they are completely submerged in the brine
• Cover the top of the vessel with a lid coffee filter paper towel cheese cloth or tea towel to keep bugs out and odors inches
• Be sure to secure towels with a very tight rubber band or the ring from the canning jars
• Place the jar out of direct light
• Ferment at room temperature 4 days before checking the flavor If you prefer the flavor more sour continue fermenting
• If to your taste transfer the jars to the refrigerator
• Burp the jars once daily to release any built-up gasses the giardiniera does continue to ferment while in the refrigerator
• This doesnt need to be done in my home because we help ourselves to it daily

Five-Spice Coleslaw

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Ingredients:

• 1/2 white cabbage thinly sliced
• 2 carrots shredded
• 8 radishes thinly sliced
• 1/2 cucumber halved deseeded and thinly sliced
• 6 scallions shredded
• 4 tablespoons light mayonnaise
• 1 teaspoon sesame oil
• 1 lime Juice of
• 1 teaspoon Chinese five spice powder

Steps:

• Put the cabbage carrots radishes cucumber and scallions into a large bowl Cover and chill until ready to serve
• Mix all the dressing ingredients together in a bowl Toss with the coleslaw ingredients just before serving

German Cream of Vegetable Soup

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Ingredients:

• 1 leek
• 2 stalks celery
• 2 carrots
• 2 potatoes
• 1 14 ounce can tomatoes
• 2 quarts chicken stock or 2 quarts beef stock
• 1 teaspoon salt
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1 teaspoon dried basil
• salt pepper

Steps:

• Bring the stock to simmer The taste of the soup will be different depending on which stock you use You can also use 2 quarts water boullions
• Clean and slice the leek white/light green part only Clean and chop the celery Peel the carrots and potatoes and dice them Put everything in the simmering stock Add salt marjoram oregano and basil Simmer for 1-1/2 hour
• Take out a big bowl to hold the soup while you use the blender to puree/liquify it
• VERY IMPORTANT Only fill the blender container half full and make sure the steam can escape on top I usually hold a paper towel over the top to prevent splatter You can also let the soup cool a bit before you puree/liquify it
• Put the pureed/liquified soup back in the pot and reheat Taste and add salt and pepper if needed If you have fresh basil around chop some and sprinkle over the soup
• Serve with delicious fresh bread

Moroccan Couscous and Smokey-Paprika Honey Roasted Carrot Salad

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Ingredients:

• 1 lb carrot cut on the diagonal in 1/2' pieces
• 2 tablespoons extra virgin olive oil
• 2 tablespoons honey
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sweet smokey paprika
• 1 4 ounce package feta cheese crumbled or 1 4 ounce package goat cheese crumbled
• 8 -10 large medjool dates seeds removed and quartered on the long axis
• 1 14 ounce can garbanzo beans drained
• 1 cup couscous
• 1 1/4 cups vegetable stock
• 1 lemon reserved for juice
• 1 tablespoon white sesame seeds
• 1 tablespoon black sesame seed
• 3/4 cup fresh cilantro leaves chopped
• sea salt
• black pepper

Steps:

• Preheat oven to 375F Place the carrots
• honey
• cinnamon
• sweet-smokey paprika and olive oil in a cake pan and mix well so all the carrots are coated with the spice/liquid mixture Cook in the oven for 20 minutes
• stir in garbanzo beans and cook an additional 5 minutes
• While the carrots are roasting
• prepare the couscous by adding to the boiling hot vegetable stock Stir well and fluff after about 15 minutes
• Right before the carrots are done roast the sesame seeds quickly in a frying pan Be careful they dont burn
• Combine the carrots and couscous
• lemon juice
• date quarters
• toasted sesame seeds and crumbled feta cheese or goat cheese and season with the sea salt and pepper to taste After seasoned just right
• add in the cilantro and serve in a bowl warm

My Eggless Carrot Cake

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Ingredients:

• 1 1/2 cups flour
• 1 cup brown sugar
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger powder
• 1/4 teaspoon salt
• 1 cup finely grated carrot
• 3/4 cup water
• 1/2 cup melted butter or 1/2 cup vegetable oil
• 2 teaspoons vanilla essence
• 1 tablespoon vinegar

Steps:

• Preheat oven to 350 degrees C 175 degrees F
• Mix the dry ingredients and spices until well blended
• Add grated carrots Stir until thoroughly blended
• Add wet ingredients Mix thoroughly
• Bake in preheated oven for about 30 to 45 minutes or until toothpick inserted comes out clean

No Fat Carrot Raisin Salad

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Ingredients:

• 1/2 cup nonfat yogurt
• 1 1/2 tablespoons honey
• 1 tablespoon lemon juice
• 1/4 teaspoon cinnamon
• 2 cups carrots shredded
• 1/2 cup raisins
• 1/4 cup crushed pineapple drained

Steps:

• Combine yogurt honey cinnamon and lemon juice to make dressing
• Add the rest of the ingredients
• Chill at least 15 minutes

Orange Glazed Carrots

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Ingredients:

• 4 cups fresh carrots julienned
• 1/3 cup orange juice divided
• 2 tablespoons sugar
• 2 teaspoons cornstarch
• 1/2 teaspoon salt

Steps:

• In a 1 1/2 quart microwave safe dish combine carrots and 1/4 cup orange Cover and microwave on high for 5-6 minutes or until carrots are crisp tender
• Combine the sugar cornstarch salt and remaining orange juice until smooth; stir into carrots Microwave uncovered on high for 2-3 minutes or until sauce has come to a boil and is thickened stirring twice Let stand for 5 minutes before serving

Pearl Couscous Tagine

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Ingredients:

• 2 tablespoons extra virgin olive oil
• 1 onion chopped
• 2 garlic cloves minced
• one 1-inch piece ginger peeled and minced
• 1 1/2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• 6 inches cinnamon sticks
• 1/3 cup chopped dried apricots or 1/3 cup raisins
• 1 1/2 cups tomatoes chopped
• 2 cups vegetable stock
• 1 cup drained chickpeas
• 2 medium carrots cut into bite-size chunks
• 2 zucchini cut into bite-size chunks
• salt and pepper
• 1 cup pearl couscous

Steps:

• 1 Put the oil in a deep skillet with a lid over meium-high heat Add the onion and cook until it softens about 5 minutes Add the garlic ginger cumin turmeric and cinnamon sticks; cook stirring often until fragrant about 2 minutes
• 2 Add the dried fruit tomato stock chickpeas carrots and zucchini a large pinch of salt and a good amount of pepper; bring to a boil Reduce the heat to a gentle simmer coer and cook until the vegetables are just tender The dish can be made ahead to this point cooled covered and refrigerated for up to 2 days Bring it to a simmer before preoceeding
• 3 Add the couscous and cook until al dente about 10 minutes It should be a stewy consistency Taste and adjust the seasoning Serve hot or store covered in the refrigerator for up to 2 days and then reheat

Porte Maillot Sauce

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Ingredients:

• 1/2 cup carrot peeled and shredded
• 1/4 cup onion peeled and cut into fine shreds
• 1/2 garlic clove minced
• 1/4 cup celery cut into fine shreds
• 1/2 cup cauliflower cut into fine shreds
• 2 leaves lettuce shredded best with a good leaf lettuce
• 1/4 cup butter no substitutions
• 1/2 cup cooked dried lima beans sub canned lima beans or butterbeans rinsed and drained if you wish
• 1/2-3/4 cup dry white wine
• salt and pepper to taste take caution not to oversalt if serving with ham the meat will be salty enough to add piquancy to t

Steps:

• Melt the butter in saucepan
• Add minced and shredded vegetables; simmer but do not brown
• When cooked add lima beans and wine
• Cook together for one minute and served around a hot baked ham or as a sauce for sliced ham

Roasted Tomato Black amp; Tan Soup

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Ingredients:

• 10 tomatoes roasted and charred
• 2 white onions roasted and charred
• 2 carrots roasted and charred
• 2 bay leaves
• 1 quart heavy cream
• 1/4 gallon water
• 2 teaspoons salt to taste
• 2 teaspoons pepper to taste
• 1/4 lb flour
• 1/4 lb butter
• 1/4 cup brown sugar
• 12 ounces dark beer see directions for brand recommendations
• 12 ounces beer light but NOT lite see directions for brand recommendations

Steps:

• Preheat oven to 400 degrees F
• Season the vegetables
• Slice the bottom root off the onions Slice the stem end off the tomatoes and score the top cut an X so the tomato can expand
• Place on a roasting pan and roast until dark 35-40 minutes
• For a darker
• more flavorful soup
• let the vegetables begin to char
• Make a white roux melt the butter in a sautee pan on medium heat
• then add the flour
• mix and stir
• until the flour cooks but retains a light color about 5-7 minutes
• NOTE You may not need to use all the roux You can freeze it for use some other time
• In a large stock pot should be able to hold more than 15 gallons mix the heavy cream
• water
• brown sugar
• and beer Bring to simmer -- DO NOT allow the liquid to boil
• Add vegetables
• Puree the mix
• preferably with an immersion blender in the stock pot If you need to use a stand blender
• put in small batches no more than 1/3-1/2 the volume of the blender container
• so you dont send hot liquid all around and burn yourself
• Choose the consistency youd like for a puree
• leave as is; for a bisque
• strain through cheesecloth or use a chinois metal strainer
• With the soup back in the stockpot under heat
• add the roux gradually and stir
• watching for the soup to thicken
• Season with salt and pepper to taste
• Serve and enjoy
• Recommendations for beer DARK -- Guinness is preferred
• for authenticity and flavor
• but any really dark beer will do LIGHT -- Harp will give you authenticity
• but is expensive and sometimes hard to get; Yuengling Lager or Sam Adams Lager are good domestic alternatives

Sklandrausis Latvian Vegetable Tart

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Ingredients:

• 300 g rye flour
• 50 g lard or sour cream butter
• 1/2 glass water
• 1 tablespoon crushed caraway seed
• 1/4 teaspoon salt
• 500 g potatoes
• 1/2 glass milk the fatter the better
• 50 g sour cream butter
• 1/4 teaspoon salt
• 500 g carrots
• 2 eggs from happy outdoor chicken
• 200 g sour cream
• 1/2 cup honey
• 200 g sour cream
• 1 tablespoon honey
• 1/4 teaspoon vanilla
• 1/4 teaspoon cinnamon

Steps:

• Make the dough Mix lard or butter with a warm water and caraway
• and knead into dough of homogeneous consistency Roll it to 3-5 millimeters thickness Cut out round shapes with a round object examples
• glass or bowl Turn up their edges with height of about 2 cm Place on a baking tray
• Make the potato filling mash boiled potatoes
• add milk
• butter and salt Put a layer of the potato mass on each dough patty until one-third full
• Make the carrot filling boiled carrots unpeeled smash or rub through a sieve and mix with honey
• sour cream and eggs Top the layer of carrot paste on the potato mass and complete the filling
• Bake in a moderate heat until the filling becomes light brown or golden and the dough turns dry and crusty
• Just after baking
• cover the tarts with sour cream mixed with some honey and vanillin Scatter with cinnamon as desired
• Serve warm or cooled with milk
• buttermilk or skabputra sour porridge

Spicy Vegan Mock Duck Stir-Fry

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Ingredients:

• 2 tablespoons peanut oil
• 1 tablespoon sesame oil
• 1 teaspoon hot chili oil
• 1 onion chopped
• 2 garlic cloves minced
• 1 tablespoon fresh ginger fineley chopped
• 2 tablespoons soy sauce or 2 tablespoons Braggs liquid aminos
• 1 teaspoon maple syrup
• 1 teaspoon lime juice
• 1 tablespoon sambal oelek chilli garlic sauce
• 1/4 teaspoon asian chili powder
• 1 10 ounce can Chinese braised gluten
• 1/2 cup zucchini sliced
• 1/2 cup broccoli peices
• 1/2 cup carrot thinly sliced
• 1/4 cup cilantro chopped
• 2 tablespoons cashews chopped

Steps:

• Heat the oils in a wok or large pan over medium heat Add onions and heat 2-3 minutes
• Add garlic and ginger sautee for 2 more minutes
• Add the liquid from the gluten soy sauce syrup lime juice Sambal and chillies and heat through
• Add gluten peices and simmer for 2 minutes Add vegetables and continue to simmer for 5 mintes or until vegetables are a little more than blanched
• Serve over cooked grain or noodle of choice and garnish with cilantro and cashews

Spinach Minestrone

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Ingredients:

• 1 large sweet onion chopped
• 1 garlic clove minced
• 4 cups low sodium vegetable broth or chicken broth
• 1 16 ounce can kidney beans rinsed drained
• 1 14 1/2 ounce can diced tomatoes undrained
• 2 medium carrots sliced
• 1/2 cup uncooked elbow macaroni
• 1/2 teaspoon dried oregano
• 1 12 ounce package fresh Baby Spinach chopped

Steps:

• In a large saucepan coated with non-stick spray saute onion and garlic until tender about 5-8 minutes
• Add the broth beans tomatoes carrots macaroni and oregano
• Cook until vegetables are tender about 20 minutes
• Stir in chopped spinach and bring to a boil
• Remove from heat and let stand for 10 minutes

Sweet Carrot Pumpkin Bars

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Ingredients:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 large egg
• 1 large egg white
• 1 cup brown sugar packed
• 1/2 cup canned pumpkin
• 2 tablespoons canola oil
• 2 tablespoons margarine melted
• 1 grated orange rind of
• 1 teaspoon vanilla extract
• 1/2 cup grated carrot
• 1/2 cup raisins
• 1/2 cup dried cranberries
• 1/2 cup chopped walnuts

Steps:

• Preheat oven to 350 degrees F
• Combine flour
• baking powder
• baking soda
• cinnamon
• and salt
• In a separate bowl
• beat egg and egg white until foamy Beat in sugar
• pumpkin
• oil
• margarine
• orange peel
• and vanilla extract until smooth
• Add flour mixture to egg mixture
• and stir by hand until almost combined Stir in carrots
• raisins
• cranberries
• and nuts just until blended
• Spread batter into 8 X 8 pan coated with cooking spray Bake 30 to 35 minutes
• until top springs back when lightly touched Cool in pan on rack
• Makes 1 dozen

Ultimate Browned Vegetable Stock

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Ingredients:

• 3 onions unpeeled quartered
• 3 large carrots unpeeled halved stem ends removed
• 8 celery ribs with leaves each broken in half
• 3 beets quartered
• 2 heads garlic whole heads papery skin left on cut in half across the middle to expose each garlic clove
• 3 tablespoons vegetable oil use a mild flavored one
• 1/4 cup tamari soy sauce low sodium or 1/4 cup shoyu soy sauce low sodium
• 7 cups room temperature water preferably spring divided
• 1 -3 cup shiitake mushroom stems see description above
• 2 bay leaves
• 2 sprigs fresh parsley
• 1 teaspoon peppercorn

Steps:

• Preheat the oven to 350F Spray and 11 X 13-inch backing pan with cooking spray
• Place the onions carrots celery beets and garlic in the pan Drizzle with the oil and toss to coat the vegetables Pour over the soy sauce and bake until the vegetables are deeply browned almost burnt-looking about 1 hour
• Transfer the vegetables to a large heavy soup pot Add 5 cups of the water and the remaining ingredients
• Pour the remaining 2 cups of water into the baking pan and using the blade since of a spatula scrape up all those wonderful browned caramelized bits on the bottom Add this to the soup pot
• Bring the water to a boil and then turn down the heat and simmer partially covered 30 minutes Cool slightly and strain

Vegetarian Pineapple Curry

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Ingredients:

• 1 medium pineapple peeled sliced and cored
• 2 teaspoons olive oil
• 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons grated fresh gingerroot
• 3 garlic cloves minced
• 1 medium yellow onion cut into half-moons
• 1 medium red bell pepper cut into thin strips
• five-spice baked tofu sliced on an angle 1 cinnamon stick
• 1 1/2 cups sliced baby carrots
• 2 1/2 cups bite size broccoli florets
• 2 plum tomatoes diced
• 1/2 cup Chardonnay wine or 1/2 cup hot vegetable broth
• 1 teaspoon turmeric
• 1/2 cup Red Star nutritional yeast
• 1 tablespoon tamari
• 1/4 cup chopped fresh cilantro
• serve this delectable dish with rice expressions jasmine rice

Steps:

• Cube fresh pineapple and set aside Heat oil and crushed pepper in an electric skillet or 12 inch Wok pan over medium high heat 30 seconds Add ginger garlic onions bell pepper and cinnamon Cook 2 minutes stirring frequently Add carrots tofu broccoli and pineapple cook mixture 5 minutes stirring occasionally Add wine and reduce liquid about 2 minutes Reduce heat to medium low Add turmeric corn soup yeast tamari and cilantro Mix thoroughly Cover and simmer 5 minutes Serve with Rice Expressions Jasmine rice

Veggie Burgers Low Fat and Low Cholesterol

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Ingredients:

• 115 g mushrooms finely chopped
• 1 small onion chopped
• 1 small courgette chopped
• 1 carrot chopped
• 25 g unsalted peanuts or 25 g cashew nuts
• 2 cups fresh breadcrumbs
• 2 tablespoons fresh parsley chopped
• 1 teaspoon yeast extract
• salt and black pepper
• flour for shaping

Steps:

• Cook the mushrooms in a non stick frying pan without oil stirring for 8-10 minutes to drive off all the moisture
• Whizz together the onion courgette carrot and nuts in a processor until they are beginning to bind together
• Stir in the mushrooms breadcrumbs parsley yeast extract and seasoning to taste Shape into burgers with lightly floured hands and chill
• Cook the burgers in a non stick frying pan with very little oil or under a hot grill for about 8-10 minutes turning once until they are cooked and golden brown