Category: Carrots
Grated Vegetable Sauté with Peanut Sauce
This is a simplified version of this and can be adapted to suit your needs. I often make more peanut/tahini sauce than I need for a specific dish and then use leftover sauce on these quickly sautéed vegetables. This recipe makes a lot of sauce so feel free to halve it if you want. It stores well for 5 days, covered, in the fridge.
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Vermicelli Noodle Stir-fry Salad
This is similar to this Salad-Roll Salad but it's quicker and even more versatile. Here bean thread noodles are combined with quickly stir-fried vegetables (and meat if you like), fresh herbs and a bright fish sauce, lime dressing. You can change the ratio of noodles to vegetables/herbs to suit your likes and needs.
[caption id="attachment_20643" align="aligncenter" width="660"] And a fully loaded version with lots of toppings.[/caption]
Bean thread noodles aka mung bean, cellophane, glass or vermicelli noodles are made with mung bean starch. They are a popular noodle in Chinese cuisine. They're quick to prepare and can be used in salads, stir-frys and soups.
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Cook-with-what-you-Have Green Salad
Salads are superb templates. Sometimes all you need is a few greens lightly dressed. But sometimes a slightly more substantial green salad with crunch, a little sweetness, and maybe a little spice is in order. In the winter you might make this heartier one.
You will need to taste and adjust your version to balance the tart and sweet and crunch as ingredients vary widely. Add a pinch of sugar if your dried fruit is quite tart.... Read more »
Miso and Cider Vinegar Roasted Winter Vegetables
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Black Radish, Carrot, Collard Green and Apple Salad with Toasted Walnuts
I love this combination of disparate flavors. Toast the walnuts a bit longer than you might typically--the hint of char is delicious here.
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Winter Squash and Peanut Stew
The stew is delicious with butternut, red kuri, hubbard or buttercup squash. I wouldn’t use delicata as it’s not meaty enough. This stew is rich, nutrient dense, sweet, savory, just a little spicy and vegan. Garnish with green onions and crushed roasted and salted peanuts for an extra kick.
You can also add carrots or substitute carrots for some of the squash.... Read more »
Lemony Carrot and Seed Salad with Herbs
Carrot salads add bright and fresh flavors year-round and are the perfect foil for the cook-with-what-you-have approach. Cumin, coriander, chili flakes, fresh, hot chilies, lemon, lime (juice and zest), rice vinegar, parsley, mint, cilantro, tarragon, and basil are all wonderful complements to the carrots. Toasted nuts and seeds of many kinds are good too.
You can add white beans to this salad for a more robust version. Make a little extra dressing and you have a great lunch or light supper.
With a simple frittata and a piece of good bread, this makes a lovely dinner.
Serves 4... Read more »
