From a post on Ask MetaFilter.
Carrot Chips! Slice thin with a mandoline or make long ribbons with a vegetable peeler. Spice as you wish and then dehydrate/crisp in a low oven or dehydrator. Smoked salt makes them almost baconlike in flavor.
Spicy Carrot Soup
From a post on Ask MetaFilter.
Do you have a Vitamix?
I love spicy carrot soup
2 cups (256 g) chopped organic carrots
1 cup (128 g) chopped organic celery
1 tablespoon chopped organic garlic
1 tablespoon organic lemon juice
1 teaspoon Celtic sea salt or Nama Shoyu raw soy sauce
1 small organic jalapeño pepper or
1/4 teaspoon organic cayenne pepper
1/4 teaspoon organic ground cinnamon
preparation: 10 minutes • processing: 2 minutes
yield: 2 cups (480 ml) (2 servings)
1. Place all ingredients into the Vita-Mix
container in the order listed and secure lid.
2. Select Variable 1.
3. Press Start and quickly increase speed
4. Blend for 2 minutes or until warm.
posted by ibakecake at 10:29 AM on March 26
Using a high-speed blender would probably result in the smoothest possible dressing. Use your favorite mild-flavored oil if (like me) the idea of otherwise-unspecified “vegetable oil” makes you a bit leery. From a post on Ask MetaFilter.
Carrot Sesame Dressing
½ cup white miso
6 tablespoons vegetable oil
¼ cup packed finely grated peeled carrot
2 tablespoons finely grated peeled ginger
2 tablespoons unseasoned rice vinegar
4 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
2 teaspoons honey
Mix everything together in a jar. Seal tightly and shake hard. Use it in a day or two, it doesn’t last long in the fridge.
posted by Splunge at 9:56 AM on March 26
“Liquid Ohm” Juice Punch
Make sun tea or refrigerator tea if you don’t want to use hot water on the chamomile. From Cooking Light.
- 1 cup boiling water
- 1 chamomile tea bag
- 1/2 teaspoon grated peeled fresh ginger
- 2 peeled ripe mangoes, chopped
- 2 carrots, chopped
- 1 ripe pear, peeled and cored
- 2 cups fresh orange juice
- Pour 1 cup boiling water over tea bag in a small bowl, and steep for 10 minutes. Remove and discard tea bag.
- Combine brewed tea, ginger, mangoes, carrots, and pear in a blender; process until smooth. Stir in orange juice. Cover and chill 8 hours or overnight. Strain mixture through a cheesecloth-lined sieve into a medium bowl, pressing solids with a wooden spoon or a rubber spatula to squeeze out juice; discard solids. Pour into a pitcher.
Citrus-Spiked Jicama and Carrot Slaw
The sugar sounds unnecessary to me, but I like things tart. From Cooking Light.
A mandoline makes easy work of cutting the jicama and carrot into julienne strips; if you don’t have one, coarsely shred them.
- YIELD: 6 servings (serving size: 1 cup)
- 4 cups (1 1/2-inch) julienne-cut peeled jicama (about 1 pound)
- 2 cups (1 1/2-inch) julienne-cut carrot
- 1/2 cup thinly vertically sliced red onion
- 1/4 cup fresh orange juice
- 1 teaspoon grated lime rind
- 3 tablespoons fresh lime juice
- 1 1/2 teaspoons sugar
- 1/4 teaspoon salt
- 1 tablespoon chopped fresh cilantro
- Fresh cilantro sprigs (optional)
Combine first 8 ingredients in a large bowl, and toss gently to coat. Let stand 10 minutes. Stir in the cilantro just before serving. Garnish with cilantro sprigs, if desired.
Raw Oatmeal Raisin Carrot Cake Bites
I’d probably substitute something for the brown sugar. (Of course I’d substitute something for the brown sugar; I have no brown sugar in the kitchen.)
From Marcus Samuelsson’s blog; recipe by Averie Sunshine of Love Veggies and Yoga.
No-Bake Oatmeal Raisin Carrot Cake Bites Recipe
1/ 2 c dry old-fashioned oats + 2 tbsp reserved
1/4 c carrots
1/4 c pitted medjool dates (I used 4 large, moist dates)
1/4 c raisins (I used a raisin medley blend) + 1/4 c reserved
3 tbsp brown sugar
1 tsp cinnamon
1 tsp vanilla extract
Blend the oats and carrots in a Vita or food processor for about 10 seconds. Then add everything else (except the reserved ingredients) and blend for another 20 seconds or until incorporated. Don’t overblend.
Remove the dough and by hand, stir in the reserved:
2 Tbsp dry oats
1/4 c raisins
Form into bite-sized balls or cookie shapes. If needed, refrigerate or freeze the dough for 15 minutes to make it less sticky and easier to work with.
Yields: 1 dozen bites the size of a quarter gumball. Store in freezer or refrigerator.
Optional: Pinch Pumpkin Pie Spice, Pinch Ground Ginger, 1/8 c Coconut Flakes, 1/8 c Walnuts/Almonds, 1/8 c chocolate chips. Add frosting drizzle at the end, such as storebought Cream Cheese Frosting. Or, follow my Raw Vegan Cheezecake Filling recipe (and reduce by half) for raw vegan cream cheeze frosting.
Moroccan Carrot Salad (Schlata Chizo)
Carrot salads are a relatively new dish, especially raw ones. Until well into the twentieth century, most Europeans ate only cooked carrots, primarily in stews and soups. In the Middle East, people also used them as a component of cooked dishes, but sometimes added grated or minced raw carrots as a minor ingredient to various salads. It was in northwestern Africa that carrots, both cooked and raw, became the featured component of salads — typically an accompaniment to couscous or part of an assortment of salads.
Moroccans brought carrot salads to Israel in the 1940s, and they quickly became ubiquitous. These salads are a traditional Rosh Hashanah dish in Israel, a symbol of a sweet and fruitful year to come. At many Israeli restaurants, cooked carrot salad automatically appears on the table with the bread, pickles, and hummus. The carrots are usually flavored with charmoula, a characteristic Moroccan marinade of oil, lemon juice, garlic, cumin, and salt. Most cooks add heat with chilies, sometimes in dangerous proportions. I have tasted some that left me gasping and other that proved a lively appetizer, so adjust the amount of chilies to your own preference and that of your guests. For fancy presentation, Israelis serve raw carrot salad, commonly called gezer chai (“live carrots”), in quartered avocados or on a bed of lettuce leaves, garnished with a sprig of mint.
Yield: Makes 5 to 6 servings
1 pound carrots, coarsely grated (about 4 cups)
1/4 cup vegetable oil or extra-virgin olive oil
3 to 4 tablespoons fresh lemon juice
1/4 cup chopped fresh cilantro or parsley
2 to 4 cloves garlic, mashed or minced
1 teaspoon ground cumin or 1/2 teaspoon ground cumin and 1/4 teaspoon ground cinnamon
1 teaspoon sweet paprika
Pinch of salt
About 1/2 teaspoon harissa (Northwest African chili paste), or 1 tablespoon minced green chilies, or 1/4 to 1/2 teaspoon cayenne (optional)
In a large bowl, mix together all the ingredients. Cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots. Served chilled or at room temperature.
Spring Fiesta Salad (Beet, Carrot, and Cabbage Salad with Sweet and Spicy Pepitas and Golden Raisins)
This is from Garlic and Sea Salt, a Minnesota blogger who’s probably got worse spring fever than I do. Around here, though, this could be made year-round and still be seasonal. Do the pumpkin seeds in the dehydrator to keep it raw.
Spring Fiesta Salad
(Beet, Carrot, and Cabbage Salad with Sweet and Spicy Pepitas and Golden Raisins)
1/2 cup pepitas
1 Tbsp agave nectar
1 Tbsp maple sugar
1/4 tsp ground chipotle powder
1 tsp sea salt
2 Tbsp lime juice
2 tsp agave nectar
1 Tbsp olive oil
1/2 tsp cumin
1/4 tsp sea salt or to taste
1/8 tsp ground chipotle, or to taste
1 garlic clove, minced
1 cup golden beets, very thinly sliced (paper thin)
1 cup carrots, very thinly sliced (paper thin)
1 cup red cabbage, very thinly sliced
2 Tbsp minced cilantro
1/4 cup golden raisins
To make pepitas, preheat oven to 375 degrees line a baking sheet with foil, and spray with non-stick spray. Toss pepitas together with agave, sugar, chipotle and sea salt, then spread out on the baking sheet and toast until nuts are starting to lightly brown and are fragrant, about 10-15 min. Remove from oven and let cool. In a small bowl, whisk together dressing ingredients. In a large bowl, combine veggies and cilatro and pour over dressing. Toss well to coat. Place salad on a serving plate, and sprinkle with pepitas and golden raisins.
Sesame–Mixed Vegetable “Noodles” with Herbs
I find myself amused by the title “Executive Sous Chef”. Sounds like professional kitchens these days need org charts.
By Sarma Melngailis, via Tracy Anderson’s website.
Sesame–Mixed Vegetable “Noodles” with Herbs
Serves 8 to 10
One night, our executive sous chef Anthony made an amuse-bouche out of a little bundle of thinly sliced vegetables tossed in a dressing and tied together with a chive. The flavor reminded me of creamy peanut butter noodles. It’s now a regular in our family meal rotation, and so yummy!
Mellow red miso has a deep, semisweet flavor, but you can use another variety of miso if you prefer. Most sliceable vegetables taste great with this dressing, so it’s really a matter of what looks good at the market or in your garden, what’s in season, or what you happen to have on hand. Substitute or add julienned yellow summer squash, jicama, cucumber, thinly sliced snow peas, or napa cabbage. If you like seaweed, add soaked, rinsed, and drained arame or hijiki. For sweetness add thinly sliced mango, or for richness sliced avocado. Basil or mint chiffonade, or both, are also nice additions.
In fact, you can prepare this with almost anything. If all you have is a pile of zucchini and nothing else, that would be just fine, too. Multiply the dressing recipe to keep on hand as a salad dressing or dipping sauce.
1cup sesame tahini
¼ cup sesame oil
1/4 cup freshly squeezed lemon juice
¼ cup mellow red miso
3/4 cup plus 2 tablespoons filtered water
1/4 cup black sesame seeds
In a large bowl, whisk together the tahini, sesame oil, lemon juice, miso, and 1/2 cup of the water. Add the remaining water a bit at a time and continue whisking until smooth.
Stir in the sesame seeds and set aside.
4 cups daikon radish, julienned on a mandoline
2 red bell peppers, cored and julienned
3 medium zucchini, julienned on a mandoline
3 medium carrots, peeled and julienned on a mandoline
6 baby bok choy, leaves thinly sliced on a bias
3 scallions, whites and about 1 inch of green, thinly sliced
1 big handful cilantro leaves
In a large bowl, toss all the prepared vegetables and the sesame dressing until evenly coated.
Season to taste with sea salt.
Based on Random Daze theme by Polaraul