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Tag: Carrots

Navy Bean Soup

By

On March 10, 2012

In Beans, Tofu + Lentils, Recipes

I loved my grandpa’s navy bean soup as a kid.  This is a vegan twist on the original with smoked olive oil for richness + collard greens in place of celery. Its perfect with glass of red wine for a very satisfying winter meal.

1 Tbs Extra Virgin Olive Oil
1/2 Onion [about 1 cup, chopped]
2 Carrots [about 2 1/2 cups, sliced]
3 Garlic Cloves [minced]
1 Yukon Gold Potato [skin on, chopped]
2 Tbs Tomato Paste
4 cups Vegetable Broth [or water with good quality veggie bullion]
Sea Salt [to taste]
1 Tbs Smoked Olive Oil
2 1/2 cups Navy Beans [cooked till very tender*]
6 Collard Green Leaves [about 3 cups, sliced thinly]

Heat extra virgin olive oil in a large pot. Sauté onion for about 5 minutes, add carrot + garlic and sauté a few minutes more. Add remaining ingredients + bring to a boil. Cover and simmer until the vegetables are very tender, about 25 minutes. Season with sea salt to taste.

*If you use canned beans, don’t add salt until the end of cooking so the beans cook the whole while + get very tender. I always pressure cook my beans. It yields a far better texture in a fraction of the time of stove top cooking. Its easy to pressure cook a big batch + freeze a few two cup containers for easy same day use. No need to ever buy another can of beans.

Tangy Citrus Slaw

By

On January 1, 2012

In Recipes, Vegetables + Fruit


1 small head Green Cabbage [sliced very thinly]
3 small carrots [grated]
1 Orange [segmented, then juiced]
1 Grapefruit [segmented, then juiced]

Dressing:
4 Tbs Mayonnaise
1/4 cup Orange + Grapefruit Juice [from segmenting 1 each]
2 Tbs Rice Vinegar [seasoned]
1 Tbs Honey
Salt to Taste

Whisk all dressing ingredients together + mix with veggies + fruit in a large bowl. Allow to marinate half an hour+ then serve.

Cucumber Melon Salad

By

On July 22, 2011

In Recipes, Vegetables + Fruit


1 Pickling Cucumber [small, sliced thinly]
1 cup Cantaloupe [sliced thinly into 1″ pieces]
1 Carrot [small, peeled + shaved]
1-1/2 Tbs Red Onion [very thinly sliced]
1 Tbs Rice Wine Vinegar [seasoned]
Sea Salt [to taste]
1/2 tsp Honey
dash Sesame Seeds

Dissolve honey and salt in rice vinegar. Mix melon, carrot, red onion + cucumber in a small bowl. Toss with vinegar dressing + top with sesame seeds. Serve very cold, immediately.

Serves 1.

Spicy Carrot Ginger Soup

By

On April 6, 2011

In Recipes, Vegetables + Fruit


1 cup Sweet Onion [chopped]
2 Garlic Cloves [minced]
1-1/2 Tbs Ginger Root [peeled + chopped]
2 Tbs Butter
5 Carrots [chopped, about 3 cups]
2 cups Vegetable Broth
dash Smoked Hot Spanish Paprika [to taste]

Melt butter in a medium saucepan. Saute onion, garlic + ginger till softened, about 5 minutes. Add the carrots and saute a few minutes more. Add broth + paprika and simmer for 10-15 minutes, until the carrots are very tender. Puree with a blender till very smooth.

Serves 2.

Kohlrabi Cabbage Salad

By

On January 13, 2011

In Recipes, Vegetables + Fruit


1 Kohlrabi [peeled + grated]
2 Carrots [medium size, grated]
3/4 cup Purple Cabbage [sliced very thinly]

Dressing:
1 tsp Dijon Mustard
2 Tbs Extra Virgin Olive Oil
2 Tbs Meyer Lemon Juice [or lemon juice with a pinch of sugar]
dash Dried Marjoram
dash White Pepper
Sea Salt [to taste]

Mix kohlrabi, carrot + cabbage together in a bowl. Whisk the dressing ingredients together in a small bowl. Pour dressing over veggies + mix well. Serve cool.

Southwest Pinto Stew

By

On September 29, 2010

In Beans, Tofu + Lentils, Recipes, Vegetables + Fruit

1 cup Onion [chopped]
3 Garlic Cloves [minced]
1 Carrot [sliced]
1 Bell Pepper [chopped]
1 Zucchini [chopped]
2 cups Pinto Beans
1-14 oz can Tomatoes
2 Tbs Olive Oil
Sea Salt [or Redmond salt]
2 cups Vegetable Broth
dash Chipotle Chili Powder
1/4 tsp Marjoram
1/4 tsp Cumin
1/2 tsp Chili Powder [a good blend with oregano]

Heat oil in a large stock pot. Saute onion, seasoned with salt, for 5 minutes over medium heat. Add carrots, peppers, and garlic + saute for 5 minutes more. Add zucchini + cook for 5-10 minutes, until all vegetables have softened. Add spices, stirring till fragrant. Add tomatoes, vegetable broth + beans. Simmer for 15 minutes.

Serves 4. Great with homemade tortillas + avocado slices.

Spicy Avocado Sandwich

By

On June 22, 2010

In Beans, Tofu + Lentils, Recipes

1 Avocado [large, ripe, sliced]
1 Carrot [medium, grated]
1 cup Sprouts [alfalfa, radish, sunflower, etc]
6 slices Whole Grain Bread

Sandwich Tofu

Spicy Sandwich Spread

Slather slices of bread with the spicy spread then stack up with tofu, avocado slices, grated carrot and sprouts.

Serves 3.

Kohlrabi Cabbage Slaw

By

On May 20, 2010

In Recipes, Vegetables + Fruit

1 Kohlrabi [medium, cut into match sticks]
1/2 Purple Cabbage Head [sliced into very thin strips]
1 Carrot [grated]
1/2 Red Bell Pepper [sliced into very thin strips]

Dressing:
3 Tbs Soy Sauce
3 Tbs Brown Sugar
3 Tbs Sesame Oil [1/2 toasted]
3 Tbs Rice Vinegar [seasoned]

Wisk all dressing ingredients until well mixed. Mix veggies in a large bowl then toss with dressing. Allow slaw to marinate overnight, stirring every few hours.

6 side dish servings.

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