This salad combines several flavors and texture to give your tongue a little dance! I initially made this as a green salad for lunch, but when I realized the toppings were the best, I eliminated the lettuce. Make it ahead and refrigerate overnight for more intense flavor.
1 head broccoli
4 carrots
2 tomatoes
1/4 c. dried cranberries
2 T. hemp seeds
2 T. sliced or crushed almonds
2 to 4 T. raspberry vinaigrette salad dressing
Cut florets from broccoli. Slice each floret at least in half, and if large, in quarters. Peel carrots and slice very thinly (I used a mandolin). Dice tomatoes.
Place all ingredients in a large bowl. If making ahead, use a bowl with a tight-fitting lid. Toss or shake until dressing completely covers all vegetables.
Refrigerate at least 30 minutes or overnight.
Variation: Add 1/2 block extra firm tofu, diced.
Showing posts with label Carrots. Show all posts
Showing posts with label Carrots. Show all posts
Wednesday, April 20
Thursday, January 27
Creamy Broccoli Carrot Soup
This is so easy and so filling, but so healthy! I guess that's the theme of all my soups, if you really think about it. It doesn't have a ton of calories (only about 180 per cup), so you can easily have seconds - even if you're watching your weight. The boys and I scarfed it right down.
4 c. vegetable broth
1/2 c. dry barley
2 medium stalks broccoli
2 large carrots, peeled if desired*
13.6 oz. can Lite Coconut Milk (I used the Thai Kitchen brand)
1 c. vegan cheese (optional)
4 T. nutritional yeast
Granulated garlic to taste
Real Salt to taste
Bring the vegetable broth to a boil. Add barley, return to a simmer, and cook for 15 minutes, stirring occasionally. Meanwhile, prepare the vegetables.
Shred carrots using the large holes of a cheese grater (a food processor makes quick work of this, but it's easy enough to do by hand). Cut florets off broccoli and chop stalk into pieces equal to the size of the florets, stopping when the stalk gets tough. Soak in a bowl of cold water and apple cider vinegar for about 10 minutes. Drain, then process in a food processor until small pieces but not completely pulverized.
After the barley has been cooking for 15 minutes, add coconut milk, broccoli and carrots. Stir to combine. Return to a simmer and cook 15 more minutes or until vegetables and barley are tender. Season with salt and granulated garlic as desired.
You can add the cheese and nutritional yeast at this point and serve, or you can make it creamier. I vote creamier. If you have an immersion (hand) blender, stick it in the pot and blend away until it reaches the desired consistency. If you don't, you can process in batches in your blender - just remember it's hot and the lid can blow off if you try to process too much at once. Make it as creamy or chunky as you like. If you are blending, add the cheese and nutritional yeast at the end. The cheese can be hard to get off the blender blades.
Makes 6, 1-cup servings (but you're going to want more than one cup, I promise!)
*Note: It is not necessary to peel most root vegetables - just give them a good scrubbing. Keeping the skin on retains more fiber and most of the time you won't notice a difference. :)
4 c. vegetable broth
1/2 c. dry barley
2 medium stalks broccoli
2 large carrots, peeled if desired*
13.6 oz. can Lite Coconut Milk (I used the Thai Kitchen brand)
1 c. vegan cheese (optional)
4 T. nutritional yeast
Granulated garlic to taste
Real Salt to taste
Bring the vegetable broth to a boil. Add barley, return to a simmer, and cook for 15 minutes, stirring occasionally. Meanwhile, prepare the vegetables.
Shred carrots using the large holes of a cheese grater (a food processor makes quick work of this, but it's easy enough to do by hand). Cut florets off broccoli and chop stalk into pieces equal to the size of the florets, stopping when the stalk gets tough. Soak in a bowl of cold water and apple cider vinegar for about 10 minutes. Drain, then process in a food processor until small pieces but not completely pulverized.
After the barley has been cooking for 15 minutes, add coconut milk, broccoli and carrots. Stir to combine. Return to a simmer and cook 15 more minutes or until vegetables and barley are tender. Season with salt and granulated garlic as desired.
You can add the cheese and nutritional yeast at this point and serve, or you can make it creamier. I vote creamier. If you have an immersion (hand) blender, stick it in the pot and blend away until it reaches the desired consistency. If you don't, you can process in batches in your blender - just remember it's hot and the lid can blow off if you try to process too much at once. Make it as creamy or chunky as you like. If you are blending, add the cheese and nutritional yeast at the end. The cheese can be hard to get off the blender blades.
Makes 6, 1-cup servings (but you're going to want more than one cup, I promise!)
*Note: It is not necessary to peel most root vegetables - just give them a good scrubbing. Keeping the skin on retains more fiber and most of the time you won't notice a difference. :)
Tuesday, December 14
Potato Carrot Steamer Pack
This is one of my first experiments with my Coolest Invention E-v-E-r (click the hyperlink for a full explanation). It was absolutely delish! It made too much food for just one lunch, but I have some leftovers for a snack a little later on. If I make it again, I will simply use one red potato instead of two. I can't wait to keep playing around with these bags!
2 small red potatoes, halved and cut into large chunks
1 handful baby carrots
1/4 t. dried Thyme
1/8 t. Real Salt
1/2 T. Earth Balance (or other non-dairy butter)
1 Ziplock Steamer Bag
1/2 c. cooked barley
Place potatoes, carrots, thyme, salt and Earth Balance in a Ziplock steamer bag. Toss to evenly distribute seasonings. Cook on high power for about five minutes, or until veggies are tender. Remove from microwave and let stand until just cool enough to handle. Shake bag gently to ensure Earth Balance and seasonings are evenly distributed. Serve over cooked barley.
Variations: I realize I am stating the obvious here, but there are many different things that can be done with this recipe by switching out the seasonings and vegetables. This dish is not particularly high in protein, so adding some beans in place of some of the barley may be good idea, or serve with a bean sauce such as the Cheesy Bean Sauce.
2 small red potatoes, halved and cut into large chunks
1 handful baby carrots
1/4 t. dried Thyme
1/8 t. Real Salt
1/2 T. Earth Balance (or other non-dairy butter)
1 Ziplock Steamer Bag
1/2 c. cooked barley
Place potatoes, carrots, thyme, salt and Earth Balance in a Ziplock steamer bag. Toss to evenly distribute seasonings. Cook on high power for about five minutes, or until veggies are tender. Remove from microwave and let stand until just cool enough to handle. Shake bag gently to ensure Earth Balance and seasonings are evenly distributed. Serve over cooked barley.
Variations: I realize I am stating the obvious here, but there are many different things that can be done with this recipe by switching out the seasonings and vegetables. This dish is not particularly high in protein, so adding some beans in place of some of the barley may be good idea, or serve with a bean sauce such as the Cheesy Bean Sauce.
Friday, November 26
Mushroom and Rice Soup
The biggest debate we had here was whether to add diced tomatoes to the recipe. Ultimately we decided no tomatoes with the Pick-a-Number routine. It was delicious and filling. We had very large servings and there was enough for 3 bowls. We will definitely be making this again.
2 c. vegetable broth
4 large carrots, scrubbed and sliced into "coins"
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
2 bay leaves
4 large mushrooms or 6 to 8 small mushrooms, stems removed and chopped
1 c. cooked brown rice
1 1/2 c. cooked garbanzo beans
Real Salt, granulated garlic and basil to taste
1 T. white or yellow miso
1/4 c. nutritional yeast
In a very large saucepan combine vegetable broth, carrots, onion, garlic, celery and bay leaves. Bring to a boil, reduce heat to medium-low and cook for about 10 minutes or until vegetables are tender. Remove bay leaves.
Add seasonings to taste. It is easier to do it at this stage of the cooking than at the end because there are more Chunky Things through which you must blend the seasonings. If you prefer to do it at the end you can. :~)
Add mushrooms, rice and beans. Return to a simmer and cook for 3 to 4 minutes or until mushrooms are soft. Adjust seasonings if necessary. Remove from heat and add miso and nutritional yeast. Serve immediately.
Variations: Like many things on this blog, the vegetables can be swapped out, added or otherwise changed. Zucchini and spinach are some that come to mind. However, the soup can be made creamier, if desired. To make creamier, blend garbanzo beans with about 1/2 cup of the soup broth before adding to the soup. You can blend all or part of the beans, depending on your preference.
Note: When adding miso to a soup, it is important that the miso not be boiled. If boiled, miso paste turns oily and icky and, quite frankly, doesn't taste very good. For best results, cook the soup completely and add miso right before serving, AFTER removing soup from the heat source. :)
**Can be made in the slow cooker.** :o)
Random factoid: Most people toss a significant amount of fiber by peeling the skins off veggies. Whenever possible, leave the skins on vegetables like carrots and potatoes. Just scrub 'em good.
2 c. vegetable broth
4 large carrots, scrubbed and sliced into "coins"
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, sliced
2 bay leaves
4 large mushrooms or 6 to 8 small mushrooms, stems removed and chopped
1 c. cooked brown rice
1 1/2 c. cooked garbanzo beans
Real Salt, granulated garlic and basil to taste
1 T. white or yellow miso
1/4 c. nutritional yeast
In a very large saucepan combine vegetable broth, carrots, onion, garlic, celery and bay leaves. Bring to a boil, reduce heat to medium-low and cook for about 10 minutes or until vegetables are tender. Remove bay leaves.
Add seasonings to taste. It is easier to do it at this stage of the cooking than at the end because there are more Chunky Things through which you must blend the seasonings. If you prefer to do it at the end you can. :~)
Add mushrooms, rice and beans. Return to a simmer and cook for 3 to 4 minutes or until mushrooms are soft. Adjust seasonings if necessary. Remove from heat and add miso and nutritional yeast. Serve immediately.
Variations: Like many things on this blog, the vegetables can be swapped out, added or otherwise changed. Zucchini and spinach are some that come to mind. However, the soup can be made creamier, if desired. To make creamier, blend garbanzo beans with about 1/2 cup of the soup broth before adding to the soup. You can blend all or part of the beans, depending on your preference.
Note: When adding miso to a soup, it is important that the miso not be boiled. If boiled, miso paste turns oily and icky and, quite frankly, doesn't taste very good. For best results, cook the soup completely and add miso right before serving, AFTER removing soup from the heat source. :)
**Can be made in the slow cooker.** :o)
Random factoid: Most people toss a significant amount of fiber by peeling the skins off veggies. Whenever possible, leave the skins on vegetables like carrots and potatoes. Just scrub 'em good.
Thursday, May 27
Crock Pot Vegetable Soup
I'm loving the crock pot lately, but all I've ever known how to cook in a crock pot is roasts or chicken. I'm learning how to use it for soups, and I'm confident other vegan recipes will follow. This was a very easy recipe that put a delicious dinner on the table minutes after coming home from work.
1 1/2 c. Bob's Red Mill Vegetable Soup Mix
6 cups water
2 cups sliced baby carrots (slice them very thick if cooking all day)
1 small sweet onion, diced
1 can (12 oz) petite diced tomatoes, no salt added
2 T. minced garlic
2 T. powdered vegetable broth
1 T. taco seasoning
1 t. Real Salt
1/4 cup nutritional yeast
Place all ingredients except nutritional yeast in a large crock pot. Stir to combine seasonings. Cook 2 to 4 hours on high or 6 to 8 hours on low, or until all ingredients are tender. Add nutritional yeast just before serving.
Makes 6 servings
Feel free to experiment with the vegetables. Potatoes, broccoli, squash and corn would all be excellent additions to this soup.
Bob's Red Mill Vegetable Soup Mix is a combination of split peas, barley, and miniature pasta shapes. If you can't find Bob's Red Mill brand, I've seen this particular mix in the bulk section at health food stores.
1 1/2 c. Bob's Red Mill Vegetable Soup Mix
6 cups water
2 cups sliced baby carrots (slice them very thick if cooking all day)
1 small sweet onion, diced
1 can (12 oz) petite diced tomatoes, no salt added
2 T. minced garlic
2 T. powdered vegetable broth
1 T. taco seasoning
1 t. Real Salt
1/4 cup nutritional yeast
Place all ingredients except nutritional yeast in a large crock pot. Stir to combine seasonings. Cook 2 to 4 hours on high or 6 to 8 hours on low, or until all ingredients are tender. Add nutritional yeast just before serving.
Makes 6 servings
Feel free to experiment with the vegetables. Potatoes, broccoli, squash and corn would all be excellent additions to this soup.
Bob's Red Mill Vegetable Soup Mix is a combination of split peas, barley, and miniature pasta shapes. If you can't find Bob's Red Mill brand, I've seen this particular mix in the bulk section at health food stores.
Thursday, May 20
Split Pea Soup
I'll be honest, this one got mixed reviews at my house. I absolutely loved it, my youngest "really liked" it, and my oldest said, "meh." I interpret that as teenage talk for, "I'll eat it but it's not the same as nachos." This dish is high in fiber, very low in fat, and extremely delicious. If you don't have a crock pot, you can cook it in a pot on the stove.16 oz. dried split green peas
1 small sweet or yellow onion, finely diced
2 cups sliced carrots
2 T. minced garlic
7 cups veggie broth
1 t. liquid smoke
1/4 c. nutritional yeast (optional)
Sort peas, removing any debris, and rinse thoroughly under cold running water. Place drained peas in a large crock pot. Add onion, carrots, garlic, veggie broth and liquid smoke (in that order). Do not stir - just layer the stuff , cover, turn on the crock pot and walk away. Cook on low for 10 hours or high 4 to 5 hours. Stir just before serving. Add nutritional yeast if desired.
Note: This will keep well in the refrigerator and is almost better, I think, the next day.
Makes 8 servings. Cal: 92, Fat: 0.3, Carb: 18, Fiber: 5, Sugar: 4, Protein 5.
Random Factoid: Split pea soup traditionally uses the bone from a ham for flavoring.
Tip: Veggie broth can come from a variety of sources. You can get it powdered (albeit very high in sodium), pre-made in cans or aseptic packaging, or you can make your own. To make your own veggie broth, simply steam veggies (which you're doing anyway, right?) and save the steaming water. This also works when boiling veggies in water. Homemade veggie broth is by far the healthiest way to go. Why? You control what goes in your broth. :o)
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