Tag Archives: carrot

Carrot & Coconut Soup

3 Dec

Baby, it’s getting cold outside. What’s better than warming up with a spicy, sweet, comforting bowl of soup (perhaps accompanied by a glass of wine a cheese muffin)? This recipe is courtesy of Bon Appétit and it was a cinch to make. Chop, sauté, stir, blend. Ta da!

Serves 2.

Ingredients

1/4 c butter
1lb carrots, peeled and chopped
1 onion, chopped
kosher salt and black pepper
2 c low-sodium chicken/vegetable broth
1 13oz can coconut milk
2 tb Thai chile sauce
handful cilantro leaves for garnish (optional)

Directions

1. Melt the butter in a large saucepan over medium heat. Add the carrots and onions and season with salt and pepper. Stirring often, cook until the carrots have softened, roughly 15-20 minutes.
2. Add the coconut milk, broth and chile sauce. Bring the whole concoction to a boil then lower the heat and simmer for 45 minutes. Stir occasionally. The liquid should have reduced some and the vegetables should be quite soft.
3. Let the soup cool a bit, then pureé until smooth. (You can use a standing blender, but I just used my hand blender…carefully.) Add a little water if you feel the soup needs to be thinned out.
4. Season with more salt, pepper and/or chile sauce if you like. Split into the bowls and top with cilantro if you’re using it.

Carrot Coconut Soup

Carrot Coconut Soup

Curried Chick Pea Rice Bowl

7 Aug

I received the cookbook refresh for my birthday and I’ve been debating what healthy, vegan recipe to make first. The book contains a variety of recipes from breakfast through dessert, sauces, shakes and more. Finally settling on the Energy Rice Bowl, I set to work prepping the curried garbanzo filling. (side note: I really wanted to name our dog “Garbanzo.” J was having none of it. Buzzkill.)  I adapted the recipes a bit to utilize what I had on hand also to my taste but it’s essentially the same. It’s filling, it’s healthy, it’s vegan and it’s great. Once the prep is done, you toss everything in a pan and in less than 10 minutes, dinner is ready.  Hard to argue with that!

Serves 4.

Ingredients

2 tb extra virgin olive oil
1 onion, finely diced
1 green pepper, finely diced
1 carrot, peeled & finely diced
1 jalapeno, finely diced (remove the seeds if you want less heat)
5 garlic cloves, chopped
2 tb cumin
1 tb salt
1 tb turmeric
1 tb oregano
4 c cooked chick peas, rinsed
1/2 c tomato paste
2 c cooked rice
1/2 English cucumber, peeled & diced
handful cherry tomatoes, quartered
2 green onions or 1/2 red onion, finely diced
4 tb tahini
drizzle of Sriracha

Directions

1. Heat the oil over medium-low heat in a sauce pan. Add the vegetables and spices and cook until soft.
2. Mash the chick peas and toss into the pan with the tomato paste. Stir together and cook until heated through.

Cooking away...

Cooking away…

3. Serve over rice and top with cucumber, tomato and diced onion. Drizzle with tahini and Sriracha.

curried banzo 2

Quinoa & Roasted Carrot Salad

15 Mar

In order to balance out all of the baked goods that have somehow made their way into our house (what else was I supposed to do with the Nutella? Or with the knowledge that there’s a killer bakery 15 minutes from my house by foot), I have been looking for some healthy recipes to balance out the gluttony. I came across this quinoa and carrot salad my latest issue of Bon Appétit and decided it looked perfect! Not only could I make most of it ahead of time, I could make a large batch for leftovers.

I made a few changes to suit my own taste and am really happy with how it turned out. The carrots were sweet, the feta was salty and the pepper rings added some heat. (You can find the original recipe here.) It’s an adaptable recipe, so feel free to make your own changes and let me know how you liked it!

Serves 4.

Ingredients

1 c quinoa, rinsed
1/2 onion, chopped
3 medium carrots, peeled and sliced on the diagonal
1/4 c extra virgin olive oil
2 tb apple cider
2 tb honey
2 ts finely grated lemon zest
1 tb fresh lemon juice
2 tb apple cider vinegar
5-10 pickled hot pepper rings, chopped

10 oz feta, crumbled
1 head Bibb or butter lettuce, leaves torn

Directions

1. Preheat your oven to 450F.
2. Boil 4 cups of salted water and add the quinoa. Cook 10-15 minutes, until the quinoa is tender. Add in the onion and cook an additional minute. Drain and let stand 15 minutes. Fluff with a fork, transfer to a bowl and allow to cool.
3. Meanwhile, oil a foil-lined baking sheet for the carrots. In a medium bowl, whisk the apple cider and honey. Add in the carrots and toss to coat. Season with salt and pepper and place on the sheet. Roast for 15-20 minutes. When done, remove from the oven and cool.
4. In a small bowl, whisk the lemon zest, lemon juice and apple cider vinegar. Slowly add the 1/4 c olive oil and whisk til smooth to make a vinaigrette. Season with salt and pepper to taste.
5. Add the carrots and hot peppers to the quinoa. Dress with most of the vinaigrette and stir to coat.
6. Place lettuce on a plate, scoop the salad on top and finish with the rest of the vinaigrette. Crumble feta on top.

quinoa and carrot salad

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