Tag: carrots

Roasted Carrot Hummus

Chef KimLeave a Comment on Roasted Carrot Hummus

Ooh My! You will adore this recipe roasted carrot hummus if you like savory snacks and creamy spreads that can be topped off with a variety of veggies and sprouts. This savory hummus recipe is is quick and easy to blend together and if you don’t have tie to roast the carrots, just shred some raw carrots and add a little sprinkling of dried herbs to ramp up the flavors.  For traditional hummus flavor keep the Mediterranean spices, but for a creative edge, try garlic with rosemary and thyme.

When roasting carrots, if you cut the carrots into similar size pieces, they will cook evenly within a set time. when I roast vegetables I will typically roast a large quantity to have ready to use in other dishes or as sides. So fill up your baking sheet and get roasting, use a portion for this recipe.

To roast carrots, cut and toss with a little olive oil or to be oil-free, use broth or coconut aminos to coat the carrots. Sprinkle with salt and dried herbs and roast at 375-400 for 20-30 minutes. Length of cooking time will depend on the size of your pieces and the temperature.

When they are fork tender, they are ready. Use some in this recipe and save the remaining pieces for adding to a grain wellness bowl or even blended with some broth into a rich and creamy soup.

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Roasted Carrot Hummus

A perfect dip or spread, packed with a nutritional punch and gentle sweetness.
Prep Time15 minutes
Cook Time20 minutes
Course: Appetizer, Snack
Cuisine: Mediterranean
Keyword: carrots, chickpeas, dip, hummus, spread, tahini, white bean
Servings: 4
Author: Chef Kim

Equipment

Ingredients

  • 3/4 cup roasted carrots mashed
  • 1 ½ cups or 1 can cooked chickpeas
  • 3 T tahini
  • 3 T lemon juice
  • 1 T cumin
  • 2-6 T water
  • 1 T olive oil optional
  • ½ tsp sea salt

Instructions

  • Carrots can be roasted or raw in this hummus.
  • To roast, cut carrots in half or in large chunks, toss with some olive oil or broth and place on a baking sheet. Roast at 400 for 20-30 minutes. (Roast a big batch to eat and keep out ½ cup for this recipe)
  • If using raw, shred the carrots before continuing.
  • Combine carrots, chickpeas and remaining ingredients in a food processor or blender and blend until smooth. Start with the least amount of water and add more water if needed, to reach the smoothness and consistency desired.
  • Transfer to a serving bowl to use as a dip or spread onto toast, tortillas or collard leaves and pile high with chopped vegetables and avocado and roll up to make wraps.
  • Store in a sealed container in the refrigerator for up to a week.
vegetable curry

Vegetable Curry

Chef KimLeave a Comment on Vegetable Curry

This vegetable curry is delicious and satisfying. Perfect when the temperatures start to drop. The warming curry spices are very comforting but also help to activate digestion and circulation.

This is comfort food for me.  The warm curry spices and the full belly satisfaction afterwards makes me want to make this every week.

In this recipe you can really use a variety of vegetables, please try different combinations. I usually have on hand, celery, carrots, cauliflower and broccoli. But try sweet potatoes, squash, green beans, kale, spinach, turnips, kohlrabi. Get creative.

This is a mild curry, but if you like extra spiciness, add some cayenne powder.

You can print the recipe by jumping to the bottom of the post, but the following directions show you steps with pictures.

Chop one yellow onion, one carrot and two stalks of celery. Add these to large high sided skillet or soup pan. Over medium high heat, sauté until onions soften.

chopped onion, carrot and celery

Chop one stalk of broccoli, separating florets, peel the stalk and then chop the stem. Chop 1 cup of cauliflower into small florets.

cauliflower and broccoli

Gather 1/2 cup of red lentils, a can of diced tomatoes, a can of coconut milk and 1tablespoon of curry powder. red lentils, curry, tomatoes and coconut milk

Add the chopped cauliflower and stems of broccoli to the pan along with the tomatoes, lentils and curry. Fill the tomato can 1/2 full with water and add to the pan and stir everything together. curry ingredientsThen add the can of coconut milk. Full fat or lite can be used. add coconut milk

Stir together and bring to a simmer, cook uncovered for about 15 minutes. curry cookingThen add the broccoli florets and cover the pan and cook for 5 minutes. The lentils and vegetable should be tender. If it is too thick add a 1/4 cup more water. broccoli floretsWhen the vegetables are tender stir in 2 tablespoons of chopped cilantro and serve!! This fills the kitchen with a warm curry aroma and tastes fantastic.

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Curry Red Lentils

Curry with your choice of vegetables and creamy red lentils.
Prep Time15 minutes
Cook Time25 minutes
Course: Main Course
Cuisine: Indian
Keyword: coconut milk, curry, plant-based, red lentils, vegan, vegetables
Author: Chef Kim

Equipment

  • knife
  • large skillet or soup pot

Ingredients

  • ½ cup red lentils
  • 1 onion chopped
  • 1 carrot chopped
  • 2 celery stalks chopped
  • 1 cup chopped cauliflower
  • 1 broccoli stalk
  • 1 can coconut milk light
  • 1 can diced tomatoes
  • 1 cup water more if needed
  • 1 tsp garlic powder
  • 1 Tbsp curry powder
  • ½ tsp salt
  • Black pepper to taste
  • 2 tablespoons of cilantro

Instructions

  • Heat 1 teaspoon coconut oil in a pan over medium high heat. Add onion, celery and carrot, sauté for 5 minutes until onion has softened.
  • Chop veggies, separate the broccoli florets from stem, peal the stem and chop.
  • Add all ingredients, except broccoli florets and cilantro, stir to mix and bring to a boil. Stir again, lower the heat to keep the mixture at a slow simmer for 15 minutes.
  • Add the broccoli florets and cook until lentils and the vegetables are tender. Turn off heat and stir in cilantro.
  • Serve with rice or naan and a lime wedge (optional)

The Versatile Carrot

Chef KimLeave a Comment on The Versatile Carrot

Carrots are a favorite vegetable across the globe, enjoyed by children and adults.  It is packed with nutrients that have been researched and found to be beneficial specifically for eyesight and cardiovascular disease, colon cancer preventive and liver supporting.. Carrots can also be enjoyed in so many ways:  raw, steamed, grilled or roasted, or incorporated into either savory or sweet recipes. Here are a couple recipes for using these beneficial roots this spring. Let me know if you try them.

Coconut Carrot Cookies

  • 1cup sugar (coconut, maple crystals, cane, xylitol)
  • 1 1/4 cup shredded coconut
  • 1 1/4 cup oats
  • 1 1/4 cup oat flour (or rice or sorghum)
  • 1 tbs flax meal
  • 1 tsp grey or pink salt

Combine all these in a bowl and  mix well.

  • 1 cup shredded carrots or carrot pulp from juicing
  • 1/2 cup dairy free chocolate chips
  • 1/2 cup chopped walnuts or pecans
  • 6 Tbs elted coconut oil
  • 7 Tbs water
  • 2 tsp vanilla extract

Add carrots, chocolate and nuts to the dry ingredients. Drizzle in the oil, followed by the water and vanilla, mix well until all the ingredientsare incorporated and the mixture commes together. It is recommended to place mixture in the refrigerator for 30 minutes to help bind it together, making it easier to form the cookies.

Preheat oven to 325. Form dough into 1 inch balls and place on cookie sheet, flatten then slightly using the back of a spoon. Bake for 15-20 minutes until slightly browned and still moist. Remove fro oven and allow to cool on pan for a few minutes before transferring to a cooling rack. You can adjust cooking time if you like them more or less done. The dough can also be formed and frozen for quick-bake cookies.

For a savory carrot salad check out this recipe: Thai Carrot Noodles