Posts Tagged carrots

VeganMoFo: Flavor Bible Week – Scandinavian

When I flipped open the Flavor Bible for my third selection, I was surprised to see Scandinavian cuisine.  I know I like the Norway ride at Epcot, but I don’t know a thing about Scandinavian cuisine.  And, I wouldn’t say I know any more about it having made this recipe!

(not easy to get a good picture of a jar of pickled carrots)

In living up to the nature of Flavor Bible Week, I just put some of the flavor matches together and came up with a recipe.  Four of the flavors listed were cardamom, cinnamon, ginger and juniper berries, and to me they just screamed “Pickle something!”.

Sweet & Spicy Scandinavian-ish Quick Pickled Carrots

These carrots were even more tasty than I expected!  They are a bit sweet and very tangy, and there is an strong underlying flavor of spice without any of the spices overpowering another.  They are best straight out of the brine, with a little still clinging to the carrots.

Equipment needed:  quart-sized mason jar or heat-proof bowl.

1 lb carrots, peeled & cut into sticks no more than 1/2-inch wide
1 cup water
1 cup white vinegar
1/4 cup sugar
1 Tbs salt
3 cardamom pods
1 cinnamon stick
2 whole cloves
4 juniper berries
clove garlic, smashed
1 tsp chopped fresh ginger

1. Place the carrot sticks in the jar or heat-proof bowl.
2. Bring all other ingredients (water through garlic) to a boil in a small saucepan.  Remove from the heat and allow to cool for a few minutes.
3. Carefully and slowly pour the brine over the carrots, and allow to cool to room temperature.  Seal the jar or cover the bowl with plastic wrap, and refrigerate overnight.
4. Eat within a month.

Servings: 8

Amount Per Serving
Calories 57.4
Calories From Fat (3%) 1.65
% Daily Value
Total Fat 0.23g <1%
Saturated Fat 0.04g <1%
Cholesterol 0mg 0%
Sodium 913.33mg 38%
Potassium 216.5mg 6%
Total Carbohydrates 15.08g 5%
Fiber 2.58g 10%
Sugar 8.94g
Protein 0.63g 1%

Comments (7)

VeganMoFo: Grilled Garlic & Black Pepper Tofu Lettuce Wraps

It’s a long name for a light, tasty meal.  I wanted to prepare the garlic & black pepper tofu from the farmers market in a very simple way so that the flavor would come through.  First I broke out the grill pan – check out my grill marks, yo.

The tofu was labelled as “firm”, but I would call it more extra-firm.  It held up to the grill very well.

Served with romaine and red bell pepper strips.  The contrast between the crunch of the veggies and warmth and chewy texture of the tofu was fantastic.  And the tofu flavor was great!  I could definitely taste the garlic and black pepper, but it wasn’t overwhelming.  I will definitely be picking up more Tofu Yu products at the farmers market and highly recommend anyone else in the area give them a try.  It’s not cheap by any means – this block was $4, but it’s a good portion of good tofu.

Carrot sticks with quick guacamole rounded out the meal and kept me full for hours.

Last night we stopped by a pumpkin farm that has a huge corn maze and a bunch of other activities, mostly aimed at families.  We walked around the corn maze for a while, which was totally creepy.  There was a petting zoo, which I normally love, but we were kind of in a hurry so I abstained.  I did see a sweet goat and a little piggy through the gate.  Check out all these pumpkins!

There were easily more than 15 times this amount of pumpkins.  So many pumpkins.

Comments (10)

First Fall Flavors = Soup

I have good news and bad news.  The bad news is that after only two and a half weeks at my job, I was laid off.  More than not having income, the bad part is that this will hold up our progress on finding a place to live.  We’re tired of being homeless!

The good news is that while I’m looking for a job (again) I’ll have time to cook.  For the past few weeks I’ve started to notice the pumpkins and fall produce in stores, unable to make anything with them.  I feel like I’ve been missing out on a whole season’s worth of produce.  In reality, it’s only been a few weeks and I’m just being dramatic.

I’m sure we’ve all had creamy butternut squash soups, but I was craving it bigtime so soup is what you get.  I think this one was pretty special though, as three certified meat eating boys all agreed that it was quite tasty.

Roasted Garlic, Butternut Squash and Carrot Soup with Caramelized Onions

1 medium butternut squash, seeded, peeled and diced into 1-inch cubes
3/4 lb (12 oz) baby carrots
8 cloves garlic, peeled
olive oil
1 large sweet onion, sliced thinly
3 cups vegetable broth
1/2 tsp curry powder
1/4 tsp coriander
1/4 tsp turmeric
dash cayenne pepper
kosher salt
freshly ground black pepper
paprika

1. Preheat oven to 400F. Place squash, carrots and garlic on a roasting pan covered with aluminum foil. Drizzle on a few Tbs olive oil and stir to coat. Cook for 25 minutes, stirring once after 15 minutes. Let cool.
2. Meanwhile, heat 1 Tbs olive in a large pot. Add sliced onion and turn heat to low. Cook onions, stirring frequently, until soft and caramelized, 30 minutes or more. Remove onions from the pot.
3. Transfer half the roasted vegetables to a blender, add half of the broth and puree. Pour into the pot used to cook the onions. Put the other half of the vegetables and broth in the blender and add most of the caramelized onions, reserving a few for garnish. Puree and pour into the pot.
4. Add the seasonings (curry powder through cayenne pepper), stir, and heat soup until warmed through. Add salt and pepper to taste.
5. Garnish each bowl with caramelized onions, paprika and more black pepper.

Makes 5-6 servings as a side.

While you’re at it, why not roast some brussel sprouts?

Comments (18)

Cleaning Out My Kitchen

As previously mentioned, I am moving across the country in three weeks (ACK!!!).  In the name of not wasting food and saving money, I am going to try to eat as much of the food in my freezer and pantry as possible before I leave.  I knew I had quite a bit stockpiled, but going through my freezer is always a fun adventure.

I started the clean-out game last week with this meal, mini bowtie pasta with cheesy sauce, sauteed seitan beer brats, zucchini and red pepper, caramelized onions, paprika and roasted brussels sprouts .

pantry:  pasta, paprika
freezer:  beer brat, cheesy sauce
leftover from another meal:  zucchini, half an onion
bought:  red pepper, brussels sprouts

Last night for dinner I made a similar sort of concoction – rice, mushrooms, peas and tofurkey kielbasa with cheesy sauce, savory carrot salad.

pantry:  rice, salad dressing ingredients
freezer:  cheesy sauce, peas
leftover from fourth of july:  kielbasa, mushrooms
from the fridge:  carrots

Want to play the clean-out game with me?  Here’s the list of what I have to work with.

freezer:

one portion tamale pie
veggie broth
two seitan beer brats
pecans
alphabet soup
chocolate wafer cookies
veggie burgers
chickpea cutlets
chick’n strips
2 bags marinara
white bread
wheat bread
ww hamburger buns
seeded burger buns
ww hotdog buns
ww rolls
biscuits
english muffins
mini bagels
pie crust
blueberry waffles
strawberry jalapeno corn muffins
blueberry muffins
gf orange poppyseed mini muffins
mini bran muffins
oatmeal raisin cookies
choco-choco chip-walnut cookies
bit of broccoli
peas
lima beans
shelled & unshelled edamame
corn
mixed berries
bananas
onion rings
salsa

pantry:

can split pea soup
can corn
can rogan josh curry sauce
can chickpeas
cellophane noodles
1/2 c quinoa
shake n’ bake
ww orzo
4 ww lasagna noodles
spelt spaghetti
potato buds
panko
bulgur

I can figure out what to do with the cookies, muffins and soup (eat them!), any ideas for using the rest?  The breads in the freezer will make at least three pounds of bread crumbs.  Some ideas I have are:

chickpea cutlet parmesan (chickpea cutlets, marinara, pasta, shake n’ bake?)
falafel and tabouleh (chickpeas and bulgur)
succotash (lima beans and corn)

I don’t think realistically I can eat all this stuff in three weeks, but I’m gonna try!

Unrelated cute picture:  It rained a lot here yesterday; I got soaked walking home from the bus stop.  There is a pond in the courtyard of my apartment complex that is apparently full of frogs, and when it storms they go NUTS!  They were so loud that I had a hard time sleeping last night.  When I went in the hallway to take out the trash this little guy was glued to the wall.

I’m not sure how he found his way up to the second floor, and if I were a less squeamish person I might’ve returned him to the ground.  Here’s hoping froggy found his way home.

Comments (20)

Carrot Raisin Salad & Laptop Lunches

When I was a little kid my family went to a restaurant called Morrison’s.  It was buffet-style, you picked out what you wanted and the servers plated it for you.  It was good ol’ southern food.  They had a little salad section at the start of the line with tossed salads, cottage cheese, carrot raisin salad and jello.  I always thought that jello was an odd thing to include with the salads, but hey, Morrison’s knew what they were doing.  There wasn’t even any fruit embedded in it!  Anywho, my grandma, who passed away when I was still very young, always got the carrot raisin salad.  I tried it a few times but never liked it much, probably because I didn’t like raisins in stuff.  Still don’t care for it now sometimes.  As I grew older I would get a tossed salad (mostly iceberg) and douse it in bleu cheese dressing.  Mmmmm.

I figured all that went into carrot raisin salad was carrots, raisins, mayo & lemon juice, and my Betty Crocker cookbook confirmed this.  Simple, tangy, and good.

carrot raisin salad

I mean really, what doesn’t taste good doused in mayo?

Carrot Raisin Salad
adapted from Betty Crocker Cookbook

3 large carrots, shredded (about 2 1/2 cups)
1/2 cup vegan mayo (I use Vegennaise)
1/2 cup raisins
1 tsp lemon juice

Mix ingredients together.  Serve immediately or refrigerate.

Here are more laptop lunches!  I went longer in between posting them than I meant to…

3-5

orzo w/ marinara, broccoli stems & toasted pine nuts, sauteed broccoli w/ garlic, sliced apple, apple fritter, grapes

3-7

bbq tempeh pizza, garlic snail, broccoli florets, roasted garlic dressing, marinara

3-10

brunch leftovers

3-12

calzone, chocolate tofu pie, grapes

3-13

pb&j, roasted asparagus, “cheddar” crackers, chocolate tofu pie

3-14

cream of asparagus & white bean soup, chickpea cutlet fingers w/ ketchup, pickled mushrooms, mashed potatoes, grapes

3-17

grilled potatoes, grilled mushrooms, corn & smoked tofu, cabbage, apple pie

3-19

mediterranean four bean salad, pita, spinach, avocado, chocolate

3-20

jerk tempeh, jamaican brown rice & peas, steamed kale, baby carrots, lime, dried pineapple, prunes

3-26

samosa tempeh burger on flatbread, mashed cauliflower, dried mango, prunes, chutney & raita

3-27

salad & dressing, sunflower kernels, everything crackers, samosa tempeh patty w/ raita & chutney, strawberries

3-31

applesauce, sliced tofurkey italian sausage, baked beans, cucumber tomato salad, veggies w/ goddess dressing, dried apricots

4-1

lentil bulgur salad w/ lemon, salad, raita, gherkins, edamame, strawberries

4-2

lentil bulgur salad w/ greens & lemon, baked beans w/ sliced tofurkey italian sausage, sushi, cucumber tomato salad, strawberries

4-3

stuffed shells, steamed broccoli w/ esme’s sauce, bran muffin, mini cucumber, strawberries

4-4

multigrain bread, green pepper & mini cucumber, roasted beets, hummus, applesauce

4-9

split pea soup, carrot sticks w/ hummus, dried apricots, squash pickles, tangerine

4-10

and for tomorrow – twice baked potato, squash pickles, carrot salad, corn & rice cereal, half a tangerine left from today

Comments (3)