Spicy Crispy Carrot Salad

This light, bright carrot salad is so simple to make with fresh crispy carrots, nutty pistachios and a zesty dressing highlighted with crispy chili oil!  

Ingredients:

3-4 carrots

1 tbsp fresh parsley, chopped

1/4 cup chopped pistachios

1/2 tsp black sesame seeds

1 tbsp chili crisp oil

1 tsp sesame oil

1 tbsp rice wine vinegar

1 tbsp soy sauce

Peel and cut the carrots. You can spiralize them, or ribbon them with a vegetable peeler or julienne your carrots in a snap if you have this little gadget! Add the parsley, pistachios and black sesame seeds then mix the rest of the ingredients together and toss together in a bowl. Let sit for 10 minutes or refrigerate for up to 4 days. Serves 2-4

Adapted from: theeastcoastkitchen.com

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Loaded Carrot Sweet Potato Muffins

These dense and moist muffins are loaded with tons of good-for-you stuff! And you'll be surprised at what is used to spice them up!

Ingredients:

3/4 cup baked and mashed sweet potato

2/3 cup applesauce

1/2 cup brown sugar

2 tsps vanilla

1 cup flour

1/2 cup whole wheat flour

1/2 tsp salt

1 tsp baking powder

1 tsp baking soda

1 tbsp Chinese five spice powder (WHAT?!?)

1 1/2 cups shredded carrot

2 eggs

1/2 cup vegetable oil

1/2 cup unpeeled, shredded apple

1 cup cream cheese flavoured chips or white chocolate chips

First, bake the sweet potato at 425°F for 45-60 minutes or until easily pierced with a fork. Cut in half and cool, then mash with a fork.

Combine sweet potato, applesauce, brown sugar, vanilla, eggs, shredded apple and vegetable oil. Mix the two flours, salt, baking powder, baking soda, five spice powder  and shredded carrots together. Now add the dry ingredients to the wet and mix just until combined. 

Fold in the chips.

Fill lined muffin tins using a scoop and bake at 375°F for 18-20 minutes or until a cake tester comes out clean.

Cool completely on a rack...

Then bite in! The five spice powder really works!

Makes 18 medium sized muffins

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Cranberry Carrot Muffins

Veggie-loaded with sweet shredded carrots, bursts of tangy, juicy cranberries and a hint of orange. What's not to love in these breakfast muffins?

Ingredients:

1/3 cup avocado oil (or vegetable oil)

1/2 cup sugar

2 eggs

1/4 cup orange juice

zest of 1 orange

1 tsp vanilla

1 3/4 cups flour

1 tsp baking powder

1 tsp baking soda

1 tsp ginger

2 cups finely shredded carrot

3/4 cup fresh or frozen cranberries

coarse pink sugar, optional

Combine the oil and sugar, then beat in the eggs. Add the orange juice, zest and vanilla. 

Mix the flour, baking powder, baking soda and ginger together and add to the wet ingredients, mixing just until combined.

Fold in the carrots and cranberries.

Ladle into paper lined muffin tins. Sprinkle with coarse sugar if using it then bake at 350°F for 23-25 minutes or until a cake tester comes out clean.

Makes 12 delicious medium sized muffins

And that colour ... wow!

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Kale, Carrot and Apple Potage

The recent drop in temperature is giving me serious soup vibes! Just want to get in the kitchen with a steaming pot of veggies!

Ingredients:

2 tbsps avocado oil

1 large onion, diced

2 celery stalks, diced 

4 unpeeled carrots, diced 

1 large unpeeled apple, diced 

2 tsps minced garlic 

4 oz (4 or 5 leaves) kale, chopped

4 -5 cups broth (veg, chicken or beef)

1/4 tsp dry thyme

Salt and pepper to taste

Heat avocado oil to medium heat in a Dutch oven. Add the onion, celery, carrots, apple and garlic and cook 5-10 minutes, stirring occasionally. Add the kale and cook just a few minutes to wilt then add the broth, thyme, salt and pepper. I used beef broth which darkened the soup. Using chicken or veg broth will give you a lighter, brighter coloured soup.

Bring everything to a boil then reduce heat to a simmer and cover for 20 minutes. 

Once the carrots are tender use a food processor to blend the ingredients together. The picture below is after it was processed. I continued pulverizing with a stick blender until more smooth but still with a bit of texture.

As you blend you might add more broth to achieve the consistency you like. Also taste check for seasoning.

It can also be strained if you want a smooth, silky soup.

This recipe will serve 6-8

Adapted from: fabfood4all.co.uk

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Harvest Carrot Apple Muffins

Take a break from pumpkin spiced everything and try these muffins that are filled with oats, wheat and of course, carrots and apples! Perfect for apple season!

Ingredients:

Topping:

3 tbsps oats

1 tbsp melted butter

1 tsp brown sugar

1/2 tsp cinnamon

Muffin:

1 cup oats

1/2 cup whole wheat flour

1/2 cup all purpose flour

1/2 tsp baking powder

1/2 tsp baking soda

1 tsp salt

1 tsp cinnamon

1/4 tsp allspice

1/4 cup molasses

1/3 cup vegetable or avocado oil

3 eggs

1 tsp vanilla

1/3 cup brown sugar

2 cups shredded apple

1 cup shredded carrot

First, combine the topping ingredients then set aside.

Next, take 1/2 cup oats and pulse to almost flour-like in a food processor. Now combine the oat "flour", remaining 1/2 cup oats, whole wheat flour, AP flour, baking powder and soda, salt, cinnamon and allspice.

In another bowl mix the molasses, oil, eggs, vanilla and brown sugar together. Stir in the apple and carrot. Add the dry mix to the wet and stir just until combined.

Use an ice cream scoop to fill muffin paper lined tins about 2/3 full and sprinkle on the topping.

Bake at 350°F for 20-25 minutes or until a cake tester comes out clean.

A hearty and wholesome snack or grab-and-go breakfast!

Makes 18 medium size muffins

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Potato, Leek and Carrot Soup

Classic potato leek soup is creamy and thick, some might say grainy. This is not that! I like my soup chunky! 

Ingredients:

1 leek, cleaned and sliced

2 1/2 cups diced potatoes

1 1/2 cups diced carrots

1 small red onion, sliced

1/2 jalapeño, finely chopped

4 cups chicken or vegetable broth

1 tbsp tomato paste

1 tsp oregano

1 tsp celery seed

1 tsp olive oil

1 tbsp butter

1/2 tsp salt

1/4 tsp pepper

fresh parsley to serve

First things first with leeks... they can be sandy. So cut the root end off, remove the dark green leaves and cut through lengthwise. Carefully wash between each leaf so no dirt gets into your soup! Now slice and dice all the veggies.

Heat the olive oil and butter in a large pot, then add the leek and onion. Cook 2 minutes. Next add the carrots, potatoes and jalapeño and toss together.

Pour in the broth with tomato paste and seasonings. Bring to a boil then reduce heat. Cover and simmer 10-15 minutes or until carrots are tender.

Serve with fresh parsley and maybe a nice crusty bread for sopping!

Serves 4-6

Braised Leeks and Carrots

Leeks are like onion's milder cousin. And paired with sweet carrots make a wonderful fall side dish.

Ingredients:

2 leeks

6 small carrots

3 tbsps olive oil

1/4 tsp each parsley, sage rosemary and thyme (did you sing that in your head? If not you're too young to remember Simon and Garfunkel 😄) 

1/2 tsp salt

1/4 tsp pepper

3 tbsps any broth

2 tbsps panko crumbs

1 tbsp parmesan cheese

Cut the leeks in half lengthwise, remove the tough outer leaves and dark green ends and carefully clean. Scrub the carrots, no need to peel them. Lay the vegetables in a 13 X 9" baking dish and drizzle 2 tbsps of olive oil over them. Sprinkle all the seasonings on top and pour the broth into the dish.

Cover with foil and bake at 400°F for 40-45 minutes.

Combine 1 tbsp olive oil with the panko and parmesan and crumble over the top of the leeks and carrots. Return to the oven uncovered for 5-8 minutes.

Serves 4

Adapted from: garlicandzest.com

Carrot Stick Salad

Just another salad...but with parsnip. Parsnip is such a tasty veggie that is just not used as often as it should be.

3 carrots, in sticks
1 parsnip, in sticks
1 Granny Smith, in sticks
1/2 cup raisins
2 tbsps pumpkin or sunflower seeds

1/4 cup apple cider vinegar
1/4 cup olive oil
1 tbsp honey
1/4 tsp ground ginger
1/4 tsp ground cumin
1/4 tsp salt

2o mint leaves

Mix the dressing ingredients together and toss with the "sticks" and raisins. You can do this a couple hours ahead, then sprinkle with the seeds and chopped mint leaves when you are ready to serve.

Cranberry Carrot Cookies with Cream Cheese Drizzle

Such a flavourful cookie made even more vibrant with the addition of dried cranberries.  I made the change from the usual raisins in a carrot cookie because some people here don't like raisins. Turns out cranberries made the cookies even better!

1/2 cup flour
1/2 cup whole wheat flour
1 tsp baking soda
1 tsp cornstarch
1/2 tsp salt
2 tsp cinnamon
1/2 tsp nutmeg

1/4 cup margarine
1/2 cup brown sugar
1/4 cup sugar
1 egg
2 tsps vanilla

1 cup shredded carrots
1 cup oats
1/2 cup shedded coconut
1 cup dried cranberries (or raisins)

Mix first 7 ingredients together and set aside.

In a large mixing bowl cream together margarine and both sugars. Then add the egg and vanilla.
Mix in the shredded carrots.
Slowly add the oats and coconut alternately with the flour mixture.

Finally add in those dried cranberries.

Drop heaping teaspoonfuls of cookie dough onto a parchment lined cookie sheet spacing about 2 inches apart.

You can mound it or flatten it with spoon.

Bake in a 350 F oven for 12 minutes

Cream cheese drizzle:

1  1/2 tbsps cream cheese, room temperature
1 cup icing sugar
1 tbsp 10 % cream (or milk)
1/4 tsp vanilla

Cream the cream cheese in the small bowl of a mixer then slowly add the icing sugar, the cream and vanilla. Add extra cream, 1 tsp at a time, to get the consistency you want for drizzling. Once your cookies have cooled, drizzle away.

Makes 36 cookies



Adapted from http://www.twopeasandtheirpod.com