carrot

  • Falafel With Carrot Tahini Sauce

    Falafel:
    1 1/2 cups dried chickpeas (garbanzo beans)
    2 tablespoons olive oil, divided
    1 shallot, diced
    2 cloves garlic, diced
    1 cup fresh cilantro, chopped
    2 teaspoons cumin powder
    Salt to taste
    1/4 cup brown-rice flour or other gluten-free flour
    1/3 cup raw, shelled sunflower seeds (optional)

    Sauce:
    2 large carrots, peeled and chopped
    1 English cucumber, peeled and chopped
    1 inch of fresh ginger, peeled and diced
    1/3 cup tahini
    1/4 cup unsweetened hemp or rice milk
    1 tablespoon apple-cider vinegar

    1. Place chickpeas in a bowl, and cover with water. Place bowl in refrigerator, and soak for several hours.

    2. Drain beans, and place in a large pot with water so that beans are covered by at least 3 inches. Bring to a boil, reduce heat, and simmer for about 1 hour, or until beans are tender but not mushy.

    3. Drain beans, and place in a food processor with 1 tablespoon olive oil, shallot, garlic, cilantro, cumin, salt, and flour. Pulse until well combined but still slightly coarse. Mix in sunflower seeds, and remove from processor.

    4. Dampen hands before rolling mixture into meatball-size balls. Flatten balls slightly, and set aside.

    5. To make the sauce, in a clean processor, add the carrots and cucumber, and mince. Add ginger, tahini, milk, and vinegar. Blend until smooth.

     6. In a large skillet, heat remaining oil over medium flame. Cook falafel patties for 4 to 5 minutes per side, or until golden. Serve topped with carrot sauce.

    nutrition info per serving: 517 calories; 22 g fat; 3 g saturated fat; 0 mg cholesterol; 19 g protein; 64 g carbohydrate; 17 g fiber; 97 mg sodium

  • Roasted Root Vegetable Stew

    Ingredients:

    4 cups vegetable or chicken stock
    2 bay leaves
    1 tablespoon thyme, chopped
    1 tablespoon sage, chopped
    1 cup rutabagas
    1 cup parsnips
    1 cup shallots
    1 cup carrots
    1/2 cup celery root
    Salt and pepper to taste

    Directions:

    1. Add stock, bay leaves, chopped thyme and chopped sage to a stewpot to boil.
    2. Peel and cut into stew-sized pieces rutabagas, parsnips, shallots, carrots, and celery root. Add to pot.
    3. Cook until veggies are tender. Salt and pepper to taste.

  • Sweet Potato, Carrot, and Onion Dip

    1 pound sweet potatoes, scrubbed
    1 medium carrot, peeled
    and thinly sliced
    1/2 medium onion, peeled and thinly sliced
    1 tablespoon tahini
    1/2 teaspoon sea salt
    1/2 teaspoon curry powder
    1/4 teaspoon ground cumin

    1. Preheat the oven to 400 degrees. Wrap the sweet potatoes in foil, and roast for 50 minutes or until cooked through. Uncover, and let sit for 10 minutes. Remove the skin, and chop the potatoes into medium-size pieces.
    2. In a small saucepan, bring 1 cup of water to a boil. Add the carrot and onion, return to a boil, reduce the heat, simmer for 10 minutes. Do not drain; set aside.
    3. In a food processor, combine the sweet potato, the carrot-onion mixture with the cooking liquid, and the remaining ingredients. Puree until smooth. Refrigerate, covered, till ready to serve or for up to three days.

    nutrition info (per 1/4 cup): 63 calories; 0.9 g fat; 0.1 g saturated fat; 0 mg cholesterol; 1.2 g protein; 12.9 g