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Ginger Honey Glazed Carrots
Recipe Courtesy of Cathy Lowe
2 tablespoons butter
1 tablespoon finely chopped ginger
2 tablespoons honey
4 carrots, peeled and thinly sliced
1/4 cup water
Salt and pepper In a small saucepan, melt butter and stir in ginger. Add honey and stir to dissolve. Stir in carrots and toss to coat. Pour in water and cover to steam.
Stir occasionally and cook 8 minutes or until tender. Season to taste Yield: 2 servings
Prep Time: 5 minutes
CookTime: 10 minutes
Carrots on the Side
Ingredients (use vegan versions):
carrots
vegetable broth
(olive) oil
dill
Directions:
The amount you need depends on how much you
want and what you use it for. I like eating it on the side with other things, like jacked potatoes or rice & fried tofu.
Just cut the carrots into thin slices, put them into a pan together with the vegetable broth.
The more broth you use, the softer the carrots will be. I like them best when they are only slightly soft but still hard inside - to achieve that use very little broth, the carrots should not swim in, just cover the bottom of
the pan.
Cook the carrots in the broth with some dill until all of the liquid is gone, stir every now and then. Take it off the heat right at that moment, where the carrots start to become sticky, mix in 1 or 2
tablespoons of olive oil and serve.
Glazed Carrots
Ingredients (use vegan versions):
2 cup carrots, peeled and diced
water or dashi(kombu bouillon)
1 tablespoon kuzu(japanese wild root) or arrowroot
Directions:
Cook carrots with water or dashi for 20 minutes.
Add water dissolved kuzu, stir well.
Very nice sweetness
Serves: 4
Preparation time: 30 min
Carrot Soup
Ingredients (use vegan versions):
3 lbs. carrots
32 oz plain rice milk, without vegan sugar
water
1/2 yellow pepper
1/2 red pepper
2/3 bunch kale
salt to taste
pinch of oregano
2 cloves whole, crushed
pinch of cinnamon
raw ginger, about half the size of your pinkie
Directions:
This recipe takes a while to prepare but it is
really good, if you like carrots and ginger. I think it is a great holiday recipe. Try to buy the freshest, best tasting carrots you can for this recipe.
Peel carrots. Slice thin. In large saucepan with lid add carrots
and Rice milk. Add water to cover 2/3 to 3/4 of carrots. Add all spices from salt to ginger. Cook for a while stirring occasionally until carrots are soft. Remove from heat and remove lid and let cool down. WARNING: My
informant says hot things can explode in the blender. Not sure, but be careful. That said, put the cooled mixture in shifts in the blender. I did about 2 1/2 cups at a time. You will have an orange puree when you are done. Put
back in the same or another saucepan. Reheat. When carrots are warm add finely chopped peppers. The peppers go in 10 to 15 min before end. You want them lightly cooked. The chopped kale goes in 1 minute before end. Stir in
kale. Cool to taste and serve. This recipe is also good served chilled.
Serves: several
Preparation time: 2 plus hrs.
Carrot Cake
Ingredients (use vegan versions):
3 cup flour (you can use part whole wheat)
1 1/2 cup vegan sugar
2 teaspoon baking powder
1 1/2 teaspoon baking soda
1/2 teaspoon salt
2 teaspoon cinnamon
substitute for 3 eggs
2 teaspoon vanilla
1 cup apple sauce
2 cup shredded carrots
1 cup crushed pineapple, undrained
wheat germ (for pan)
Directions:
Mix dry ingredients together. Add wet ingredients and mix till blended. Do not overmix. Lightly spray a 9"x13" pan or a 10" tube pan with vegetable spray (i.e. Pam).
Sprinkle with wheat germ. Spoon in cake batter. Bake about 35 to 45 minutes in a preheated 350 degree oven. A tube pan may take longer than a rectangular one. Make sure you test for doneness.
This cake is a bit heavy, but tastes great! It also freezes very well.
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