Roasted Heirloom Carrots:
1-2 bunches of baby carrots, stems trimmed but left on
olive oil
salt and pepper
1 tbsp brown sugar
Preheat oven to 425 F.
Showing posts with label Vegan. Show all posts
Showing posts with label Vegan. Show all posts
Thursday, February 16, 2012
Roasted Heirloom Carrots
My great friend and college roommate was in town this past weekend. We went to the farmers market at the Ferry Building on Saturday. We picked up some amazingly fresh veggies, including baby heirloom carrots. They were amazing, I couldn't believe we scored these. They are almost too cute to eat, almost.
We made Chili con Carne, an arugula salad, cornbread, and roasted carrots. I think the carrots were my favorite part of the meal.
Roasted Heirloom Carrots:
1-2 bunches of baby carrots, stems trimmed but left on
olive oil
salt and pepper
1 tbsp brown sugar
Preheat oven to 425 F.
Wash and dry the carrots and place in an oven proof dish. Drizzle with some olive oil, salt and pepper. Toss to coat. Sprinkle the brown sugar on top and bake in the oven for 20ish minutes (depending on the size of your carrots, mine were little).
Roasted Heirloom Carrots:
1-2 bunches of baby carrots, stems trimmed but left on
olive oil
salt and pepper
1 tbsp brown sugar
Preheat oven to 425 F.
Sunday, February 5, 2012
Thai Peanut Noodles
Another day of finding things in the pantry/fridge and seeing what my determined mind can create. I bought some rice noodles awhile ago that are just taking up space in my pantry, they finally needed to be used at some point, and now the time for it. I had some peppers and onions left over from Chili,and figured it couldn't hurt to make a Vegan- Friendly/Thai style noodle dish that could actually make it Blog-worthy.
So my experiment was set to go, hopefully not set to fail.
Thai Peanut Noodles:
handful of Stir Fry Rice Noodles
1 tsp. peanut oil
1/2 onion, sliced
1 bell pepper, sliced
2 carrots, sliced in rounds
scallions and basil for garnish
Tofu (optional)
Peanut Sauce:
1 tsp peanut oil
2 garlic cloves, minced
1 1-inch knob of ginger, graded
1 small shallot, minced
1/2 cup creamy peanut butter
1/4 cup coconut milk
few pinches of brown sugar
2 tbsp soy sauce
1 tsp fish sauce (if going completely vegan, just use salt)
1 tsp toasted sesame oil
cracked black pepper
red chili flakes or chili powder
water if needed
Boil water in a pot large enough for the noodles. Add the noodles and turn off the heat. Let soak for 8 minutes in the hot water.
In another small sauce pan heat up the peanut oil. Add the garlic, ginger and shallot to sweat for two minutes. Add the rest of the ingredients up to the water and stir with a whisk to combine. Let simmer on very low heat for a few minutes while you chop up the veggies and get ready to stir fry. Taste for seasoning, add water if too thick.
Heat up a wok on very high heat, add the oil and swirl, then add the onion, carrots and bell pepper (and tofu). Stir fry for 3 minutes. Add the noodles and stir fry for another minute. Add as much sauce as you would like to the noodles, toss to combine. Garnish with the scallions/basil and eat immediately.
Thai Peanut Noodles:
handful of Stir Fry Rice Noodles
1 tsp. peanut oil
1/2 onion, sliced
1 bell pepper, sliced
2 carrots, sliced in rounds
scallions and basil for garnish
Tofu (optional)
Peanut Sauce:
1 tsp peanut oil
2 garlic cloves, minced
1 1-inch knob of ginger, graded
1 small shallot, minced
1/2 cup creamy peanut butter
1/4 cup coconut milk
few pinches of brown sugar
2 tbsp soy sauce
1 tsp fish sauce (if going completely vegan, just use salt)
1 tsp toasted sesame oil
cracked black pepper
red chili flakes or chili powder
water if needed
Boil water in a pot large enough for the noodles. Add the noodles and turn off the heat. Let soak for 8 minutes in the hot water.
In another small sauce pan heat up the peanut oil. Add the garlic, ginger and shallot to sweat for two minutes. Add the rest of the ingredients up to the water and stir with a whisk to combine. Let simmer on very low heat for a few minutes while you chop up the veggies and get ready to stir fry. Taste for seasoning, add water if too thick.
Heat up a wok on very high heat, add the oil and swirl, then add the onion, carrots and bell pepper (and tofu). Stir fry for 3 minutes. Add the noodles and stir fry for another minute. Add as much sauce as you would like to the noodles, toss to combine. Garnish with the scallions/basil and eat immediately.
Wednesday, January 18, 2012
Ginger, Carrot, and Sweet Potato Soup
Last night, I came home from a work event late and had literally nothing in my fridge. I remembered this recipe I saw at Simply Scrumptious and thought if I could make something out of nothing, it would have to be soup. Carrots? Check. Onion? Check. Oh yea, I have a sweet potato lying in my vegetable bowl that's looking questionable, sure let's throw that in there. Dinner was made in 30 minutes and it warmed my chilly body up thanks to this exceptionally cold weather we've been having in San Francisco.
Ginger, Carrot and Sweet Potato Soup:
Serves 1-2 people
1 shallot, minced
1/4 cup chopped lemongrass (I didn't have it but it would make a nice addition)
1/2 onion, finely chopped
2 cloves of garlic, chopped
1 inch knob of ginger, peeled and chopped
2 carrots, peeled and chopped
1 large sweet potato, peeled and roughly chopped
1ish cup low sodium vegetable stock
1/2 - 1 cup light coconut milk
zest and juice of 1 clementine
salt and pepper
chili powder
red pepper flakes
olive oil
cilantro or mint for garnish
Heat oil in small sauce pan. Add the shallots, onion, garlic, ginger and lemongrass. Add salt and pepper to sweat. After a few minutes, add the carrots and sweet potato. Add a touch more salt along with the chili powder and red pepper flakes. Let cook for a minute or two and add the veggie stock. Let simmer on medium low for 10ish minutes, until the sweet potato and the carrot are tender.
CAREFULLY transfer the mixture into a food processor or blender and puree till smooth. You may need to add a bit more veggie stock to thin it out a bit. Transfer puree back to stove and add the coconut milk, stir to combine. Let cook for a few more minutes, taste for seasoning and serve with fresh herbs. Enjoy!
Ginger, Carrot and Sweet Potato Soup:
Serves 1-2 people
1 shallot, minced
1/4 cup chopped lemongrass (I didn't have it but it would make a nice addition)
1/2 onion, finely chopped
2 cloves of garlic, chopped
1 inch knob of ginger, peeled and chopped
2 carrots, peeled and chopped
1 large sweet potato, peeled and roughly chopped
1ish cup low sodium vegetable stock
1/2 - 1 cup light coconut milk
zest and juice of 1 clementine
chili powder
red pepper flakes
olive oil
cilantro or mint for garnish
Heat oil in small sauce pan. Add the shallots, onion, garlic, ginger and lemongrass. Add salt and pepper to sweat. After a few minutes, add the carrots and sweet potato. Add a touch more salt along with the chili powder and red pepper flakes. Let cook for a minute or two and add the veggie stock. Let simmer on medium low for 10ish minutes, until the sweet potato and the carrot are tender.
CAREFULLY transfer the mixture into a food processor or blender and puree till smooth. You may need to add a bit more veggie stock to thin it out a bit. Transfer puree back to stove and add the coconut milk, stir to combine. Let cook for a few more minutes, taste for seasoning and serve with fresh herbs. Enjoy!
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