Sesame Carrot and Cabbage Stir Fry

3 carrots, peeled and sliced thin

1 small cabbage or napa cabbage, sliced thin

1 small onion, sliced

1 garlic clove, minced

2 Tbsp ginger, minced

2 Tbsp sesame seeds

2 Tbsp sesame oil

¼ cup Tamari or soy sauce

Pinch of chili flakes

Salt to taste

1-2 cup cooked rice or rice noodles

On low to medium heat place a skillet with sesame oil, seeds, onion, garlic, ginger and pinch of chili flakes. Sauté until onions are translucent; add sliced carrots and cabbage and sauté for five minutes. Add Tamari sauce and let simmer for five minutes.

Serve with warm rice or rice noodles

Carrot and Spinach Curry

3 medium carrots, cut into 1⁄4-inch rounds 

1-inch knob fresh ginger, peeled and grated 

2 cans low-sodium chickpeas, drained and rinsed

1 can full-fat coconut milk

1⁄4 cup red curry paste

1⁄2 teaspoon fine salt

1 tablespoon sugar

2 packed cups fresh spinach leaves

1 tablespoon fresh lime juice

Cashews and crushed red pepper for garnish  

Add the carrots, ginger, and 1⁄2 cup water to a large pan over medium-low heat. Cook for 5 to 8 minutes, stirring occasionally, until the carrots are almost fully tender. Add more water, if necessary, 1 tablespoon at a time, to keep the carrots cooking. Add the chickpeas, milk, curry paste, salt, and sugar, and stir well.

Increase the heat to high and bring to a boil. Once boiling, cover and reduce the heat to low, and simmer for about 5 minutes or until the chickpeas and carrots are tender and the sauce has slightly thickened. Stir in the spinach and lime juice, and remove the pan from the heat, stirring until the spinach is wilted. Taste and add any extra lime juice or salt, if desired. Garnish with crushed red pepper.

Sweet Potato Curry with Rice

1 1/2 Tbsp coconut oil or safflower oil

1 small yellow onion minced

2 Tbsp minced fresh ginger (+1tbsp minced ginger to cook with the rice)

2 Tbsp minced garlic

1 Tbsp crushed red pepper

3 Tbsp red curry paste

2 medium sweet potatoes

2-3 carrots sliced thin

2 14-ounce cans coconut milk 

1-2 Tbsp maple syrup 

1 1/2 tsp ground turmeric

Sea salt to taste 

1/2 cup roasted cashews 

1 medium lemon juiced

Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.

Add red curry paste, sweet potato and carrots, stir, and cook for 2 minutes more.

Add coconut milk, maple syrup, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.

Once simmering, slightly reduce heat to medium-low heat.

simmer for 5-10 minutes, stirring occasionally, to soften the potato 

At this time, also taste and adjust the flavor of the broth as needed. 

Once the broth is well seasoned and the potatoes are softened, add cashews and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.

Serve over rice.

Sweet Potato and Cabbage Curry

3 Tbsp canola or safflower oil

1/4 tsp red pepper flakes

1 cup chopped onion

4 garlic cloves, crushed

1/2 Tbsp ground cumin

1 tsp curry powder

1 cup vegetable broth

1 can coconut milk

Salt and pepper

2-3 sweet potatoes, diced

2 carrots cut into coins

1 daikon radish, quartered then sliced

½-1 cabbage, shredded

Juice of half a lime

In a large sauté pan, heat the oil over medium heat. Add the pepper flakes, onions and cook, stirring occasionally, until beginning to soften, about 5 minutes.

Add the garlic, ground cumin, curry powder and cook, stirring, about 1 minute.

Add the vegetable broth, coconut milk, salt and pepper. Bring to a boil and reduce the heat to medium-low.

Add the sweet potatoes, cabbage and carrots. Cover and cook about 15 minutes. Then add daikon radish (you want this to still be a little crisp) and the lime juice. Stir well and cook for 2 minutes more.

Serve warm on top of rice.

Simple Greens and Tomato Salad

2 cups chopped tokyo bekana

One head lettuce, chopped

1-2 carrots, shredded

2 cups of diced tomatoes

1/2 red onion, thinly sliced

4 large button mushrooms, sliced

Dressing

1/2 cup olive oil

1/4 cup seasoned rice vinegar

1/4 cup red wine vinegar

1/4 cup honey

1 tablespoon salt

1/4 teaspoon black pepper

Mix all the dressing ingredients into a bowl and whisk until emulsified. Then drizzle over bowl of salad components and toss.

Sesame Carrot and Greens Salad

2 Tbsp rice vinegar

1 Tbsp soy sauce

1 Tbsp water

2 tsp honey

1 clove garlic, finely minced

½-inch piece of ginger, finely minced

½ tsp sesame oil

1 bunch kale and/or 1 head lettuce, rough chopped

2-3 carrots, ribboned using a potato peeler

1-2 peppers seeded then sliced thin

1/4 cup toasted almond slices

1 Tbsp sesame seeds

To make the dressing, mix all the dressing ingredients together in a small bowl.

To assemble the salad, add the kale, pepper slices and carrots to a large bowl. Pour over the dressing and toss well to combine. Let it sit for 10-15 minutes, tossing every now and then.

When ready to serve, garnish with the toasted almond slices and sesame seeds.

Roasted Rutabaga and Carrot Soup

1 rutabaga peeled then medium diced

2 carrots peeled then cut similar size to rutabaga

1 pound potatoes, peeled and diced

2-3 scallions diced

3 garlic cloves minced

2 Tbsp thyme 

2 Tbsp butter

1 Tbsp olive oil

¼ cup cream or half and half (optional)

1 qt vegetable stock

1 Tbsp smoked paprika

Salt and pepper to taste

Heat oven to 375˚F.

Toss rutabaga and carrot dice in olive oil with salt/pepper and thyme. Place in a cast iron skillet or oven safe dish and bake for 15 minute or until browned on the edges and fork tender. Check and turn the veggies about halfway through the oven time. 

In a medium sized stock pot heat butter over medium then add the scallions and garlic and cook for about 2-3 minutes. You are looking for aromatic, but not browning. 

Add diced potatoes to the pot and pour in the vegetable stock. Bring to a simmer and continue to cook until the potatoes start to break down in the liquid. If you have an immersion blender stick that in and give the potatoes a couple of pulses from the blender. The potatoes will act as a thickener for the soup base. 

Once the oven veggies are done, add them to the pot and continue to simmer until they start to break down a little bit. Maybe 5 minutes or so. Once all the vegetables are thoroughly cooked through. Add the cream (optional) and reduce heat to low. Cook for 3-5 more minutes then season with smoked paprika and salt and pepper to taste.

Roasted Root Vegetable Stew

2-3 pounds of root vegetables such as rutabaga, turnip, potatoes, carrots, daikon radish, and celery root, peeled and cut into chunks

1 head of garlic, the cloves separated and peeled

6 Tbsp olive oil, divided 3 Tbsp and 3 Tbsp

1 teaspoon Kosher salt

1/2 cup chopped onion

1 heaping tablespoon tomato paste

1 28-ounce can of whole peeled tomatoes

2 cups (packed) of chopped napa cabbage

2 Tbsp parsley chopped

Black pepper to taste

Tabasco sauce (optional, to taste)

Preheat oven to 400°F.

Into a large roasting pan, mix together the vegetables, garlic, 3 Tbsp olive oil. Sprinkle with salt.  Roast for 45 minutes, turning the vegetables over in the pan halfway through cooking.

Meanwhile, in a 4 to 5 quart Dutch oven, heat 3 Tbsp of olive oil over medium high heat. When the oil is hot, add the onions and sauté until the edges of the onions just begin to brown. Stir in the tomato paste, and cook a minute longer. Using your hands, tear the canned tomatoes into large pieces as you add them to the pot. Add the remaining liquid from the can into the pot. Stir well. Add the parsley. Bring to a simmer, and then lower the heat to the lowest possible setting. Cover the pot and let cook gently while the root vegetables are roasting.

When the root vegetables are ready (they should be browned on the edges and easily pierced with a fork), remove from the oven. Add chopped leafy greens to the pot of tomatoes. Simmer until the greens are wilted, about 5 minutes. Stir in the root vegetables. Season with salt and pepper to taste. Season with Tabasco to taste if using.

Roasted Carrot and Eggplant Dip

3 carrots

1 medium eggplant

1 Tbsp olive oil

1 cup tahini

4 cloves garlic, minced

1 Tbsp harissa powder or dried chili flakes

1 Tbsp freshly parsley (optional)

2 Tbsp freshly squeezed lemon juice

½ tsp smoked paprika

½ tsp salt

Black pepper

½ cup water

Preheat oven to 375˚F.

Slice eggplant in half lengthwise. Score the eggplant and scoop out the flesh using a spoon. Wash and peel carrots and slice into equal sized rounds. Drizzle eggplant and carrot with olive oil, put on sheet tray and roast 20-25 minutes, or until fork tender and slightly browned.

Remove from oven and let cool. Add all ingredients except water to food processor or blender. Blend until all ingredients are well combined. Slowly stream in water while blending until it reaches desired consistency.

Garnish with fresh parsley and a drizzle of olive oil and serve with fresh vegetables, crackers, pits, etc.

Maple Roasted Carrots and Brussels

½ pound brussels sprouts, trimmed and halved

½ pound carrots, peel and sliced

2 tablespoons unsalted butter, melted

2 tablespoons maple syrup 

salt and pepper to taste

Preheat oven to 425°F.

Add the prepared vegetables to a large bowl and toss with the melted butter and maple syrup.

Spread out onto a sheet pan and season with salt and pepper.

Roast for 25-30 minutes. Toss every 10 minutes for the first 20 minutes, then toss every 5 minutes until the vegetables are tender and starting to caramelize.

Sprinkle with minced fresh parsley or thyme, if desired, and serve warm.

Moroccan Style Butternut Squash Stew

For the stew:

3 cups 1-inch cubes peeled butternut squash

2 cups 3/4-inch cubes peeled carrots

1/2 chopped onion

2 tablespoons olive oil

3 garlic cloves, chopped

2 tsp Hungarian sweet paprika

1 tsp salt

1/2 tsp each of ground black pepper, ground coriander, ground cumin, turmeric, ginger, and cayenne

1 cup thin sliced cabbage

1 cup water

1 - 14 1/2-ounce can diced tomatoes, drained

2 Tbsp fresh lemon juice

For the quinoa:

1 cup quinoa

1 tablespoon butter

1 tablespoon olive oil

1/2 finely chopped onion

1/4 cup finely chopped peeled carrot

2 garlic cloves, minced

1/2 teaspoon salt

1/2 teaspoon turmeric

2 cups water

½ cup chopped cilantro

Heat oil in large saucepan over medium heat. Add onion; sauté until soft, stirring often, about 5 minutes. Add garlic; stir 1 minute. Mix in paprika and next 7 ingredients. Add 1 cup water, tomatoes, and lemon juice. Bring to boil. Add squash and carrots. Cover and simmer over medium-low heat until vegetables are tender, stirring occasionally, about 20 minutes. After about 10 minutes, add the cabbage. Season with salt and pepper.

Rinse quinoa; drain. Melt butter with oil in large saucepan over medium heat. Add onion and carrot. Cover and cook until vegetables begin to brown, stirring often, about 10 minutes. Add garlic, salt, and turmeric; sauté 1 minute. Add quinoa; stir 1 minute. Add 2 cups water. Bring to boil; reduce heat to medium-low. Cover and simmer until liquid is absorbed and quinoa is tender, about 15 minutes. Stir in cilantro to finish.

Moroccan Roasted Sweet Potatoes

2 Tbsp coconut oil

1 tsp sea salt

1 tsp ground cumin

½ tsp ground coriander

¼ tsp ground cinnamon

a pinch of red pepper for extra spice (optional)

3 garlic cloves, finely minced

1 pound carrots, sliced in half and into thick strips

1 pound of sweet potatoes, peeled and cut into 1/2-inch-thick strips

¼ cup/ black Kalamata olives, roughly chopped

3 Tablespoons flat leaf parsley, finely chopped

¼ cup crumbled feta

one small lemon or half a large lemon

Preheat oven to 375°F.

Melt the coconut oil and whisk in the salt, spices and garlic.

Toss the carrots and sweet potatoes with oil and spices and roast in a parchment-lined baking pan in lower third of oven for 30 minutes or until lightly browned and tender.

Squeeze the lemon over the warm vegetables and toss with the chopped olives.

Top with chopped parsley and feta crumbles and serve warm.

Miso Pepper and Acorn Squash

1 acorn squash, seeds removed and cut into even sized wedges

1-2 carmen frying pepper, sliced thin

1 yellow onion, sliced thin

1 carrot, peeled and sliced into thin ½ moons

2 Tbsp canola or safflower oil

2 Tbsp miso paste

2 cups vegetable broth

Heat large skillet or frying pan to med-hi heat. Add the oil then place the acorn wedges in and cook for about 30 seconds per side. Remove and add the sliced onions and carrots and sauté for about a minute then place the squash back in the pan. 

Add the miso and vegetable broth into a bowl and stir until miso is incorporated then add to the pan. Reduce heat and simmer for about 10 minutes then add the sliced peppers and continue cooking for another 5 minutes or until the squash is tender. 

Lentil and Roasted Root Vegetables with Miso-Parsley Sauce

Roasted Vegetables

1 pound potatoes

5 medium carrots, cut on the bias into 1-inch pieces

2 tablespoons olive oil

Lentils

1½ cups vegetable broth or water

1 cup French green lentils or regular brown lentils, picked through to remove debris and rinsed

Gremolata miso sauce

1 cup fresh parsley, gently packed

1 lemon, zested and juiced

4 garlic cloves, roughly chopped

1¾ teaspoon white miso

Pinch red pepper flakes

3 to 4 tablespoons olive oil

Freshly ground black pepper and salt, to taste

Roast the vegetables: Preheat oven to 425 degrees Fahrenheit. Toss the chopped potatoes and carrots in 2 tablespoons olive oil and arrange them in a single layer on a (preferably rimmed) baking sheet. Bake for 35 minutes, tossing every 15 minutes, until the vegetables are tender and golden.

Cook the lentils: In a medium saucepan, bring the broth (or water) to boil and add lentils. Cover, reduce heat and simmer for 30 to 35 minutes, until tender. Drain the lentils, return to pot, remove bay leaf and cover.

Make the sauce: In the bowl of a small food processor or a blender, combine the parsley, lemon zest and juice, garlic cloves, miso and red pepper flakes. Blend the mixture while slowly drizzling in the olive oil. (If you don't have a food processor/blender, you could finely chop the parsley, press or mince the garlic cloves and whisk the ingredients together.)

Assemble the dish: In a large serving bowl, toss together the lentils, vegetables and sauce. Season with black pepper and salt to taste (miso is salty so you might not need much or any salt). Serve.

Golden Beet Borscht Stew

2 tbsp. canola oil

3 cloves garlic, minced

1 yellow onion, coarsely chopped

1/2 tsp smoked sweet paprika

1/2 tsp fresh ground black pepper, divided

2 carrots, peeled and coarsely chopped

3-4 cups peeled and chopped golden beets (1-inch pieces)

3 cups thinly sliced napa cabbage

4 cups vegetable or chicken stock

1 tbsp. white wine vinegar

1/4 cup chopped fresh dill, divided

Sea salt, to taste

1/2 cup nonfat plain Greek yogurt

In a large, heavy-bottomed pot or Dutch oven on medium-high, heat oil. Add garlic and onion and sauté, stirring frequently, about 4 minutes, until soft and translucent.

Stir in paprika and 1/4 tsp pepper, then add carrots, beets, cabbage and stock. Bring to a boil, reduce heat to low, cover and simmer for about 30 minutes or until beets are tender when pierced with a fork. Remove from heat. Stir in vinegar, 2 tbsp dill, remaining 1/4 tsp pepper and salt. (TIP: For a creamier dish, transfer about half of the soup to a blender and purée. Add purée back to soup and stir.)

Meanwhile, whisk together yogurt and remaining 2 tbsp dill. Divide among serving bowls and top with yogurt mixture.

Daikon and Carrot Salad (Namasu)

½ of each daikon radish

1 carrot peeled

1 tsp Kosher salt

1 tsp lemon zest (optional)

1 ½ Tbsp. granulated sugar

1½ Tbsp. rice vinegar

1 Tbsp. water

¼ tsp Kosher salt

Using a vegetable peeler peel thin strips of the daikon radishes and carrots and mix together. 

Lightly salt them and put in a strainer for about 10 minutes.

Mix the rest of the ingredients in a bowl until the sugar is dissolved.

Squeeze moisture from the carrot and radish mixture and then mix with dressing. Let sit for 5 minutes.

Very enjoyable right away or let sit in your fridge overnight to allow the flavors to meld.

If you enjoy the simple salad you can reserve the dressing and keep adding more carrot and radish to your heart’s content.

Creamy Thai-Inspired Carrot and Sweet Potato Soup

3 cups diced peeled carrots

3 cups diced peeled sweet potatoes

1 tablespoon coconut oil

2 cups chopped yellow (sweet) onion

2 cloves garlic, minced

1 tablespoon minced fresh ginger

2 tablespoons red curry paste

4 cups low-sodium vegetable broth, plus more if needed

¼ cup raw almond butter or peanut butter

½ teaspoon fine-grain sea salt, plus more to taste

Freshly ground black pepper

Up to ¼ teaspoon cayenne pepper (optional, if you like spice)

In a large pot, melt the coconut oil over medium heat. Add the onion, garlic, and ginger and sauté for 5 to 6 minutes, until the onion is translucent.

Stir in the curry paste. In a small bowl, whisk together some of the broth with the almond butter until smooth. Add the mixture to the pot, along with the carrots, sweet potatoes, salt, and remaining vegetable broth. Stir until combined.

Bring the soup to a low boil over medium-high heat and then reduce the heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes and carrots are fork-tender.

Ladle the soup carefully into a blender. You will likely have to do this in a couple of batches, depending on the size of your blender (never fill your blender past the maximum fill line). Being careful to avoid hot steam escaping from the lid, blend on low and slowly increase the speed until the soup is completely smooth. (Alternatively, you can use an immersion blender and blend the soup directly in the pot.)

Taste, and season with salt and black pepper. If you’d like more spice, add a pinch or full ¼ teaspoon cayenne pepper, and blend again. Transfer the soup back to the pot and reheat if necessary. If desired, you can thin the soup out with a bit more broth if it’s too thick for your preference.

Carrot Miso Soup

2 tablespoons olive oil

2-3 big carrots, peeled, thinly sliced

1 large onion, finely chopped

4-6 garlic cloves, peeled and smashed

1-2 tablespoon finely chopped or grated ginger

4 cups vegetable broth

1/4 cup white miso paste, or more to taste

Sesame oil

2 scallions, very thinly sliced

Heat oil in a heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth and ginger. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.

Puree soup in batches in a blender, or all at once with an immersion blender. In a small bowl, whisk together the miso and a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper, or additional miso to taste. Finish with sliced scallions and a drizzle of sesame oil.

Carrot and Zucchini Fritters with Basil Yogurt

1 cup all-purpose flour, more as needed

1 teaspoon baking powder

1 teaspoon coriander

¾ teaspoon kosher salt, more for serving

1 cup milk, more as needed

1 large egg

¼ teaspoon grated lemon zest

¼ teaspoon pepper

2-3 medium carrots, grated (about 1 cup)

1 zucchini, grated (about 2 cups)

2 scallions or a quarter onion, finely chopped

1 garlic clove, finely chopped

½ cup plain yogurt

1 tablespoon chopped basil

1 tablespoon extra-virgin olive oil

 Olive oil, for frying

To make the batter for the fritters: in a large bowl, whisk together the flour, baking powder, coriander and 1/2 teaspoon salt. In a separate large bowl, whisk together the milk, egg, lemon zest and pepper.

Pour dry ingredients into wet; whisk until just blended (do not overmix). Batter should be slightly thicker than cream. If it’s too thick, add some milk; if it’s too thin, sprinkle with additional flour. Stir in the carrots, zucchini and scallions/onion. Allow to rest for 30 minutes.

Mash together the garlic and 1/4 teaspoon salt with the flat of a knife and then mince. In a small bowl, whisk together the garlic paste, yogurt, basil and 1 tablespoon extra-virgin oil. Cover and refrigerate until ready to use.

Fill a wide saucepan with 1 inch of olive oil; heat until the temperature registers 375 degrees on a deep-fry thermometer (or until a small drip of batter browns immediately). Line a cookie sheet with paper towels. Working in batches, drop battered vegetables by the tablespoon into the oil, being sure not to overcrowd the pan. Fry, turning occasionally, until golden all over, about 3 to 4 minutes. Use a slotted spoon to transfer fritters to the cookie sheet to drain. Transfer fritters to a platter or plate; sprinkle with salt and serve with yogurt dip.

Buttered Carrots and Beans

½# Carrots, peeled, cut into matchstick-size strips

Green Beans cut into 1” diagonal strips

1 medium Onion sliced thin

2 Tbsp Chopped Parsley (Optional)

2 tablespoons (1/4 stick) butter

2 tablespoons olive oil

Blanch beans in pot of boiling salted water until crisp-tender, about 3 minutes. Using slotted spoon, transfer green beans to bowl of ice water. Cook carrots in same boiling water until crisp-tender, about 1 minute. Transfer carrots to ice water with beans. Drain; pat vegetables dry. 

Melt 2 tablespoons butter with 2 tablespoons olive oil in a sauté pan over medium-high heat. Add sliced onions and cook until aromatic 1-2 Minutes. Add carrots and beans and toss until hot, about 2 minutes. Season to taste with salt and pepper. Add parsley.