Roasted Balsamic Beets and Carrots

Adapted from Barbara Cooks

INGREDIENTS:

• 2 cups fresh red beets, peeled and cut into 1-inch pieces
• 2 cups fresh carrots, cut into 1-inch pieces
• 1/2 teaspoon salt
• 1 teaspoon dried marjoram
• 2 tablespoons balsamic vinegar

METHOD:

• Preheat oven to 425 degrees
• Peel and cut beets and carrots and place in covered glass baking dish
• Stir in salt and marjoram
• Bake, covered, for 15 minutes, stir and bake another 15 minutes or until tender
• Remove from oven, stir in balsamic vinegar and toss to coat

Pumpkin Carrot Dog Cookies

INGREDIENTS:

• 3 cups old fashioned oats
• 1/2 cup whole wheat flour
• 1/2 teaspoon cinnamon
• 1 cup pumpkin puree
• 2 eggs
• 1 tablespoon flax meal
• 2 grated carrots

METHOD:

• Grind oats in food processor until oat flour is formed; remove from food processor and set aside
• Grate carrots in food processor
• Leave carrots in food processor and change to mixing blade
• Add cinnamon, pumpkin, eggs and flax meal
• Process using pulse until just combined
• Add oat flour and whole wheat flour, process until ball of dough forms
• Roll out, cut with cookie cutters and bake on cookie sheet at 350 degrees for 40 minutes or until cookies start to turn brown
• Cool on racks

Brussels Sprouts and Barley Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 1/2 cup barley rinsed and soaked in 2 cups water for several hours
• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 3 tablespoons unbleached flour
• 4 cups water
• 2 not-chicken bouillon cubes
• 4 carrots, diced
• 2 cups green beans cut into 1-inch pieces
• 2 small turnips, diced
• 3 cups cleaned and halved Brussels sprouts

METHOD:

• Add onion and garlic to oil in large soup pot and cook on low heat until onion is tender and garlic slightly browned
• Sprinkle flour into pot and stir until dissolved
• Add water, bouillon cubes, barley with soaking water, carrots, green beans and turnips.
• Raise heat and bring to boil, cover, lower heat and simmer 30 minutes
• Add Brussels sprouts and simmer 10 more minutes or until Brussels sprouts are tender
• Soup will thicken more as it cools

Carrot, Potato and Red Lentil Soup

Adapted from K & L Food Blog

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 2 teaspoons curry powder
• 1 teaspoon coriander
• 4 cups water
• 2 vegetable bouillon cubes
• 1 cup dried red lentils, rinsed
• 3 carrots, diced
• 4 medium potatoes, diced
• salt to taste

METHOD:

• Saute onion and garlic in olive oil for about 5 minutes or until onion is soft
• Stir in curry powder and coriander
• Add water, bouillon cubes, red lentils, carrots and potatoes
• Simmer, covered, for about 30 minutes or until vegetables are tender
• Blend with immersion blender
• Salt to taste

Chinese Pasta with Mustard Greens

Adapted from Belsandia

INGREDIENTS

• 1 pound gemelli pasta, cooked
• 1 tablespoon oil
• 3 cloves garlic, minced
• 1 large onion, diced
• 2 medium carrots, cut into matchsticks
• 1 red pepper, sliced into strips
• 2 bunches mustard greens, chopped
• 6 tablespoons soy sauce
• 3 tablespoons sesame seeds

METHOD:

• While pasta is cooking, saute garlic and onion in oil for a few minutes
• Add carrots and red pepper and continue cooking 3-4 minutes
• Stir in chopped mustard greens and cook for 2 minutes, stirring continuously
• Stir in soy sauce and sesame seeds and continue cooking for 2 minutes
• Add cooked, drained pasta and cook for 2 more minutes
• Season to taste with salt

Black Bean Soup

Adapted from Allrecipes.com

INGREDIENTS:

• 2 cups dried black beans, soaked overnight, rinsed and drained
• 1 tablespoon oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1/2 bunch celery, diced
• 2 tablespoons chili powder
• 1 tablespoon cumin
• 10 cups water (use less if using all fresh vegetables)
• 1 cup dehydrated carrots (or fresh equivalent)
• 1 cup dehydrated zucchini (or fresh equivalent)
• 2 vegetable bouillon cubes
• 1 bag frozen corn
• 15 ounces crushed tomatoes
• salt to taste

METHOD:

• In a large stock pot, saute onion, garlic and celery in oil for 5 minutes
• Add chili powder and cumin and saute a little longer until well combined
• Add water and soaked beans and bring to a boil
• Add carrots and zucchini and simmer until beans are almost tender
• Add vegetable bouillon and corn and continue to simmer until all vegetables are tender
• Stir in crushed tomatoes
• Season with salt

Zucchini and Carrot Pasta

Adapted from Good Veg

INGREDIENTS:

• 2 tablespoons oil
• 4 cloves garlic
• 1 large zucchini, shredded
• 8 small carrots, shredded (amount about equal to zucchini)
• 1/2 cup water
• 1/2 bouillion cube
• salt to taste
• 1 - 13.25 ounce package whole grain rotini
• grated veggie cheese

METHOD:

• Start heating salted water for pasta
• While water is heating, saute garlic in oil in large skillet; add shredded carrots and zucchini; stir frequently and cook until they start to become tender
• If vegetables seem dry, microwave water and bouillon and stir into vegetables
• Remove vegetables from heat and let sit covered
• Turn off heat and let sit
• Cook pasta in boiling water; drain
• Return pasta to pot, add vegetables, stir until combined and salt to taste
• Serve with grated veggie cheese

Kale Soup with Dill

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, chopped
• 3 garlic scapes, cut into 1/2 inch pieces (or 2 cloves minced garlic)
• 6 cups water
• 2 vegetable bouillon cubes
• 3 carrots, diced
• 3 potatoes, diced
• 1 bunch broccoli stems, diced
• 1 bunch kale, leaves only, chopped
• 1/4 cup chopped fresh dill

METHOD:

• Saute onion in oil until almost translucent; add in garlic scapes and saute a few minutes longer
• Add water and bouillon and bring to a boil
• Stir in potatoes, carrots and broccoli stems; simmer for 25 minutes or until tender
• Stir in chopped kale and cook a few minutes until tender and wilted
• Season to taste with salt
• Stir in chopped dill 

Carrot - Pear Bars

Adapted from Vgan Jar

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 1/2 cup almond meal
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/8 teaspoon sea salt

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• 2 large carrots, grated
• 1 pear, grated
• 1/2 cup chopped dates
• juice of 1 lemon

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• 2 tablespoons flax meal + 6 tablespoons water (combine and let sit 5 minutes)
• 1/3 cup agave
• 1/2 cup applesauce
• 1/4 cup almond milk

METHOD:

• Combine dry ingredients
• Combine carrots, pear, dates and lemon juice
• Combine flax egg, agave, applesauce and almond milk
• Mix fruit and wet ingredients together then fold into dry ingredients
• Pour into greased 8 x 8 baking dish
• Bake at 375 degrees for 1 hour or until center springs back
• Cake will be very moist, best after cut into bars and refrigerated overnight

Cabbage and Split Pea Soup

Adapted from Savoring the Thyme

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound dried split peas, sorted and rinsed
• 10 cups water
• 3 vegetable bouillon cubes
• 2 ribs celery, diced
• 2 carrots, diced
• 2 potatoes, diced
• 1 teaspoon tumeric
• 1 head green cabbage cut into bite-sized pieces

METHOD:

• Heat oil, add onions and garlic and saute about 10 minutes until onion is tender
• Add water, bouillon, peas, bring to boil and cook, covered, for 15 minutes
• Add celery, carrots, potatoes, tumeric bring to boil and cook, covered, for 20 minutes
• Blend soup with immersion blender
• Add cabbage and cook an additional 15 minutes, covered, or until cabbage is soft

Potato, Carrot and Lentil Soup

Adapted from Canadian Living

INGREDIENTS:

• 2 teaspoons oil
• 1 onion, diced
• 2 ribs celery, sliced
• 2 cloves garlic, minced
• 3 potatoes, diced
• 3 carrots, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried pepper flakes
• 1 teaspoon ground cumin
• pinch of cayenne pepper
• 4 cups water
• 1 vegetable bouillon cube
• 1 cup red lentils, rinsed and sorted
• salt

METHOD:

• Heat oil in large stock pot; add onion, celery and garlic and cook until tender, about 5 minutes
• Add potatoes, carrots and spices, stir to combine
• Add water, bouillon and lentils; bring to a boil
• Reduce heat and simmer 20 minutes or until vegetables are tender
• Season to taste with salt

Carrot Raisin Bread

Adapted from The Purple Carrot

INGREDIENTS:

• 1 1/2 cups whole wheat flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon sea salt
• 2 teaspoons cinnamon

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• 3/4 cup almond milk
• 1/2 cup agave nectar
• 1/3 cup coconut oil
• 1 tablespoon ground flax seed
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon apple cider vinegar

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• 1 1/2 cups finely grated carrot
• 1/2 cup raisins
• 1/2 cup sunflower seeds

METHOD:

• Combine dry ingredients in large bowl
• Blend wet ingredients in food processor
• Stir wet ingredients into dry ingredients until combined
• Stir in carrots, raisins and sunflower seeds
• Spoon batter into greased loaf pan
• Bake at 350 degrees for 55 minutes

X-Treme Banana Bread

Adapted from The Vegetarian Librarian

INGREDIENTS:

• 1 cup unbleached flour
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 teaspoon vanilla
• 1/2 cup Earth Balance Coconut Spread, melted
• 1/2 cup sugar
• 3 bananas
• 1/4 cup almond milk
• 2 carrots, shredded
• 1/2 cup shredded coconut
• 1/2 cup dried cherries, halved or quartered
• 1/2 cup chopped almonds

METHOD:

• Preheat oven to 350 degrees
• Grease loaf pan
• Combine flours and spices in a large bowl
• Combine vanilla, Earth Balance, sugar, bananas and almond milk in food processor
• Combine wet ingredients with dry ingredients
• Stir in carrots, coconut, cherries and almonds
• Spread evenly into loaf pan
• Bake 1 1/4 hours or until done in center

Beet Burgers

Served with veggie cheese on a lightly toasted sprouted 7 grain bun.

INGREDIENTS:

• 1 cup millet, rinsed (or brown rice)
• 2 cups water
• 1 vegetable bouillon cube

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• 6 small beets, peeled and shredded (about 5 cups)
• 1 large carrot, shredded (about 1 cup)
• 1/2 cup sunflower seeds, chopped

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• 1 1/2 cups cooked beans (or 1 can rinsed and drained)
• 1 tablespoon oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 2 teaspoons paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon thyme
• 1/2 teaspoon basil
• 1/2 teaspoon salt

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• 2 tablespoon flaxseed meal
• 6 tablespoons water

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• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon oil

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• 2 tablespoons whole wheat flour

METHOD:

• Combine millet, water and bouillon in pot and cook 30 minutes or until water is absorbed (cook brown rice for 50 minutes)
• Shred beets and carrots in food processor; set aside
• Combine flaxseed meal and water; set aside to gel
• In the food processor combine beans, oil, red wine vinegar, lemon juice, spices and 1 cup of the shredded beets, processing for several minutes until mashed; transfer to a large bowl
• Stir the rest of shredded beets, shredded carrots, sunflower seeds and cooked millet into the bean mash
• In the millet cooking pot, saute onion and garlic in oil about 5 minutes; stir into rest of vegetables
• Stir in flaxseed mixture
• Stir in flour
• Shape into twenty 1/2 cup patties and place on greased cookie sheet
• Bake for 20 minutes at 350 degrees (bake 10 minutes longer to serve without freezing)
• Cool on sheet for 10 minutes, carefully transfer to wire rack and cool 10 minutes longer
• Place racks in freezer for one hour or until patties are partially frozen
• Transfer patties to freezer container, separated by a piece of waxed paper
• To prepare frozen patties, broil in toaster oven for 10 minutes on each side

 

NOTES:

I tried a few different beet burger recipes and although the taste was good, in each case the burger did not hold together.  If I could get it cooked intact and transferred to a bun, it squooshed right out the other side of the bun at the first bite.  I kept trying until I came up with a burger that held together.  I also experimented with partially cooking and freezing to have burgers on hand at all times and that worked very well.  I like these so much I may never buy packaged veggie burgers again.

Slow Cooker Cabbage Rolls

Adapted from Discuss Cooking

INGREDIENTS:

• 1 large head green cabbage
• 3 cups cooked black beans (or 2 cans rinsed and drained)
• 2 cups cooked brown rice (cook in salted water)
• 2 carrots, finely shredded
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 tablespoons tomato paste
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 1 jar spaghetti sauce

METHOD:

• Remove 10 leaves from head of cabbage, cook in boiling water 4-5 minutes until limp
• Shred remaining cabbage and place in bottom of slow cooker
• In a medium bowl mash beans with potato masher
• Add cooked rice, carrot, onion, garlic, tomato paste and spices and stir until combined
• Pour 1/2 jar of spaghetti sauce into slow cooker and stir to combine with shredded cabbage
• Evenly divide bean mixture among cabbage leaves, fold sides of leaf over filling and roll up
• Place cabbage rolls, seam side down, on top of shredded cabbage
• Top with remaining spaghetti sauce
• Cover and cook on low heat for 7-9 hours or on high heat for 3 1/2 - 4 1/2 hours
• Carefully remove cabbage rolls and serve with the shredded cabbage

Sweet Potato Shepherd's Pie

Adapted from Vegetarian Times

INGREDIENTS:

Sweet Potato Topping:

• 2 sweet potatoes, peeled and diced
• 1/2 cup rice milk
• 1 tablespoon vegan margarine
• 1/2 teaspoon curry
• salt

Filling:

• 1 1/2 teaspoon oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 leek, white and light green parts, thinly sliced
• 2 turnips, diced
• 2 carrots, diced
• 1 parsnip, diced
• 1 daikon radish, diced
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 2 tablespoons flour
• 1 1/2 cups water
• 1/2 vegetable bouillon cube
• 2 tablespoons tomato paste
• 1 1/2 cup cooked cannellini beans (or 1 can, drained)
• salt

METHOD:

Sweet Potato Topping:

• Boil sweet potato in water in covered pot for about 15 minutes until tender
• Drain and mash with milk, margarine and curry
• Salt to taste
• Set aside

Filling:

• Heat oil in large pot
• Add onion, leak and garlic; saute 5-6 minutes
• Add diced vegetables, rosemary and thyme; cook 5 more minutes
• Stir in flour
• Add water, bouillon cube, tomato paste and beans
• Cover and simmer about 15 minutes or until vegetables just begin to soften
• Salt to taste

• Pour filling into casserole dish
• Spread sweet potato topping over filling
• Sprinkle with paprika
• Bake uncovered at 375 degrees for 35-40 minutes or until filling is bubbly and topping starts to brown
• Let stand 5 minutes before serving

 

Red Lentil and Acorn Squash Soup

Adapted from The Canary Files

INGREDIENTS:

• 1 tablespoon coconut oil
• 1 large onion, finely diced
• 2 cloves garlic, minced
• 2 teaspoons paprika
• 2 carrots, diced
• 2 small acorn squash, peeled and diced (about 5 cups)
• 1 hot pepper, diced
• 2 cups red lentils, rinsed
• 8 cups water
• 2 vegetable bouillon cubes
• 3 tablespoons nutritional yeast

METHOD:

• Heat coconut oil in soup pot; add onion and saute until just transluscent
• Add garlic and paprika, saute for 2 minutes until aromatic
• Add carrots, squash and hot pepper; saute to incorporate all ingredients
• Add lentils, water and bouillon cubes
• Bring boil then reduce heat to low and simmer 45 minutes or until vegetables are tender
• Stir in nutritional yeast and season with salt

Hearty Rutabaga Soup

Adapted from Epicurious

INGREDIENTS:

• 1 tablespoon oil
• 1 onion, diced
• 3 celery ribs with leaves, diced
• 2 cloves garlic, minced
• 1 medium black radish, diced
• 1 medium rutabaga, diced
• 3 medium carrots, diced
• 3 medium potatoes, diced
• 1 - 28 ounce can diced tomatoes, undrained
• 4 cups water
• 2 vegetable bouillon cubes

METHOD:

• Heat oil in soup pot over medium heat
• Add onion, celery and garlic and saute 5 minutes
• Add the rest of the ingredients and bring to a boil
• Reduce heat and simmer, covered, until vegetables are tender, about 30 minutes
• Puree part of the soup with an immersion blender
• Salt to taste

Carrot Walnut Cookies

Adapted from Whole Foods Market

INGREDIENTS:

• 1 cup raw unsalted walnuts
• 1 cup old-fashioned rolled oats
• 1 cup raisins
• 1/2 cup whole wheat flour
• 1 1/4 teaspoon baking powder
• 1 1/4 teaspoon cinnamon
• 1/2 teaspoon ground ginger
• 2 carrots, grated
• 1 unpeeled apple, grated
• 1 very ripe banana, mashed
• 1/4 cup orange juice

METHOD:

• Preheat oven to 350 degrees
• Line 2 baking sheets with parchment paper
• Combine walnuts, oats and raisins in a food processor and pulse until finely ground
• In a large bowl combine flour, baking powder, cinnamon and ginger
• Stir in ground walnut mixture
• Stir in grated carrots, apple, banana and orange juice
• Drop by rounded tablespoons on baking sheets and flatten slightly with back of fork
• Bake until tops and bottom are lightly browned, 20-25 minutes
• Makes about 2 dozen cookies

Russian Salad

INGREDIENTS:

• 2 -3 small beets
• 3 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 head cauliflower, separated into florets
• 1 pound carrots, sliced 1/4 inch thick
• 1/2 pound green beans
• 1/4 cup vegan mayonnaise
• 5 tablespoons red wine vinegar
• 2 teaspoons olive oil
• 1/2 teaspoon salt

METHOD:

• Boil beets until tender, cool, remove peel, cut into 1/2 inch cubes, set aside
• Steam separately then cool and combine in large bowl: potatoes, cauliflower, carrots and green beans
• Blend mayonnaise, red wine vinegar, oil and salt
• Combine sauce with vegetables
• Stir in beets and mix well