carrots – Vegan Nosh

Jicama Crunch Salad

Sherri Koehler — Wed, 28 May 2014 02:34:22 +0000

This refreshing salad is packed with extra crunch from 4 crunchy veggies that are tossed with a sweet, tangy, and very slightly spicy dressing.

It is the perfect kind salad to put together for a picnic. It stays crunchy and the dressing remains lightly coating everything because it doesn’t get watered down by all the crispy veggies. It pairs as well with Thai curry as it does with taco. Add some raw pepitas on top for extra crunch and to make this salad a satisfying lunch entrée all on its own.

All that, and this salad is loaded in Vitamins A & C with a good amount of Vitamin K!

The Stuff: Dressing

1 mango, peeled and sliced into large pieces
juice of 1 lime
juice of 1 blood orange
1/4 sweet red bell pepper, de-seeded
1/4 Anaheim chili, de-seeded
1/4 Poblano chili, de-seeded

Combine all ingredients into a food processor, fitted with an S-blade*. Process on high until you have a thick sauce, scraping down sides as needed until smooth. Set aside.

*If you have a powerful blender (e.g., VitaMix) you can just throw everything into the blending vessel and blend until smooth.

The Stuff: Salad

1 small jicama, peeled and sliced into 2″ matchsticks
3 medium carrots, sliced thin (slicing blade on food processor works great!)
1/4 sweet red bell pepper, finely diced
1/4 purple cabbage, chopped small
5-6 sprigs of fresh coriander (cilantro), leaves removed and shredded by hand

Toss all ingredients with dressing in a large bowl and serve.

Makes 6 vitamin & fiber packed servings!

Nutritional Info

Serving Size: 1 cup
Calories: 71
Total Fat: 0 g
Sodium: 27 mg
Carbohydrates: 17 g
Dietary Fiber: 5 g
Sugars: 10 g
Protein: 1 g

Golden Autumn Stew

Sherri Koehler — Tue, 10 Nov 2009 05:23:00 +0000

Oh my goodness, I made the best stew tonight inspired by the veggies we had from last week as well as some of the new things delivered today. The result was a rich, almost buttery-tasting, golden stew.

The Stuff

3 leeks, sliced in 1/2 inch rounds & rinsed well
5 cloves garlic, minced
2 large golden beets, diced
4 medium carrots, diced
4-5 large stalks celery, diced
1/2 small white cabbage sliced into big shreds (about 2 cups)
3 cups cooked Great Northern beans
2 T olive oil
salt & pepper to taste

The Making

Heat oil in a large stock pot, add garlic and saute until garlic has browned. Add leeks and continue to saute until leeks are softened. Add beets, carrots, celery, and cabbage. Toss with leeks and garlic. Add 6-8 cups water, bring up temperature to almost boiling, reduce to low heat, cover and simmer until all vegetables are tender. Add in drained beans and salt & pepper to taste. Continue to simmer another 20 minutes. Serve with toasted croutons.

Makes… it is one of my stew recipes so it makes an enormous pot worth that you’ll eat all week (at least 6 quarts). I seem to be incapable of making a small pot of homemade stew.

Sweet & Sour Braised Cabbage & Carrots

Sherri Koehler — Thu, 05 Nov 2009 05:30:00 +0000

This is last week’s cabbage. Gloriously purple, gorgeous shape, and as big as my head. Really. It was the Cabbage as Big as My Head (insert your own dramatic reverb here) This week a smaller head of white cabbage was delivered so it was high time to address the giant head already in the fridge. I’m cold and didn’t want salad. We also had a whole lotta carrots and it seemed the sweetness of those would add nicely to the cabbage.

The Stuff

Half a large head of purple
4 large carrots
1/4 medium red onion, sliced thin
2 cloves garlic, diced small
1/4 c. maple syrup
2 T white wine vinegar
1 8 oz block of tempeh

The Making

First slice tempeh into 1″ wide slices and grill until golden brown on the cut sides. Sprinkle with garlic pepper and set aside to cool. When cool enough to handle, roughly cut into 1″ chunks and set aside

Halve the cabbage again and slice into 1″ strips, set aside. Slice carrots on bias into 1/4″, coins and set aside. Heat canola oil in large saute pan on medium heat and add onions. Cool until onions are shiny and starting to go translucent, then add garlic. Continue to cook garlic and onions until the onions began to darken and caramelize a little. Add carrots, cover, and cook until onions began to take on an orange hue from the carrots. Add cabbage, sprinkle with sea salt, cover and cook until cabbage starts to soften. Add in the grilled tempeh, maple syrup and vinegar. Cover and continue to cook until most of the liquid has been absorbed and cabbage is tender.

Feeds 4, I served this with qunioa for a nice, nutrient-packed grain accompaniment