Glazed Carrots with Toasted Almonds*
2 lbs. carrots
1 cup water
3 tbsp. butter [or olive oil]
1/2 tsp. salt
3 tbsp. honey
2 tsp. lemon juice
1 tsp. cinnamon (or ginger)
1/2 cup chopped toasted almonds
Cook carrots in water until tender.
Add the remaining ingredients (except almonds) and stir until
water disappears and carrots are shiny with glaze. *From Mama
Never Cooked Like This. Published by Talon Books.
Carrots and Broccoli with Hijiki*
Hijiki, also known as hiziki, is a black seaweed rich in trace
mineral. Toasted sesame oil brings a rich nutty flavour that
blend exceptionally well with hijiki. Rice syrup is a mild subtle
sweetener that takes the edge off the strong-tasting hijiki.
2 tsp. dried hijiki seaweed
2 tbsp. veg. stock or 1 tbsp. canola oil
1/4 tsp. toasted sesame oil
1 red onion, chopped
1 clove garlic, minced
1 tsp. peeled grated gingerroot
1 1/2 cups sliced carrots
1 1/2 cups broccoli florets
1 tsp. tamari or soy sauce
1 tbsp. rice syrup or honey
Soak hijiki in bowl of water for at least 15 minutes. Rinse
under cold water. In large skillet, sauté onion, garlic and
ginger in canola and sesame oil until onions are soft. Add
carrots and broccoli; sauté for 3 minutes. Stir in rinsed hijiki,
tamari and sweetener. *From Cooking Vegetarian. Published by
Macmillan Canada.
Carrot Orange Salad*
2 or 3 large carrots, peeled and grated (about 4 cups)
2 navel oranges
2 tbsp. fresh lemon juice
1 tbsp. honey
1/2 tsp. ground cinnamon
Place the grated carrots in a bowl large enough to hold the
completed salad and set it aside.
Slice off the ends of the oranges, place each one, cut side
down, on the working surface and slice down the curved sides with
broad strokes all of the way around, positioning the knife just
deep enough to remove the peel and all of the white pith. Holding
each peeled orange over the serving bowl, slip a paring knife
between the membrane and one of the sides of each orange section,
cut in toward the center of the orange, and then cut back out the
other side with a motion resembling a V.
The orange section will fall into the bowl. Repeat this
process around the entire orange and then squeeze the juice from
the membrane into the bowl. Combine the lemon juice, honey, and
cinnamon in a small bowl and pour over the carrot-orange mixture.
Before serving, allow the salad to sit for at least 10 minutes so
the flavors will mingle. *From Moosewood Restaurant Low-Fat
Favourites. Clarkson Potter Publishers.
Cream of Celery Soup*
If you've already tried peanut butter filled celery sticks or
used chopped celery into other favourite dishes, try this simple
soup.
5 cups of celery, chopped in moons
1 cup water
1 cup milk or plain soymilk
1-2 tbsp. tamari or soy sauce
2-4 tsp. white onion, chopped
2 vegetable bouillon cubes
1 tsp. vegetable broth powder
Few dashes (optional):
cayenne pepper, sea kelp and sea salt.
Simmer the chopped celery in 1 cup water for 5-8 minutes until
fairly tender. Remove 1 cup of the steamed celery and set it
aside.
Blend the remaining 4 cups of celery and the leftover water
with the milk and all remaining ingredients until liquefied.
Put the blended mixture back into the simmering pot with the 1
cup sliced celery and bring them up to a low bubble on medium-low
heat.
Once it starts to simmer, turn the temperature to low and heat
for 8-15 minutes until the flavours mingle. Correct seasonings to
taste. Keeps refrigerated 4-6 days. Do not freeze. *From Hearty
Vegetarian Soups and Stews. Harbour Publishing.
bugus@ladybugorganics.com
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