I've never been much of a fan of raw carrots I must confess. Carrot juice even less so. But baked carrots are definitely the bomb!
4 cups of carrots, sliced.
½ cup of water.
6 tablespoons of nuttlex.
2 tablespoons of sugar.
1 teaspoon of nutmeg.
1 teaspoon of salt.
In a casserole dish, mix the sugar, nutmeg and salt with water.
Add the carrots and dab them with nuttlex.
Bake at 350°F (175°C) for 10 minutes, stirring after 5 minutes.
Allow to rest for 3-4 minutes.
- 1 tablespoon olive oil
- 1 leek, halved lengthways, thinly sliced
- 6 carrots, peeled, chopped
- 4cm piece ginger, peeled, grated
- 2 cups salt-reduced vegetable stock
- 2 cups water
- light soy sour cream, dill, and toast, to serve
- Heat oil in a large saucepan over medium heat. Add leek, carrots and ginger. Cook, uncovered, stirring occasionally, for 8 minutes, or until vegetables start to soften.
- Add stock and water to saucepan. Cover. Bring to the boil. Reduce heat to medium-low. Simmer, covered, for 20 minutes, or until carrots are very tender.
- Remove from heat. Set aside to cool slightly. Process or blend soup until smooth. Return to saucepan. Heat over medium-high heat until hot. Season with salt and pepper.
- Ladle soup into bowls. Top with sour cream and dill. Serve with toast.
Super Food Ideas - April 2004 , Page 30Recipe by Alison Roberts
Vegan Carrot Cake
- 200 g grated carrots
- 200 g whole grain flour
- 100 g brown sugar
- 1 handful of walnuts or hazelnuts
- 2 tablespoons of raisins
- 1 tablespoons of baking soda
- 1 tablespoon of baking powder
- ground cinnamon
- Juice of 1 orange
- 1/4 cup of mild olive oil
1. Put all the dry ingredients into a bowl and mix with a wooden spoon. Add a pinch of every spice listed and a bit of salt.
2. Add the liquid ingredients and mix until homogeneous.
3. Place it on a baking tray covered with margarine or baking paper
4. Bake at 170 ºC for 45 minutes.
5. Decorate with chocolate shavings or powdered sugar. Let it cool down before you slice it.
NB-I've had several bunnies living with me over the years and the whole carrot thing is a bit of a myth. Buns shouldn't be fed carrots except as an occasional treat, they are far too high in sugar. My buns favourite veggies were parsley, celery and asian greens.