Carrots for Brenda

[Guest guest]

* Exported from MasterCook *

 

Apricot Glazed Carrots

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegan Thanksgiving/Christmas

Carrots

 

Amount Measure Ingredient -- Preparation Method

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2 pounds carrots -- sliced

1 1/4 teaspoons salt -- divided

3 tablespoons butter or margarine

1/3 cup apricot preserves

1/4 teaspoon nutmeg

1 teaspoon grated orange rind

2 tablespoons fresh orange juice

garnish: fresh Italian parsley (optional)

 

Cook carrots and 1 teaspoon salt in boiling water to cover in a large

saucepan for 15-20 minutes or until tender; drain.

Melt butter or margarine in saucepan; stir in apricot preserves until

blended. Stir in remaining 1/4 teaspoon of salt, nutmeg, orange rind, and

orange juice. Add carrots and toss to coat. Garnish if desired.

 

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* Exported from MasterCook *

 

Carrot and Cilantro Soup

 

Recipe By :

Serving Size : 1 Preparation Time :0:00

Categories : Soups & Stews Vegan

 

Amount Measure Ingredient -- Preparation Method

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1 white onion

3 tablespoons butter or margarine

1 bunch carrots (about 2 pounds)

2 potatoes (about 1/2 pound) -- (2 to 3)

Salt and pepper

1 quart vegetable or imitation chicken stock -- (1 to 1 1/2)

1 bunch cilantro (about 1/4 pound)

1 small red onion

1 jalapeno peppers -- (1 to 2)

Juice of 1 lime

 

Peel and slice the onion and put it on to

stew in the butter over low heat, covered.

Peel the carrots and potatoes and cut

them in large chunks. Once the onions

are fairly soft, add the carrots and

potatoes, salt generously, and continue to

stew, covered, for about 10 minutes

more. Add chicken stock to cover, and

simmer until the vegetables are entirely

cooked. Take the pot off the heat.

 

Reserve a handful of cilantro leaves for

salsa and throw the rest of the cilantro

into the soup pot. Purée the soup in a

blender or food processor (or pass

through a food mill), and strain through a

medium sieve. Adjust the seasoning with

salt and pepper. Make a little salsa to

your taste with the onion and jalapeno

peppers, chopped; the lime juice; and the

reserved coriander leaves, coarsely

chopped. To serve the soup, bring back

to a simmer, ladle into bowls, and garnish

with the salsa.

 

Serves 6.

 

 

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NOTES : NOTES:

* Exported from MasterCook *

 

Cornmeal Vegetable Pancakes

 

Recipe By :

Serving Size : 8 Preparation Time :0:00

Categories : Carrots Mixed Vegetables

Zucchini

 

Amount Measure Ingredient -- Preparation Method

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1 cup cornmeal

3/4 cup flour

1 tablespoon sugar

3 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup milk

3/4 cup plain yogurt

2 eggs

3/4 cup shredded carrots

3/4 cup shredded zucchini

1/4 cup sliced green onions

oil for frying

 

Combine dry ingredients. Add milk, yogurt, eggs, and vegetables. Mix just

until moistened. Heat skillet, add oil (or use nonstick pan). Use 1/4 cup

batter for each pancake. Fry pancakes until top is bubbly, turn, and cook about

a minute longer on other side. Keep pancakes warm in oven while cooking

remaining pancakes.

Serve with sour cream, if desired, or other topping of choice.

 

 

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