More Carrots for Brenda

[Guest guest]

* Exported from MasterCook *

 

Diner Special Loaf

 

Recipe By :

Serving Size : 6 Preparation Time :0:00

Categories : Vegan

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 large potato, peeled and cut into 1/2 " chunks

1 1/2 cups water, divided

1/4 teaspoon salt

1 cup falafel mix

1 cup frozen peas & carrots

1 tablespoon vegetable oil

1 large onion -- sliced thin

2 tablespoons cider vinegar

 

Preheat oven to 475 degrees. In covered saucepan, boil potato with 1/2 cup

water and salt on high heat until tender, about 6 minutes. Mash potato with

cooking water.

Add remaining water and falafel mix to mashed potato; let cool slightly.

Mix in peas and carrots. Press mixture into lightly oiled loaf pan. Bake 15

minutes.

While loaf is baking, heat oil in large skillet over medium high heat.

Cook onion slices until browned, shaking and stirring more frequently as

moisture is released, about 10 minutes. Stir in vinegar; remove onions from

heat.

Cut loaf into serving portions and top with onions.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : Instead of the onion topping, can be topped with A-1 sauce or ketchup

mixture or vegetarian gravy can top each serving.

* Exported from MasterCook *

 

Honey-Glazed Carrots

 

Recipe By : Southern Living

Serving Size : 4 Preparation Time :0:10

Categories : " Post " Carrots

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound carrots -- cut into 1 " pieces

1 cup water

1/4 teaspoon salt

1/2 cup orange juice

2 teaspoons cornstarch

2 tablespoons butter or margarine

2 tablespoons honey

 

Cook carrot pieces in 1 cup of boiling water with salt in a medium saucepan

for 10 minutes or until tender. Drain carrots and place in a serving bowl.

Stir together orange juice and cornstarch in a small saucepan until smooth.

Stir in butter and honey; cook over medium heat, stirring constantly, 4 minutes

or until thickened.

Pour over carrots and toss to coat.

 

 

- - - - - - - - - - - - - - - - - -

 

 

* Exported from MasterCook *

 

Sweet Carrot Soup with Basil

 

Recipe By :

Serving Size : 4 Preparation Time :0:00

Categories : Soups & Stews

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 tablespoons olive oil

6 large carrots -- peeled and thinly

sliced (6 to 7)

1 large onion -- thinly sliced

3 tablespoons honey

1 teaspoon chopped fresh thyme or 1/2 teaspoon dried

4 cups vegetable broth or water

1/4 cup orange juice

1/2 teaspoon fresh lemon juice

Freshly ground black pepper -- to taste

1 bunch fresh sweet basil -- cut into thin

strips

 

In a soup kettle or large saucepan, heat the olive oil over medium heat.

Add the carrots and onion, and saute until tender, about 20 minutes. Add the

honey and thyme, and cook for about a minute, stirring with a wooden spoon until

blended.

Add the stock and bring the soup to a boil. Reduce to a healthy simmer, and

cook, partially covered, for 30 minutes.

In batches, remove the solids with a big slotted spoon to a blender of food

processor, add little liquid from the pot, and puree. Still the puree back into

the liquid in the pot.

Over low heat, stir in the orange juice and lemon juice. Season with pepper

to taste.

Ladle into bowls and garnish with the strips of fresh sweet basil.

Serve with fresh rye bread or challah and a bitter green salad - escarole,

endive, or chicory.

 

 

- - - - - - - - - - - - - - - - - -

 

NOTES : NOTES: You can vary this soup's complexion with garnishes - thin strips

of fresh mint (in place of the basil), a splash of sherry, a zig-zag of creme

fraiche across the surface, or a sprinkle of fresh grated apple with a dash of

cinnamon.