Day 365 Glazed Brussels Sprouts and Carrots

Glazed Brussels Sprouts and Carrots

1/2 Pound Fresh Brussels Sprouts, shredded
3 Large Carrots, chopped
2 Tablespoons Olive Oil
1 Tablespoon Agave Nectar
1 Tablespoon Molasses
Rind of 1 Orange, grated
Juice of 1 Orange

1.  Cook brussels sprouts and carrots in oil.  Cover and reduce temperature to let the vegetables steam.

2.  Bring the agave nectar, molasses, rind and juice to a simmer in a small saucepan. After all ingredients are well combined and heated through, pour over the vegetables.  Toss well.

Goes well with jambalaya and sweet potato rolls.

Soundtrack The Flying Eyes - Done So Wrong

Day 352 Carrot Casserole

Carrot Casserole

5 1/2 Cups Carrots, peeled and sliced
Water for boiling
1 Veggie Bouillon cube
1 Bunch Green Onions, chopped
2 Tablespoons Earth Balance
4 Ounces Soft Spreadable Vegan Cheese
8 Ounces Vegan Sour Cream
1/4 Cup Soy Milk
1/4 Cup Pistachios, ground
1/4 Cup Parsley, Chopped

Ingredients

1.  Combine carrots, water and bouillon in a saucepan.  Bring to a boil and cook 15 - 20 minutes until carrots are crisp tender.  Drain.

Cooked carrots

2.  Melt Earth Balance in a skillet over medium heat.  Add green onions and saute.  Mix in sour cream, vegan cheese and soy milk.  Ix well and heat until well combined and saucy.

Sour cream sauce

3. Add carrots to a 2 quart casserole dish..  Pour sour cream mixture over the carrots and mix well.  Top with the parsley, then the pistachios.  Bake  at 350 F for 20 minutes.

Goes well with Roasted Pepper Broccoli and lentils.

Pairs well with a 2006 Turkish Red Wine

Soundtrack Spotify's Latin Christmas Playlist.

Day 160 Carrot Cake Smoothie

Carrot Cake Smoothie

2 Carrots, peeled and cooked
1 Cup Cashew Milk (Day 155)
1 Apple
1/2 Cup Water
1 Tablespoon Cocoa Powder
1/4 Cup Cashews

Add all ingredients to a blender and mix till smooth.

Soundtrack Agit8 Vol.2 - Various Artists

Day 75 Sauteed Carrots

Sauteed Carrots

6 Carrots, peeled and grated
2 Tablespoons Canola Oil
1 Teaspoon Ground Ginger
Juice of 1 Orange
Salt and Pepper to taste

Heat Oil in a large skillet.  Add carrots, cook for 3 to 4 minutes.  Add seasonings and juice.  Continue cooking until carrots are tender.

Sauteing carrots

Yes, it is that simple.

Goes well with Creamy Curry Vegetable Soup

Pairs well with  2013 Macon-Loche Chardonnay

Soundtrack Papa Roach - Fear

Day 2 Glazed Carrots

Glazed Carrots with Rose Water

4 Tablespoons Earth Balance
1/2 Cup Water
1 Teaspoon Salt
1 Pound Carrots
4 Teaspoons Honey or Agave Nectar
1 Tablespoon Rose Water

1. Peel carrots and cut into 1 - 2 inch chunks.

2. Melt butter and water in a large skillet over medium heats.  Add carrots and salt.

3.  Bring to a boil, then reduce heat, cover, and simmer until tender, about 12 -14 minutes.  Uncover and continue to simmer until water has evaporated and the carrots are glazed.

If using honey, choose a small producer.  Large scale honey companies add corn syrup to the hives which makes a weaker honey and is not good for the bees,

4.  Add sweetener and rose water and continue cooking until carrots are crisp-tender, about 3 - 4 minutes.  Serve immediately.

Soundtrack - Judas Priest -  Ram it Down
Adapted from a Martha Stewart recipe.