carrots | Pamela Toman

Carrot White Bean Salad

A lovely salad that works as a side dish for omnivores and an entree for vegetarians (easily vegan-izable).

Substituting other herbs and sweeteners works well. Thyme and maple syrup, for instance, is another nice combination.

Have it ready a bit before serving; it improves as it sits.

Ingredients	Step
scant ¼ c. olive oil heaping ⅓ c. shallot, very thinly sliced	Saute briefly, just enough to take off the raw onion edge.
warmed shallots and oil 3 T. lemon juice ¼ c. dill, chopped scant ¼ t. salt	Combine and adjust dressing to taste. Don't sweeten yet. Set aside.
4 carrots, sliced (~2 c.) olive oil	Saute the carrots in batches so they stay in a single layer, until deeply browned (~12 minutes per layer).
3 c. white beans (2 cans)	Add. Cook about 5 minutes, until the beans are heated through.
dressing ~2 T. honey	Stir dressing in. Sweeten to taste (consider the carrots).
⅓ c. sliced almonds, toasted	Serve with toasted almonds.

I've cut this recipe down to a quarter of the original. It makes a high quality canned equivalent chili, not too spicy.

Ingredients	Step
1 c. black beans, rinsed	Soak overnight. (Alternatively, boil 2 minutes and then set aside, covered, to soak 2 hours.)
soaked beans from above, rinsed again ¼ onion, finely chopped 1½ t. fresh garlic, minced 2¼ t. dark chili powder ½ t. cumin ½ t. dried oregano ¼ t. cayenne bit of black pepper	Combine in a pot. Add water to cover by 1.5 inches. Bring to a simmer, stirring occasionally, until beans are very tender (~1+ hour). Add water as necessary and maintain a simmer.
2 stalks celery, finely chopped ¼ onion, finely chopped oil	While the beans cook, saute until translucent. Cook until celery is tender.
¼ c. corn (fresh or frozen) ¼ c. carrot, shredded 14 oz. can crushed tomato ⅛ c. #3 bulgur wheat or wheat germ salt to taste	When the beans are ready, add the sauted vegetables and the fresh vegetables. Keep on heat until the carrots are cooked through.
	Allow flavors to marry for at least 1 hour before serving.

Source: The Grit

Ingredients	Step
	Preheat oven to 375 degrees. Grease an 8" square dish.
2 c. milk ⅓ c. maple syrup 1 egg 2 T. oil 1.5 t. vanilla	Whisk together the wet ingredients.
2 c. old fashioned oats (must be old fashioned) 1 t. baking powder ¾ t. cinnamon ½ t. salt	Combine dry ingredients in a large bowl (this will be the primary bowl). Pour the wet ingredients on top and stir together.
½ c. raisins ½ c. pecans 2 T. coconut flakes 1 diced apple (~1½ c.) 1-2 shredded carrots (~½ c.)	Add to the wet ingredients. Stir to mix. Then pour into the greased dish.
½ c. pecans 2 T. coconut flakes ¼ t. cinnamon 1 T. brown sugar pinch of salt	Combine in a small bowl. Top the oatmeal with this mixture.
	Bake 40-45 minutes, until the edges are golden and the center is just set.

Source: WaPo

Not truly North African, of course. But it does feature some nice warm spices.

This recipe makes enough to feed 2 people for a couple meals (it's only 4 cups of stock). To feed more people, double it.

Ingredients	Step
1 small onion, diced 1 carrot, diced	Brown in the bottom of a soup pot.
2 cloves garlic, diced	Add the garlic to the onion. Let cook about 1 minute.
¾ t. cumin ¼ t. paprika ¼ t. ginger ⅛ t. allspice ⅛ t. cayenne pinch saffron, lightly crushed 1 bay leaf ½ cinnamon stick	Add. Let cook about 1 minute, stirring.
1 can chickpeas, rinsed	Stir into spiced onion mixture.
4 c. stock	Add. Bring to a boil, then simmer for 20 minutes with a lid.
4 c. kale, torn to bite-sized pieces	Add & stir. Ensure the kale is submerged. Serve once the kale is cooked to your liking (maybe 5-10 minutes?).

Source: Fat Free Vegan

Ingredients	Step
15 oz. can chickpeas (1.5 c.; 0.5 c. from dry)	Mash well.
2 T mayo 2 T tahini	Add in. Salt to taste.
Frank's Red Hot	Add to taste.
pita chips carrots celery cucumber ranch dressing	Serve.

Source: Post Punk Kitchen