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Roasted Cumin-Lime Carrots

Carrots could easily be the bastard child of the vegetable world. I think that needs to change. Carrots are such a tried-and-true, familiar sight in just about any kitchen; so dependable and ordinary that we don’t even notice them growing whiskers and getting limp in the refrigerator vegetable bin, probably right there next to a sad, yellowing bunch of celery. And just forget about those elderly, foot-long, Grand Canyon-cracked carrots with their greens lopped off that you buy individually and invariably taste like a mildewed bath math; who knows how long they’ve been hanging around in storage? The kind of carrots I’m talking about are bunches of sweet babies you can take home with their fresh green tops still attached. I’ve been training myself to treat fresh carrots as well as any other vegetable; not as an afterthought. Cooking breaks down the cellulose in vegetables so they are a bit more digestible, but the healthy beta-carotene in carrots needs fat in order to be absorbed. Ingredients Related:  Veggies

Roasted Cauliflower with Tahini Sauce Recipe Roasting cauliflower in a very hot oven gives it an appealing crisp-tender texture and toasty flavor that pairs perfectly with the tart tahini dipping sauce in this dish. Roasted Cauliflower with Tahini Sauce serves 4-6 Ingredients 1⁄4 cup extra-virgin olive oil 4 tsp. ground cumin 2 heads cauliflower, cored and cut into 1 1⁄2'' florets Kosher salt and freshly ground black pepper, to taste 1⁄2 cup tahini 3 cloves garlic, smashed and minced into a paste Juice of 1 lemon Instructions Heat oven to 500°. Meanwhile, combine tahini, garlic, lemon juice, and 1⁄2 cup water in a small bowl and season with salt. 12 Comments

crispy broccoli with lemon and garlic I may have suddenly, and at least a month earlier than I’d hoped, reached the slightly less awesome phase of pregnancy, which I suspect is nature’s way of ensuring that despite all of the great things about gestating — thick, shiny hair! elastic-waist pants! people actually encouraging you to be lazy! — you will have little desire to stay this way forever. It started two Mondays ago when all of my shirts simultaneously stopped fitting, as if they were in a pact with each other to make a cold-bellied mockery of my attempts to avoid maternity clothing this time around. Then, this old lady I swim with told me I was looking “huge” and evidently undaunted by the dripping sarcasm in my “thanks?” Finally, my doctor told me my blood test had shown that I was anemic, but unlike a few hastily purchased t-shirts, a rehearsed “actually, I’m due next week! So, let’s talk about broccoli. Crispy Broccoli with Lemon and Garlic Serves 2 as a side Heat oven to 425°F (220°C).

Braised Fennel with Saffron & Tomato This last week has bean surreal. In a very good and absolutely mind-blowing way. We have been in London meeting lovely blog readers, signing books and doing more than a few magazine interviews. If you would like to cast your vote on us we would be MADLY grateful. And now on to the food. Vegetable Literacy, by Deborah Madison, is a wonderful and beautiful book. Braised Fennel Wedges with Saffron & Tomato Slightly adapted from ‘Vegetable Literacy‘ by Deborah Madison 1 cup uncooked brown rice 2 1/4 cups water 1 large fennel bulb a large knob of ghee or olive oil 1 zucchini 1 onion, thinly sliced 2 tsp fennel seeds 1/2 tsp (0,5 g) ground saffron 1/2 tsp dried thyme 1 clove garlic, crushed 3 tbsp tomato paste 1 cup water sea salt and freshly ground pepper, to taste 1 handful fennel greens or flat-leaf parsley Rinse the rice thoroughly, drain and place in a medium sauce-pan together with the water. Trim off the stalks and greens from the fennel bulb. Serve with brown rice and fennel greens. PS.

Tunisian Roasted Vegetables nutritional information Serves 6 30 minutes or fewer Harissa and tabil, the two cornerstone seasonings of Tunisian cooking, spice up a colorful entrée of roasted vegetables and pistachio-laced couscous. Vegetables 1 ½ lb. zucchini, ends trimmed, quartered lengthwise 2 medium red bell peppers, cut into strips 2 medium yellow bell peppers, cut into strips 1 large red onion, sliced into rings 2 Tbs. olive oil 1 Tbs. balsamic vinegar 1 Tbs. finely chopped fresh mint 2 tsp. harissa 1 clove garlic, minced (1 tsp.) 1. 2. 3. June 2013 p.43 cauliflower and roasted garbanzo “rice + peas” Would you cross a moat for a meager handful of chives? I kind of did that a couple times this week. There’s only one green and edible thing out back right now and even though some heavy rain made for a solid foot of water between me and the goods (and even though there was a fridge full of totally passable fare), I had to have those little emerald green blades. They were certain proof that the world was at work once again, all despite the lump of icy grey grit-snow in the shadiest part of the yard, just uglying it all up. So I’ve been throwing the wellies on and going out to the spot under the old apple tree to get my spring-y fill. It’s been cool and wet, the kind of cold that feels like it could turn you inside out it’s so penetrating. I mostly feel like I’m just thinking about things more, and a noticeably more active mind seems to equal a certifiably solid stream of ideas. Preheat the oven to 400 degrees F. Start turning the cauliflower into rice in batches. You might also like…

Sesame-Ginger Steamed Broccoli Recipe nutritional information Serves 4 30 minutes or fewer No steamer basket required for this recipe. A modest amount of liquid in a standard skillet steams the broccoli to perfection. 1 lb. broccoli, cut into medium florets (6 cups loosely packed) 2 Tbs. mirin or sake 1 Tbs. tamari 1 Tbs. minced fresh ginger 1 tsp. toasted sesame oil 1 pinch salt 1 tsp. sesame seeds Place broccoli, mirin, tamari, ginger, oil, and 1/4 cup water in large (2- to 3-qt.) skillet. January/February 2012 p.38 Zucchini and Carrot Noodles with Avocado, Pea & Kale Pesto My two favourite kitchen appliances are my food processor and my vegetable spiralizer. They’re both so important if you want to make healthy but delicious food. The processor is a pretty standard item but the spiralizer is a little less usual and if you don’t have one then you seriously need one! They’re really inexpensive, so easy to use and just so incredible! Seriously being able to make fresh vegetable spaghetti is unbelievable. Zucchini noodles are the main component of almost all my favourite meals and I really add them into everything. This dish has been my favourite meal of the week, since Sunday I must have made it at least five times! Here’s the link to the spiralizer I use Serves 1 – 1 zucchini/courgette – 1 carrot – 1 cup of peas – 1 ripe avocado – a large handful of kale – a handful of fresh mint – a handful of pumpkin seeds – 1 teaspoon of olive oil – 1 lime/lemon – salt Start by bringing the peas to the boil using cold water to begin with.

Zucchini “Noodles” with Sesame-Peanut Sauce April 19, 2013. It’s been a week full of tragedy and fear. My heart aches for the families of everyone hurt or killed in Boston and Texas, and my reaction to everything that’s happened (and continues to happen) is to plant myself in front of the news in search of the answers to “What?” So it was lunchtime yesterday before I was finally able to drag myself off the couch and back into what I call “The Voisin Test-Kitchen.” When it comes to low-calorie pasta alternatives, I’ve come to rely on two options: packaged shirataki noodles (made from a type of yam) and strands of raw zucchini made with a spiralizer. Though it has only 116 calories, this salad is higher in fat than most of my others because of the peanut butter and sesame oil. Zucchini "Noodles" with Sesame-Peanut Sauce Author: Susan Voisin, FatFree Vegan Kitchen Wash the zucchini well and trim off their ends. Enjoy! This post contains Amazon affiliate links to products I use.

Roasted Beets, Carrots, and Jerusalem Artichokes with Lemon and The Greenest Tahini Sauce INGREDIENT INFO: Jerusalem artichokes are sold at farmers’ markets and in the produce section of some supermarkets. Aleppo pepper, a slightly sweet Syrian pepper with a moderate heat level, is available at some specialty foods stores and Preheat oven to 425°. Toss beets with 1 Tbsp. oil on a lightly oiled rimmed baking sheet; arrange in a single layer and season with salt and black pepper. Roast 20 minutes, then turn over wedges and continue to roast until beets are tender and darkened around the edges, about 30 minutes total. Toss carrots with 1 Tbsp. oil on one half of a lightly oiled rimmed baking sheet. Toss all the warm roasted vegetables together with lemon zest, ¼ tsp. Toss watercress with remaining 1 Tbsp. olive oil and 1 tsp. lemon juice; season to taste with salt and black pepper.

Garlic Broccoli Stirfry Is there anything Joy of Cooking can’t do? Obviously the answer to this question is a firm yes. Take, for example, the fact that my version of this book, published a mere 6 years ago, contains only two recipes calling for tofu as an ingredient. With 4000 recipes, this cooking bible is the first place I look for anything vaguely “American” or “French.” Sure, roughly four recipes in the entire book are vegan, but veganizing such devastatingly classic recipes is, for me, half the joy of cooking. I used to live around the corner from a super low-key Chinese take-out place. I no longer live in Philly and I don’t drink anymore, but my frequent cravings for Chinese food persist. I located “Chinese Cuisine” in the index. Well, uh. Garlic Broccoli Stirfry Recipe type: Entree Cuisine: Chinese In a skillet over high heat, fry tofu in peanut oil, seasoning with tamari, until browned. *Oof!