Welcome to the first episode of this new cooking series! In this series, I will be highlighting one specific plant-based ingredient.

I will go over the health benefits of said item, then I will show you three ways to cook with it.

The debut episode focuses on carrots, a sturdy root vegetable that is a great source of vitamin A.

Today we will be making balsamic-roasted carrots, carrot-ginger soup, and a carrot & purple cabbage slaw. These first few episodes will focus on pantry staples, given the state of the world.

My hope is to focus on seasonal ingredients as time goes on. I hope you enjoy this series!

I think it can provide some inspiration for those who are trying to incorporate more plants into their meals. With that said, feedback would be much appreciated!

Love to know what you think of this episode and future ones coming out weekly!

You can check out the video

Carrot Ginger Soup

Cook and Prep Time: 35-40 minutes

Serves: 4-5

You Need

  •  2-3 cloves Garlic, minced
  • 1 Yellow Onion, chopped
  • 3 tbsp. Ginger, peeled and minced
  • 1 Orange, juiced
  • 1 lb. Carrots, chopped roughly
  • 24+ oz. Vegetable Stock or Water (more may be needed)
  • Olive Oil
  • Salt, to taste
  • Black pepper, to taste
  • Pesto, Chopped Nuts, or Fresh Herbs (optional, for garnish)
  • 1 dollop Coconut Milk or Coconut Cream, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Heat 1 tbsp. olive oil in a large pot over medium heat. Once hot, add onions.  Sprinkle a pinch of salt, and stir to combine.  Cook until onion has softened and fragrant, stirring occasionally, 4-5 minutes. 
  3. A ginger and garlic, and stir to combine, cook for 1 minute more, until fragrant.
  4. Add the stock, orange juice, and carrots.  Bring mixture to a boil.  Once boiling, cover and reduce heat to a simmer.  Cook for 25 minutes, until carrots have softened.
  5. Allow soup to cool slightly.  Then, using an immersion blender, blend until soup is smooth.  Season with salt and pepper to taste.  Alternatively, you can blend your soup in batches using a standard blender.
  6. Plate soup, and garnish with desired toppings!  Enjoy!

Carrot and Purple Cabbage Slaw

Cook and Prep Time: 20 minutes

Serves:

You Need

  • ¼ Purple Cabbage, shredded
  • 4-6 Carrots, shredded
  • ¼ cup Chopped Parsley, for garnish
  • ¼ cup Chopped Scallion Greens, for garnish

For the Dressing:

  • 2 tbsp. Olive Oil
  • 1 tbsp. Dijon Mustard
  • 1 Lemon, juiced
  • Salt, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Place the cabbage and carrots in a bowl.
  3. In a smaller bowl, whisk together all the dressing ingredients.
  4. Add dressing to bowl and toss to combine.  Garnish with parsley and scallions.  Enjoy!

Balsamic Roasted Carrots

Cook and Prep Time:

Serves:

You Need

  • 2-3 lbs. Carrots, halved, ends removed
  • 2 tbsp. Balsamic Vinegar
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Olive Oil
  • ¼ cup Parsley, chopped, for garnish

DIRECTIONS

  1. Rinse and chop the carrots.  Line 1 baking tray and preheat your oven to 400˚F.
  2. Place carrots on your baking tray.  Season with olive oil, salt, and pepper.  Toss to combine.  Once the oven is hot, place your carrots in the oven for 20-25 minutes.
  3. Remove carrots from the oven.  Drizzle balsamic vinegar on top of the carrots and toss to combine.  Place the tray back in the oven for 10-15 minutes, until carrots are tender and caramelized.
  4. Garnish with parsley.  Enjoy!