Tag Archives: carrots

Carrot Dogs

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Carrot dogs are a plant-based alternative to hot dogs, but thanks to a spice-full marinade, just as flavorful! They may sound a little weird, but if you think about what a hot dog is, is a carrot really weirder? Like hot dogs, these carrot dogs can be grilled or cooked on the stove. This recipe can be gluten-free if you use gluten-free tamari and hold the bun or use a gluten-free bun.

They can be prepared ahead of time for camping – steam the carrots, put them in an airtight container in the marinade, and bring them to your campsite in a cooler with plenty of ice. Grill them ideally within 24 hours of putting them in the marinade, otherwise they may start to break down or get mushy. You can leave out the liquid smoke if you are going to be grilling them or cooking them over a fire.

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Carrot Dogs

A flavorful marinade helps make carrots take on that classic hot dog taste without the meat. Make this recipe at home on the stove or grill, or bring them on your next camping trip and roast them over a camp fire!

Course Main Course
Cuisine American
Keyword grill, hot dog, plant-based, vegan, vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 6

Ingredients

  • 6 large carrots
  • 1 cup vegetable broth
  • 1/4 cup apple cider vinegar
  • 1/4 cup reduced sodium tamari or soy sauce
  • 1 tablespoon brown or yellow mustard
  • 4 teaspoons smoked paprika
  • 2 teaspoon garlic powder
  • 2 teaspoon black pepper
  • 1/2 teaspoon liquid smoke optional
  • 6 hot dog buns, ideally whole grain

Instructions

  1. Cut ends off of carrots to be about the same length as hot dog bun. Peel carrots. Optional: round off ends with peeler to resemble hot dog.

  2. Steam carrots until slightly tender, or when a sharp knife can pierce them, 12-15 minutes, depending on thickness.

  3. Meanwhile, combine remaining ingredients except buns to make the marinade.

  4. Place carrots into marinade and refrigerate overnight, up to one day (8-24 hours).

  5. Heat grill or skillet with 1 tablespoon oil to medium high heat, remove from marinade, and cook until slightly charred, turning twice, about 5-8 minutes. Serve on a hot dog bun with any desired toppings, such as mustard or chili. 

Image of carrots before grilling
Marinated carrots going into the pan
Image of carrots after cooking
Carrot dogs, finished cooking

Image of several carrot dogs on buns

Tahini Cucumber Noodles

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Cucumber Tahini Bowl

Put a twist on traditional salad and enjoy it in the form of “noodles!” With all the components of a salad (raw vegetables, dressing, and a healthy protein), this recipe is hearty enough to fill you up but light enough to keep you from feeling sluggish. It is a perfect meal to make ahead and bring to work or school for lunch.

Recipe inspired by Inspiralized.

Tahini Cucumber Noodles

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Tahini Cucumber Noodles
Serves 4
Prep time 20 minutes
Cook time 30 minutes
Total time 50 minutes
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Lunch, Main Dish
Misc Pre-preparable, Serve Cold
Website Inspiralized
Put an exciting *spin* on traditional salad and turn it into "noodles"! Simple combine cucumber, carrots, tofu and a delicious creamy dressing for a tasty lunch or dinner.

Ingredients

  • 1 14-ounce package firm tofu, drained
  • 2 tablespoons reduced sodium tamari or soy sauce
  • 3 English cucumbers (about 6 cups)
  • 2 carrots, peeled (about 1 cup)
  • 1/4 cup tahini
  • 3 tablespoons rice vinegar
  • 2 tablespoons water
  • 1 teaspoon sesame oil
  • 1 clove garlic, minced
  • 1/4 teaspoon salt
  • 2 stalks green onion, sliced (for garnish)

Directions

Step 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
Step 2
Cut tofu into 3 slices and place between two towels. Place a heavy object such as a cast iron skillet on top to squeeze out the moisture and let sit for 15 minutes, if possible.
Step 3
Cut tofu into cubes and toss with tamari. Let sit for 15 minutes, if possible. Place tofu cubes on baking sheet and bake for 30 minutes, turning once, or until slightly crisp on the outside.
Step 4
Meanwhile, use a spiral slicer to cut the cucumber and carrots into noodles. Alternatively, use a julienne peeler to cut vegetables into long strips.
Step 5
In a small blender or food processor, combine remaining ingredients to make the dressing. Add more water, 1 tablespoon at a time, if necessary, to reach desired consistency. The dressing should be thin enough to pour but not too watery. Refrigerate until ready to serve.
Step 6
In 4 bowls, divide the cucumber, carrots, and tofu. Toss with dressing and serve cold. Garnish with green onion (and sesame seeds if desired).
Step 7
If making this recipe ahead of time for individual meals, portion out the vegetables and tofu into containers. Before serving, pour out any excess water that has been released from the cucumbers. Store the dressing separately and combine just prior to serving.

Cucumber Tahini Bowl

Cucumber Tahini Bowl

Carrot Cake Baked Oatmeal

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Carrot Cake Baked Oatmeal | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, and gluten free (use certified GF oats)

If you’re looking for a twist on boring old oatmeal, give this recipe a try. You can make it on the weekend and reheat individual portions for breakfast throughout the week. It is made with whole grains, fruit, vegetables, and healthy fats, and is completely plant-based and low in added sugar, yet tastes like carrot cake! It’s crispy on the top, tender on the inside, and contains a variety of other textures from the crunchy nuts and chewy raisins.

Each serving has only 1 1/2 teaspoons added sugar, less than most flavored oatmeal packets. The latest Dietary Guidelines for Americans recommends no more than 10% of calories from added sugar, which is about 12 teaspoons on a 2,000 calorie diet. However, the American Heart Association recommends limiting added sugar to 6 teaspoons a day for women and 9 teaspoons a day for men.

Recipe adapted from dietitian and cookbook author Ellie Krieger’s recipe.

Carrot Cake Baked Oatmeal

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Carrot Cake Baked Oatmeal
Serves 8
Prep time 20 minutes
Cook time 40 minutes
Total time 1 hour
Dietary Diabetic, Gluten Free, Vegan, Vegetarian
Meal type Breakfast
Misc Child Friendly, Serve Hot
This healthy and flavorful breakfast is made with whole grains, fruit, vegetables and healthy fats, and is free of animal products.

Ingredients

  • 1 tablespoon flax meal
  • 2 cups rolled oats (not quick cooking)
  • 1 cup almonds, walnuts, or pecans (chopped)
  • 1/4 cup unsweetened shredded coconut
  • 1 teaspoon ground cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup shredded carrots
  • 1 cup green apple (chopped)
  • 1/4 cup raisins or other dried fruit
  • 2 cups almond milk (or other non-dairy milk)
  • 1/4 cup maple syrup
  • 2 tablespoons oil (canola, melted coconut, or other oil of choice)
  • 1 1/2 teaspoon vanilla extract

Directions

Step 1
Preheat oven to 375°F. In a small bowl, whisk together flax meal and 3 tablespoons water. Let sit for 5 minutes. Grease a cake pan, pie plate, or square baking dish.
Step 2
In a large bowl, combine oats, nuts, coconut, cinnamon, baking powder, and salt. Stir to combine. Add carrots, apple, and raisins and stir.
Step 3
In a medium bowl, whisk together almond milk, maple syrup, oil, and vanilla. Stir the flax mixture, then add to the milk mixture and whisk. Pour milk mixture over oat mixture and stir well.
Step 4
Pour oat mixture into prepared baking dish and bake for about 40 minutes, until golden brown on top.

Carrot Cake Baked Oatmeal | Guess Who's Cooking | Healthy, plant based, vegan, vegetarian, dairy free, and gluten free (use certified GF oats)

Carrot Pancakes

Appetizers, Recipes, Sides, Snacks, , , , , , , , , , , , , ,

Carrot Pancakes | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegetarian, low carb

Carrot Pancakes

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Serves 4
Prep time 10 minutes
Cook time 20 minutes
Total time 30 minutes
Meal type Appetizer, Side Dish, Snack
These carrot pancakes are healthy and delicious and make a great side dish.

Ingredients

  • 1lb carrots (grated)
  • 4 large eggs (beaten)
  • 1/4 cup almond meal, nut meal, or whole wheat flour (or other flour substitute)
  • 1/4 cup olive oil
  • salt to taste

Directions

Step 1
Combine carrots, eggs, flour, and salt and mix until well combined.
Step 2
Heat a large skillet over medium high heat with 2 tablespoons oil. Add 1/2 cup carrot mixture and flatten into a 1/2-inch thick patty and repeat until pan is full. Flip patties when the underside is golden brown. When both sides are golden brown, transfer to a paper towel to drain.
Step 3
Add 1/2 cup carrot mixture and flatten into a 1/2-inch thick patty and repeat until pan is full. Flip patties when the underside is golden brown. When both sides are golden brown, transfer to a paper towel to drain.
Step 4
Repeat step 3 until all carrot mixture is used, adding more oil to the pan as needed.

Carrot Pancakes | GuessWhosCooking.com | Healthy, easy, gluten free, dairy free, vegetarian, low carb

Dairy-Free Indian Carrot Pudding (Gajar Halwa)

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Dairy-Free Indian Carrot Pudding (Gajar Halwa) - vegan dessert. guesswhoscooking.com

Carrots for dessert? Hey, don’t act like you’ve never had carrot cake! Although this recipe may sound strange, the light sweetness, intriguing blend of spices, and  tender carrots combine to become one extraordinary dessert! Traditional gajar halwa usually calls for milk and butter or ghee, clarified butter. This recipe contains neither, making it dairy-free and vegan.

Indian Carrot Pudding (Gajar Halwa)

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Serves 4-5

Ingredients

  • 1lb carrots, peeled, shredded (about 6-8 carrots)
  • 2 cups unsweetened almond milk
  • 1 tablespoon virgin coconut oil
  • 2 tablespoons sugar or honey
  • 1/4 cup golden raisins (or regular raisins)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon salt
  • 16 drops liquid stevia
  • 1/4 cup toasted nuts, such as cashews, pistachios, or almonds

Directions

Step 1
Heat almond milk in a saucepan and bring to a simmer over medium heat. Add carrots and simmer for 20 minutes, stirring occasionally.
Step 2
When there is only a little liquid left, add coconut oil, sugar/honey, raisins, vanilla, pumpkin pie spice, cardamom, and salt. Stir and simmer for another 5-10 minutes, until the pudding has thickened and little to no liquid remains.. Stir in stevia.
Step 3
Scoop pudding into serving bowl or individual bowls and garnish with nuts and a few raisins. Serve warm or cold.

Thai Peanut Rainbow Salad

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Thai Peanut Rainbow Salad - healthy, dairy free, gluten free. guesswhoscooking.com   

Ingredients

For dressing:

1/3 cup peanut butter

1 1/2 Tablespoons tamari

juice of 1 lime (1 1/2 Tablespoons) (or rice vinegar if you don’t have a lime)

2 teaspoons sambal oelek (or Thai sweet chili sauce)

1/4 cup water

Thai Peanut Rainbow Salad Dressing - healthy, dairy free, gluten free. guesswhoscooking.com

1 cup sugar snap peas, chopped

1 cup carrots, sliced

2 cups red and yellow bell pepper, chopped

1 cup cherry or grape tomatoes, halved

2 cups red cabbage, thinly sliced

1 cup cucumber, chopped

1/2 medium avocado, diced

1/4 cup green onions, thinly sliced

Garnish: 1/4 cup chopped peanuts (optional)

Optional: Baked tofu*

Thai Peanut Rainbow Salad - healthy, dairy free, gluten free. guesswhoscooking.com

Directions

Combine all dressing ingredients in a blender, food processor, or by stirring in a bowl. Combine all salad ingredients and top with dressing. Top with peanuts or other nuts (optional) as a garnish and serve.

 

*For baked tofu: slice 2 packages of firm tofu (non-GMO and/or organic) into blocks and press between 2 towels to squeeze out some of the water. Cut into cubes, toss with olive oil, and bake in the oven at 350 degrees until golden, stirring once or twice.

Roasted Carrots and Parsnips

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Roasted Carrots and Parsnips Recipe - Follow Guess Who's Cooking on Twitter @guesswhoscookin. low carb, gluten free, dairy free, paleo

Ingredients

1 pound carrots

1 pound parsnips

2 tablespoons extra virgin olive oil

Salt and pepper to taste

2 tablespoons fresh dill, chopped (optional)

 

Directions

Preheat oven to 400 degrees F. Peel and cut parsnips and carrots into 3 inch batons, cutting woody parts out of center of parsnips if necessary. Toss with olive oil, salt and pepper, and place on a baking sheet. Roast for 30-35 minutes, stirring once or twice, until parsnips and carrots are light golden brown. Top with dill and serve.

Roasted Carrots

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Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

Serves: 4

Time: 25-40 minutes

 

Ingredients

1-2 pounds carrots (don’t need to peel if organic)

Extra virgin olive oil for drizzling (about 1 tablespoon)

Salt to taste (about 1/4 teaspoon)

 

Directions

Preheat oven to 400 degrees F. If carrots still have stalks, cut most of it off and discard (or use to make pesto, or compost!). Peel the carrots, or you can leave the outer skin on if they are organic. Place carrots on a baking sheet (and parchment paper if you’d like), then drizzle with olive oil and salt. Bake for 25-40 minutes, depending on the thickness of the carrots, stirring once or twice. When they are done, they should be light golden brown all over and the carrots should be fork tender.

Roasted Carrots - Low carb, gluten free, paleo. Follow Guess Who's Cooking on Twitter @guesswhoscookin. guesswhoscooking.com

I found these skinny carrots at the farmer’s market. In my opinion, they are much tastier than the ones sold in grocery stores, plus they cook more quickly, and are very fresh!