Carrots+ Sesame

A recipe from our VegOut! Ambassador The Informal Grub

Carrots+ Sesame
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Carrots+ Sesame
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Servings Prep Time
1-2 people 5 minutes
Servings Prep Time
1-2 people 5 minutes
Ingredients
Servings: people
Units:
Instructions
  1. Using a potato peeler, peel carrots into ribbons. For added support while peeling, I used a knife pinning the top of the carrot in place on the cutting board (literally stab the knife thru the top on the carrot, pinning it in place.)
  2. Place the ribbons of carrot in a bowl and toss with remaining ingredients.
  3. Optional: chill in the fridge before serving.
  4. Enjoy!
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Arugula, Delicata Squash + Pomegranate Salad

A recipe from our VegOut! Ambassador The Informal Grub.

Arugula, Delicata Squash + Pomegranate Salad
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Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Arugula, Delicata Squash + Pomegranate Salad
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Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Servings Prep Time
2-4 people 20 minutes
Cook Time
20 minutes
Ingredients
Servings: people
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Instructions
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Place the delicata squash on a sturdy cutting board. Cut the squash in half lengthwise, then then scrape out the seeds and pulp. Although you can peel the squash, it isn’t necessary because the peel becomes tender during roasting. You won’t need to whole squash for this recipe so feel free to cook it all or store half un cooked for another day.
  3. Cut the halved squash into slices about 1/4 inch thick. Arrange the slices evenly in a oiled baking dish.
  4. Bake the squash for 15 minutes.
  5. Remove the baking dish from the oven and set aside
  6. If you bought a whole pomegranate vs buying from a pre-seeded container, cut the pomegranate in fourths, fill a bowl with water, dunk each pomegranate slice under water and remove the arils that way. The pulp will float and the arils will sink making it easy for retrieval. Remove the white pieces floating and strain the arils (seeds). Set aside.
  7. Put the pine nuts in a skillet and cook until lightly toasted. Tip: they are done when they become aromatic or slightly browned. Keep your eye on these because they burn quickly. Put aside.
  8. In a large bowl, add the arugula, avocado, Treeline brand nut cheese, delicate squash, pine nuts, pomegranate seeds, broccoli sprouts and lightly toss with lemon juice and EVOO. Enjoy!
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Avocado & White Bean Spread on Toast

Avocado & White Bean Spread on Toast
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Servings Prep Time
16 half-slices 10 minutes
Servings Prep Time
16 half-slices 10 minutes
Avocado & White Bean Spread on Toast
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Servings Prep Time
16 half-slices 10 minutes
Servings Prep Time
16 half-slices 10 minutes
Ingredients
Spread
Garnish
Servings: half-slices
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Instructions
  1. Combine avocados, beans, lime juice, olive oil and salt in a food processor and blitz until smooth.
  2. Spread on toast.
  3. Garnish with cilantro and radish
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Celery Root and Potato Latkes

from Gourmet Magazine, December 2004

Celery Root and Potato Latkes
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Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Celery Root and Potato Latkes
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Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Servings Prep Time
32 latkes 1 hour
Cook Time
15 minutes
Ingredients
Servings: latkes
Units:
Instructions
  1. Place oven racks at the upper and lower thirds positions and preheat oven to 250 F.
  2. Coarsely grate celery root into a bowl using the 1/3 inch-wide holes of a box grater.
  3. Peel potatoes and coarsely grate into a large bowl. Add lemon juice and toss. Coarsely grate onions into the same bowl.
  4. Transfer to towel, then gather the corners to form a sack. Twist tightly to wring out as much liquid as possible.
  5. Return potatoes and onions into a clean bowl and stir in celery root, flour, eggs, salt, pepper and celery seeds until well combined.
  6. Heat 1/3 inch of oil in a 12-inch nonstick skillet over moderately high heat until hot, but not smoking. Fill a ¼ cup measure (but do not tightly pack) with the latke mixture and carefully spoon into the heated skillet, then fry until the underside is a deep golden color (1 ½ to 3 minutes).
  7. Turn over using 2 spatulas and fry until deep golden on all sides (1 ½ to 3 more minutes).
  8. Transfer to paper towels to drain briefly. Keep warm in a baking dish in the oven.
  9. Repeat frying process until all latkes are cooked.
Recipe Notes

Helpful Hints:

  •  You may fry latkes 1 hour ahead of serving time.
  • You may shred the potatoes, onions and celery root in a food processer with the shredding disk.
    However use 5 eggs (instead of 4), as the machine will grate more coarsely than hand grating and will require more binding.
  •  Monitor the rate at which the latkes brown. If they brown very quickly, try reducing the heat to
    moderate.
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Roasted Parsnip Soup + Apple with Pecan Gremolata

Recipe by VegOut! Challenge Ambassador & Chef Erin O’Leary Stewart of DEFINE Foods

Roasted Parsnip Soup + Apple with Pecan Gremelota
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Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Roasted Parsnip Soup + Apple with Pecan Gremelota
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Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Servings Prep Time
4-6 people 10 minutes
Cook Time
30-40 minutes
Ingredients
Servings: people
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Instructions
  1. Preheat oven to 400 F.
  2. Toss the parsnips and apple in a bowl with 1 Tbsp oil, sea salt and black pepper. Spread evenly onto a foil-lined bake sheet and roast until fork tender, about 20- 25 minutes.
  3. To make the Pecan Gremelota, toss the shaved Brussels in a small bowl with the pecans, parsley, pomegranate seeds, lemon juice and zest, plus 1 Tbsp olive oil. Season with sea salt and black pepper. Set aside.
  4. Transfer the parsnips and apples to a blender. Add the stock and puree until smooth. Add the maple, and season with more salt and pepper. Pour soup into a large saucepan and heat over medium heat until warmed through.
  5. To serve, spoon into bowls and season with gremolata.
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