How to Make Carrot “Pasta”
1. Get a medium/ large carrot, cut the ends off, and peel off the outer layer. Then, peel long strips off until you reach the center (I personally dislike the inside of a carrot. I don’t know why… I don’t use that part lol)
2. Make the thicker strips thinner by slicing them lengthwise. This step is completely optional, but I like it do it! Now you have your finished “noodles”!
3. Put them into a frying pan with some olive oil (or avocado oil), salt, and pepper. Cook them for a couple minutes, pushing them around on the pan until they are soft
4. Add however much sauce you want to the pan. Stir the carrots and sauce together to warm it up. I used tomato sauce with onions :)
5. Enjoy! This is so good, even if the pictures don’t do it justice.
This looks delicious. Pasta is my all time favorite food but pretty much gave it up because how many calories it can rack up so this looks like a great alternative.
Loooove making this — although nothing beats pasta to me. (It’s the Italian in me!) I just make sure I don’t eat too much pasta, and I eat whole grain when I do. I do LOVE putting carrot strips into stir-fries and things like that though.
4 whole wheat tortillas – XL size
1 small white onion, diced
1 cup chunky salsa
1 avocado, diced – tossed in lime juice
1 can vegan pinto beans, drained (just beans, water & salt)
1/2 cup vegan cheese (or any cheese)
1 Tbsp nutritional yeast (optional)
1 Tbsp olive oil…
Basil, Walnut and Kale Pesto (Vegan, Gluten Free, Refined Sugar Free, Soy Free)
- 1 lb brown rice spiral noodles (make sure to use GF noodles if you’re gluten free – I love the brown rice noodles available at Trader Joes and Whole Foods)
- 10-12 cloves garlic, minced fine (since we’re already going to get out the food processor to make the pesto, I recommend using it to chop the garlic to save yourself some time!)
- 2 c. fresh basil
- 2 c. fresh kale
- 3/4 c. raw, unsalted walnuts
- 1 onion, minced
- 2 Tbsp olive oil
- 2/3 c. water
- 1 tsp salt
- 1 Tbsp nutritional yeast (optional)
- 1 bunch (about 10-12 stalks) asparagus, woody stalks removed and chopped into 1-2 inch pieces
- 20-30 cherry tomatoes, halved (or 2 medium tomatoes chopped into 1/2 inch chunks)
Start a large pot of water boiling, and cook your noodles according to the package directions. When you drain the noodles, reserve a cup or two of the water to add to the pasta.
Meanwhile, in a large skillet over medium heat, add your onion, kale, basil, about 2/3 of the minced garlic, and walnuts and cook, stirring frequently, until the onions are softened and the greens are just starting to wilt. (If you want your onion cooked very thoroughly you may want to add it a couple minutes ahead of everything else)
Once the greens and walnut mixture is ready, remove it from the pan and add it to a blender or food processor. Return the pan to the stove over medium heat and add asparagus and the rest of the garlic. Heat the asparagus for 3-6 minutes until it is softened but still somewhat crisp.
While the asparagus cooks, add water, salt, and nutritional yeast to the food processor with the cooked greens and blend until smooth.
Once your asparagus and pasta noodles are ready, combine all ingredients in a large bowl, adding the reserved pasta water to help the pesto coat the noodles. Serve warm or cold.
Sweet Apple Chips
2 Small Apples (cut into thin slices as shown above)
2 Tbsp. Brown Sugar
1 tsp. Cinnamon
Preheat your oven to 350 F and place apple slices on a baking sheet lined with parchment paper. Roast for 10-15 minutes, or until the edges start to curl and brown a little bit. Set out to cool, and enjoy!
going to make these today :P
Fat-Free Pumpkin and Raisin Biscuits
If you want to make the dough itself a little sweeter, substitute agave nectar for a couple tablespoons of the soy milk. Or, if you want sweetness without calories, try adding a little stevia or your favorite sweetener to the batter.
- 2 cups white whole wheat flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/4 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon cloves
- 1/4 cup raisins
- 1/2 cup pumpkin (canned or cooked, pureed, and drained)
- 1/2 cup plain soy milk (plus additional, as needed)
- 1 tablespoon lemon juice
- Preheat oven to 425F and lightly oil a non-stick baking sheet. Mix the dry ingredients together well (flour through raisins). Add the pumpkin and mix until crumbly (do not overmix). Combine the soymilk and lemon juice and add it, stirring until a soft dough forms. If all flour is not moistened, add additional soymilk a teaspoon at at time until dough forms a ball.
- Turn out the dough onto a well-floured surface and sprinkle the top lightly with flour. Roll out about 3/4 inch thick. Using a 1 1/2-2-inch wide biscuit cutter or glass dipped in flour, press straight down without twisting to cut into 12-15 biscuits.
- Place the biscuits, sides lightly touching, on the oiled sheet. Bake until tops are lightly browned, 9-11 minutes. Serve hot.
Preparation time: 10 minute(s) | Cooking time: 15 minute(s)
Chickpeas Spinach Bread crumbs Pimentón (smoked paprika) Cumin Garlic Sherry vinegar Olive oil.
1. Cook a couple of cloves of minced garlic in a generous amount of olive oil until fragrant, and then add bread crumbs made from 4 or 5 slices of crusty bread (pulse…
My new favorite recipe <3
3 carrots, peeled and cut
1 tsp. olive oil
Salt & Pepper
Preheat the oven to 220°C. Place the carrot sticks in a bowl and pour the olive oil over them. Arrange carrots on baking sheet and sprinkle them with salt, pepper and cumin. Bake for about 20 - 25 minutes, flipping the carrots over halfway through, until slightly crispy.