Issue 1 – Summer
Vegan Roasted Carrots with Carrot Top Pesto
Ingredients for Roasted Carrots
- 1 bunch of fresh carrots (with tops)
- 2 tablespoons olive oil
- Salt and pepper to taste
Ingredients Carrot Top Pesto
- 1 cup (approximately) from one bunch of carrots tops
- 1/2 cup fresh basil
- 1/4 cup walnuts or pine nuts
- 2 cloves of garlic
- 1/4 cup extra-virgin olive oil
- Juice of 1/2 lemon
- 2 tablespoons of vegan parmesan or nutritional yeast (optional)
- Salt and pepper to taste
Instructions
1 – Preheat your oven to 400°F (200°C).
2 – Rinse the carrots well and trim off the tops, setting them aside for the pesto. Leave the carrots whole or slice them in half lengthwise.
3 – Toss carrots in olive oil and salt. Place the carrots on a baking sheet.
4 – Roast the carrots in the preheated oven for about 20-25 minutes, or until they are tender and slightly caramelized. Flip them halfway through the cooking.
5 – Meanwhile, prepare the carrot top pesto. In a food processor or blender, combine the carrot tops, basil, walnuts (or pine nuts), nutritional yeast or vegan parmesan, garlic, lemon juice, salt, and pepper. Pulse until ingredients are finely chopped.
6 – While the food processor is running, gradually pour in the olive oil and continue blending until the pesto reaches a smooth consistency. Adjust the seasoning to taste.
7 – Once the carrots are roasted, transfer them to a serving platter. Drizzle the roasted carrots generously with the carrot top pesto.
8 – Serve the vegan roasted carrots with carrot top pesto as a delicious side dish or as part of a larger meal. The pesto adds a fresh, nutty flavor that complements the sweetness of the roasted carrots.
Raw Carrot Soup
Ingredients
- 4 large carrots, juiced
- 1 red bell pepper, juiced
- 1 small avocado, pitted and peeled
- 1/2 cup cashews or sunflower seeds
- 1 small garlic clove, minced
- 1 tablespoon fresh ginger, grated
- 2 dates, pitted (optional, for sweetness)
- Juice of 1/2 lemon
- Salt and pepper to taste
- Fresh herbs for garnish (such as cilantro or parsley)
Instructions
1 -Start by juicing the carrots and red bell pepper using a juicer.
2 -In a high-speed blender, combine the carrot juice, red bell pepper juice, cashews or sunflower seeds, avocado, garlic, ginger, and dates. Blend on high speed until smooth and creamy.
3 – Add the lemon juice and season with salt. Blend again to incorporate the flavors. Taste the soup and adjust the seasonings or lemon juice as needed to suit your taste.
4 – Pour the soup into serving bowls and garnish with fresh herbs.
5 – Serve immediately or refrigerate for a few hours to chill before serving.
6 – Again, if you prefer a warm soup, you can gently warm it on the stovetop over low heat. Just make sure not to heat it too much to preserve the raw qualities of the ingredients.
Garden Tips
Thin seedlings for proper spacing: Carrots need adequate space to grow properly. When the carrot seedlings are a few inches tall, thin them to provide space. Overcrowding can lead to stunted or misshapen carrots. Thin the seedlings to about 2-3 inches apart, depending on the mature size of the carrot variety you’re growing. This gives the remaining plants room to grow and expand, resulting in larger, more uniform carrots.
Carrots require consistent moisture throughout their growth cycle. Mulching helps retain moisture in the soil, reduces evaporation, and keeps the soil temperature more stable.