Carrot Cake Overnight Oats 

Prep Time: 5 min

Makes:1 ½ cups

Ingredients:

• ½ cup rolled oats (regular, not instant)
  
• ½ cup carrot (shredded)
  
• 2 Medjool dates (pitted and chopped)
• 1 TBSP flaxseed (ground)
  1 TBSP pumpkin seeds
• 1 tsp ground cinnamon
• Pinch ground nutmeg
• 1 cup unsweetened almond milk, plus more for serving

Optional: toppings such as hemp seeds, chopped pecans, almond butter, and/or raisins. 

Directions:

1. Combine the oats, carrot, dates, flaxseeds, pumpkin seeds, cinnamon, nutmeg, and almond milk in a glass jar.
2. Cover and chill for 2 hours, or up to 2 days. Stir in toppings (if desired) and add additional milk, if needed.

Recipe from: https://www.forksoverknives.com/recipes/vegan-breakfast/carrot-cake-overnight-oats/

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Carrot Soup

Prep Time: 35 min

Makes: 4 servings

Ingredients: 

• 2 lbs. potatoes (peeled and chopped)
• 1 ½ large carrots (peeled and chopped)
• 1 large onion (peeled and chopped)
• 8 cups vegetable broth (no oil)

Optional: ½ tsp Dijon mustard, ⅓ cup nutritional yeast, ½ tsp cracked black pepper. 

Directions:

1. 1. Over high heat, in a non-stick large pot, add 2 TBSP of vegetable stock and onions. Sweat until translucent.
   2. Add chopped carrots, potatoes, and remaining vegetable stock and cook until softened.
   3. Bring to a boil, then turn the stove top down to medium-low heat. 
   4. Optional – stir in black pepper and Dijon mustard.
   5. Simmer for 15 minutes, the potatoes and carrots should be very soft.
   6. Turn the heat off.
   7. Stir in nutritional yeast.
   8. Puree the soup using an immersion blender (or regular blender), and blend until a smooth rich texture is achieved.
   9. Garnish as desired and serve warm.

1.  

Karen Notes: 

• The basic soup has only 4 ingredients!
• I usually add a few more carrots (about 1 cup)  and a pinch of turmeric, so that the color of the soup is a more vibrant orange (and also gives it an antioxidant boost).

Recipe from: https://plantbasedfolk.com/4-ingredient-potato-soup/#recipe

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24-Carrot-Gold Dressing

Prep Time: 10 min

Makes: ¾ cup

Ingredients: 

• ½ cup carrot (cut into discs or small chunks)
• ⅓ cup water
• 1 ½ TBSP red wine vinegar 
• 1 – 1 ½ TBSP tahini 
• 1 TBSP pure maple syrup
• ½ tsp chickpea miso
• ½ tsp fresh ginger (roughly chopped) or 1/4 dried ginger*
  
• ¼-½ tsp salt

Directions: 

1. Using an immersion or regular blender, puree all the ingredients until very smooth.
2. Serve (or refrigerate).
3. Will keep about 4-5 days in the fridge.

1.  

* Note: Fresh ginger has a better flavor than dried (but it will due if that is all you have).

Recipe from: https://www.forksoverknives.com/recipes/vegan-sauces-condiments/24-carrot-gold-dressing/