Carrot Cake Overnight Oats 

Prep Time: 5 min

Makes:1 ½ cups

Ingredients: 

• • ½ cup rolled oats
  • ½ cup shredded carrot
  • 2 Medjool dates, pitted and chopped
  • 1 Tablespoon ground flaxseeds 
  • 1 Tablespoon pumpkin seeds
  • 1 Teaspoon 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. 

Instructions: 

1. 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/

Carrot Soup

Prep Time: 35 min

Makes: 4 servings

Ingredients: 

• • 1 kilograms Potatoes peeled and chopped
  • 1½ large Carrots peeled and chopped
  • 1 large Onion peeled and chopped
  • 8 cups Vegetable broth no oil

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

Instructions: 

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

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

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 tablespoons red wine vinegar 
  • 1 – 1 ½ tablespoons tahini 
  • 1 tablespoon pure maple syrup
  • ½ teaspoon chickpea miso
  • ½ teaspoon fresh ginger, roughly chopped
  • ¼ teaspoon (rounded) sea salt

Instructions: 

1. 1. Using a standing blender (high-powered works best to smooth, but regular blender will also work, just purée longer), purée all the ingredients until very smooth. Serve, or refrigerate. Will keep about 4-5 days in the fridge.

Note: Fresh ginger has a better flavor than dried ginger. Buy a few knobs and keep it in your refrigerator. Then, for this recipe, simply trim away the peel and chop a small amount, you need just a little. It doesn’t have to be finely chopped, as the blender will take care of working it through the dressing.

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