November 2024 Recipes

Carrot Cake Overnight Oats

Prep Time: 5 minutes

Servings: 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
• 1tsp 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, carrots, 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 minutes

Servings: 4

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
• Optional: ⅓ cup nutritional yeast
• Optional: ½ tsp cracked black pepper

Directions:

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. Optional: stir in the 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.

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 the 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 minutes

Servings: ¾ cup

Ingredients:

• ½ cup carrot (cut into discs or small chunks)
• ⅓ cup water
• 1-½ tbsp red wine vinegar
• 1 to 1-½ tbsp tahini
• 1 tbsp pure maple syrup
• ½ tsp chickpea miso
• ½ tsp fresh ginger (roughly chopped) or ¼ dried ginger*
• ¼ to 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 to 5 days in the fridge.

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

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