Carrot Feasts: 100 Allergy-Friendly Recipes for Shared Joy: Vegetable, #15

By Mick Martens

Welcome to the world of "Carrot Feasts," where every meal is a celebration of flavor, health, and togetherness. Dive into a treasure trove of 100 delicious recipes, each designed to serve six and cater to readers with food allergies. From hearty soups to satisfying mains and delightful desserts, every dish is crafted with love and care to ensure both taste and nutrition.

Indulge in the warmth of Carrot and Ginger Soup, or savor the sweetness of Honey Glazed Carrots. Explore the vibrant flavors of Roasted Carrot Salad with Feta and Pistachios, or dive into the richness of Carrot and Lentil Curry. Whether you're craving the classic comfort of Carrot Cake with Cream Cheese Frosting or the refreshing zing of Carrot and Pineapple Smoothie, there's something for everyone to enjoy.

With "Carrot Feasts," mealtime becomes a joyous occasion where dietary restrictions are no barrier to delicious dining. From family gatherings to dinner parties with friends, these allergy-friendly recipes are sure to bring smiles to faces and warmth to hearts.

Say goodbye to culinary limitations and hello to a world of shared joy and deliciousness with "Carrot Feasts." Whether you're cooking for a crowd or simply enjoying a meal with loved ones, these recipes are sure to become beloved staples in your kitchen.

• Language: English
• Publisher: Mick Martens
• Release date: Mar 12, 2024
• ISBN: 9798223642954

Book preview

CARROT FEASTS: 100 ALLERGY-FRIENDLY RECIPES FOR SHARED JOY

Mick Martens

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Published by Mick Martens, 2024

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Copyright © 2024 Mick Martens

Written by Mick Martens.

Contents

Carrot 1: Carrot and Ginger Soup

Carrot 2: Honey Glazed Carrots

Carrot 3: Roasted Carrot Salad with Feta and Pistachios

Carrot 4: Carrot and Lentil Curry

Carrot 5: Carrot Cake with Cream Cheese Frosting

Carrot 6: Carrot and Chickpea Tagine

Carrot 7: Carrot and Raisin Coleslaw

Carrot 8: Carrot and Coriander Hummus

Carrot 9: Carrot and Pineapple Smoothie

Carrot 10: Carrot and Cumin Salad

Carrot 11: Carrot and Spinach Stuffed Chicken Breasts

Carrot 12: Carrot and Sweet Potato Hash

Carrot 13: Carrot and Orange Muffins

Carrot 14: Carrot and Walnut Loaf

Carrot 15: Carrot and Quinoa Pilaf

Carrot 16: Carrot and Pea Risotto

Carrot 17: Carrot and Mushroom Stir-Fry

Carrot 18: Carrot and Apple Slaw

Carrot 19: Carrot and Potato Soup

Carrot 20: Carrot and Zucchini Fritters

Carrot 21: Carrot and Sesame Noodles

Carrot 22: Carrot and Beet Salad with Citrus Dressing

Carrot 23: Carrot and Cauliflower Curry

Carrot 24: Carrot and Coconut Rice Pudding

Carrot 25: Carrot and Cashew Stir-Fry

Carrot 26: Carrot and Turkey Meatballs

Carrot 27: Carrot and Avocado Salad

Carrot 28: Carrot and Chickpea Salad with Tahini Dressing

Carrot 29: Carrot and Date Loaf

Carrot 30: Carrot and Celery Juice

Carrot 31: Carrot and Tomato Pasta Sauce

Carrot 32: Carrot and Pecan Salad

Carrot 33: Carrot and Onion Tart

Carrot 34: Carrot and Apple Soup

Carrot 35: Carrot and Bell Pepper Stir-Fry

Carrot 36: Carrot and Ginger Stir-Fry

Carrot 37: Carrot and Cheese Stuffed Peppers

Carrot 38: Carrot and Mint Salad

Carrot 39: Carrot and Sunflower Seed Salad

Carrot 40: Carrot and Cranberry Chutney

Carrot 41: Carrot and Black Bean Tacos

Carrot 42: Carrot and Banana Smoothie

Carrot 43: Carrot and Sage Risotto

Carrot 44: Carrot and Cucumber Gazpacho

Carrot 45: Carrot and Almond Cake

Carrot 46: Carrot and Broccoli Salad

Carrot 47: Carrot and Chive Omelette

Carrot 48: Carrot and Cashew Soup

Carrot 49: Carrot and Mushroom Risotto

Carrot 50: Carrot and Pepperoni Pizza

Carrot 51: Carrot and Chickpea Soup

Carrot 52: Carrot and Hazelnut Salad

Carrot 53: Carrot and Walnut Soup

Carrot 54: Carrot and Lemon Couscous

Carrot 55: Carrot and Mango Salsa

Carrot 56: Carrot and Dill Potato Salad

Carrot 57: Carrot and Oat Cookies

Carrot 58: Carrot and Radish Salad

Carrot 59: Carrot and Tuna Salad

Carrot 60: Carrot and Banana Bread

Carrot 61: Carrot and Pumpkin Soup

Carrot 62: Carrot and Raspberry Smoothie

Carrot 63: Carrot and Mustard Coleslaw

Carrot 64: Carrot and Pear Salad with Blue Cheese

Carrot 65: Carrot and Blueberry Muffins

Carrot 66: Carrot and Fennel Salad

Carrot 67: Carrot and Basil Pesto Pasta

Carrot 68: Carrot and Chicken Stir-Fry

Carrot 69: Carrot and Date Salad

Carrot 70: Carrot and Lentil Soup

Carrot 71: Carrot and Maple Glazed Salmon

Carrot 72: Carrot and Sesame Slaw

Carrot 73: Carrot and Spinach Smoothie

Carrot 74: Carrot and Cheddar Soup

Carrot 75: Carrot and Cranberry Salad

Carrot 76: Carrot and Poppy Seed Cake

Carrot 77: Carrot and Prawn Stir-Fry

Carrot 78: Carrot and Raisin Couscous

Carrot 79: Carrot and Sausage Casserole

Carrot 80: Carrot and Mint Soup

Carrot 81: Carrot and Pine Nut Pilaf

Carrot 82: Carrot and Tarragon Chicken

Carrot 83: Carrot and Tomato Salad

Carrot 84: Carrot and Zucchini Bread

Carrot 85: Carrot and Red Lentil Soup

Carrot 86: Carrot and Basil Risotto

Carrot 87: Carrot and Goat Cheese Tart

Carrot 88: Carrot and Cilantro Salad

Carrot 89: Carrot and Cranberry Bread

Carrot 90: Carrot and Ginger Stir-Fry Noodles

Carrot 91: Carrot and Apple Coleslaw

Carrot 92: Carrot and Leek Quiche

Carrot 93: Carrot and Sun-Dried Tomato Salad

Carrot 94: Carrot and Cashew Curry

Carrot 95: Carrot and Rye Bread

Carrot 96: Carrot and Peanut Salad

Carrot 97: Carrot and Pomegranate Salad

Carrot 98: Carrot and Sage Bread

Carrot 99: Carrot and Scallion Pancakes

Carrot 100: Carrot and Chocolate Cake

Carrot 1:

Carrot and Ginger Soup

INGREDIENTS

- 2 tablespoons olive oil

- 1 medium onion, chopped

- 2 cloves garlic, minced

- 1 tablespoon fresh ginger, grated

- 1 lb carrots, peeled and sliced

- 4 cups vegetable broth

- 1 cup coconut milk

- Salt and pepper to taste

- Optional toppings: fresh cilantro, sour cream, or croutons

COOKING TOOLS

- Soup pot

- Cutting board

- Chef's knife

- Wooden spoon or spatula

- Grater (for ginger)

- Vegetable peeler (for carrots)

- Soup ladle

- Blender or immersion blender (for pureeing soup)

- Bowls or soup mugs (for serving)

- Optional: Fresh cilantro (for topping)

- Optional: Sour cream (for topping)

- Optional: Croutons (for topping)

STEPS

1. Heat 2 tablespoons of olive oil in a soup pot over medium heat.

2. Add the chopped onion to the pot and cook until it becomes translucent.

3. Add minced garlic and grated fresh ginger to the pot, and cook for another minute.

4. Add the sliced carrots to the pot and cook for about 5 minutes.

5. Pour the vegetable broth into the pot and bring to a boil. Reduce heat and let it simmer for about 20 minutes or until the carrots are tender.

6. Using a blender or an immersion blender, puree the soup until smooth.

7. Return the pureed soup to the pot and stir in the coconut milk.

8. Season with salt and pepper to taste.

9. Cook the soup for an additional 5 minutes, until it is heated through.

10. Serve the soup in bowls or soup mugs.

11. Optional toppings: garnish with fresh cilantro, sour cream, or croutons, if desired.

ENJOY

Pair the Carrot and Ginger Soup with a refreshing glass of freshly squeezed orange juice.

Carrot 2:

Honey Glazed Carrots

INGREDIENTS

- 2 pounds of carrots, peeled and sliced into 1/4 inch thick rounds

- 1/4 cup of butter

- 1/4 cup of honey

- 1/4 teaspoon of salt

- 1/4 teaspoon of black pepper

- Fresh parsley, finely chopped (optional for garnish)

COOKING TOOLS

- Large pot or saucepan

- Wooden spoon or spatula

- Cutting board

- Chef's knife

- Vegetable peeler

- Measuring cups

- Measuring spoons

- Baking sheet or casserole dish

- Aluminum foil or parchment paper (if using baking sheet)

- Whisk or fork (for mixing the ingredients)

- Serving dish or platter

STEPS

1. In a large pot or saucepan, bring water to a boil.

2. Add the sliced carrots to the boiling water and cook for about 5 minutes, or until they are crisp-tender.

3. Drain the carrots and set them aside.

4. In the same pot or saucepan, melt the butter over medium heat.

5. Add the honey, salt, and black pepper to the melted butter and stir until well combined.

6. Return the cooked carrots to the pot and toss them in the honey butter mixture until completely coated.

7. Preheat your oven to 375°F (190°C).

8. Transfer the honey-glazed carrots to a baking sheet or casserole dish, spreading them out in an even layer.

9. Cover the baking sheet or casserole dish with aluminum foil or parchment paper.

10. Bake the carrots in the preheated oven for 20-25 minutes, or until they are tender and caramelized.

11. Remove the foil or parchment paper and bake for an additional 5 minutes to allow the carrots to brown slightly.

12. Carefully remove the baked honey-glazed carrots from the oven and transfer them to a serving dish or platter.

13. Top with finely chopped fresh parsley, if desired, for garnish.

14. Serve the honey-glazed carrots hot as a delicious side dish for 6 people.

ENJOY

Enjoy Honey Glazed Carrots with a refreshing glass of chilled iced tea.

Carrot 3:

Roasted Carrot Salad with Feta and Pistachios

INGREDIENTS

- 2 pounds of carrots, peeled and cut into 2-inch pieces

- 2 tablespoons of olive oil

- Salt and pepper to taste

- 1 cup of crumbled feta cheese

- 1/2 cup of roasted and salted pistachios, roughly chopped

- Fresh parsley leaves for garnish (optional)

COOKING TOOLS

- Baking sheet

- Mixing bowl

- Sharp knife

- Peeler

- Measuring spoons

- Measuring cup

- Tongs or spatula for tossing the carrots

- Serving platter or bowl for presenting the salad

STEPS

1. Preheat the oven to 400°F (200°C).

2. In a mixing bowl, toss the carrot pieces with olive oil until well coated.

3. Spread the carrots in a single layer on a baking sheet.

4. Season the carrots with salt and pepper to taste.

5. Roast the carrots in the preheated oven for 25-30 minutes, or until they are tender and slightly caramelized.

6. Remove the carrots from the oven and let them cool for a few minutes.

7. Transfer the roasted carrots to a serving platter or bowl.

8. Sprinkle the crumbled feta cheese over the roasted carrots.

9. Sprinkle the chopped pistachios over the feta cheese and carrots.

10. Optional: Garnish with fresh parsley leaves.

11. Serve the roasted carrot salad immediately and enjoy!

ENJOY

Enjoy the Roasted Carrot