Carrot Euphoria: 100 Allergy-Friendly Recipes for Abundant Gatherings: Vegetable, #16

By Mick Martens

Embark on a culinary adventure with "Carrot Euphoria," a delightful collection of 100 recipes designed to serve eight and cater to readers with food allergies. From comforting soups to elegant mains and irresistible desserts, each dish is crafted with love and care to bring joy to every gathering.

Delight in the warmth of Carrot and Ginger Soup, or indulge in the sweetness of Honey Glazed Carrots. Explore the vibrant flavors of Roasted Carrot Salad with Feta and Pistachios, or savor the exotic spices of Carrot and Chickpea Tagine. Whether you're craving the classic indulgence 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 Euphoria," mealtime becomes a celebration of abundance and togetherness. These allergy-friendly recipes are perfect for sharing with family and friends, creating lasting memories around the dining table.

Say goodbye to culinary limitations and hello to a world of shared joy and deliciousness with "Carrot Euphoria." Whether you're hosting a dinner party or simply enjoying a meal with loved ones, these recipes are sure to become cherished favorites in your kitchen.

• Language: English
• Publisher: Mick Martens
• Release date: Mar 12, 2024
• ISBN: 9798224157976

Book preview

CARROT EUPHORIA: 100 ALLERGY-FRIENDLY RECIPES FOR ABUNDANT GATHERINGS

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 pounds of carrots

- 1 large onion

- 4 cloves of garlic

- 2 inches of fresh ginger

- 4 cups of vegetable or chicken broth

- 1 cup of coconut milk

- 2 tablespoons of olive oil

- Salt and pepper to taste

- Fresh cilantro or parsley for garnish (optional)

COOKING TOOLS

- Blender or immersion blender

- Cutting board

- Chef's knife

- Vegetable peeler

- Large soup pot

- Wooden spoon

- Measuring cups and spoons

- Peeler or grater for ginger

- Garlic press or mincing knife

- Soup ladle

- Soup bowls for serving

STEPS

1. Peel and chop the carrots into small pieces.

2. Peel and chop the onion and garlic.

3. Peel and grate the ginger.

4. Heat the olive oil in a large soup pot over medium heat.

5. Add the chopped onion and sauté until translucent.

6. Add the chopped garlic and grated ginger, and cook for another minute.

7. Add the chopped carrots to the pot and stir well.

8. Pour in the vegetable or chicken broth, and bring to a boil.

9. Reduce the heat to low and simmer for about 20 minutes, or until the carrots are tender.

10. Remove the pot from heat and let it cool slightly.

11. Using a blender or immersion blender, blend the soup mixture until smooth and creamy.

12. Return the blended soup to the pot and stir in the coconut milk.

13. Season with salt and pepper to taste.

14. Place the pot back on the stove over low heat, and gently warm the soup.

15. Ladle the soup into bowls and garnish with fresh cilantro or parsley, if desired.

16. Serve immediately and enjoy your carrot and ginger soup.

ENJOY

Pair your Carrot and Ginger Soup with a refreshing glass of iced green tea.

Carrot 2:

Honey Glazed Carrots

INGREDIENTS

- 2 pounds of carrots

- 1/4 cup of honey

- 2 tablespoons of butter

- Salt to taste

- Chopped parsley (optional, for garnish)

COOKING TOOLS

- Large saucepan

- Knife

- Cutting board

- Vegetable peeler

- Colander

- Baking dish

- Wooden spoon or spatula

- Measuring cup (1/4 cup)

- Measuring spoons (1 tablespoon, 2 tablespoons)

- Oven or stovetop for cooking

- Serving dish or plate

- Optional: Chopping knife for parsley

- Optional: Chopping board for parsley garnish

STEPS

1. Wash and peel the carrots.

2. Cut the carrots into bite-sized pieces.

3. In a large saucepan, add water and a pinch of salt.

4. Bring the water to a boil and add the carrots.

5. Cook the carrots until they are tender, about 8-10 minutes.

6. Drain the carrots in a colander.

7. Preheat the oven to 375°F (190°C) or heat the stovetop on medium heat.

8. In a small saucepan, melt the butter.

9. Stir in the honey and mix well.

10. Place the cooked carrots in a baking dish.

11. Pour the honey and butter mixture over the carrots.

12. Sprinkle with salt to taste.

13. Toss the carrots gently to coat them evenly with the glaze.

14. Place the baking dish in the preheated oven or on the stovetop.

15. Bake or cook for about 15 minutes, stirring occasionally, until the carrots are glazed and golden brown.

16. Remove the baking dish from the oven or stovetop.

17. Optional: Garnish with chopped parsley.

18. Serve the honey glazed carrots in a serving dish or plate.

ENJOY

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

Carrot 3:

Roasted Carrot Salad with Feta and Pistachios

INGREDIENTS

- 2 pounds of carrots

- 3 tablespoons of olive oil

- Salt and pepper to taste

- 1 cup of crumbled feta cheese

- 1 cup of shelled pistachios

- Fresh parsley for garnish

COOKING TOOLS

- Baking sheet

- Vegetable peeler

- Chef's knife

- Cutting board

- Mixing bowl

- Whisk

- Tongs

- Salad bowl or platter

- Serving spoon

STEPS

1. Preheat the oven to 425°F (220°C).

2. Peel the carrots and cut them into thin, even slices.

3. In a mixing bowl, toss the carrot slices with olive oil, salt, and pepper until coated.

4. Spread the carrots evenly onto a baking sheet and roast in the preheated oven for 20-25 minutes, or until they are tender and golden brown.

5. In the meantime, crumble the feta cheese and set it aside.

6. Chop the shelled pistachios into small pieces and set them aside.

7. Once the carrots are roasted, remove them from the oven and let them cool slightly.

8. In a salad bowl or platter, arrange the roasted carrots.

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

10. Garnish with fresh parsley.

11. Serve the roasted carrot salad with feta and pistachios using a serving spoon. Enjoy!

ENJOY

Enjoy this delicious Roasted Carrot Salad with Feta and Pistachios alongside a refreshing glass of chilled Sauvignon Blanc.

Carrot