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Posts Tagged ‘carrot’

Asian Carrot & Radish Slaw

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Asian Carrot Radish Slaw

Another delicious and healthy raw salad.

See Asian Carrot Radish Slaw on Key Ingredient.

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Vegetable Crepes

If you have time, these simple flour+water crepes are absolutely delicious, but warning! they can go wrong, as my daughter found out. She let the batter rest without enough water and it turned into an unusable glop that wouldn’t take any more water. That had never happened to me, and I’ve made these many many times. I would caution you to be sure to wisk enough water into the batter to make a thin batter from the get-go. Luckily we substituted whole wheat flour tortillas and everything was fine.

These crepes are typically served with a sauce, such as our featured creamy mushroom sauce. There will be other sauces coming soon to a blog near you. (Yeah, that would be Dork Chow–Look for some delicious alternatives — as soon as I’ve finished this one I’ll make a different one, OK? You can only eat so much!)

Ingredients for vegetable crepesThe nice thing about embedding the recipes on my blog is that I can wax a bit more eloquent and show you more pictures. Here is a picture of all the beautiful ingredients for these crepes. That light-skinned zucchini is from my garden!

crepe fillingHere is a picture of the filling as it looks before you assemble the crepes. Please let me know how you like this recipe. It’s one of our faves!

This recipe is adapted from Christina Pirello’s Cooking the whole foods way. I don’t often push a book or product, but if you are into healthy eating this book should be a mainstay of your cookbook library. My copy is in shreds!

Beet, Carrot, and Fennel Slaw

Beet Carrot Fennel Slaw
Yields: 8 servings

  • 3 large beets (about 1 pound), peeled and coarsely shredded
    3 large carrots (about 3/4 pound), coarsely shredded
    1 fennel bulb, coarsely shredded
    1 tablespoon agave nectar
    3 teaspoons toasted sesame seeds, divided
    3 tablespoons peanut or canola oil
    3 tablespoons fresh lemon juice (about 1 lemon)
    2 tablespoons seasoned rice vinegar
    1 tablespoon soy sauce
    2 teaspoons sesame oil
    1 teaspoon minced fresh ginger
    Salt, to taste
    Freshly ground pepper, to taste
  • Toast the sesame seeds in a hot cast iron skillet or comal until they crackle and become fragrant.

    Toss carrots, beets and fennel in a large bowl. Whisk together agave nectar, 2 teaspoons sesame seeds, and next 6 ingredients in a small bowl until well blended. Add salt and pepper. Pour dressing over vegetables, and toss until well coated. Sprinkle with remaining teaspoon of sesame seeds.

    This gorgeous raw salad popped up in my feed reader today. Having just inherited a fridge full of beets, and having just purchased fennel at the farmers’ market, I viewed it as a message from above that I had to make it. I hated to cut the lacey greenery off the fennel bulbs, but you can be sure that it will appear liberally in green salads this week. Because it was so pretty before I slawified it, I took a picture of the ingredients. The finished product (predictably) is pretty red. It is raw except I used regular tamari soy sauce and the toasted sesame seeds, are, of course, toasted. I substituted raw agave nectar for sugar in the source recipe, because I just do that whenever possible. The salad has a delightfully crunchy texture, the fennel is not at all overpowering, and the dressing must be experienced.

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