Cooking is a creativity outlet for me. I love to try and use up leftovers or ingredients that have been neglected in the fridge and (especially with leftovers) create new and exciting things! Often when I make a lot of food and someone remarks that they are too full to eat anymore, I say “Don’t worry, you’ll be eating it tomorrow!” Of course I never serve it up the same way. For instance, yesterday I made a mango, coconut, lime rice to go along with the thai themed meal. There was a cup leftover of the rice, so today… I made cookies with it! I mixed it with more dried mango and ground nuts and dehydrated them until no longer sticky!
I am sure you can imagine Whenever we have a surplus of a certain food, I am always trying to come up with ways to use it up. We accidentally purposely ordered a 20 lb bag of carrots. A week later, we were still left with lots of half rotten carrots. I honestly started putting carrots in everything! From burgers, to juice, cakes and salads… Here are two of my carrot creations!
Curry Carrot Bean burgers and Morrocan Apricot, Pistachio Carrot Salad!
After this salad… I decided I really like carrot salads! Sweet, crunchy and fresh! Yum! What makes this salad is the spice blend. I used a moroccan spice blend called ras-el hanout. Feel free to use whatever you like/have…. cumin and cinnamon or a good curry powder would be fine! 😀
¼ c chopped pistachios (unsalted)
1 T pistachio butter (optional)
2-3 T lemon juice and zest
juice of 1 tangerine
1 T coconut aminos (optional)
¼ c chopped cilantro
¼ c chopped green onion
¼ c chopped dried apricots
½ t rasout al halit (spice blend)
3 cups shredded carrots
Mix the lemon, tangerine, aminos and spice blend together with the pistachio butter (if using) until dissolved. Combine the rest of the ingredients in a separate bowl and add the dressing. Mix together and chill until ready to use. Serve on a bed of greens or eat as is!
It was my brothers birthday a few days ago, so naturally I had to make carrot cake (with a pineapple/coconut cashew sour cream frosting)!
This is definitely a “special occasion” dessert. It is not as “healthy” as the desserts I usually make, because it contains white spelt flour and I used coconut sugar. I usually like to stick with whole flours and whole fruits as the only sweetner, but I wanted this cake to taste like…well cake! Both whole fruit and whole flours can make cake rather dense. If you want to make it healthier, sub the white spelt with whole spelt, but it won’t be the same! 😉 So if you want an crowd pleasing vegan (low fat) carrot cake recipe… look no further! 😉 These are also great as muffins/cupcakes!
This cake is incredibly moist, perfectly sweet and lightly spiced!
For the cake:
1 ½ c white spelt flour
1 ½ c grated carrots
1/3 c cashew sour cream (or sub with cashew cream and add more vinegar)
1 T apple cider vinegar
1/3 c orange juice
1/2 c apple sauce
1 t baking soda
1 t baking powder
1 t vanilla
1 t cinnamon
½ t ginger
¼ t nutmeg
¼ c chopped walnuts
¼ c raisins
¾ c coconut sugar
Pre-heat your oven to 350 F. Mix your dry ingredients in a bowl and you wet ingredients in another bowl. Poor your dry into your wet and stir just until combined. Poor into two oiled cake pans or 4 small ones and bake for 30- 45 mins (depending on the size of the cakes). Cool cakes completely on a wire wrack and frost with icing!
This icing recipe is incredible!
coconut extract (optional)
1 cup soaked dried pineapple (in orange juice)
1 cup cashew sour cream
1-2 T date paste (optional)
1 t vanilla powder (or extract)
Blend the dried pineapple in the blender, adding just enough juice until it is a thick paste. Process the paste in the food processor with the cashew sour cream and vanilla. Taste and add date paste if needed.
A little slice of