Post Punk Kitchen Forum

Carrots, we all have them or I have a lot of them. Best uses for them starting now!

Carrot soup.

Throw as many carrots as you want (or have) with whatever seasonings you want, cook with broth until soft, and puree.

Carrot cake. Or pureed and added to marinara sauce.

carrot raisin muffins from vwav. hands down best use. close this thread now.

Yes, carrot cake.

Chopped, tossed with olive oil/balsamic/lemon juice/salt, roasted at 400F for an hour.

Repeat forever, occasionally pausing to shove into my gaping maw.

I just made the carrot coconut macadamia nut cake from vwav - magical.

Also, the carrot bisque in vwav is a staple of mine in the winter.

Chili roasted carrots! http://www.eatingwell.com/recipes/chili ... rrots.html

I will be making YRR curried carrot soup this weekend!

dip in hummus, add to stir-fries, eat, add to hash browns, muffins, cake, eat, feed to dogs, soup, shred and fill chinese dumplings, add to salads

also, you're b_a_d, surely you can think of another use for them. :-p

I made the most delicious carrots a couple weeks ago; I'm actually planning to blog them for MoFo, but will share the (ridiculously simple) recipe with you guys, because that's how hard I love you:

Braised Maple Tarragon Carrots

Ingredients
~ 2 lbs. carrots, cut diagonally into (approximately!) 1/8" discs
~ 1-2 tbsp. vegan margarine
~ 1-2 tbsp. extra virgin olive oil
~ 1 tsp. each: salt, dried tarragon
~ 2 tbsp. maple syrup
~ 1/2 cup vegetable broth

Directions
~ In a large, deep skillet, heat the margarine and oil together, then add the carrots, salt, and tarragon.
~ Stir to coat, and cook over medium heat for about minutes.
~ Add the maple syrup and broth, stir to combine, then cover the pan and cook for 15-20 minutes, stirring occasionally, until the carrots are tender.
~ Remove the lid, raise the heat to high, and cook another 5 minutes, stirring, until the coating has thickened a bit and is starting to brown.
~ Serve hot: that's all folks!

As carrots are probably my favorite veggie, I am constantly eating them in my kitchen. When they aren't in my kitchen, I feel a little incomplete inside. Here's some of my favorite ways to use these little beta-carotene yummies:

Chopped up, raw. I know this is obvs, but it's still classic.
Stir fry/curry
Roasted, especially with molasses and/or maple syrup
Isa's Curried Carrot Bisque (VWAV)- so creamy and easy
Shaved into salads, muffins, cakes, scrambles, or anything really
Carrot slaw with raisins

i like to add grated carrots to my kale chips. also friendly foods has a great carrot pate recipe, if you can find a copy of it.
xo
kittee

I've been shredding them and putting them in curries recently. Thickens it up and adds an interesting texture.

Carrot rutabaga mash! It tastes like sweet, earthy mashed potatos.

Curried carrot dip (from Vcon, I think). Looks like baby poo, though, as my book club members mentioned, but they ate it up.

Also the carrot cake cupcakes from VCTOW, with cream cheese (I used Yoso) frosting. Keep them in the fridge and they are amazing.

Glazed carrots are delicious, too. Steam or boil carrot coins until they are tender, then drain and throw them in a skillet with some margarine. Stir around a bit and add salt, pepper and a blob of some sort of sweetener (like maple syrup, yum, or just brown sugar). Stir and cook for a few minutes until they are coated. Ginger is also a nice addition to this, and/or garlic.

This sounds great. I can't wait to try this.

Roasted and then made into soup. They get all sweet and soft and lovely which translates into lovely soup.

I would love to know how to make the sesame cilantro carrots that they often have on the vegan bar at Whole Foods (because I hate paying 7 bucks a pound for their deliciousness).

I like the roasted soup idea, with a little balsamic to balance the sweet and compliment the roastiness.

The VWAV carrot cake.

http://veganawakening.wordpress.com/2010/10/15/spooktacular-carrot-cupcakes/ Best carrot cake I've ever made

Julienned, put into a red curry with tofu, green peppers, basil, and whatever else. But mostly carrots makes it for the win.

bar shaped vciycj's carrot raisin spice chewies

I vote for the bisque!