Tag Archives: no cholesterol

Crazy Carrot Wednesday- 20 Carrot Recipes to Try!

27 Feb

A rainbow of carrotsIn my quest of having the family get in the habit of trying new foods, I bought some purple, orange and golden yellow carrots.  If anything, it was worth seeing the expression on their faces that made it all worth it!

I happen to need to eat with my eyes first so the more color on our plates, the happier I am that we are serving a nutritional plate of goodness for each of us.  If you can’t find purple and yellow carrots at the store, keep an eye out for one day that they may have them in the future.  In the meantime, if you haven’t eaten many carrots lately, I’m sure you will be successful in finding a recipe or three that you and whoever you are cooking for, will love!

Fun carrot facts:

  • Carrots were not originally orange.  Back in the day they were purple or red with thin roots
  • What’s up, Doc?  Maybe Bugs Bunny was on to something since the first carrots were grown for medicine
  • Research shows that colorful carrots may help prevent heart disease and cancer & reduce cholesterol
  • Eat/drink too many orange carrots and you WILL take on an orange/yellow pigment in your skin (called Carotenemia) because of beta carotene, a form of Vitamin A in the carrots

Question:  Are carrots better for you eaten raw or cooked?

No one loves a glass of fresh carrot juice better than I (although, I will admit, I will stick with drinking orange carrots since the purple carrots have a slight peppery taste and the yellow are a bit sweet and mild).  I happen to eat half of my meals raw each day because there are many nutrients that are lost when cooked one way or another.  However, there are exceptions to the rule when it comes to eating and being able to process certain foods.  (So the answer is both!)

colorcarrotstryitveganPicture bubble wrap for a moment:  when it comes to nutrition and eating certain foods, there are a ton of nutrients that are inside the item but you have to pop all the nutrients out.  This is one reason why it is SO important to chew your food well which most of us are very guilty of NOT doing.  50-100 chews per bite is what is recommended to ensure that you break down the food and make it accessible for your body to absorb the nutrients.  This is why juicing is a great thing from a nutritional perspective because it pops all the “bubbles” releasing the nutritional benefits (especially kale!)

  • Research has shown that when you eat a raw carrot, only 3% of the entire beta-carotene (Vitamin A) is released.
  • Falcarinol is a substance found in carrots that has been found to reduce the risk of cancer (cancer cells grow more slowly when exposed to it)
  • When boiling or steaming whole carrots, you lose 30% of falcarinol
  • When boiling or steaming pre-cut, small carrots the loss is higher at 60%.
  • Boiled/steamed carrots are easier to digest and preserved antioxidants (carotenoids) rather than frying.

Ok, now that you know more than you thought that you would ever want to know about this common (or not so common) root veggie, go on out and try some of these awesome ways to enjoy this nutritious wonder!

(Common sense input:  if honey is called for, substitute with agave or other sweetener.  Butter, use earth balance.  Etc)

  1. Fresh squeezed carrot juice  (can be as addicting as cigarettes?)
  2. Roasted Carrot Soup
  3. Carrot salad
  4. Roasted carrots
  5. Carrot muffins (using earth balance as opposed to butter/margarine)
  6. Hummus and veggie wrap
  7. Vegetable sushi
  8. Potted carrots (great idea for the kids!!!  with a vegan ranch dip)
  9. Simple carrot fries
  10. Moroccan Carrot Dip
  11. Marsala glazed carrots with hazelnuts
  12. Carrot cake cupcakes
  13. Marmalade Candied Carrots 
  14. Roasted Vegetables with Pecan Gremolata
  15. Carrot cake oatmeal
  16. Carrot pancakes
  17. Lunch Box carrot slaw with apples and vegan yoghurt
  18. Carrot, Avocado and orange salad
  19. Marinated dill carrots
  20. Brown sugar sweet overload carrots

Enjoy 😉  TiV

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Vegan Cheesy Enchiladas Recipe- treat yourself to Mexican tonight!

31 Jan

tryitvegan enchiladas with quacamoleThis is a fairly simple recipe and a family favorite!  Loaded with protein and no cholesterol, there is a ton of flavor and  great textures, this is sure to please! The cheese sauce also makes an incredible dip for nachos, chips, vegetables plus don’t forget Super Bowl and, of course,  perfect for this dish.

 

When we first introduced a Vegan diet in our house, this was one of my “best sellers” for the kids and DH.  Hook, line and sinker, they LOVED it and it has since become a monthly dish.  We don’t serve it with any other side dish since it is incredibly filling and we keep it fairly simple but you can go crazy with the toppings!

Sadly, leftovers normally sit in the fridge until it’s time to clean it out however with this dish, it is a different story 😉  (I’m actually looking forward to lunch tomorrow, nom!)  The recipe serves 5-6 people.  Enjoy and let me know your thoughts!

What you need:

  • 12 tortillas
  • 3 cans of beans of your choice (we used kidney, pinto and black beans, 14 1/2 oz. cans each)
  • 2 cans of enchilada sauce (15 oz. each)
  • 2 cups chopped onions
  • Salsa (fresh is best, we grabbed some pre made at Whole Foods)
  • Guacamole (see above)

tryitvegan enchiladas insideCheese sauce:

  • 2 cups of water
  • 1/2 cup unbleached flour
  • 1/2 cup nutritional yeast
  • 1 tsp salt
  • 1 tsp garlic powder
  • 1 tsp mustard (ground)
  • 2 tbsp vegan margarine (earth balance) (can be omitted if you are watching calorie intake)

Extra topping suggestions that we skipped but you may like:

  • vegan sour cream
  • chopped cilantro
  • chopped olives
  • shredded vegan cheese

Start cheese sauce on the stove (medium heat) by adding flour, nutritional yeast, salt & garlic powder into a small pot and stir or whisk in the water and continue to do so until it is thick (6-8 minutes).  Take off of stove top and stir in mustard and earth balance, if using.  Pour some into a bowl for later (1/4-1/2 cup to drizzle on before serving)
tryitvegan enchiladesIn large pot on medium heat, pour 1 1/2 cans of the enchilada  sauce, beans, 1/2 cup of salsa and onions and mix together.  Pour remaining enchilada sauce on the bottom of of your pan.  Place tortillas in pan, coating the bottom with sauce and spoon mixture into tortilla, roll up and place in pan side by side.  Continue until all 12 are wrapped.  Pour vegan cheese mixture on top and pop in the oven (350) for 35 minutes.

Use a spatula (wooden works too) and serve with a scoop of guacamole and salsa.  Drizzle some of the remaining cheese sauce on top.

Margarita, anyone?  😉

So… Try it!

~M~

tryitvegan enchiladas vegan     tryitvegan enchiladas close up

A Veggie Burger must try- Qrunch quinoa burgers win favorite vegan fast food!

18 Jan

Try it Vegan Qrunch BurgersIf you are anything like me, you have had your fair share of horrible veggie burgers.  Trying to find a good tasting burger without meat and dairy ingredients can prove to be difficult at times so when you find a delish’ one, it’s a reason to spread the good news!  We have a winner!

Gluten-free     Soy-free     Dairy-free     Corn-free     Wheat-free     Egg-free     Nut-free     Low Sodium

Toaster-Ready in Minutes!

I have the boxes resting near the toaster for a reason, by the way.  I was in need for some fast food and that’s exactly what the freezer is for!  I had picked these up on my last shopping trip at Wegmann’s and figured to give them a good ol’ try, today being that day.  The cooking instructions on the box give two options:  toaster oven or regular oven.  I skipped both suggestions and stuck it IN MY TOASTER twice and within minutes, lunch was ready and really good!  (When hunger is a level 10, my patience drops to a level 1 however, I would like to clarify that, on normal days, I tend to use our regular oven for everything.)

Try it Vegan Qrunch LunchUnlike my Greek Cypriot hubby, bread isn’t a necessary item in my diet so you see my burger with romaine lettuce in place of a bun.  I sliced up some Roma tomatoes and a swipe of Veganaise Grape Seed oil spread plus added a side of vegetarian stuffed grape leaves.

The Spicy Italian definitely has a kick so I wouldn’t start the little kids off with that, try their regular ones instead.  (The teenage daughter loved the spicy Italian one though)  This is also lunchbox worthy for the kids at school.   The texture is crunchy on the outside and it doesn’t fall apart like so many other veggie burgers you and we have tried in the past.  The Nutrition facts are surprisingly not bad, for fast food, either!  Have a look for yourself:

Nutrition Facts:  1 burger

  • Calories 190 (Calories from Fat 100)
  • Total Fat 11g (Saturated Fat 3.5g, Trans Fat 0g)
  • Cholesterol 0 mg
  • Sodium 150 mg
  • Total Carbohydrate 20g (Dietary Fiber 2g)
  • Sugars 0g
  • Protein 4g

Try it Vegan Qrunch inside FXIngredients are impressive compared to most of what is available:

  • Organic Millet
  • Organic Quinoa
  • Organic Coconut Oil
  • Organic Onion
  • Organic Carrots
  • Organic Broccoli
  • Organic Spinach
  • Arrowroot Starch
  • Organic Apple Cider Vinegar
  • Organic Psyllium Seed Powder
  • Sea Salt
  • Organic Garlic
  • Non-GMO Canola Oil

This one is a keeper- Try it!

~M~

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