We are growing carrots for the first time in year sand they seem to be doing well from the look of the healthy fronds, but I think its a little while when we come to harvest them. So it is no surprise that D has been coming home with a bag every time he has gone to the supermarket. I then wonder what to do with them, the last time i made Chilli Carrot Pasta Salad, but sometimes they have found their way to the compost bin.
Here are a few recipes that have featured at home of late.
D actually made coleslaw with them on of of the days, served with homegrown peas and broad beans and homemade panko crumbed Seitan Chick n.
Last week I saw Johanna's Carrot Oat Slice and decided to make them as a change from our usual oat bars aka flapjacks.
My carrot oat slices were not as glossy and golden on the top as Johanna's, but they were satisfying. A healthy cross between carrot cake and oat bars. Johanna recommended prunes and nuts, I didn't have any nuts in the house, or prunes - so just added a handful of raisins.
I also made this Curried Carrot, Green Pepper and chickpea recipe as a wrap filling, not that dissimilar from Coleslaw Curry.
But instead of rolling it up, this time I pressed them in my panini press - Sorry I didn't get a picture, hunger pangs would not allow me too. But here is a picture of a similar recipe, if you want to get an idea of what the finished dish looked like.
I am sharing this curried toasted wrap filled with mildly spiced carrots, green pepper and chickpeas with Soup, Salad and Sammies hosted by Kahakai Kitchen.
And if you tempted by these healthy carrot treats, follow this link to Johanna's blog for the recipe - it's also vegan!