Deliciously Organic Carrot Spread Recipes

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DELICIOUSLY ORGANIC CARROT SPREAD



Deliciously Organic Carrot Spread image

This is a healthy, delicious, organic vegan recipe for a yummy spread for warm crusty bread. I tried to imitate a spread I tasted at a very popular Vegan restaurant in Los Angeles and bring it home to Montreal to serve to my many vegan friends. This is almost exactly the same...even a little better!

Provided by Celly

Categories     Dips and Spreads

Time 57m

Yield 10

Number Of Ingredients 10

1 tablespoon canola oil
2 ½ cups chopped carrots
¾ cup chopped onion
½ cup filtered or spring water
¼ cup soy milk
1 tablespoon miso paste
½ cup roasted cashews
¾ teaspoon fine sea salt
1 ½ tablespoons real maple syrup
1 ½ teaspoons Chinese five-spice powder

Steps:

  • Heat canola oil in a large saucepan over medium high heat. Cook carrots and onion, stirring occasionally, until carrots are tender and onions are translucent. Do not allow the onions to brown. Add water, and bring to a boil. Cover, and simmer for 15 minutes; set aside to cool.
  • When mixture is cool enough to process safely, transfer to a blender or food processor. Add soy milk, miso paste, cashews, salt, maple syrup, and Chinese five-spice powder. Blend until smooth. Cover, and refrigerate until ready to use.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 9.2 g, Fat 4.9 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 291.2 mg, Sugar 4.2 g

SPICED CARROT SPREAD



Spiced Carrot Spread image

Categories     Condiment/Spread     Food Processor     Vegetable     Vegetarian     Quick & Easy     Spice     Carrot     Fall     Healthy     Vegan     Gourmet

Yield Makes about 1 1/4 cups

Number Of Ingredients 8

1 tablespoon sesame seeds
1/2 tablespoon yellow mustard seeds
1/4 teaspoon cumin seeds
1/4 cup water
1 pound carrots, thinly sliced
3/4 teaspoon salt
1/8 teaspoon cayenne, or to taste
4 tablespoons olive oil

Steps:

  • Toast sesame, mustard, and cumin seeds together in a dry 2- to 3-quart heavy saucepan over moderate heat, stirring, until fragrant and a shade or two darker, 2 to 3 minutes. Stir in water, carrots, salt, cayenne, and 2 tablespoons oil and cook, covered, over low heat, stirring occasionally, until carrots are very tender, 20 to 30 minutes.
  • Purée mixture in a food processor with remaining 2 tablespoons oil until carrots are smooth (spices will still be a little coarse).

DELICIOUSLY ORGANIC CARROT SPREAD



Deliciously Organic Carrot Spread image

This is a healthy, delicious, organic vegan recipe for a yummy spread for warm crusty bread. I tried to imitate a spread I tasted at a very popular Vegan restaurant in Los Angeles and bring it home to Montreal to serve to my many vegan friends. This is almost exactly the same...even a little better!

Provided by Celly

Categories     Dips and Spreads

Time 57m

Yield 10

Number Of Ingredients 10

1 tablespoon canola oil
2 ½ cups chopped carrots
¾ cup chopped onion
½ cup filtered or spring water
¼ cup soy milk
1 tablespoon miso paste
½ cup roasted cashews
¾ teaspoon fine sea salt
1 ½ tablespoons real maple syrup
1 ½ teaspoons Chinese five-spice powder

Steps:

  • Heat canola oil in a large saucepan over medium high heat. Cook carrots and onion, stirring occasionally, until carrots are tender and onions are translucent. Do not allow the onions to brown. Add water, and bring to a boil. Cover, and simmer for 15 minutes; set aside to cool.
  • When mixture is cool enough to process safely, transfer to a blender or food processor. Add soy milk, miso paste, cashews, salt, maple syrup, and Chinese five-spice powder. Blend until smooth. Cover, and refrigerate until ready to use.

Nutrition Facts : Calories 83.8 calories, Carbohydrate 9.2 g, Fat 4.9 g, Fiber 1.5 g, Protein 1.9 g, SaturatedFat 0.8 g, Sodium 291.2 mg, Sugar 4.2 g

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