carrots

[Recipe] 101 Cookbooks – Carrot, Dill & White Bean Salad

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Spring has sprung at the farmers market and I just can’t get enough of the Spring greens, herbs and the early Spring carrots. As an effort to work through my cookbook stack I have been picking a few recipes each week to try. This week I cracked open Near & Far by Heidi Swanson and when I saw her Spring forward recipe for Carrot, Dill & White Bean Salad I knew I had to make it. Unfortunately dill wasn’t anywhere to be found at my market but beautiful chives were so I subbed out the dill for chives and made an amazing salad that had both Neil and I wanting more. 

Lucky for you all Heidi has this recipe up on her blog 101 Cookbooks so you too can make it! Enjoy! 

{Recipe} Tahini Roasted Veggies

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Tahini Roasted Veggies


This recipe came out of the need to use up a bunch of carrots from our CSA.  Neither my husband nor I are huge carrot fans and only enjoy them juiced or cut up and dipped in hummus.  That being said I decided to play off the flavors of hummus and made a delicious roasted veggie medley with a nutty tahini sauce.  This is a great dish to make for an upcoming holiday party!
Serves 4

  • 1/3 cup tahini
  • 1/4 cup lemon juice
  • 4 green onions, chopped
  • 1/2 bunch parsley, chopped
  • 2 garlic cloves, minced
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup water
  • 1/2 cup olive oil
  • 2 cups cauliflower florets
  • 2 cups carrots, chopped and peeled
  • 1 large yellow onion, diced

Preheat the oven to 425F. Place the tahini, lemon juice, green onions, parsley, garlic, salt, pepper and water in the bowl of a food processor fitted with the s blade and process on low for 30 seconds. Slowly pour in the olive oil through feed tube and process until smooth. Toss the tahini sauce with the chopped veggies and pour into a 9″ x 13″ Stainless Steel Bake & Roast Pan. Place in the preheated oven to roast for 30-35 minutes or until veggies are tender. Serve with your favorite protein, a green salad and a whole grain for a balanced meal.

Stuffed Mushrooms & Root Veggie Phyllo Rolls

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Tempeh Stuffed Mushrooms

These mushrooms are super tasty and the perfect appetizer for a holiday party.  The marsala wine is really essential for this dish- the flavor it adds is really delicious. You can also use this same method and stuffing to stuff portobellos for a wonderful entree.

Ingredients:

  • 12 Large Button Mushrooms, stems removed and hallowed out; reserve stems
  • 1 Tbsp olive oil
  • 3 Tbsp Marsala Wine
  • 1/2 Cup tempeh, small dice
    • Tempeh marinade
      • 1/2 Tbsp lite soy sauce
      • 1/4 tsp smoked paprika
      • 1/8 tsp chili flakes
      • 1/8 tsp garlic powder
      • 1/8 tsp thyme
      • 1 Tbsp water
  • 1 Tbsp olive oil
  • 1/3 cup onion, small dice
  • 1/4 cup celery, small dice
  • 1/2 cup whole wheat panko
  • 2 Tbsp vegetable broth
  • salt and pepper to taste

Directions:

Preheat oven to 375F

  1. Place the mushrooms in a bowl and toss with the olive oil and marsala and marinate while preparing the remaining ingredients.
  2. In another bowl whisk together the tempeh marinade ingredients and then place the tempeh in the marinade.
  3. While the mushrooms and tempeh are marinating chop up the mushroom stems.  Heat the 1 tablespoon of olive oil in a large saute pan over medium-high heat and toss in the onion, mushroom stems and celery;cook for 4-5 minutes.
  4. Stir the tempeh with marinade into the pan with the onion mixture; cook for 5-6 minutes. Stir in the panko and vegetable broth; cook for 3-4 minutes.
  5. Taste and season with salt and pepper.
  6. Place the mushrooms in a shallow baking dish, pour the leftover marsala marinade over. Using a teaspoon stuff the mushrooms until full.
  7. Bake for 35-40 minutes until browned.

Root Veggie Phyllo Rolls

Ingredients:

  • 2 yukon gold potatoes, peeled and diced
  • 2 carrots, peeled and diced
  • 2 parsnips, peeled and diced
  • 1 Tbsp olive oil
  • 2 tsp curry powder
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 package phyllo dough
  • 1/4 cup vegan butter, melted

Directions:

Preheat the oven to 350F

  1. Toss the potatoes, carrots, and parsnips with the olive oil, curry powder, salt and pepper; place in a single layer in a baking dish and bake for 30 minutes.
  2. Line a baking sheet with parchment paper. Place two sheets of phyllo on the baking sheet side by side, slightly overlapping in the middle. Brush the phyllo with vegan butter and then place another layer of phyllo and continue for 5 layers.
  3. Place the potato mixture on one side of the phyllo dough leaving a one inch boarder.  Now roll up the phyllo brushing the phyllo with vegan butter as you roll.
  4. Bake for 30-35 minute until brown. Let sit for 5 minutes and then slice into rounds.