I got the recipe here, but it’s from the Middle Eastern Vegetarian Cookbook by Salma Hage. If you leave out the labneh as I did, it is a one-pot vegan meal.
Tag Archives: carrot
My seasonal baking also included a carrot-pineapple bundt cake. Here is the recipe. This was really moist and people liked it quite a bit.
Here’s the recipe. Although they call it crêpes, I couldn’t get a thin enough batter with that proportion of carrots, so they ended up closer to latkes. I used oat milk as suggested in the recipe, along with carom seeds, and served it with berbere lentils.
I started with this recipe, but I modified it for stove-top cooking. I left out the celery and spinach as well, but added a little nutritional yeast. Instead of serving it with the potato-cauliflower mash, I served it with plain pasta.
Vegetables in broth make a nice change my usual preparation. I used carrots (both white and orange), fennel, green beans and peas as my vegetables, leaving out the sugar snap peas in the original recipe. The beans were boiled like the carrots, except until fully cooked. Instead of a vanilla bean I used vanilla extract. Finally, instead of thyme I used rosemary, because I had some handy.