1.  112

     
    gastrogirl:

asian soba noodle salad with fresh peaches.
     

    cabbage carrot cilantro edamame food ginger pasta peach peanuts salad scallion sesame seed soba soy sauce vegan 

  2.  6

     
    Asian Raw Kale Salad

    Asian Raw Kale Salad

     

    vegan raw salad kale sesame carrot avocado 

  3.  14

     
    Carrot Ginger Coconut Soup

    Carrot Ginger Coconut Soup

     

    vegan carrot coconut soup ginger 

  4.  13

     
    Vegan Carrot Cherry Breakfast Cookies

    Vegan Carrot Cherry Breakfast Cookies

     

    vegan carrot cherry oats cookies 

  5.  41

     
     

    asparagus carrot cauliflower crudite green bean 

  6.  9

     
    Orange Carrot Cake w/ Cashew Nut Cream Frosting

    Orange Carrot Cake w/ Cashew Nut Cream Frosting

     

    vegan carrot orange cake carrot cake cashew frosting 

  7.  9

     
    Carrot Cake Quinoa Cereal

    Carrot Cake Quinoa Cereal

     

    vegan quinoa carrot cereal 

  8.  51

     
    gastrogirl:

butter pau bhaji. 

use Earth Balance instead of real butter.

    gastrogirl:

    butter pau bhaji. 

    use Earth Balance instead of real butter.

     

    Indian food potato sweet potato tomato carrot 

  9.  21

     
    veganfeast:

Carrot Bars

    veganfeast:

    Carrot Bars

     

    vegan carrot pumpkin 

  10.  219

     
    smilingfork:

Smoky Carrot Hummus
Difficulty: ★★☆☆☆ (Easy)
Ingredients:
1 pound carrots, rinsed
3/4 cup cooked garbanzo beans, rinsed and drained
3-4 tablespoons olive oil
1 lemon, juiced (about 3-4 tablespoons)
1 tbs sesame seeds
2 cloves garlic, minced
2 tsp paprika
1/2 t cumin
1/4 tsp chipotle chile powder
1/4 tsp sea salt
Preparations
Preheat oven to 400 degrees. 
Chop carrots into large chunks. Toss in 2 teaspoons olive oil and lightly salt. Roast for about 30 minutes, until carrots are fork-tender. Set aside until cool enough to work with.
Meanwhile, you can get everything else ready. Using either a blender or food processor, add the garbanzo beans, 2 tablespoons olive oil, lemon juice, sesame seeds, garlic, all spices and salt.
Once the carrots have cooled, add them to the blender or food processor. Pulse or blend until combined. Have the olive oil on hand if you need to add more because the consistency is too thick.
Garnish with paprika or fresh parsley. Serve with crackers, bread or tortilla chips. Spread on a sandwich.

    smilingfork:

    Smoky Carrot Hummus

    Difficulty: ★★☆☆☆ (Easy)

    Ingredients:

    • 1 pound carrots, rinsed
    • 3/4 cup cooked garbanzo beans, rinsed and drained
    • 3-4 tablespoons olive oil
    • 1 lemon, juiced (about 3-4 tablespoons)
    • 1 tbs sesame seeds
    • 2 cloves garlic, minced
    • 2 tsp paprika
    • 1/2 t cumin
    • 1/4 tsp chipotle chile powder
    • 1/4 tsp sea salt

    Preparations

    1. Preheat oven to 400 degrees.
    2. Chop carrots into large chunks. Toss in 2 teaspoons olive oil and lightly salt. Roast for about 30 minutes, until carrots are fork-tender. Set aside until cool enough to work with.
    3. Meanwhile, you can get everything else ready. Using either a blender or food processor, add the garbanzo beans, 2 tablespoons olive oil, lemon juice, sesame seeds, garlic, all spices and salt.
    4. Once the carrots have cooled, add them to the blender or food processor. Pulse or blend until combined. Have the olive oil on hand if you need to add more because the consistency is too thick.
    5. Garnish with paprika or fresh parsley. Serve with crackers, bread or tortilla chips. Spread on a sandwich.

    (via veganfeast)

     

    carrot hummus dip vegan