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Carrot juice dyes the tofu a brillant, almost egg colored yellow and lends a healthy dose of beta-carotene. If you do not have the carrot juice, just use a few extra shredded carrots to make this veggie packed breakfast. Nutritional yeast can be found in health food stores, sometimes in the supplement department. It is optional, but adds a healthy dose of B-vitamins and a nutty flavor that I just love in my tofu scrambles.
The perfect herb for the carrot is right on its top. Embrace the often neglected for their culinary enjoyment, fluffy, green carrot tops. If you can’t find carrots with their greens still intact, substitute parsley.
Centuries ago, wild carrots were cultivated for their aromatic leaves, rather than there roots. Therefore, when carrot season is in full swing and parsley no where to be found, the fluffy tops will get the job done. Tabbouleh is a dish that uses a good amount of parsley normally, but tossing it with shreds of the roots and a fine mince of the tops, just makes sense and it is delicious. Be sure to use organic carrot tops, they will be fresher and unsprayed with unknown chemicals. Make this gluten-free by using quinoa or your favorite GF grain instead.
This simple cashew nacho cheese dip can be whipped up with very few ingredients. The carrot add color and a bit of sweetness. The cilantro is optional, add a pinch more of the ground coriander seed if you do not have fresh cilantro available.
This is dedicated to all of the Green Bay Packers fans out there— several of whom I am related to. I am not really a Football fan, but I am crazy for cauliflower, especially roasted. This technique involves roasting the whole head and then flipping it over stuffing it with cheese and roasting until the cavity is coated in melty goodness. I use cheddar, but use your favorite… especially if it is from Wisconsin.
