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All right, we try to keep the special equipment to a minimum, but this in fact requires a juicer. Or one of those fancy-schmancy blenders that obliterates vegetables into pureed glory. This is also barely a recipe, but we are including it because if you have leftovers of the vegetable matter they go great in our Carrot Date Bars. And you know how much we enjoy helping you use up those leftovers!
All the delights of hummus without the garbanzo beans. Be careful, this spread has been known to be addictive. Especially whenever carrots are bright and plentiful.
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.
