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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.
The smaller the cauliflower is chopped the faster it will cook. A drizzle of olive oil, butter or both adds just enough flavor and fat to crisp the edges slightly. Toss this into a main dish or enjoy as its own side.
There is an elegance in this soup that makes it taste richer and more divine then its humble ingredients are capable of doing on their own. While this is lovely vegan with a “no-chicken” broth base and flavorful olive oil, using a rich broth made from leftover turkey or chicken bones is just a bit more spectacular. We also used rendered chicken fat, but butter would be heavenly too.
Move over mashed potatoes, you now have a more flavorful, less starchy replacement. This lessor known vegetable is technically called celeriac and is not actually the root of celery stalks. However, the flavor is intensely, beautifully similar. When mashed it gives the illusion that you somehow infused the flavor of celery into creamy delightful potatoes. Because celery root packs a lot of flavor, we simply enhance it with a bit of olive oil, salt and pepper. The typical dairy medley I prefer in my mashed potatoes is not necessary for this vegan, low-carb delight of a side dish.
