Carrot Top Pesto
1 clove garlic, chopped
2 Tbsp lemon juice (about 1/2 of a lemon)
1 tsp lemon zest (about 1/2 of a lemon)
carrot tops from 1 bunch of carrots (about 1 cup blanched)
1/4 cup mint leaves
1/2 cup walnuts (optional)
3 Tbsp olive oil
salt and pepper to taste
To blanch the carrot tops, chop off the carrot tops from the carrots and remove the thick stemmed pieces. Bring a pot of water to a boil. Once boiling, add the carrot tops to the pot and cook for about 3 minutes, stirring occasionally. Remove from the pot, drain the hot water, and immediately add the carrot tops to a bowl of ice water to stop the cooking process.
Drain the carrot tops, wring out excess liquid, and spread them on a plate to dry while you do the remaining recipe prep.
Add all of the ingredients from garlic through walnuts (if using) to the food processor. Blend until a chunky paste forms with small bits of carrot tops. Depending on the size of your food processor, you may need to stop frequently to scrape down the sides. Add the olive oil, 1 Tbsp at a time, until combined. Season to taste with salt, pepper, and more lemon juice if desired.
To use as a pasta sauce, cook your pasta in salted water according to package directions. Reserve 1/2 cup of pasta cooking water, drain the pasta, and return it to the pot. Add the reserved cooking water and carrot top pesto, stir to combine, and cook over low heat until warmed.
Otherwise, once cooled to room temperature, store the pesto in the fridge in an airtight container for several days. The bright green color may fade to a slightly darker green, and this is totally normal. You can use this pesto as a dip for crackers, on bread, or even as a salad dressing.
Picture and recipe adapted from: https://yupitsvegan.com/carrot-top-pesto/
Chocolate Beet Muffins
2 Tbsp flaxseed meal mixed with 5 Tbsp water (to make flaxseed eggs)
1 cup beets, peeled, roasted and shredded
1/4 cup maple syrup or agave nectar
1/3 cup brown sugar
1/4 tsp sea salt
1 1/2 tsp baking soda
1/4 cup melted coconut oil or vegan butter
1/4 cup almond or oat milk
1/2 cup unsweetened cocoa powder
1 1/3 cups whole-wheat all-purpose flour
1/3 cup semisweet chocolate chips (plus more for topping)
Preheat oven to 375 F and lightly grease muffin tin that holds 12 muffins.
Mix together flaxseed meal and water to create the flax eggs in a large mixing bowl and let rest for 5 minutes.
Add shredded beets, melted oil, maple syrup or agave, brown sugar, baking soda, salt and whisk for 45 seconds.
Stir in the almond/oat milk and whisk once more.
Add cocoa powder and flour and stir with a spatula until combined, being careful not to over-mix. The batter should be quite thick and not pourable – rather, scoopable. Though if it appears too thick, add a touch more almond/oat milk.
Lastly, stir in chocolate chips. Divide batter evenly between 12 muffin tins and sprinkle with a few more chocolate chips if desired.
Bake for 17-22 minutes or until a toothpick inserted into the center comes out clean. Let cool for a few minutes in the pan, remove from tins and let cool on a cooling rack.
Picture and recipe adapted from: https://minimalistbaker.com/fudgy-vegan-double-chocolate-beet-muffins/
Udon Noodle Bowl
2 beets, washed, peeled and chopped
1 bunch kale, chopped
1 head bok choi, chopped
1 bunch turnips, chopped
5 oz mushrooms, chopped
1 package of tempeh, sliced
1 package of udon noodles
1 Tbsp maple syrup
1 Tbsp soy sauce
1/2 tsp of salt
pepper to taste
2 Tbsp of olive oil or avocado oil
1 tsp garlic powder
1/2 tsp of onion powder
1/2 tsp of white miso paste
2 Tbsp of soy sauce
1/2 tsp of onion powder
1 Tbsp of garlic paste
1 tsp of sesame oil
2 Tbsp of sambal oelek or Sriracha
1 tsp of sugar
1 1/2 tsp of rice vinegar
Preheat oven to 375 F. Add beets and turnips to baking sheet and coat them with olive oil, salt, pepper, garlic powder, and onion power. Roast them for about 45 minutes. When there is about 10 minutes left of roasting, add the bok choi, kale, and mushrooms.
Using a frying pan, sauté tempeh at medium heat. Pour maple syrup and soy sauce on top and sauté your tempeh until the sauce becomes thick.
Make Udon noodles as per package directions. In a small mixing bowl, whisk together all the ingredients for the noodle sauce. Once noddles are cooked, drain the water, mix in the sauce, and divide among serving bowls.
Top with veggies and tempeh. Enjoy!
Picture and recipe adapted from: @bestofvegan
Recipe Share: Beet Pasta Sauce
1 lb or a box of pasta
3 medium beets, peeled and chopped
3-4 Tbsp unsweetened almond milk or other vegan milk
1 bunch kale, chopped
2 scallions, chopped
2 tsp olive oil
1/4 tsp garlic salt
1/2 bunch basil
1/4 tsp fresh or dried thyme
Preheat oven to 400 F.
Wrap chopped beets in aluminum foil, place on a baking sheet, and roast until they can be easily pierced with a knife, about 40 - 50 minutes. Add kale to baking sheet with some olive oil for the last 10 minutes of roasting.
Cook pasta according to package directions.
When beets have finished cooking, let cool completely. Add the beets to a food processor along with almond milk, olive oil, garlic salt, basil, and thyme. Pulse until smooth.
Toss the beet sauce with pasta and serve immediately. Add roasted kale and scallions to top, along with any other veggies or toppings you like!
Picture and recipe adapted from: https://thefeedfeed.com/cleaneatsbytay/beet-pasta-sauce