299 carrot juice recipes

Carrot and orange soup with leeks, cayenne, and ginger blended into a silky vegan puree. Bright citrus and warm spice work together for a soup that shines hot or chilled.

An authentic American creamy coleslaw that doesn't turn watery the next day, with a refreshing hint of lemon.

Made this soup a few days ago. I absolutely loved it, and enjoyed it. I did not detect any nasty smell that one of the previous reviewers mentioned. Instead it came out very tasty and flavourful.

Sugar beets and carrots covered a sweet, tangy, warmly spiced coating. West Indian spices and ginger.

untypical spicy flavor which you like more and more when tasting..

Say goodbye to soggy slaw with this crisp buttermilk herbed coleslaw recipe. A light, creamy buttermilk dressing pairs with fresh chives and parsley for a bright, flavorful side dish perfect with BBQ!

Vegan lentil vegetable soup with mushrooms, potato, carrots, celery, and bell pepper, simmered in herbed broth. Half-pureed for body, lifted with fresh lemon juice.

I like natural flavors of veggies without any seasoning inc. salt.. I often steam them and serve them as a side to other dishes.. sometimes they are tossed into the soup like in this example.. you may steam various veggies in various seasons of the year..

Nothing goes better with a steak than a delicious pasta salad like this tasty recipe.

These edamame veggie burgers are delicious, filling and packed with goodness. If millet is not available, use quinoa instead. Whole Wheat bread crumbs works as well.

The way my Grandma used to make it. Very hearty and comforting.

Warm up a cool autumn day with this fragrant soup that is full of flavor in every spoonful.

Edamame, carrot, and avocado salad tossed in a bright orange-lime and ginger-sesame dressing with black sesame seeds and cilantro. A fresh, protein-rich vegan, gluten-free side.

A creamy and hearty vegetable soup of leeks, carrots, broccoli and tomatoes that's thickened and seasoned with sesame paste (tahini).

Moosewood-style vegetarian chili with kidney beans, bulgur wheat, fresh tomatoes, peppers, and a warm chili-cumin spice mix. A hearty, protein-rich plant-based main from the iconic Ithaca cookbook tradition.

It was so flavorful, instead of broth, we used canned tomato. Served the stew with homemade whole wheat bread, yum.