135 carrot juice recipes

A wholesome baked vegetable pâté built on ground sunflower seeds, whole wheat flour, and grated carrots and potato. Earthy, nutty, and spreadable, this vegan appetizer serves a crowd of 20 and pairs with crackers or crusty bread.

Couscous salad with almonds and currants: steamed vegetables tossed with fluffy couscous in an orange-lemon-cinnamon marinade. North African-inspired vegetarian side that travels well.

Spicy black bean salad dressed with lime, champagne vinegar, jalapeños, cayenne, and fresh mint. A make-ahead vegan side with bright heat from dried beans cooked from scratch.

Sweet potatoes, carrots, parsnips, and onions slow-baked in white grape juice until tender, then thickened into a glossy stew with arrowroot. A hearty vegetarian fall side dish.

Julienned carrots, Granny Smith apples, and celery braised with currants, honey, Dijon mustard, and apple cider vinegar, then glazed and finished with fresh basil. A sweet-savory fall side dish.

Raspberry mirepoix sauce with diced vegetables, orange juice, ginger, and raspberry vinegar. A light, fruity pan sauce for fish, chicken, or shellfish.

Hearty vegetarian barley soup with caramelized onions, apples, and apple cider for a sweet-savory bowl perfect for cool weather comfort.

Instead of lighting the barbecue, turn on your crockpot so you can enjoy this succulent dish that will satisfy your hunger.

Vegetable salad with herbal vinaigrette: blanched asparagus, carrots, and sugar snap peas tossed with plum tomatoes and a mustardy lemon-garlic dressing. A bright, crisp springtime side.

Chicken Provencale layers chicken breasts over cauliflower, tomatoes and carrots with a lemon-herb paste, all baked in a single dish. Light Mediterranean one-pan dinner.

Roasted Cornish hen halves perched on sage-scented wild rice mounds, glazed with apple juice concentrate and served with roasted apple slices. An elegant dinner for four.

Egg-free bran muffins packed with grated carrots, dried apricots, raisins, and walnuts. Made with whole-wheat flour, orange juice, and honey for naturally sweet, low-fat muffins.

Thin-pounded chicken breasts rolled around a savory mushroom, carrot, and tomato filling, then sliced into spirals and served over a light lemon-thyme pan sauce.

Mom's brown stew with beef cubes simmered for two hours in a Worcestershire and lemon-spiked broth with potatoes, carrots, and pearl onions, finished with a flour-thickened gravy.

Gujarati-style roasted potato salad with toasted mustard seeds, cumin, lemon juice, and pistachio garnish. An Indian-spiced twist on potato salad that's warm, vibrant, and completely mayo-free.

Potato and loaded vegetable salad is a mayo-free, vegan picnic salad: cubed potatoes, peas, carrots, celery and bell pepper tossed in a bright blended lemon-garlic dressing with a hint of coconut and hot sauce.