Carrots/25 recipes

Homemade pumpkin purée. Roasting and draining is the secret to a perfect pumpkin pie filling that will reach canned pumpkin consistency. Use sugar pumpkins instead of big pumpkins.

Our Indian-Tibetan friend came to our place this past Monday, this vegetarian biryani recipe was the main dish we made for him. It was quite flavorful and tasty, he certainly enjoyed it, and so did we.

Keep enjoying the warmth of summer days with this colorful dish!

Different kinds of fresh vegetables are tossed with this flavourful vinaigrette, it goes well with any kind of main dish, or even good on its own!

I put the heavy baking pan above the tofu for 2 hours, lots of water came out, that definitely helped tofu develop a firmer texture. I didn't use onion, instead used the scallions, also added some oyster sauce. Very tasty and easy to make.

Carrot and Ginger Soup recipe

Homemade coloured vegan pasta.

Use ground turkey to make meatballs, loaded with fresh veggies, and brown rice, this hearty soup is nutritious and delicious.

This hearty soup is not only good for you, but also packed with deliciousness. It will certainly help you shed off a few pounds with lots of goodness.

Not your normal creamy coleslaw. The Lexington style coleslaw is tossed with ketchup, vinegar, and hot sauce, so it tastes quite sweet, sour and slightly spicy. A perfect side dish with Lexington style pulled pork.

Smarter Butternut Squash and Carrot Soup with roasted apple and cheddar cheese. Mild and creamy spoon after spoon, thoroughly enjoyable.

Love this salad. We jut had some leftover wild rice, and we didn't have sweet bell pepper, so used the picked hot cherry pepper instead, also added some sliced celery and smoked tofu. It came out delicious. A very good side dish or can be a wholesome and tasty main dish as well.

Asian cod recipe. Asian marinated meaty cod with a crispy coating, colorful tender-crisp veggies, all glazed with a sweet-sour sauce.

Great accompaniment for albondigas or pork roast.

This very old soup is traditionally cooked on Easter. The flavors of my rendition are mild, however if you like horseradish and more spicy flavor, try to add 2 times more grams than I did.

I cook sorrel soup every spring year by year because of the unique sour flavor. I usually make it on the base of long simmered veal bones. This spring the process of cooking was shortened by using Spanish chorizo. No regret.