How To make Carrot Pate
2 c Carrots; sliced
1/4 c Onion; diced
1 ea Garlic clove; slivered
1/4 ts Dill
2 tb Olive oil
1/2 c -Water
1 tb Arrowroot; dissolved in
1 tb -Water
2 tb White miso
1/4 ts Sea salt
2 tb Tahini; optional
"For this recipe you may use a food processor instead of a blender to puree the carrots. Mash the carrots roughly before pureeing them. You might need to add a little extra water; in which case, simmer the pureed, flavored carrots for a little while longer. The pare should not feel wet. The additional of two tablespoons of tahini will make the pate taste richer and help hold the ingredients together." In a medium saucepan, saute the carrots, onions, garlic and dill in the oil for 2 to 3 minutes. Add the water, cover, and simmer until the carrots are tender (about 20 minutes). Puree until a smooth paste and return to the saucepan. Combine the dissolved arrowroot, miso, salt and tahini, if you wish. Add this mixture to the pureed carrots. Bring to a slow simmer, stirring constantly and cook until the pate detaches itself from the sides of the pan. Remove from heat, turn the pate mixture out onto a lightly oiled serving dish and let cool. Serve the pate with crackers or toast, or serve it as a dip with crisp, raw vegetables. SERVES: 4 SOURCE: _Friendly Foods_ by Brother Ron Pickarski posted by Anne MacLellan
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How to make EDIBLE LEAVES at home | Michelin Star Tuile
In today's video, I will show you how you can make beautiful, delicious and super easy-to-make tuile that you can use for your dessert but even for main courses or starters. You can make different shapes, colors, and flavors, so totally recommend you try it.
Basic recipe
- 50g plain flour
- 50g of fine sugar
- 50g of butter
- 50g of egg whites
Cocoa variation
- 7g of cocoa
- 43g of plain flour
- 50g of egg whites
- 50g of butter
- 50g of sugar
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The Best Jamaican Carrot cake recipe: must try
#carrotcakerecipe #jamaicanfood #moistanddelicious #auntyrecipe #cookwithme
Cake Recipe:
4 eggs
4 carrots
2 cups all-purpose flour
1 cup sugar
3/4 vegetable oil
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 tsp vanilla extract
1/2 tsp almond extract
1/2 tsp cinnamon
1/2 tsp Mace/or nutmeg
1/2 tsp cloves
1)2 tsp rose water
1 tsp lemon juice
1/2 cup Raisins
Bake @350°F for 1 hr..or until whatever you insert in it comes out clean..
Frosting Recipe:
1/2 cup cream cheese
1 cup icing sugar (powdered sugar)
1/4 stick butter
1 tsp vanilla
1 tbs lemon juice
blended everything together and store in refrigerator..
Quarantine Cooking: Carrot leaves saagh/ gajar pate ka saagh.
Quarantine time zero wastage Carrot leaves saagh/ gajar pate ka saagh.
Vegan Vegetable Fritters in 15 MINUTES! Vegetable Patties Recipe
Today we bring you these delicious vegan vegetable fritters recipe. We make these veggie fritters every week as it's a very quick and easy to prepare and the result is incredible! Even my one year old it's a fan of these vegetable patties recipe!
I made these fritters with carrot, potato, onion and spring onion, but you can add any kind of vegetables! Just use your imagination! Good options are also courgette, red onion, cabbage...
I really hope you enjoy these vegetable fritters guys! ????
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Fritters INGREDIENTS:
-a medium potato
-a carrot
-an onion
-6/7 spring onions
-3/4 cup (110 grams) of chickpea flour
-1/3 cup (80 ml) plant based milk
-1/2 tsp of salt
-1/2 tsp of ground cumin
-black pepper
-olive oil
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✅Easy Carrot biscuits Recipe (Vegan and Healthy!) prepared in only 10 minutes!
✅Vegan Vegetable Fritters in 15 MINUTES! My family loves them! Even my baby asks me for more!:
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How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!
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Simple & Easy Vegetable Spread/Dip Recipes: (Plant-Based)
Oil Free Cauliflower Mayonnaise:
Carrot Hummus:
Roasted Vegetable Spread/Dip:
INGREDIENT LIST:
1 Medium Onion (200g approx.)
1 Medium Red Bell Pepper (225g approx.)
1 Large Eggplant (530g approx.)
Cherry Tomatoes (140g approx.) or 1 medium Tomato (140g approx.)
7 to 8 Garlic cloves
1 Jalapeno Pepper (55g approx.) - you can add 2 if you want
3 Tablespoon Olive oil
3 Tablespoon Tahini
Lemon juice to taste ( I have added 1 tablespoon)
1/2 Teaspoon Ground Cumin
Salt to taste (I have added total 1+1/4 teaspoon pink Himalayan salt)
1/4 cup Parsley - finely chopped
METHOD:
Prepare a baking tray by lining it with parchment paper. Preheat the oven at 400F.
Peel and chop the eggplant into chunks and also roughly chop the other vegetables. Add the garlic cloves whole without removing the peel. Now add salt (to taste) and olive oil to it and mix well.
Transfer the vegetables to the baking tray and bake at 400 F for 45 to 50 minutes or until the vegetables are roasted. Then remove it from the oven and let it cool down.
Once it has cooled down, remove the garlic peel and transfer all of it to a food processor. Add tahini, lemon juice, ground cumin, salt and process it to a consistency of your liking. Remove it into a bowl and add finely chopped parsley. Mix well and chill it in the fridge for 1 to 2 hours.
Serve it as a dip with your favorite vegetables/Pita bread or use it as a spread in your sandwich.
Enjoy!
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Thanks for watching the video How to Make Roasted Vegetable Spread (Plant-based) | Easy Vegan Dip Recipe!