Smashed Potatoes
These potatoes are the sole reason why my backside refused to reduce as quickly as it should have after baby number four. It’s the end of the summer and I am just now able to get back into a size 4. It usually doesn’t take …
Tag: vegan
Mushroom Lasagna
My husband and I watch Food Network often. One show that I enjoy is the Barefoot Contessa, she did a white mushroom lasagna and it looked delectable. Because this recipe is so simple, it is quite easy to veganize. Giving credit where it is due, …
Carrot Salad
It’s been over ten days since I spoke to you all. Since that time I have turned a year older and my birthday weekend was awesome. Let’s just say that my husband knows me so well! 😉
Anyway, when you juice carrots, do you ever wonder what to do do with all that leftover carrot pulp? Besides freezing it all for carrot cake, there is a way that you can get some immediate use out of all that carrot pulp instead of waiting for the off chance that you might make some carrot cake.
Get a 5 pound bag of organic carrots. Rinse them well, don’t peel, trust me you need the fiber.
Cut the tops off of your carrots.
Juice the carrots.
Open up your juicer and scrape out all of that pulp.
Dump the pulp in a bowl and then add 2 tablespoons of fresh dill.
3-4 cloves of garlic
Add half a chopped red pepper.
A liberal sprinkling of kelp (to your taste),
Strain your carrot juice through a fine mesh strainer and dump the pulp in a bowl along with 1/2 a cup of relish.
Add a cup of vegan mayonnaise.
Stir it up and add salt to taste. Add more mayo if necessary to increase the creaminess factor. I like my carrot salad extra creamy.
Enjoy this salad as a sandwich on wheat toast with your favorite soup or on crackers or just eat it tossed with some baby spinach. It’s that good. You will find yourself making all types of excuses to make carrot juice after tasting this.