A friend recently shared two super-yummy recipes with me and I want to share them with you.
The first is Moroccan Carrots, and can be made several different ways! There’s a raw version and 3 different cooked versions that are all vegan, and a cooked vegetarian (dairy) version. Click the link above for all the different tweaks, but here’s the version that my friend put her special touches on. It was delicious and paired with some whole-wheat couscous and a lean protein (how about a hard boiled egg), it would be a very fast, healthy and inexpensive meal – all our favorite things!
YIELD
Makes 5 to 6 servings
INGREDIENTS
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- 1 pound carrots, cut into ¼” thick rounds
- ¼ C vegetable oil or extra-virgin olive oil
- 2 T fresh lemon juice
- 2 T red wine vinegar
- ¼ C chopped fresh cilantro or parsley
- 2 to 4 cloves garlic, mashed or minced
- 2 green onions, sliced
- ¼ C raisins
- 2 T sunflower seeds
- 1 t ground cumin (or ½ t ground cumin and ¼ t ground cinnamon)
- 1 t sweet paprika
- Pinch of salt
- (optional) About ½ t harissa (Northwest African chili paste), 1 T minced green chilies, or ¼ to ½ t cayenne
PREPARATION
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- Cook carrots in gently boiling water until crisp-tender to taste, 5-10 minutes. Drain, rinse under cold water, and drain again.
- In a large bowl, mix together all the ingredients. It really is best if you cover and let marinate in the refrigerator for at least 2 hours or up to 2 days to allow the flavors to meld and permeate the carrots, but you can always start eating right away and know that your leftovers will only get better! Served chilled or at room temperature.
Come back in two weeks to see the second yummy recipe from my friend!