Vegan Ginger Cumin Carrots Recipes

VEGAN GINGER CUMIN CARROTS

Steps:

• Preheat oven to 400 degrees F (204 degrees C)
• Place your peeled whole baby carrots on the baking sheet (note that the diameter of my carrots were only about 1/2 inch or less so if you have large carrots then cut them in 1/2 or even 1/4 them lengthwise so that they cook faster for you) You can also use the pre cut and peeled baby carrots that are ready to eat at your grocery store. (You may have to adjust your cooking depending on how large in diameter your carrots are)
• Add the coconut oil, cumin, ginger, salt and pepper on to your carrots and toss and rub carrots to make sure that you have all of your seasoning evenly distributed.
• Add three whole garlic cloves on the baking sheet unpeeled ( or if you do not have fresh garlic then just add a sprinkle of garlic powder on your carrot before baking in the oven.
• Roast your carrots uncovered for about 20 minutes or until fork tender. If your carrots are larger in diameter then you may have to roast for longer until fork tender.
• Squeeze the soft caramelized garlic out of the peeling and toss gently in the roasted carrots. Garnish with a little chopped cilantro and enjoy.

VEGAN BAKED CARROTS

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Scrub carrots and peel, if desired. Place carrots on a piece of parchment paper large enough to create a packet.
• Mix olive oil, orange juice, and cumin seeds in a small bowl. Pour mixture over carrots and toss well. Fold parchment paper over carrots and seal to close.
• Bake in the preheated oven until carrots are soft, about 45 minutes.

CARROTS, GINGER AND CUMIN

Steps:

• Scrape carrots and cut into medium slices or slice in food processor. Cook carrots in boiling salted water until just tender, about five minutes, depending on thickness. Drain and rinse under cold water to stop cooking.
• Meanwhile, saute cumin in one tablespoon butter for about 30 seconds. Add the ginger and garlic and saute a minute longer.
• Combine cooked, drained carrots with cumin-garlic mixture, lemon juice, remaining butter and milk, and process in food processor with steel blade, in batches, until smooth.
• Season with salt and pepper. The recipe may be prepared to this point early in the day and heated gently to serve. If served immediately, heat through.