Sweet Savory Carrots
Prep time:
5 minutes
Cooking time:
10 minutes
Yields:
2 people
Ingredients:
4-5 carrots
1/4 of a red onion
1/4 cup veggie broth (or water)
1/2 cup of aduki beans (or whatever you have on hand)
1/4 cup sunflower seeds
olive oil
fresh or dried thyme
nutritional yeast
Prep time:
5 minutes
Cooking time:
10 minutes
Yields:
2 people
Ingredients:
4-5 carrots
1/4 of a red onion
1/4 cup veggie broth (or water)
1/2 cup of aduki beans (or whatever you have on hand)
1/4 cup sunflower seeds
olive oil
fresh or dried thyme
nutritional yeast
Directions:
This combination is perfect for lunch with greens or as an easy side dish. Feel free to add the bean of your choice, lentils also work quite well.
Wash carrots thouroughly, no need to peel. (You save time, fiber, and nutrients this way!)
Cut into bite size pieces. (This lowers cooking time and makes it ready to eat, one handed)
Add to small sautee pan with veggie broth. Cook covered on medium heat for 2-3 minutes. You don't want a boil or a high sizzle. (The goal is to slowly cook to preserve the goodness inside)
Add salt and pepper and a healthy amount of thyme.
Add red onion, sliced thin and continue to cook 2-3 minutes.
Add aduki beans and give it a nice stir. Cook for a few more minutes until carrots are fork-tender and the broth has reduced. (I like mine to have a nice bite)
Move to your serving bowl of choice and finish off with a drizzle of extra virgin olive oil, (cold pressed is best) sprinkle of dulse flakes (I use this seaweed as a salt replacement), ground pepper, more thyme, a handful of sunflower seeds, and a healthy does of nutritional yeast*.
Notes:
The great thing about this recipe is you can make as much or as little as you need. I used up carrots that were begining to dry out in the fridge, but I will definitetly make this again to bring to a picnic or to serve with brown rice and kale for a complete meal.
*Nutritional yeast is a must have in any kitchen, especially a plant-based one. The flavor is umami, evoking salty, smokey goodness. I sprinkle it on everything (popcorn, salads, avocado toast, pastas, rice. It is also the base for many faux-cheese recipes) to give it an extra oomph and added B12. It will become your best friend.
This combination is perfect for lunch with greens or as an easy side dish. Feel free to add the bean of your choice, lentils also work quite well.
Wash carrots thouroughly, no need to peel. (You save time, fiber, and nutrients this way!)
Cut into bite size pieces. (This lowers cooking time and makes it ready to eat, one handed)
Add to small sautee pan with veggie broth. Cook covered on medium heat for 2-3 minutes. You don't want a boil or a high sizzle. (The goal is to slowly cook to preserve the goodness inside)
Add salt and pepper and a healthy amount of thyme.
Add red onion, sliced thin and continue to cook 2-3 minutes.
Add aduki beans and give it a nice stir. Cook for a few more minutes until carrots are fork-tender and the broth has reduced. (I like mine to have a nice bite)
Move to your serving bowl of choice and finish off with a drizzle of extra virgin olive oil, (cold pressed is best) sprinkle of dulse flakes (I use this seaweed as a salt replacement), ground pepper, more thyme, a handful of sunflower seeds, and a healthy does of nutritional yeast*.
Notes:
The great thing about this recipe is you can make as much or as little as you need. I used up carrots that were begining to dry out in the fridge, but I will definitetly make this again to bring to a picnic or to serve with brown rice and kale for a complete meal.
*Nutritional yeast is a must have in any kitchen, especially a plant-based one. The flavor is umami, evoking salty, smokey goodness. I sprinkle it on everything (popcorn, salads, avocado toast, pastas, rice. It is also the base for many faux-cheese recipes) to give it an extra oomph and added B12. It will become your best friend.
