Carrots
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Vegan - Vegetarian Recipe Book

How Mary and Frank and Friends Eat
"We are dedicated to cruelty free living through a vegetarian - vegan lifestyle."
"Let no animal die that we may live!"

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Ingredients: Descriptions and Photos
Carrots

(Carrots)  Carrots are one of the staples in our diet.  We use them raw as snack food, in salads, with dips, in veggie drinks and even in some fruit smoothies.  Carrots are great in roasted veggies and in many other recipes.  Select carrots that are firm and free of mold or signs of rotting.  Since most carrots are sold in printed bags, it is important to look closely to make sure the carrots are in good condition.  Store carrots in the vegetable bin of your refrigerator.  See the nutritional charts for raw and cooked carrots, and note the significant differences.  This is one of the vegetables in which cooking can increase some of the nutritional attributes, and lower others.  Our conclusion is that carrots should be eaten both raw and cooked.

Recipe Suggestions - Raw

The Basic Tossed Salad	Broccoli and Other Veggies with Lemon Sauce	Cabbage Carrot and Pineapple Salad	Vegetable Platter and Dip	Veggies with Black Bean and Salsa Dip	White Bean Maple Chipotle Dip and Topping	Apple Banana and Carrot Smoothie
Apple, Banana, Carrot, Grapefruit, and Orange Smoothie	Apple, Banana, Carrot, Grapefruit, Orange and Date Smoothie	Apple, Banana, Carrot, Grapefruit and Date Smoothie	Apple, Banana, Carrot and Orange Smoothie	Apple, Banana, Carrot, Cranberries, Dates and Orange Smoothie	Cantaloupe Banana Apple Carrot and Orange Smoothie	Cantaloupe Carrot Orange Banana Smoothie
Plantain, Apple, Banana, Carrot and Orange Smoothie	Vegetable Smoothie with Carrots, Collard Greens, Onions, Parsley, Tomatoes, and Zucchini	Vegetable Smoothie with Carrots, Onions, Parsley, Tomatoes, and Zucchini	Vegetable Smoothie with Carrots, Onions, Tomatoes, Zucchini, and Herbs and Spices	Fruit Smoothie with Bananas Carrots and Oranges

Recipe Suggestions - Cooked

Fruit Cake	Tofu Scramble	Chili - Pinto Bean (Spicy)	Asparagus, Collards and Rice Casserole in a Tofu Cream Sauce	Asparagus and Potato Casserole with Bean, Carrot, and Lemon Sauce	Beet and Vegetable Roast	Black Beans, Cabbage and Rice – Costa Rican Style
Bok Choy, Portabella Mushrooms and Tofu	Broccoli and Tofu with Spiced Carrot Orange Sauce (Oriental Style)	Chinese Cabbage and Tofu	Collard Greens and Potatoes - Italian Style	Curried Cabbage Kale Carrots Onions and Chick Peas	Curried Chard	Curried Collard Greens and Lentils
Curried Collard Greens, Sweet Potatoes, and Chick Peas	Curried Plantain Vegetable Roast	Greens (Mixed) and Rice Casserole in a Tofu Cream Sauce	Kale, Rice, Carrots, and Onions	Kale and Rice Casserole in a Tofu Cream Sauce	Kale, Rice and Carrots with Chipotle Bean Sauce	Lentil Rice Vegetable Loaf
Pasta Fazool with Black-Eyed Peas	Pasta Fazool with Kidney Beans and Veggies	Pasta Primavera with Asparagus, Carrots, Olives and Lemon Sauce	Pasta Primavera with Fusilli, Asparagus, Broccoli, Carrots, Olives, Onions, Zucchini, and Lemon Sauce	Asparagus, Carrots, and Olives with Penne and a Chipotle Lemon Bean Sauce	Spaghetti and Beets with a Ginger Orange Sauce	Vegetable Lo Mein (Chinese Style Pasta)
Vegetable Lo Mein (Chinese Style Pasta) with Fettuccine, Cabbage, Snap Peas, Zucchini and Chipotle Pepper	Curried Sweet Potatoes, Peas, and Carrots with Penne	Zucchini and Yellow Squash with Penne and Curry Sauce	Pasta Primavera with Penne, Zucchini and Carrots	Spaghetti with Chipotle Peanut Butter Sauce, Carrots and String Beans	Curried Kale and Plantain with Basmati Rice	Potato, Sauerkraut and Carrot Casserole
Plantain Rice with Peas, Raisins and Spice	Red Lentil Collard Green Curry	Rice - Broccoli Rabe and Carrot	Sweet and Sour Red Cabbage	Roasted Vegetables with Bell’s Seasoning	Roasted Vegetables with Rosemary	Tofu Scramble
Vegetable Medley with Peanut Sauce	Vegetable Stew - Byzantine	Vegetable Apricot Stew (Moroccan Style)	Autumn Chowder	Barley Lentil and Carrot Soup	Black Bean Soup	Black-Eyed Pea and Carrot Soup
Black-Eyed Pea and Vegetable Soup	Chinese Hot and Sour Soup	Collard Greens Vegetable Soup (Italian Style)	Great Northern Bean Soup (Hellenic Style)	Great Northern Bean and Carrot Soup	Great Northern Bean, Carrot, Onion and Celery Soup	Great Northern Bean Soup with Carrots and Onions
Green Jade Vegetable Rice Soup	Lentil Apricot Soup (Byzantine Style)	Red Lentil Soup	Red Lentil, Sweet Potato and Carrot Curry Soup	Lima Bean and Cabbage Soup	Multi-Bean, Chick Pea, Rice and Vegetable Soup	Swiss Chard and Brown Rice with Uncheese Bean Sauce
Green Split Pea and Potato Soup	Potatoes, Green Beans, and Carrots - Italian Style	Cabbage Vegetable Barley Soup

Carrots, raw

Scientific Name:     Daucus carota

NDB No:     11124

USDA National Nutrient Database for Standard Reference, Release 16 (July 2003)

Carrots, cooked, boiled, drained, without salt

NDB No:     11125

USDA National Nutrient Database for Standard Reference, Release 16 (July 2003)

The above recipe is in keeping with God's creation intent (Genesis 1:29-31):  'Then God said, "I give you every seed-bearing plant on the face of the whole earth and every tree that has fruit with seed in it. They will be yours for food.  And to all the beasts of the earth and all the birds of the air and all the creatures that move on the ground-- everything that has the breath of life in it-- I give every green plant for food." And it was so.   God saw all that he had made, and it was very good.' (NIV)  Let no animal suffer or die that we may live!  (d-27)

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