Fueled by Carrots

Running strong and plant powered

Recipes

Chickpea Noodle Soup

You hear it all the time… Chicken Noodle Soup is the cure for all that ails you.  What’s a vegetarian supposed to do? Enter Chickpea Noodle Soup For years I relied on Amy’s Kitchen No Chicken Noodle soup. It’s pretty high in sodium and it just doesn’t taste like mom would have made. My sister sent me her recipe of…
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Vegan Green Chili

I had never heard of green chili until we went to visit family in Colorado, it was everywhere.  Since I didn’t know what it was, I had to google it and sadly found out it was usually made with hunks of pork. There is a happy ending to that story, I found a vegetarian friendly restaurant that served vegetarian green…
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Vegan Collard Greens Medley Over Polenta Rounds

Vegan Collard Greens Medley Over Polenta Rounds This recipe came about in a fit of frustration! I had wanted to make the greens my mother made for Thanksgiving, but when I looked at the can of collard greens that she uses I noticed the words “southern style” and “seasoned”.  Curious as to what would make them “southern style”, I decided…
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Winter Harvest Salad

Winter Harvest Salad… Does anyone else go to the store without a plan and then end up loading up on ALL the vegetables? I did that last week at Trader Joe’s.  I hadn’t planned what I was cooking for the week and when I got there, everything looked good! When I saw they had a couple new salad dressings that…
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Vegan Cincinnati Chili

Vegan Cincinnati Chili is my take on the dish made famous by Skyline Chili. While I have never had Skyline Chili, I remember eating a similar concoction made by my grandfather.  Basically, it’s a saucy chili with beans that you put over spaghetti noodles and top with cheddar cheese. Instead of using meatless crumbles, I used lentils as a replacement…
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Garlicky Green Spaghetti

Garlicky green spaghetti is a super easy meal to make and a great way to carb load before race day. One of my favorite things to eat is pasta… I could literally eat it every day.  I think I pretty much did in one form or another in college… whether it was raman noodles, mac & cheese with broccoli, or…
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Jamaican Jerk Hummus

Most folks don’t associate hummus with Jamaica…. but here I’ve combined jerk seasoning with some chickpeas to create Jamaican Jerk Hummus. Hummus is a dip traditionally made with chickpeas, tahini, olive oil, lemon juice, and garlic is not only a tasty treat, it is quite nutritious.  The chickpea itself has a good amount of protein, plus a good source of…
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Baked Pasta Casserole With Crumbled Tempeh

Pasta… one of my favorite comfort foods.  This baked pasta casserole with crumbled tempeh is a variation of one of my favorite ways to carb load before a race. I had posted a similar version last year.  This time I mixed it up again by subbing out the meatless crumbles for some tempeh and a blend of greens with kale,…
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Sesame Noodles with Broccoli and Cashews

Sesame Noodles with Broccoli and Cashews… soba noodles, broccoli, and cashews in a spicy tahini sauce… great cold or room temp and perfect for summer dining! This recipe is a variation from Jeanne Lemlin’s Vegetarian Pleasures: A Menu Cookbook.  I adjusted to my tastes and what I had on hand,  I cut out a lot of the oil from the…
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Bruschetta Pasta

Bruschetta Pasta… this recipe reminds me of the simple flavors of bruschetta.  The sauce is an uncooked tomato sauce with basil and garlic.  I really think that only ripest, home grown tomatoes will do for this dish.   Fortunately, I was blessed with a bag of homegrown tomatoes recently. This recipe is a variation from Jeanne Lemlin’s Vegetarian Pleasures: A Menu…
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