Fueled by Carrots

Running strong and plant powered

Recipes

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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Grilled Summer Squash Tacos

By far my favorite thing about summer is the vast bounty of vegetables available.  Everything tastes so much better when it is picked fresh instead of harvested and then trucked in. This year, I found a CSA to join and have been enjoying the farm fresh vegetables.  One unexpected outcome from it is the challenge to my culinary skills,  by…
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Mediterranean Style Cucumber Salad

It’s summer here in H-town and farmers markets are bursting at the seams with all the great fresh produce.  I had a plethora of cucumbers, tomatoes, and banana peppers from my recent CSA share, so I opted to make a cucumber salad. I added Kalamata olives and roasted red pepper to it as well.  It is seasoned with Greek seasoning and dressed with a…
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Zippy Potato Salad

When I think of potato salads, I usually think of a mayonnaise laden salad that isn’t too healthy, or picnic friendly in the warm summer months. When I went home last month, my mom made this potato salad… it was based off my grandmother’s recipe.  I don’t recall eating this as a child, but I didn’t like potato salad and…
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Burst Cherry Tomato Spaghetti with King Mushrooms

In my CSA share the past few weeks, we’ve had a lot of cherry tomatoes.  I love just snacking on them, but they seemed to pile up and become quite an overabundance. In the Run Fast Eat Slow cookbook, there was a recipe for burst cherry tomato linguine with shrimp.  I opted to veganize it and use king mushrooms. I…
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Soba Noodle Bowl with Roasted Radishes

I belong to a CSA, I love being able to support community agriculture and get fresh farm grown vegetables.  It’s really a win-win! Sometimes, in my share I get an overabundance of certain vegetables that I just don’t know what to do with.  This year it was radishes.  While I like radishes in my salads and the hubs likes them…
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Run Fast Eat Slow Review + Can’t Beet Me Smoothie

When Run Fast Eat Slow by Shalane Flanagan & Elyse Kopecky first came out, I was hesitant to put it on my cookbook wish list. What I didn’t need was another cookbook on my shelf that I rarely used because it was full of recipes containing meat. After the book was released and more and more running bloggers began talking about the…
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Vegan Curry Shepherd’s Pie

I love Indian cuisine!  It’s like a party in my mouth from the spices… and I just love those flavors. While not a traditional shepherd’s pie, I think that my Vegan Curry Shepherd’s Pie will become a favorite. The inspiration from this dish came from my sister.  Her curried shepherd’s pie is a hit for her family. I was curious how I could…
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Vegan Greek Pasta

I think most of us have that friend that posts recipes on Facebook that look really good and make you hungry just by looking at them.  Recently that happened to me… a friend posted a recipe for Greek Pasta.  It looked so good, that I knew I had to veganize it! The feta cheese is easy to make and is almond based….
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Greek Style Cucumber Nachos

Greek Style Cucumber Nachos – I’m really on a nacho roll lately.  Let’s just blame it on March Madness. After cooking up the Mediterranean inspired pizza last weekend, I started wondering if I could do nachos in a similar fashion.  (spoiler alert… I did) I wasn’t sure what to use as the base “chips” … originally I was thinking pita…
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