Fueled by Carrots

Running strong and plant powered

Recipes

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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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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