YELLOW CARROT RECIPE RECIPES

Name: Celery and Yellow Carrot Salad with Green Tahini Sauce
Prep time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1/4 cup tahini; 1/4 cup filtered water; 1/4 cup chopped fresh flat leaf parsley; 1 large garlic clove; 2 Tbsp. fresh tarragon; 1/2 tsp. ground cumin; 1/4 tsp. sea salt; 1/4 tsp. freshly ground pepper; 1 head celery (thinly sliced); 3 large yellow carrots (peeled into strips); 2 large cucumbers (sliced); 2 tsp. hemp seeds; 1 tsp. fresh rosemary

CELERY AND YELLOW CARROT SALAD WITH GREEN TAHINI SAUCE ...

Celery and Yellow Carrot Salad with Green Tahini Sauce ... image

Provided by Amie

Total Time 10 minutes

Prep Time 10 minutes

Yield 4

Number Of Ingredients 13

Ingredients

1/4 cup tahini
1/4 cup filtered water
1/4 cup chopped fresh flat leaf parsley
1 large garlic clove
2 Tbsp. fresh tarragon
1/2 tsp. ground cumin
1/4 tsp. sea salt
1/4 tsp. freshly ground pepper
1 head celery (thinly sliced)
3 large yellow carrots (peeled into strips)
2 large cucumbers (sliced)
2 tsp. hemp seeds
1 tsp. fresh rosemary

Steps:

Combine all the Tahini Sauce ingredients in a small food processor and blend until creamy. Set aside.
Combine all the salad ingredients on a large serving plate. Add a dollop of the Tahini Sauce on top or use salad tongs to gently toss the sauce with the salad and serve at room temperature.
Store leftovers in a sealed container for up to 3 days.

SPICY YELLOW SOYBEAN, LENTIL, AND CARROT CURRY RECIPE ...

Spicy Yellow Soybean, Lentil, and Carrot Curry Recipe ... image

Look for canned soybeans next to the garbanzo beans in the supermarket.

Provided by Judy Lockhart

Yield 6 servings (serving size: 1 cup curry and 1 tablespoon yogurt)

Number Of Ingredients 15

Ingredients

1 tablespoon olive oil
2?? cups finely chopped onion
1 tablespoon red curry paste
4 cups vegetable broth, divided
2 cups finely chopped carrot
2 tablespoons minced peeled fresh ginger
? teaspoon ground red pepper
3 garlic cloves, minced
1 cup dried small red lentils
1 (15-ounce) can yellow soybeans, rinsed and drained
? cup minced fresh cilantro
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
6 tablespoons plain fat-free yogurt
Fresh cilantro sprigs (optional)

Steps:

Heat the oil in a large saucepan over medium-high heat. Add onion; sauté 3 minutes or until tender. Stir in curry paste; cook 1 minute. Add 1/2 cup broth, carrot, ginger, red pepper, and garlic; cook 6 minutes or until carrot is tender, stirring occasionally. Add 3 1/2 cups broth, lentils, and soybeans; bring to a boil. Reduce heat; simmer 10 minutes or until lentils are tender. Stir in cilantro, salt, and black pepper. Divide evenly among 6 bowls; dollop with yogurt. Garnish with cilantro sprigs, if desired.

Nutrition Facts : Calories 314 calories, CarbohydrateContent 39.5 g, FatContent 9.7 g, FiberContent 11.8 g, ProteinContent 22.8 g, SaturatedFatContent 1.3 g, SodiumContent 937 mg

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