Carrots

[Guest guest]

The power and goodness of carrots - Carrots have many important

vitamins and minerals. They are rich in antioxidants Beta Carotene,

Alpha Carotene, Phytochemicals and Glutathione, Calcium and

Potassium, and vitamins A, B1, B2, C, and E, which are also

considered antioxidants, protecting as well as nourishing the skin.

They contain a form of calcium easily absorbed by the body. Finally

they also contain Copper, Iron, Magnesium, Manganese, Phosphorous.and

Sulphur - better than a wonder drug!!

 

Carrot & Coriander Soup

 

1 oz margarine

1lb carrots, sliced

1 medium potato, chopped

1 onion, chopped

1 stick celery, chopped

1 clove garlic, chopped

1 ½ pints water

1 tsp ground coriander

generous handful fresh coriander, roughly chopped (2 tablespoons)

 

Melt the margarine in a pan, add carrots, potato, onion, celery and

garlic and cook gently for 10 minutes. (I think they mean with a

little oil).

Add the ground coriander, water and season to taste. Bring to the

boil, cover and simmer for 30 minutes.

Add the fresh coriander and whizz in a blender until smooth.

 

Carrot and Butterbean Soup

Makes about 6 big bowls - was a lovely supper with some rice salad

and a vegan sausage roll as described by the Vegan Village

Ingredients:

1 tablespoon of sunflower oil

1 onion, chopped

4 cloves of garlic, chopped

about 8 large to medium carrots, scraped and cut up into chunks

1 tin of cooked butter beans (large limas), about 400g

2 pints/4 cups/1200ml of water approx

a little seasalt as desired

 

Vegan Carrot Cake

 

3 carrots, grated (approx 8 oz. worth)

6 oz. sultanas or raisins

6 oz. self-raising white flour and 4 oz, SR wholemeal flour

6 oz. sugar ( I didn't ask, but I think it's probably OK to

substitute honey here)

1 tsp. cinnamon and 1 tsp. ginger

8 fl. oz vegetable oil

7 fl. oz water

pinch of salt and dash of vinegar

1/2 tsp. vanilla essence

ICING

2 oz.vegan margarine

4 oz. icing sugar

1/2 tsp. vanilla essence

 

1. To make the cake, stir all the dry cake ingredients together and

then mix the wet ones in.

2. Bake at gas mark 5 (190c) for 45 mins, then reduce oven to gas

mark 3 (160c) and cook for another 30 minutes. Cool in tin.

3. To make the icing, mash the margarine and vanilla essence into the

sugar with a fork.

4. Ice the cake. Optional; top with roughly chopped nuts (e.g.

cashews or walnuts)