Sarah’s favorite birthday cake (thanks, Dick!)
What I did to create this recipe was look at existing carrot cake cookie recipes, then cross some of my favorite elements with our family recipe for carrot cake, which includes the likes of shredded coconut and fresh pineapple.
This can easily fly solo as a vegetarian main course, or be served as a hearty side to a simple sausage or chicken breast.
The stand-out element here is the dressing that you make for the vegetables. It’s a little salty and a little sweet, and it’s made almost buttery, in a way, with the addition of cilantro at the end.
This soup is high in protein, low in fat, and has a wealth of vitamin A. It’s also got a fantastic thick and creamy consistency. As far as flavor goes you get the standard kidney bean with the tangy yogurt and sweet lime all at once. Then that’s all rounded out with the cumin and chili powder for a wonderful finish.
A little salty chicken broth, sweet lemon and carrot, aromatic fennel, pungent garlic.
This cookie is similar to a morning glory muffin–packed with fiber, fruits and vegetables, whole grains, and warm spices.
Although this dish is a stew, it’s not so terribly heavy that it wouldn’t be fine to eat all spring long.
The flavor of the green bell pepper transforms from an underripe, sharp, crisp bite to something soft and sweet. The ancho chili and crushed red pepper are balanced by the sweet potato and carrots. The mushrooms provide a welcome texture contrast. There is nothing boring about this dish.
You could top the frosted cakes with shredded coconut, or toasted coconut, or chunks of walnuts, or even lemon zest.