Chattanooga locals share healthy recipes
This root vegetable is one of the richest sources of beta
carotene, which converts into vitamin A – an essential
nutrient that benefits your skin, vision, and immune system.
You can also count on carrots to provide a heart-healthy
dose of fiber and potassium. While they make for an
effortless snack when eaten raw, you’ll get the most
nutritional “bang for your buck” from cooked carrots.
Add sliced carrots to stews and soups, stir-fry them with
your favorite veggies, or roast them in a little olive
oil for a delicious side dish.
Photography by Rich Smith
Cashew’s Roasted Rainbow Carrot Tartine
By Bailey Cole, Co-Owner | Serves 4-5
For the roasted carrots:
2 Ibs. rainbow carrots, peeled and sliced lengthwise into evenly sized pieces
6 cloves garlic, peeled and smashed
4 stalks rosemary
1 Tbsp. avocado oil
1 Tbsp. unrefined coconut oil
2 tsp. sea salt
1 tsp. fresh ground pepper
For the pickled red onions:
1 cup water
1/4 cup white vinegar
1/4 cup white wine vinegar
1 Tbsp. sugar
2 tsp. sea salt
1/2 tsp. black pepper
1 red onion, sliced thin
4-5 pieces crusty sourdough bread
Vegan cream cheese, to taste
Fresh herbs or microgreens, for garnish
- Toss carrots with garlic, rosemary, oil, salt, and pepper. Place on a baking sheet and cover with foil. Roast in 425° oven for 20 minutes. Remove foil and stir. Roast for an additional 10 minutes. Set aside.
- To make pickled red onions, place water, vinegar, sugar, salt, and pepper in a small pot and bring to a boil. Allow to cool for 5 minutes before pouring brine over the sliced onions. Allow onions to cool completely.
- Toast sourdough bread until desired doneness. Spread vegan cream cheese on each slice. Cover toast with roasted carrots and pickled onions. Top with fresh herbs or microgreens.
Maite’s Gluten-Free Macaroni & Cheese
1 cup carrots, chopped
12 oz. brown rice elbow pasta
1 cup soaked cashews
1 large garlic clove (+ 1/2 clove if you love garlic)
3 Tbsp. fresh lemon juice
1 tsp. yellow or Dijon mustard
1/4 cup nutritional yeast
1/2 tsp. salt
1/2 cup water
- Using a steamer basket, steam carrots for 15 minutes until tender. Allow carrots to cool slightly.
- While carrots are steaming, cook the elbow pasta in a pot according to package directions. Drain.
- Add carrots to a blender with cashews, garlic, lemon juice, mustard, nutritional yeast, salt, and water. Blend until thick and creamy.
- Return pasta to its pot and heat on low on your stovetop. Pour the carrot “cheese” mixture on top and mix well until warmed through. Enjoy!