Chimichurri Sauce
love thy carrot
by Marla Hertzman
1y ago
I am a home-cook and love to cook. I own the best knives, the best lemon zester, a very fancy blender and even a pomegranate deseeder! But what I didn’t have is a pair of high quality kitchen scissors, and now I do! They will change how you work in the kitchen and work wonderfully for this simple green sauce from Argentina. Made from fresh herbs, garlic and olive oil, the ingredients come together to make this Chimichurri sauce. I used my new kitchen scissors from Ciselier to snip the herbs but any sharp knife or food processor will do the job. Drizzle over grilled veggies, tofu or ..read more
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Portobello Mushrooms au Poivre (Peppercorn Sauce)
love thy carrot
by Marla Hertzman
1y ago
This vegetarian plant-based recipe is a take on the classic steakhouse favourite. Portobello mushrooms stand in for the steak and the peppercorn sauce is infused with garlic, cognac and cream. Add a classic green salad with a fresh tarragon vinaigrette and pour a glass of robust red wine to call this dinner. Portobello Mushrooms au Poivre This recipe makes 4 servings Ingredients 5 - 6 large portobello mushrooms, stems and gills removed with a spoon, (see Cooks Notes below) ¼ cup olive oil 2 tsp black pepper, coarsely ground 4 tbsp unsalted butter 3 garlic cloves, minced 1/4 tsp salt 1 shallot ..read more
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Lacy Latkes for Hanukkah
love thy carrot
by Marla Hertzman
1y ago
No food says Hanukkah more than the latke, it can be made as many ways as there are Bubbies. My mother's latke recipe was handed down from her mother Jennie: grated potatoes, eggs, a a handful of matzo meal, salt and pepper, fried in lots and I mean lots of oil, so much that you could smell the latkes cooking before you got off the elevator to her apartment. I remember watching my grandmother peel and grate the potatoes by hand. Me, I like to keep the skin on and use my food processor. When making latkes there is always discussion about the right way to make them ..read more
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Vegan Double Chocolate Oat Zucchini Brownies
love thy carrot
by Marla Hertzman
1y ago
Trust me. You don’t have to be vegan, vegetarian or a heath nut to love these brownies. But you do have to be in love with everything chocolate. These brownies are decadent, fudgy, easy to make and you only need one bowl! You can see my recipe featured on Oats Everday. Vegan Double Chocolate Oat Zucchini BrowniesThis recipe makes 12 brownies. Ingredients 1/2 cup smooth peanut butter or almond butter 1/4 cup honey 1/2 cup unsweetened applesauce 1 teaspoon vanilla 1/2 cup unsweetened cocoa powder 3/4 cup old fashioned oats 1 teasp ..read more
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Good Morning Muffins, Gluten Free, Sugar Free and Dairy Free
love thy carrot
by Marla Hertzman
2y ago
These are a few of my favourite things… flaxseed and eggs, apples and almonds, oats and carrots, nuts, dried fruit and coconut. If I could pack anymore goodness into these muffins I would. Good Morning MuffinsThese muffins are just sweet enough, the sweetness comes from the carrots, apples and dried fruit.This recipe makes 9 - 10 muffins. Ingredients3 tsp ground flaxseed 3 large eggs 1/4 cup coconut oil, melted and slightly cooled 1/3 cup unsweetened apple sauce 1 tsp vanilla extract 2 cups almond flour 1/2 cup old-fashioned oats, and a handful more for the top of the muffins 1 1/2 tsp baking ..read more
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Potato Fennel Salad with grainy mustard dressing and fresh herbs
love thy carrot
by Marla Hertzman
3y ago
This Potato Fennel Salad recipe started at my farmers market, the best place to shop this time of year. These cute little baby red, white and purple potatoes may be small but they pack a lot of flavour; they are creamy, earthy and soak up whatever you toss them in. This version has no mayo, just a great mustardy dressing, lots of thinly sliced fennel, baby spinach and handfuls of fresh herbs. Check out this list of Farmers Markets in the Toronto area. And here is my recipe for potato salad made with mayo, Summer Potato Salad with Lemon and Dill. Potato Fennel Salad with Grainy Mustard Dressin ..read more
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Orange Carrot Muffins, Gluten-free, dairy-free and refined sugar-free & How to make your own Oat Flour
love thy carrot
by Marla Hertzman
3y ago
You may need to wear your sunglasses when eating these muffins. They are bright, light and just sweet enough. This muffin is packed with your daily does of vitamin C, fibre, carrots, oranges, flax and oatmeal. Sounds like the prefect breakfast to me. Orange Carrot MuffinsThis recipe makes 8 or 9 muffins. Gluten-free, dairy-free and refined sugar-free. Ingredients 1 1/2 cup oat flour, (see how to make your own below) 1 cup almond flour 1 tbsp ground flax seed 2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 tsp cinnamon 1/2 tsp ground ginger 1/4 cup coconut oil, melted 2 tbsp maple syrup ..read more
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Vegan Curried Smashed Chickpea Salad or Sandwich
love thy carrot
by Marla Hertzman
3y ago
Move over PB & J, I am over you. My new go-to sandwich is made with the humble and healthy can of garbanzo beans; to me, chickpeas. This vegan mashed chickpea sandwich is packed with texture, flavour and 39 grams of protein per cup, an excellent source of fibre, potassium, vitamin C and B-6. They fill you up and support your immune system. What’s not to love? When in the grocery store look for organic chickpeas. The ingredient list will be this: garbanzo beans, water and sea salt, nothing else. Some of the non-organic brands have extra ingredients, like Disodium EDTA. I had to look that u ..read more
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Vegan Pumpkin Muffins, Gluten-Free and Sugar-Free
love thy carrot
by Marla Hertzman
3y ago
What makes a good muffin? A crispy top. Texture. Moist on the inside. Naturally sweetened. Lots of inclusions. If this is your list too, then make these muffins. Vegan Pumpkin Muffins, Gluten Free and Sugar Free IngredientsThese muffins are vegan, gluten free.This recipe makes 10 muffins 2 tbsp ground flax mixed into 3 tbsp water, this is your ‘flax egg’ 1/3 cup almond milk mixed with 1 tsp apple cider vinegar 1 1/2 cups oat flour 1 cup almond flour 1 tsp baking soda 1/2 tsp baking powder 2 tsp cinnamon 1/2 tsp cloves 1/2 tsp ginger 1/4 tsp nutmeg 1/4 tsp salt 3/4 cup pumpkin puree, unsweete ..read more
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WInter Blood Orange Salad
love thy carrot
by Marla Hertzman
3y ago
Slicing into a blood orange is almost as exciting as eating it. They are juicy and sweet, never mind drop-dead gorgeous and mouth-watering pretty. Somehow their natural beauty reminds me that winter will not last forever. Loaded with vitamin C, vitamin E, fibre and antioxidants; all that energy must be spinning around in my veins…I am feeling the love, bye bye winter blues. Winter Blood Orange Salad Easy, fresh and delicious. the perfect salad for citrus season. This recipe serves 4 Ingredients for the Salad8 - 10 cups of lettuce, any combination you like, torn into bite-sized pieces 2 blood ..read more
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