Savory Carrot Tart

Bright springtime flavors wrapped up in a flaky, tender crust, this Vegan Savory Carrot Tart is a pleasant surprise! Fancy meets rustic meets fresh in this sweet-savory spring mash up!

Vegan Savory Carrot Tart | AreYouKitchenMe.com

Ever since John and I watched the entire Great British Bake Off series, I’ve had the baking itch. Watching the skilled bakers patiently knead glutinous loaves and meticulously pipe lines of frosting onto towering cakes was mesmerizing. But baking can be intimidating. And then take away eggs, milk, and butter? HA! Forgettaboutit.

Vegan Savory Carrot Tart | AreYouKitchenMe.com

But not to worry, it can be done! And if you have a food processor, it takes but a few seconds to whip up this flaky crust. All thanks to my good friend, coconut oil. This superstar ingredient has the solid-at-room-temperature texture of butter but without the dairy. It’s a vegan pastry crust’s BFF!

Vegan Savory Carrot Tart | AreYouKitchenMe.com

To be honest, I was hesitant to post this recipe because everything on the interwebs these days is “vegan, gluten-free, grain-free, oil-free, low-carb, grass-fed, unicorn”… And it’s bullshit. Pardon my French but trying to make every single dish I ever make or eat or share with you all perfectly healthy is exhausting and not realistic. More to come on my thoughts around eating perfectly later in the week…

Vegan Savory Carrot Tart | AreYouKitchenMe.com

When I dreamt up this wacky tart and explained it to John, he was beyond skeptical. “A savory pie…? But not in a pie pan? With herbs…?” He’s one hell of a supportive guy but even he couldn’t hide the uncertainty of this seemingly strange combo. But let me tell you what, it works! Fresh herbs, bright citrus, a punch of ginger, everything just sings. I’m really hyping this thing up, aren’t I? But it’s not like that. It’s not fancy- I mean look at my raggedy, chunky, imperfect crust. It borders on ugly and I love that. No pressure. Just whip this together and who cares what it looks like. I promise it will taste great!

Vegan Savory Carrot Tart | AreYouKitchenMe.com

Real quick, lemme just chat at you about vegan cream cheese. Kite Hill brand is my hands-down favorite, but I also like TreeLine. You can also buy either of those in the chive/herb flavors and skip adding the fresh herbs. Boom. For this recipe, I made my own cream cheese, and it was SO delish! To try it yourself soak 1 cup each cashews and slivered almonds overnight, rinse and drain, and add to a high powered blender with 2 Tbs. non-dairy yogurt, and 1 tsp. salt. Blend until completely smooth, adding a splash of water if needed; you may have to scrape down the sides frequently. Then let the mixture sit in glass bowl a warm place (like an oven with the light on) overnight, or until nice and tangy.

Vegan Savory Carrot Tart | AreYouKitchenMe.com

If you’re freaked out by making piecrust, and think I’m insane for making cream cheese (I don’t blame you), you can totally pick up a pre-made piecrust and a tub of non-dairy (or dairy) cream cheese from the store. I certainly won’t judge. And if it means you’ll try this Savory Carrot Tart, it’s 100% worth it.

Savory Carrot Tart

Prep Time: 25 minutes

Cook Time: 35 minutes

Total Time: 1 hour

Bright springtime flavors wrapped up in a flaky, tender crust, this Vegan Savory Carrot Tart is a pleasant surprise! Fancy meets rustic meets fresh in this sweet-savory spring mash up!

Ingredients

    Crust*
  • 1¼ cups flour (I used half whole wheat pastry, half all purpose)
  • ½ tsp. salt
  • ½ cup chilled coconut oil
  • ¼ cup ice cold water
  • Filling
  • 3-4 large carrots, peeled into thin strips
  • 1” piece of ginger, grated
  • 1 orange, zested and juiced
  • 1 tsp. salt
  • 4 oz. vegan cream cheese
  • 1 Tbs. chopped fresh dill
  • 1 Tbs. chopped from chives

Instructions

  1. Prepare the crust: In the bowl of a food processor, add flour and salt and pulse to combine. Then add the coconut oil and pulse until the mixture resembles coarse sand. One tablespoon at a time, add the water until you can pinch the dough together, you may not need all of the water. Shape the dough into a disk, wrap in cling wrap, and place in the fridge to chill.
  2. While the dough is chilling, prep the carrots. Use a vegetable peeler to shave the carrots into very thin strips. Toss them gently with the ginger, orange juice and zest, and salt. Set aside.
  3. In a small bowl, add the cream cheese and fresh herbs and mix well to combine. Set aside at room temperate to make it easier to spread.
  4. Preheat oven to 375 degrees.
  5. Remove the dough from the fridge, place it on a piece of parchment paper, and cover it with the cling wrap. Carefully roll the dough out into a circle approximately 16” across and ¼” thick. Transfer the parchment and dough to a cookie sheet and chill again for about 5 minutes.
  6. Once chilled, spread the herbed cream cheese on the dough. Then pile on the carrots, leaving any extra marinade behind.
  7. Carefully fold the dough over the fillings, folding and tucking as you go. It’s ok if it’s imperfect, we’re going for rustic! Bake for 35-40 minutes, until golden brown. Allow to cool for a few minutes before slicing. Garnish with fresh herbs and enjoy!

Notes

Feel free to buy and use a store-bought piecrust if you’re not into making your own. No judgment over here.

https://www.areyoukitchenme.com/savory-carrot-tart/

Vegan Savory Carrot Tart | AreYouKitchenMe.com

Asparagus, Beet, & Grapefruit Salad

Spring has sprung and greens are growing! The best way to celebrate the season of new life is with a light and refreshing salad! Asparagus, Beet, & Grapefruit Salad is a celebration of this time of year!

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

Is there anything better than the days getting longer? I don’t know about you, but leaving for work when it’s dark and returning home when it’s dark makes for some seriously gloomy feelings. I am infatuated with this season’s sunshine and green grass and tulips. The thought of farmers markets starting back up again soon gets me giddy like a little [hippy] schoolgirl.

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

Even though it’s not quite CSA season yet, the greens in the grocery store are starting to look perkier and fresher everyday! I was particularly taken with the asparagus last week and have loved incorporating it into this salad. Since it’s the first of the season, it was a bit woody and fibrous and a little tough to chew. By using a vegetable peeler to peel the stringy parts of the stalk off, the veggie becomes much more tender and succulent.

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

New things are sprouting up in my kitchen too! It had been forever since I’d grown sprouts and I forgot how much I love it. Remember when you were a kid and you grew a bean in a Ziploc bag with a wet paper towel? Anyone? Well, growing sprouts is like the grown-up, on-steroids version of that. You just dump some seeds in a jar, soak them over night, then drain and rinse them every day. I kill 99% of plants I come into contact with, but sprouts I can handle. I picked my seeds up at Lucky’s, of course.

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

This salad has plenty of protein on its own, but if you want to beef (the irony…) it up a little, some chickpeas or green peas would be a nice add. I heard a great stat about plant-based protein in a new documentary I watched recently. First, the documentary is called What the Health and you absolutely should watch it. Second, they shared that even if the ONLY thing you ate all day was broccoli and rice, and you ate a full 2000 calories worth, you’d still get 60 grams of protein. So, can we put the “where do you get your protein?” conversation to rest or what? Thanks.

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

Alright, enough soap boxing for me today. Go forth and eat plants, fam.

Asparagus, Beet, & Grapefruit Salad

Prep Time: 15 minutes

Cook Time: 35 minutes

Yield: 4 sides or 2 entrees or 1 if you're really hungry

Ingredients

  • 1 lb. asparagus, ends peeled if needed
  • 3-4 beets
  • 2 small grapefruits, segmented
  • 4 cups baby spinach
  • 1 cup fresh parsley
  • ½ cup fresh mint
  • 1 avocado, diced
  • Sprouts, any variety
  • 1 small red onion, pickled*
  • Dressing:
  • Extra juice from grapefruits (about 2-3 Tbs.)
  • Zest of one grapefruit
  • 1 Tbs. molasses
  • 2 Tbs. white wine vinegar
  • 1 Tbs. olive oil (optional)
  • 1 tsp. za’atar
  • 1 tsp. salt

Instructions

  1. Preheat over to 350 degrees. Wet the beets slightly, sprinkle with salt and pepper, and wrap them in foil. Bake for 35 minutes, until just soft. Allow them to cool then slice into 1/8” rounds.
  2. Meanwhile, bring a pot of salted water to boil and add asparagus. Blanch for about 3 minutes, then remove the stalks to a bowl of ice water. Once cool, slice on the bias into bite-sized (about 1”) pieces.
  3. When segmenting the grapefruit, hold the fruit over a small bowl to collect extra juice. Squeeze the leftover pulp to extract as much as possible. Add the remaining dressing ingredients and whisk well to combine.
  4. Assemble the salad by layering in the greens, followed by the beets, grapefruit, onions, and avocado. Drizzle with dressing and serve immediately.

Notes

You can just use raw red onions for this if you prefer. Otherwise, pickle the onion by slicing it thin and placing it in a jar with 1 cup water, ½ cup vinegar, 2 tsp. salt, and 1 Tbs. sugar and shake to combine. Let sit 30 minutes or overnight. Keep refrigerated for about a month.

https://www.areyoukitchenme.com/asparagus-beet-grapefruit-salad/

Beet, Asparagus, & Grapefruit Salad | AreYouKitchenMe.com

Vegan Split Pea Soup

Winter is on its way out, but chilly temperatures call for one last hearty soup hurrah. Vegan Split Pea Soup makes the transition from winter to spring a cozy celebration of the changing seasons.

Vegan Split Pea Soup | AreYouKitchenMe.com

Full disclosure, I made this soup back around the holiday season but completely forgot about it. Last week, I was scrolling through my photo library from December, saw these pics, and decided to make it again! We Ohioans were spoiled by a luxuriously warm February and these [typical but nonetheless shocking] cold thermometer readings are making me crave all the warm foods.Vegan Split Pea Soup | AreYouKitchenMe.com

Growing up, my mom made split pea soup after every holiday using the ham hock and scraps. My family practically lives on it in the winter. Although I’ve been a vegetarian so long I hardly remember eating the traditional stew, the smell still fills me with nostalgia and warm fuzzies.

Vegan Split Pea Soup | AreYouKitchenMe.com

I thought about adding some sort of fake meat or smoky substitute, but decided to keep this recipe fairly simple. If you want a more classic flavor, I suspect some coconut bacon would be delightful sprinkled on top.

Vegan Split Pea Soup | AreYouKitchenMe.com

This steaming bowl is proof that eating hearty, filling, plant-based foods doesn’t have to be expensive. This recipe was downright cheap! I got the split peas at Aldi for $0.99, used my homemade broth, bought 2lbs. of potatoes for $1.99 (making one potato about $0.25), the carrots and celery come out to about $0.50 each, and the spices (which can be omitted, except S&P) hardly cost a dime when you use just a pinch. So that means that this soup cost me at most a whopping $4.00 and serves about 6. That’s less than a dollar per serving!!!

Vegan Split Pea Soup | AreYouKitchenMe.com

Warm your soul, give your wallet a break, and take comfort a bowl of Vegan Split Pea Soup (and the fact that spring will be here before you know it).

Vegan Split Pea Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Yield: 6 servings

Winter is on its way out, but chilly temperatures call for one last hearty soup hurrah. Vegan Split Pea Soup makes the transition from winter to spring a cozy celebration of the changing seasons.

Ingredients

  • 1 white or yellow potato, cubed
  • 3 medium carrots, chopped
  • 3 stalks celery, chopped
  • 1 yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 pound split green peas, rinsed
  • 2 quart (8 cups) vegetable stock
  • ½ tsp. died oregano
  • ½ tsp. smoked paprika
  • Pinch of cayenne
  • 1 bay leaf
  • ½ tsp. salt + pepper

Instructions

  1. Prepare vegetable and heat a large pot over medium heat. Add carrots, onions, celery, garlic, oregano, paprika, cayenne, and salt + pepper to the pot and cook for 10 minutes, until slightly softened.
  2. Add potatoes, bay leaf, peas, and vegetable broth and bring to a boil.
  3. Simmer for 45 minutes, until the peas are completely soft and starting to break down. If you prefer a creamier soup, puree half or all of the soup in a blender or using an immersion blender. Enjoy with an extra sprinkle of paprika and some crusty bread.
https://www.areyoukitchenme.com/vegan-split-pea-soup/

Vegan Split Pea Soup | AreYouKitchenMe.com

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