Hemp Panzanella Salad

Combining fresh summer produce with crusty sourdough is a match made in heaven! Add some protein-packed hemp seeds and make Hemp Panzanella Salad a summer staple!

Hemp Panzanella Salad | AreYouKitchenMe.com

Raise your hand if you are gobbling up the delicious summer weather! I know I am! We’ve been riding bikes, hitting up the farmers market, grilling out, and basically spending every waking second outdoors. It’s a sun soaked and happy way to live.

Hemp Panzanella Salad | AreYouKitchenMe.com

Our CSA farmer moved and didn’t do a CSA this year. There are a million other local options, but we decided to see how we’d do picking out our own produce every week. It’s been fun to explore the farmer’s market and pick up whatever looks good that day. Gorgeous cherry tomatoes included!

Hemp Panzanella Salad | AreYouKitchenMe.com

I wanted to make a panzanella salad because it combines two of my favorite things: vegetables and bread. If you’ve got the grill fired up, use that to get some amazing char marks on the bread. Otherwise, use the broiler to burn two loaves, send your boyfriend to the grocery store, and then almost burn another one. Or maybe don’t be an idiot like me and just watch it carefully.

Hemp Panzanella Salad | AreYouKitchenMe.com

You all already know my love of Manitoba Harvest, so it’s no surprise that hemp hearts snuck their way into this recipe. They bring the protein and healthy fats that round out this salad into something you could eat for a stand-alone meal.

Hemp Panzanella Salad | AreYouKitchenMe.com

Salads are alright and all, but lettuce stop pretending they’re satisfying and add some damn bread.

Hemp Panzanella Salad

Prep Time: 10 minutes

Cook Time: 5 minutes

Combining fresh summer produce with crusty sourdough is a match made in heaven! Add some protein-packed hemp seeds and make Hemp Panzanella Salad a summer staple!

Ingredients

  • 1 quart cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 English cucumber, chopped
  • 1 small (or ½ large) baguette
  • ¼ cup pitted kalamata olives
  • ¼ cup hemp seeds
  • 10 leaves basil, thinly sliced
  • Dressing
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 1 Tbs. olive brine (from the jar of olives)
  • 1 tsp. dried oregano
  • 1 garlic clove, very finely minced
  • 1 tsp. salt
  • ½ tsp. pepper

Instructions

  1. Slice the baguette in half lengthwise and drizzle lightly with olive oil. Under the broiler on a hot grill, toast until lightly charred. Chop into 1” cubes.
  2. Add the dressing ingredients to a jar and shake well to combine.
  3. Toss the veggies, olives, hemp seeds, and bread with the dressing and garnish with basil.
https://www.areyoukitchenme.com/hemp-panzanella-salad/

Hemp Panzanella Salad | AreYouKitchenMe.com

Roasted Carrot Harissa Hummus

Soft roasted carrots and spicy harissa take a beloved dip to another level! Roasted Carrot Harissa Hummus is an explosion of flavor!

Roasted Carrot Harissa Hummus | AreYouKitchenMe.com

If there is one food you can be certain will always, always, always, no matter what be in my fridge, it’s hummus. Nine times out of ten, dinner consists of a sheet of roasted veggies dipped in hummus. A lot of times we just pick up some pre-made cartons because ain’t nobody got time for that… But making my own is a real treat!

Roasted Carrot Harissa Hummus | AreYouKitchenMe.com

I was questioning if I should post another hummus recipe because it feels like I already have a million on the blog… From the basics, to the Green Goddess, to the pumpkin and the lemon, it seems I’ve done it all when it comes to my favorite chickpea paste. But alas, I couldn’t resist.

Roasted Carrot Harissa Hummus | AreYouKitchenMe.com

Harissa is an ingredient I’ve used on the blog before but I think is still less common in a lot of American kitchens. It is quite easy to find nowadays and is often stocked on the shelves with the other Mediterranean or international goods, with the artisanal condiments, or in the healthy foods section. Harissa is just a spread of roasted peppers, garlic, olive oil, and other spices. I buy Mina Harissa because it is easiest to find and comes in both mild and hot varieties.

Roasted Carrot Harissa Hummus | AreYouKitchenMe.com

Recipes for harissa roasted carrots have been circulating the Pinterest scene for a few years now. And while I’ve made them before, it wasn’t until recently that it dawned on me that they could be hummusized. [Let’s make that a real word, shall we?] So into the blender they went.

When carrots are roasted until totally soft, they lend a downright velvety texture to the hummus. Getting a little char on them kicks up the roasty-toasty flavor and of course, harissa brings the heat. It’s basically a match made in my Vitamix heaven.

Roasted Carrot Harissa Hummus | AreYouKitchenMe.com

Serve some up with crackers, spread it on a sandwich, or dip your finger in every time you open the fridge. However you eat it, Roasted Carrot Harissa Hummus will. not. let. you. down.

Roasted Carrot Harissa Hummus

Prep Time: 15 minutes

Cook Time: 40 minutes

Soft roasted carrots and spicy harissa take a beloved dip to another level! Roasted Carrot Harissa Hummus is an explosion of flavor!

Ingredients

  • 4-5 carrots, washed
  • 5 Tbs. olive oil, divided
  • 4 Tbs. harissa, divided
  • 1 can chickpeas (or 1 ½ cup cooked)
  • ¼ cup tahini
  • ½ cup water
  • Juice of half a lemon
  • 2 tsp. salt, more to taste

Instructions

  1. Preheat oven to 375F. Toss carrots with 1 Tbs. olive oil and 3 Tbs. harissa and season with salt and pepper.
  2. Place carrots on a lined baking sheet and roast for 35-40 minutes, until completely soft. Set aside to cool completely.
  3. In a high speed blender or food processor, add chickpeas, remaining olive oil and harissa, tahini, water, lemon juice, and cooled carrots. Blend until completely smooth, adding salt and additional water as needed. Chill and serve.
https://www.areyoukitchenme.com/roasted-carrot-harissa-hummus/

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

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