Produce of the Week...eh, What's Up Doc?

The final countdown ... two days left of Vegan MoFo. No longer will I feel compelled to post every day; nor will you, my dear reader, be overwhelmed by reading material. However, produce of the week will continue to chug along. This week, live in the studio, that enigmatic yet every-day veggie: carrots!

Carrot's history is elusive; it most likely began in Europe or parts of Asia. First archaeological records of wild carrot seeds date back 10,000 years, but the cultivated version originated in Afghanistan 5,000 years ago. At this point, people merely used its seeds for medicinal purposes. And you can thank the Dutch for the sweet varieties we munch on today. For a much more involved history of this taproot's history with humans, check out the Carrot Museum. They have some fun recipes from WWII, as well!

Besides dipping some carrot sticks in dip, there are endless possibilities with the beta-carotene-filled veggie. I for one am quite the fan of roasting...

Moroccan Roasted Carrots

3 medium carrots, chopped into sticks,

1/2 tsp cumin

1/4 tsp paprika

1/2 tsp cinnamon

pinch salt

2 tbs orange muscat vinegar or lemon juice + drip of agave

1 tbs olive oil

1. Whisk together oil, vinegar, salt, and spices. Coat carrots in dressing.

2. Roast in a pan at 375F for 40-45 minutes, until very tender. Turn halfway through.

Some other killer recipes include:

Heidi from 101 Cookbook's Carrot Almond Salad and Carrot Oatmeal Cookies!

Just Carrot Soup - minus the cream...

VeganLisa has a lovely Apple Carrot Slaw.

Carrot Cake on Fatfree Vegan is a good go-to.

Finally, check out Curried Cauliflower, Carrots, and Potatoes and Dill Roasted Carrots.