I am very leery of declaring that spring has arrived... being an April baby (along with my sister), I've heard far too many retellings of the snowstorm that occurred the day before I was born, and definitely remember being snowsuit clad the week my sister entered the world three years later. That said, this weekend has been double-digit (Celsius) for the first time this year, and the rest of the week is supposed to follow suit (fingers crossed). The family has been out gardening, preparing the beds for eventual seedlings and direct-sowing, and I even got my butt in gear to start my tomato, squash and nasturtiums in my indoor greenhouse this week.
Now of course, all this glorious weather has been short-lived, and there's no way we'll even be seeing backyard rhubarb for at least another month or two. Therefore, we're still embracing the freezer stockade of greens, berries and peaches, plus the "storage crops" like carrots, cabbage, onions and potatoes for a lot of our dishes, slotting in (imported) lettuce, hothouse tomatoes, citrus and berries to brighten up the plate. I always think of carrots in the springtime for some reason, probably due to the Easter carrot-cake tradition, and it's a wonder that I don't usually turn orange by May after eating them for months!
Ironically, as the days get warmer and sunnier I become more prone to roasting and sauteeing the roots, which brings out the sweetness hidden deep within their cores after months of storage. Since growing my own heirlooms every year, I'm spoiled when it comes to the flavours I enjoy raw - nothing beats the crisp, bright and lightly sugary snap of a bright red (or purple, yellow, white, black orange...) carrot freshly pulled from the (pesticide-free) dirt, rinsed with the garden hose and devoured immediately. So roasting away I go, and often I'll do a whole 3-lb bag at once to portion and freeze for simple side dishes, sauce extenders or last minute stir fry additions.
When I was given a copy of my school's "classic" carrot cookie recipe to make for Easter, I immediately started thinking of ways to elevate the recipe from it's rather spartan, highly sugared, slightly chewy-cakey roots to something worthy of a spring cookie tray. I pulled a couple tricks out of my back pocket that I had learned from years of oatmeal cookie experimenting - namely, chilling the dough as long as possible so as to rehydrate the oats and flaxseed - and used pureed roasted carrots in lieu of baby food for a thicker moisture component. A few extra swaps later and I had vegan, bite sized drop cookies perfect for Peter Cottontail (and his brood).
What I love about this cookie is that it's a great spice cookie open to possibility in terms of additions and twists. Don't like raisins? Add craisins, nuts, coconut, white chocolate... whatever floats your boat. Personally, my next step is going to be supersizing the cookies into whoopie-pie like rounds for cream cheese ice cream sandwiches. Oh, to think of ice cream weather!
Spring has arrived at the #SundaySupper table this week, and along with our host Renee from Renee’s Kitchen Adventures our gang is sharing recipes to welcome the season to 2016!
Breakfast:
Chicken Sausage, Apple and Cheddar Breakfast Bake by Renee's Kitchen Adventures
Chive and Cheese Quiche by An Appealing Plan
Lavender Scones by Feeding Big and More
Lemon Raspberry Baked Donuts by Grumpy's Honeybunch
Matcha Donuts by The Ninja Baker
Whole Wheat Lemon Berry Coffee Cake with Lemon Glaze by A Mindful Mom
Appetizers:
Artichoke Lemon Hummus by Food Done Light
Asparagus and Goat Cheese Tart by Baking Sense
Butter Lettuce and Spring Radish Salad by Hardly A Goddess
Ceviche with Potato and Pea Shoot Salad by Caroline's Cooking
Roasted Strawberry Popsicles by Brunch-n-Bites
Rustic Wrapped Tart with Ramps by Delaware Girl Eats
Beverages:
An Unconventional Mojito by Monica's Table
Caribbean Cream Cocktail by Cosmopolitan Cornbread
Lavender Lemon Cocktail by The Crumby Cupcake
Limoncello Raspberry Sangria by Eat, Drink and Be Tracy
Spiced Rhubarb Champagne Cocktail by Hezzi-D Books and Cooks
Vanilla Lavender Limeade by The Tip Toe Fairy
Very Berry Springtime Spritzer by Cindy's Recipes and Writings
Violet Hour by Wholistic Woman
Main Dish:
Cheese Ravioli with Morel Cream Sauce by Palatable Pastime
Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
Grilled Pork Chops with a Dijon Balsamic Herb Glaze by Recipes Food and Cooking
Lebanese Fattoush Salad by Curious Cuisiniere
One Pan Spicy Lemon Chicken with Tomatoes by Fantastical Sharing of Recipes
Orecchiette with Peas, Pecorino and Onions by Cooking Chat
Pasta with Peas by Manu's Menu
Pesto Shrimp and Zoodles Oh My! by My Imperfect Kitchen
Ramp and Mushroom Frittata by Pies and Plots
Sesame Ginger Seared Ahi Coconut Tacos by Simply Healthy Family
Spring Lamb Skewers with Roasted Baby Carrots by Food Lust People Love
Spring Salad with Scallops and Strawberry Vinaigrette by My World Simplified
Veggie Pasta Primavera by Momma’s Meals
Side Dish:
Asparagus, Goat Cheese, and Rhubarb Salad by The Texan New Yorker
Green Peas with Onion and Bacon by Magnolia Days
Minty Pea Farro Spring Salad by She Loves Biscotti
Roasted Asparagus and Mushroom Quinoa Pilaf by Cupcakes and Kale Chips
Dessert:
Amazing Coconut Cake by A Baking Legacy
Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
Carrot Cookies by What Smells So Good?
Chocolate Covered Strawberry Cookies by A Kitchen Hoor's Adventures
Colorado Crème by Cooking on the Ranch
Honey Blossoms by Get the Good Stuff!
Hot Milk Sponge Cake by Hey What’s for Dinner Mom?
Lemon Blueberry Pound Cake by Angels Sweet Homestead
Lemon Scented Choux with Rhubarb Ginger Pastry Cream by The Finer Cookie
Meyer Lemon Bars by The Chef Next Door
No-Bake Berry Greek Yogurt Pie by An Italian in my Kitchen
Rhubarb Meringue Pie by Jane’s Adventures in Dinner
Spring Cookie Bouquet by The Freshman Cook
Strawberry Cheesecake Puffs by Moore or Less Cooking
Strawberry Chocolate Chip Cake by Sweet Mornings
Strawberry Cupcakes with Vanilla Buttercream by Tramplingrose
Strawberry Moscato Sorbet by Seduction in the Kitchen
The Black Beast by That Skinny Chick Can Bake
Plus Spring Vegetable Minestrone and more Spring Recipes from Sunday Supper Movement
Join the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement
Carrot Oatmeal Raisin CookiesMakes 30
1/2 cup dairy-free margarine (I used Earth Balance)
1/2 cup sugar
1/4 cup brown sugar
1/2 cup low fat, unsweetened soy milk
2 tbsp ground flax seed
1 tsp vanilla
1 tsp maple extract
1 tsp cinnamon
1/2 tsp nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1 cup pureed roasted carrots or good quality carrot baby food
1 cup flour
1 cup spelt flour
1 1/2 cups thick-cut rolled oats
1/2 cup instant oatmeal
1/2 tbsp baking powder
2/3 cup raisins
In a bowl, beat together the margarine, sugars, soy milk, flaxseed, extracts, spices and salt.
Add the carrots and beat well.
Stir in the flours, oats, baking powder and raisins until combined.
Cover and chill at least 1 hour, preferably overnight.
Heat the oven to 375F and line cookie sheets with parchment.
Drop half-tablespoons of dough onto the sheets, spacing about 1" apart. Flatten slightly with damp fingers.
Bake for 14-15 minutes. Cool on the sheets
Amount Per Serving
Calories: 114.4
Total Fat: 3.8 g
Cholesterol: 0.0 mg
Sodium: 57.7 mg
Total Carbs: 19.3 g
Dietary Fiber: 1.6 g
Protein: 2.2 g
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