Carrot Cookies with Orange Icing

canister

One thing you may not know about me is that I have a great fondness for food nostalgia and vintage cookbooks. I like to attempt now and then to give a vegan makeover to a classic recipe from my childhood.

I chose one of my very favorite cookies my mom used to make. Whenever we saw that Tupperware canister on the counter, we knew what we would find inside. And they always went too fast.

card

I substituted Earth Balance dairy-free products and flax eggs. I bumped up the health value by just a little bit, substituting whole wheat pastry flour and Sucanat for the sugar. The result is a tender, crisp little cookie cake topped with sweet orange frosting. I actually like them better than the original. Don’t tell Mom ūüôā

Carrot Cookies with Orange Icing

adapted from The Betty Crocker Recipe Card Library 1971

1/2 cup dairy-free buttery stick, softened

1/2 cup vegan shortening

3/4 cup Sucanat ( or sugar)

*2 flax eggs (other other egg substitute)

1 cup mashed cooked carrots

2 cups whole wheat pastry flour

2 teaspoons baking powder

1/4 to 1/2 teaspoon salt, depending on whether the butter substitute contains salt

3/4 cup shredded unsweetened coconut

Orange icing (recipe below)

mise

Heat oven to 400 degrees.

*If using flax eggs, whisk together 2 tablespoons ground flax meal and 6 tablespoons water. Refrigerate for at least 15 minutes while preparing remaining ingredients. This will create an egg-like consistency.

1.  Sift together the flour, baking powder and salt. Set aside.

2.  Cream together the shortening, butter substitute and sugar until smooth. Add egg substitute then  carrots and stir until well blended.

mix

3.  Stir in flour mixture then fold in coconut.

add

4.  Drop by teaspoonfuls about 2 inches apart onto lightly greased cookie sheet.

spoon

5.  Bake 10-12 minutes or until no imprint remains when touched lightly. Immediately remove from baking sheet to cool. Frost with orange icing. 4 dozen cookies.

Orange Icing

3 tablespoons soft butter substitute (such as Earth Balance)

1 1/2 cups sifted confectioners’ sugar

2 teaspoons grated orange peel

1 tablespoon fresh squeezed orange juice

Blend butter and sugar. Stir in orange peel and juice. Beat until smooth.

cookies

Roasted Carrots with Cumin and Dill

finished

I admit I often overlook the humble carrot when deciding on a vegetable side dish. Let’s face it, they are cheap and always available, so I tend to take them for granted.

I forgot how a simple vegetable can be so deliciously sweet and yet substantial and healthful and nourishing when gently oven-roasted with a few basic seasonings.

I found this recipe while skimming through a local Portland, OR magazine called “MIX”. It is so easy to prepare and the recipe is simple enough to remember that I know it will become a staple side in my repetoire.

Warning, though, make sure you purchase enough carrots, because I can eat half a pound of these no problem. So, I would say a standard bunch of organic California carrots such as Cal-Organic brand would provide 2-3 servings.

I hope you enjoy as much as I did.

Roasted Carrots

¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† ¬† –From Anne Parker

2 bunches carrots, with the tops removed, sliced in half lengthwise

1-2 tablespoons extra-virgin olive oil

1 teaspoon sea salt (or less, depending on your taste)

1 teaspoon ground cumin

1 handful fresh dill, chopped

Preheat oven to 400 degrees. Arrange carrots in a large baking dish and drizzle with olive oil.

the raw

Toss to coat. Season with salt, cumin and fresh dill.

the cutBake for 25-30 minutes, stirring occasionally, until carrots are tender and beginning to brown.

IMG_9622“Be Vegan Make Peace” ¬†Aaaah….Portland