I’m glad you were all so intrigued by Monday’s carrot butter recipe! Sarah brought up a good point – that carrots in a sweet recipe aren’t that foreign of a concept after all… just think of carrot cake. Duh! Why didn’t I think of that? So none of you are allowed to be skeptical of carrot butter any more. Carrot cake in vegan dip form! :)
Today, though, we’ve still got some orange in our food, but it’s not cake (or even carrots). It’s a chopped salad with roasted butternut squash! Mmmm.
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Allow me to introduce you to the thing you never knew your life was woefully incomplete without:
CARROT BUTTER.
Carrot butter has been on my to-cook list since the inception of this blog, and I can’t believe it’s taken me so long to bring it to you.
So let me tell you about it: it’s a rich puree of macademia nuts and cooked carrots, sweetened with maple syrup and flavored with vanilla.
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I never believed bloggers who claimed to bake with vegan ingredients just because they ran out of butter and eggs. Pshhh. You just know people want to see vegan recipes!
But, ahem, now I believe it, because I fully intended for these pancakes to have eggs. Then I got home from the grocery store and realized I had no eggs. Welp. Vegan pancake time.
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It is quite the orange week around these parts – food-wise, at least. On Monday we had sweet potato salsa, and today we’re making use of my other favorite orange vegetable, butternut squash. Aaaand Friday will bring more squash! I guess I just can’t get enough.
Will I turn orange by the end of the winter? Most likely.
As an aside, orange is actually one of my least favorite colors (except when it comes to food!), but I briefly considered using it in our wedding when we were planning it for October. Mostly because, in addition to loving orange veggies, I apparently love orange flowers. I will say, though, that changing venues and ending up with a September date was quite a relief. Better weather and no need to have any sort of fall theme! I’m one of those girls who has dreamed about her wedding since she was little (ashamed to admit it), and a fall wedding just wasn’t what I’d envisioned. Nix on the orange!
September is quite far away, of course, and in the meantime I will stuff myself with orange foods. Mmmm.
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Betcha didn’t think I’d have a recipe for you today, did ya?
I’m as surprised as anyone. But I’m also happy to be back in the kitchen so I can share some more healthy recipes with you.
I love the holidays, and I definitely feel recharged after taking a nice long vacation and spending time with family. Buuut I have to say I’m also glad to be getting back to my normal routine, a.k.a. not eating my weight in cookies every day of the week. I love eating cookies! But after a while, my body begs for a break.
And if that break comes in the form of chips and salsa? I’ll take it.
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