I am always inspired by the beautiful and colorful produce at the farmer’s market near my house on Long Island. This week I found a gorgeous bunch of carrots – purple, bright orange, pale orange and yellow. The purples are my favorite because the skin peels off to reveal a bright orange outside and a yellow inside. What is so interesting about these carrots is that they each pack a different flavor profile – they are all carroty in their own way! They are sweet and earthy at the same time. These fresh from the ground carrots are so different from the generic orange carrots I get at Whole Foods. I am always sad at the end of the summer when these babies are no longer available. To highlight the different flavors, I simply paired them with fresh scallions, also from the farmer’s market. A little vegan butter and a pinch of salt brightens the whole dish up. Serve as a side with tofu or tempeh and rice or potatoes for an easy summer meal.
4 colorful carrots
1 tablespoon vegan butter
Salt, a pinch
Peel and slice the carrots into thin rounds, about the same thickness. Steam until just starting to soften.
Slice the scallions and drop them into a skillet. Add the vegan butter and a pinch of salt.
When the carrots are done, pour them over the scallions and turn on low heat. Toss until the carrots are coated and the butter is melted.
Serve and enjoy!
Lisa Dawn Angerame is a wife, mom, vegan, and yogi. She lives in New York City with her husband and son where she teaches yoga and writes her vegan food blog Lisa’s Project: Vegan.