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!
- 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
- 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
- An Unconventional Mojito by Monica's Table
- Caribbean Cream Cocktail by Cosmopolitan Cornbread
- Cucumber Grapefruit Basil Mojito 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
- Cheese Tortellini with Herbed Ricotta and Fava Beans by The Wimpy Vegetarian
- Gnocchi Primavera with Spring Asparagus and Peas by La Bella Vita Cucina
- Levantine 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
- 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
- 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
- Amazing Coconut Cake by A Baking Legacy
- Berry and Honey Whipped Ricotta by Family Foodie
- Caramelized Black Figs and Walnuts with Mascarpone by Un Assaggio of Food, Wine & Marriage
- Carrot Oatmeal Raisin 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 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 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 Cookies
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
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