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Welcome to my blog. I create and share Allergen Free and Special Diet recipes (Paleo/Keto/Vegerarian and Vegan) to provide delicious options so no one is ever left out! Food is happiness and you’ll find a lot of that here! <3

Eat More Plants Book Review By Molly Krebs with a  Creamy Carrot Risotto with Carrot Top Pesto Recipe!

Eat More Plants Book Review By Molly Krebs with a Creamy Carrot Risotto with Carrot Top Pesto Recipe!

When I look at a cookbook the first thing I do is go through the book and check out the different pictures, that’s generally one of the first reasons i buy first of the cookbooks I have. If you’re anything like me and are sold based off of how delicious the picture are this is definitely a book to check out. I have looked through this cookbook multiple times and I swear each time I do I find myself marking another recipe to try out at home.

Click here to Purchase the Book.

This book contains many recipes from a variety of salads and bowls to dips and sides dishes to entrees to desserts and even a few mixed drinks. I like that there is a lot of creative variety with these recipes, such as crispy mashed potato tacos and ginger-beet moscow mules. Molly Krebs has taken many basic foods that you see everyday and has not only made them vegetarian, but also put a creative twist with different combinations of flavor to substitutes for meat with each dish.

Hands down this book is perfect for vegetarians since its “Eat more Plants”. This cookbook also includes multiple mouthwatering recipes that are gluten free, dairy free, and nut free. The entire book is not gluten free, however it can be with simple substitutions such as swapping regular pasta for gluten free.

One of the main reasons I recommend this book because it is filled with some many different healthy recipes that are naturally allergen friendly. It is fairly easy to swap an ingredient for some recipes to accommodate allergens, such as swapping all-purpose flour for a gluten free flour and even swapping a cheese from a dairy-free cheese.

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Creamy Carrot Risotto with Carrot Top Pesto   I wanted to make a carrot risotto that was creamy, not just filled with pieces of carrot, and here we are! The carrots are cooked in a little garlic and white wine then made into a puree and stirred into the final product. The carrot top pesto adds another layer of carrot flavor, and it’s absolutely delicious. This dish is a unique way to use all parts of the carrot.  Serves 3 to 4   Carrot Puree   1 tbsp (15 ml) extra virgin olive oil  1 clove garlic, finely chopped  1 medium bunch carrots, diced, tops reserved  Salt, as needed  Black pepper, as needed  1⁄2 cup (120 ml) dry white wine  3⁄4 cup (180 ml) low-sodium vegetable broth, plus more as needed   Risotto   2 tbsp (30 g) unsalted butter  1 tbsp (15 ml) extra virgin olive oil  1⁄2 large yellow onion, finely chopped  1 clove garlic, finely chopped  11⁄2 cups (315 g) arborio rice  6 cups (1.4 L) low-sodium vegetable broth, divided  1⁄2 tsp salt, plus more as needed  1⁄4 tsp black pepper, plus more as needed  1⁄2 cup (90 g) grated Parmesan cheese, plus more for serving   Carrot Top Pesto   2 cloves garlic  Juice of 1⁄2 lemon  1⁄4 cup (12 g) packed fresh basil  1⁄4 cup (10 g) packed fresh at-leaf parsley  1⁄2 cup (90 g) grated Parmesan cheese  1⁄4 cup (34 g) pine nuts, toasted  1⁄4 tsp salt, plus more as needed  1⁄4 tsp black pepper, plus more as needed  1⁄2 cup (120 ml) extra virgin olive oil  To make the carrot puree, heat the oil in a medium skillet over medium-high heat. Add the garlic and sauté for 30 seconds, or until it is fragrant. Add the carrots, 2 pinches of salt, and 2 of pinches black pepper and sauté, stirring frequently, for 4 to 5 minutes. Add the white wine and vegetable broth and simmer for 7 to 8 minutes, or until the carrots are tender. Transfer the carrot mixture to a high-powered blender or food processor and blend until the mixture is smooth and creamy, adding more vegetable broth as needed to blend. Start with 1⁄4 cup (60 ml) and add up to 1⁄2 cup (120 ml). The puree should be silky and smooth. Set aside.  To make the risotto, combine the butter and oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic and sauté for 3 minutes. Add the rice and toast it for 2 minutes,stirring frequently. Add 2 cups (480 ml) of the vegetable broth and bring the mixture to a boil.Reduce the heat to medium and simmer for 30 to 35 minutes, until the rice is tender, adding the remaining 4 cups (960 ml) vegetable broth, 1 cup (240 ml) at a time, as needed, when almost all the liquid has evaporated.  While the risotto is cooking, make the carrot top pesto. Coarsely chop the reserved carrot tops (you should have about 11⁄2 cup [375 ml]). Combine the carrot tops, garlic, lemon juice, basil, parsley, Parmesan cheese, pine nuts, salt, black pepper, and oil in a food processor. Blend until the pesto is smooth. Season with additional salt and black pepper, if desired.  Once all the vegetable broth has absorbed into the risotto, add the carrot puree, salt, and black pepper and cook for 3 to 4 minutes to heat through. Add the Parmesan cheese, stirring until it is melted and creamy. Taste and season with additional salt as needed.  To serve, divide the risotto between serving bowls and top each serving with some of the carrot top pesto, extra Parmesan cheese, and additional black pepper.  Note:  The carrots with the tops on them are usually thinner and more delicate and don’t need to be peeled. When preparing the carrot tops, you may need to pick out some brown or dead pieces. Make sure you wash them really well—they can have a lot of grit in them. Look for carrots with fresh, bright green tops.   Click Here to buy the book   Reprinted with permission from  Eat More Plants  by Molly Krebs, Page Street Publishing Co. 2019 Photo credit: Molly Krebs

Creamy Carrot Risotto with Carrot Top Pesto

I wanted to make a carrot risotto that was creamy, not just filled with pieces of carrot, and here we are! The carrots are cooked in a little garlic and white wine then made into a puree and stirred into the final product. The carrot top pesto adds another layer of carrot flavor, and it’s absolutely delicious. This dish is a unique way to use all parts of the carrot.

Serves 3 to 4

Carrot Puree

1 tbsp (15 ml) extra virgin olive oil

1 clove garlic, finely chopped

1 medium bunch carrots, diced, tops reserved

Salt, as needed

Black pepper, as needed

1⁄2 cup (120 ml) dry white wine

3⁄4 cup (180 ml) low-sodium vegetable broth, plus more as needed

Risotto

2 tbsp (30 g) unsalted butter

1 tbsp (15 ml) extra virgin olive oil

1⁄2 large yellow onion, finely chopped

1 clove garlic, finely chopped

11⁄2 cups (315 g) arborio rice

6 cups (1.4 L) low-sodium vegetable broth, divided

1⁄2 tsp salt, plus more as needed

1⁄4 tsp black pepper, plus more as needed

1⁄2 cup (90 g) grated Parmesan cheese, plus more for serving

Carrot Top Pesto

2 cloves garlic

Juice of 1⁄2 lemon

1⁄4 cup (12 g) packed fresh basil

1⁄4 cup (10 g) packed fresh at-leaf parsley

1⁄2 cup (90 g) grated Parmesan cheese

1⁄4 cup (34 g) pine nuts, toasted

1⁄4 tsp salt, plus more as needed

1⁄4 tsp black pepper, plus more as needed

1⁄2 cup (120 ml) extra virgin olive oil

To make the carrot puree, heat the oil in a medium skillet over medium-high heat. Add the garlic and sauté for 30 seconds, or until it is fragrant. Add the carrots, 2 pinches of salt, and 2 of pinches black pepper and sauté, stirring frequently, for 4 to 5 minutes. Add the white wine and vegetable broth and simmer for 7 to 8 minutes, or until the carrots are tender. Transfer the carrot mixture to a high-powered blender or food processor and blend until the mixture is smooth and creamy, adding more vegetable broth as needed to blend. Start with 1⁄4 cup (60 ml) and add up to 1⁄2 cup (120 ml). The puree should be silky and smooth. Set aside.

To make the risotto, combine the butter and oil in a large pot or Dutch oven over medium-high heat. Add the onion and garlic and sauté for 3 minutes. Add the rice and toast it for 2 minutes,stirring frequently. Add 2 cups (480 ml) of the vegetable broth and bring the mixture to a boil.Reduce the heat to medium and simmer for 30 to 35 minutes, until the rice is tender, adding the remaining 4 cups (960 ml) vegetable broth, 1 cup (240 ml) at a time, as needed, when almost all the liquid has evaporated.

While the risotto is cooking, make the carrot top pesto. Coarsely chop the reserved carrot tops (you should have about 11⁄2 cup [375 ml]). Combine the carrot tops, garlic, lemon juice, basil, parsley, Parmesan cheese, pine nuts, salt, black pepper, and oil in a food processor. Blend until the pesto is smooth. Season with additional salt and black pepper, if desired.

Once all the vegetable broth has absorbed into the risotto, add the carrot puree, salt, and black pepper and cook for 3 to 4 minutes to heat through. Add the Parmesan cheese, stirring until it is melted and creamy. Taste and season with additional salt as needed.

To serve, divide the risotto between serving bowls and top each serving with some of the carrot top pesto, extra Parmesan cheese, and additional black pepper.

Note:

The carrots with the tops on them are usually thinner and more delicate and don’t need to be peeled. When preparing the carrot tops, you may need to pick out some brown or dead pieces. Make sure you wash them really well—they can have a lot of grit in them. Look for carrots with fresh, bright green tops.

Click Here to buy the book

Reprinted with permission from Eat More Plants by Molly Krebs, Page Street Publishing Co. 2019 Photo credit: Molly Krebs

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