nutritional information

Per 2-cup serving:

  • Calories: 446
  • Protein: 12 g
  • Total Fat: 39 g
  • Saturated Fat: 6 g
  • Carbohydrates: 14 g
  • Cholesterol: 0 mg
  • Sodium: 475 mg
  • Fiber: 6 g
  • Sugar: 3 g
Vegan

Heirloom Carrots with Avocado Crème Fraîche and Cumin-Spiced Pumpkin Seeds

Serves 4

30 minutes or fewer

A version of this dish is served at M.A.K.E., a Matthew Kenney Cuisine restaurant in Santa Monica, Calif. Baird tweaked the recipe to make it quick as well as nut-free.
Spiced Pumpkin Seeds
  • 1 cup pumpkin seeds
  • 1 Tbs. pumpkin seed oil or olive oil
  • 1 Tbs. ground cumin
  • 1 tsp. sea salt
  • ¼ tsp. cayenne pepper, optional
Heirloom Carrots
  • ½ lb. heirloom carrots, peeled
  • 2 Tbs. olive oil
  • 1 Tbs. apple cider vinegar
  • 2 Tbs. chopped cilantro, plus more for garnish
Avocado Crème Fraîche
  • 1 avocado
  • 1 Tbs. lemon juice
  • 1 ½ tsp. olive oil
  • ¾ tsp. white miso paste

1. To prepare Spiced Pumpkin Seeds: soak pumpkin seeds in large bowl of cold water 15 minutes.

2. Meanwhile, to prepare Heirloom Carrots: Thinly slice carrots lengthwise into ribbons with mandoline. Toss with oil, vinegar, and cilantro, and season with salt, if desired. Let marinate 20 minutes.

3. To make Avocado Crème Fraîche: blend all ingredients in blender or food processor until smooth and creamy, adding 1 to 2 Tbs. water, if necessary.

4. Drain soaked pumpkin seeds, and toss with oil, cumin, salt, and cayenne (if using).

5. Add 3/4 cup Spiced Pumpkin Seeds to Heirloom Carrots, and toss to combine.

6. Spoon 2 Tbs. Avocado Crème Fraîche in center of plate or bowl. Top with 2 cups Heirloom Carrots. Sprinkle with remaining 1/4 cup Spiced Pumpkin Seeds and chopped cilantro.

April/May 2013 p.32

you might also like



comments

Delicious! I'm not a raw foodie, but this texture is amazing.

bergamot coriander - 2013-05-24 19:37:14