• 2 cup fresh carrot juice
• 1 cuo fresh orange juice
• 1/2 cup lemon juice
• 2 tsp honey
• 1 cup thick sour milk
• 4-8 ice cubes

This is a very fast and very simple summer drink for any time of the day.

Blend properly all ingredients. Add ice cubes before serving.

Makes 4-5 servings

• 1 kilo asparagus
• 200 g onion
• 200 g carrot
• 700 g tomato
• 10 g parsley
• 3 tsp salt
• 3 tbsp sugar
• 2 tbsp vinegar
• 10 sweet peas
• 1 garlic bulbet
• 2 bay feaves
• vegetable oil

Slice onion and carrot, and fry till golden brown.

Wash asparagus. Cut off pedicles, and slice in 2 inch pieces. Place it in a pan, add fried onion with carrot, and cook for 10 minutes.

Chop tomatoes, and grind garlic. Combine tomatoes, parsley, salt, sugar, bay feaves, and pepper in a pan with asparagus. Mix well, add garlic, and cook for 15-25 minutes.

• 4 carrots
• 4 potatoes
• 1 celery root
• 1 parsley root
• 2 onions
• 600 grams cabbage
• 1.5 litres water
• olive oil (or any other vegetable oil)
• salt and pepper to taste

Slice the onion and fry it in vegetable oil till it’s soft. In advance dice carrots, celery, and parsley. Add them all to onion and simmer for 10-15 minutes in closed pan. Stir it from time to time. Then add sliced cabbage and potatoes and keep it simmer till everything is done.

Add water, salt, and pepper to vegetables and make it boil. Before serving sprinkle with celery and parsley.

• 1 middle-size red cabbage
• 1-2 carrots (sliced in cubes)
• 1 can of green peas
• 1 can of corn
• some garlic
• mayonnaise (or olive oil for vegan version)
• salt to taste

Properly slice the cabbage and mix it with salt and mashed garlic.

Take a big flat plate and start laying the ingredients (each layer sprinkle with mayonnaise or olive oil): a part of cabbage, green peas, a part of cabbage, carrots, a part of cabbage, corn, and finally the last layer of the cabbage.

Useful tip: you can add some lemon juice into the sliced cabbage – this will make its color brighter.

• 3 middle carrots
• 150 gram raisins
• 150 gram walnuts
• some mayonnaise (or use vegan version)
• sugar to taste

We all know that carrots are useful. They are rich in Vitamin A which is digested better if you eat carrots with some type of oil (plant oil as well).

So, why don’t you make this simple and quick salad?

Grate carrots. Add the rest of ingredients and some sugar (if carrots are not sweet enough). Keep the salad in a fridge for a while or eat at once.

You are free to lessen or enlarge the amount of ingredients to your personal taste, or add some new ingredients to get more variants of this vegetarian meal.

For the burgers:

• 6 tbsp olive oil
• 1 onion, sliced
• 1 stick celery
• 1 clove garlic, crushed
• 1 leek, finely sliced
• 1 x 400g tinned kidney beans, drained and washed sliced
• 150g cooked brown rice
• 1 bunch flat leaf parsley, chopped
• black pepper
• deep-fried shredded carrots

For the green onion oil:

• 1 bunch spring onions
• 150ml olive oil
• 2 tbsp ginger juice

Heat half the oil in a frying pan, and add the carrot, onion, celery, garlic and leek – fry gently until softened.

Add the kidney beans and rice and mash everything gently together. Add the parsley and season with salt and freshly ground black pepper. Leave to cool before shaping into patties.

Heat the remaining olive oil in a frying pan and fry the patties for 2-3 minutes on each side until hot and golden.

To make the green onion oil, quickly blanch spring onions in hot water and rinse in iced water.

Squeeze out the water from the spring onions, tip them into a blender and add the olive oil.

Add the ginger juice, season with salt, and blend before straining through a fine sieve.

Place two patties in the centre of each plate, top with deep- fried shreds of carrot, and drizzle with spring onion oil.

Via

• 250 gm potato
• 4 tsp. groundnut
• 250 gm cauliflower
• 3 tsp. coconut powder
• 1 cup peas (shelled)
• 1 tsp. salt
• 2 carrots
• 1 tsp. black pepper powder
• 2 tsp. maida
• 2 tsp. tomato sauce
• 1 tsp. butter (salted)
• 2 green chilly
• 1 cup milk
• 1 tsp. ginger (grated/paste)

Boil potatoes in salt water. Finely chop the cauliflower and carrots and steam it along with the peas. Finely chop the boiled potatoes. Heat butter in a kadahi and fry maida. Add milk. When it gets thicker add all vegetables, salt, black pepper, tomato sauce, ginger and green chillies. Transfer to a bowl and mix well. Sprinkle some chopped groundnut and coconut powder on top. Bake it in oven till groundnuts and coconut powder get golden brown. Serve hot.

Via

Thus people who are new to vegetarianism start looking for best recipes of vegetarian meals. They are looking for information about vegetarianism and veganism.

But not so many of them direct their attention to peculiar fruits and vegetables, history of their appearance in their country, and social activities connected with them. The last one should surprise you at least a bit, right?

Have you ever heard about carrot festivals? You have! Then good for you. So, you must know that they take place in different countries including USA (Holtville in California), Canada (Bradford), and France (Croissy, not far from Paris, and small town of Creances in Normandy). There is also a carrot museum in Ohakune in New Zealand. In this places people know the value of this vegetable and each of them has its own history here. It’s amazing how many various things you can see there that are made of carrots. So, carrot halwa and honey-glazed carrots are far not the only things that carrots can be used for.

• 1 lb. corn, frozen
• 1 lb. peas, frozen
• 1 lb. carrots
• 2-3 lb. potatoes
• 2 onions, medium size
• 2-3 garlic cloves
• 2/3 cup nutritional yeast (NOT baking yeast)
• 1-2 chipotle peppers and cayenne pepper

Place the frozen corn and peas into a large cooking pot, and add water to cover the vegetables.

Wash, peel, and dice or thinly slice the carrots and onions, and add to the cooking pot. Peel and crush the garlic, and add to the cooking pot.

Wash and clean the potatoes and peel if desired (retain one medium sized potato for later addition). Slice the potatoes and cut into small cubes, and add to the cooking pot.

Add water to just cover all the vegetables. Cook until the water begins to boil, and then reduce the heat to simmer until the potatoes are tender and the onions are semi-translucent.

Cut the remaining potato into chunks and place into the container of a blender with about a cup of water. Remove the stems from the chipotle peppers and add to the blender container. Add the nutritional yeast, cover, and run blender at high speed until the contents are creamy smooth.

Slowly pour the contents of the blender into the soup pot while stirring constantly. The chowder will begin to thicken as you add the contents of the blender. When the chowder begins to boil lightly again, turn off the heat, cover, and allow the flavors to blend for about 10-15 minutes.

Via

• 5 or 6 large potatoes, peeled and cubed
• 2 leeks cut into round slices
• 3 carrots, roughly chopped
• 5 celery sticks, cut onto chunks
• 1 cup of dried pearl barley
• 2 heads of Swiss chard (or similar green leaf such as leaf beet or a couple of handfuls of spinach), chopped
• enough water to cover
• salt and pepper to taste

Very simple to prepare this one! Place all your vegetables except the chard in a large pan with the barley. Cover well with water, boil and simmer until everything is cooked. Add the chard and salt and cook for another 5 minutes.

Via