I am a self-described cookbook addict. I love to read them more than I even like to cook from them. Now, I adore veggies, especially when someone else cooks them, but my knowledge of vegetables cannot compare to that of cookbook author Lora Krulak.
She kindly sent me a copy of her lovely book "Veggies for Carnivores: Moving Vegetables to the Center of the Plate." Don't be fooled by the word "carnivores." This book is all about vegetables.
As much as she loves veggies, Lora also loves travel and the book celebrates both of these passions. In her book Lora notes, "One of the longest and most consistent relationships I have had in my life is with vegetables. I have traveled the world visiting local markets, sneaking into local kitchens, befriending local cooks." The book brings us Lora's recipes and cooking techniques along with stories of her travels to places such as Italy, France, India and Greece. Read more about Lora on her website.
Lora Answers My Questions
If you had to pick a favourite vegetable, what would it be?
What's your favourite place in the world to eat?
My favourite place in the world to eat is Israel. I find the produce superior to anywhere else and the dishes are so simple with each made up of only a few fresh ingredients. It's veggie heaven there.
What's the most unusual vegetable you've ever eaten?
Well, I'm not sure if you can count it as the MOST unusual vegetable I have tried, but it is definitely worth trying. Parilla is an Eastern leaf that is used in cooking mostly as an herb, but sometimes as a wrapper for rice, fish or other vegetables. Parilla is highly medicinal and excellent for insomnia. The taste is very difficult to describe - it's both sweet and savory.
Roasted Carrot Hummus
I decided to try making Lora's recipe for Roasted Carrot Hummus.
First I roasted three large carrots in the oven along with part of a red onion. Lora outlines a couple of great veggie roasting techniques in her book, including one with coconut oil. I just ran out of coconut oil, so I ended up just pouring on some olive oil and salt and roasting the mix for about 45 minutes.
I have only ever made hummus using chickpeas, so I was a little afraid, but this recipe turned out quite well and I enjoyed it along with some rice crackers. Think how much Vitamin A you get with this hummus! My husband thought it was like hummus with a nice extra sweetness. He said I used too much garlic though...but we always disagree on garlic. Read on for the full recipe.
Veggies for Carnivores Giveaway
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Roasted Carrot Hummus
Keywords: appetizer vegan vegetarian gluten-free
- 1 lb. carrots
- 1/2 small red onion, roughly chopped
- 2 cloves garlic
- 1/8 to 1/4 cup tahini
- 1/2 cup olive oil
- 1/2 tsp cumin
- salt to taste
- coriander and sesame seeds for topping
Chop the carrots into spears and roast in a baking dish in the oven along with the red onions. I coated the veggies in olive oil and roasted them at 375°F for 45 minutes.
Process the carrots, onions, garlic and tahini in a food processor and drizzle in the olive oil.
Add the cumin and salt.
Top with chopped coriander and sesame seeds.