Carrot And Sunflower Seed Salad Food

CARROT AND SUNFLOWER SEED BREAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper.
• Warm 1 cup milk in a large saucepan over low heat until it reaches room temperature, 3 to 5 minutes. Remove from heat and mix in yeast until dissolved. Mix in egg, olive oil, sugar, and salt.
• Stir half of the flour into the saucepan. Add carrots and sunflower seeds. Stir in remaining flour until dough is sticky. Cover and let rise in a warm place for 30 minutes.
• Divide dough into 12 pieces; roll into small buns. Arrange buns on the prepared baking sheet. Cover and let rise until puffy, about 15 minutes.
• Brush tops of buns with 1 tablespoon milk.
• Bake in the preheated oven until golden brown, 15 to 17 minutes.

RAISIN, RICE AND CARROT SALAD

Steps:

• Measure mayonnaise into a medium bowl. Slowly add buttermilk, whisking until smooth. Whisk in vinegar and honey.
• Stir in rice, carrots, onion, raisins and sunflower seeds if using; mix well.
• Chill thoroughly, preferably at least 24 hours if possible.

CARROT SUNFLOWER SEED PATTIES

Steps:

• Grind the raw hulled sunflower seeds in a food processor to get a fluffy product. Do NOT grind them into a paste.
• Shred the carrots.
• Mix the egg into the shredded carrots, then add the sunflower meal and blend. Season with salt and pepper if you wish.
• Heat the olive oil in a skillet. Drop by heaping tablespoonfuls of carrot-sunflower mixture onto pan, flatten with your spoon if necessary, and cook till you see browning around the edges. The patties should hold together. Turn and cook on the other side. Enjoy!

SESAME, SUNFLOWER AND CARROT SALAD

Steps:

• Shred carrots with a hand grater or in a food processor fitted with grating attachment. Place carrots in a large bowl with next 4 ingredients. In a small bowl, whisk dressing ingredients until blended. Pour dressing over the carrot mixture; toss to coat. Cover and refrigerate for at least 1 hour before serving.

CARROT AND SUNFLOWER SEED SALAD

Steps:

• In a bowl, combine the carrots with the sunflower seeds, garlic, scallions, pepper, salt, vinegar and oil. Serve on lettuce leaves.

KALE, CARROT, AND SUNFLOWER SEED SALAD

Steps:

• Whisk lemon juice, olive oil, apple cider vinegar, nutritional yeast, oregano, and basil together in a large bowl. Add carrots, kale, quinoa, and sunflower seeds; toss to combine.

THE WHOLE CARROT SALAD

Steps:

• For the carrots and lentils: Preheat the oven to 350 degrees F.
• Slice half the carrots into thin slices with a mandoline. Reserve in cold water and keep refrigerated.
• Cut the remaining carrots into bite-size pieces or halve them lengthwise and toss with 1 tablespoon of the olive oil along with the cumin, coriander and fennel seeds, 1/4 teaspoon each of the Aleppo Urfa chile, 1 teaspoon salt and a little black pepper. Transfer to a baking sheet and cover. Roast for 20 minutes. Remove the lid and continue to roast until browned, about 5 minutes. Set aside.
• Cook the red onion with the remaining tablespoon olive oil in a medium saucepan over medium-high heat until softened, about 3 minutes. Add the lentils, thyme sprigs and 2 cups water. Cook for 20 to 30 minutes on a simmer, adding more water as necessary. Season with freshly ground pepper, the remaining teaspoon salt and remaining 1/4 teaspoon each Aleppo and Urfa chile. Set aside.
• For the seeds: Preheat the oven to 325 degrees F.
• Toss the pumpkin and sunflower seeds together with the olive oil on a baking sheet and toast them, raking every 5 minutes, for 10 to 15 minutes.
• Dry roast the sesame seeds either in the oven or on the stovetop until toasted. Add the cumin and fennel seeds and toss to combine. Turn off the heat.
• Mix all the seeds together with the Aleppo and Urfa and a little salt in a medium bowl. Set aside.
• For the pesto and yogurt: Blanch the carrot top leaves, garlic and parsley in boiling water until brightened in color, about 1 minute. Drain and rinse under cold water.
• Combine the blanched carrot tops, garlic and parsley with the olive oil, a pinch of salt and 1/2 cup reserved toasted seeds in a blender. Swirl the pesto with the Greek yogurt and set aside until ready to use.
• For the vinaigrette: Add the olive oil, sherry vinegar, honey, orange flower water if using, salt, pepper to taste and tangerine juice and zest. Blend until thoroughly combined. Set aside.
• For serving: Drain the raw carrots well and toss with about a third of the vinaigrette in a bowl and set aside. Toss the roasted carrots with about another third of the vinaigrette. Toss the lentils with the remaining third of the vinaigrette.
• Set a large spoonful of the lentils in the bottom of a large serving bowl. Set a large spoonful of the pesto-yogurt mixture on one side. Pile the roasted carrots over the rest of the lentils. Top the roasted carrots with the dressed raw carrots. Sprinkle more of the roasted seeds on top and serve. Repeat to make more bowls.