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Carrot Bake
The China Study Cookbook, LeAnne Campbell
This is a perfect side dish for a Thanksgiving dinner. It tastes just like a traditional stuffing or even better!
59 ml 1/4 c. vegetable broth
470 ml2 cups carrots, grated
120 ml1/2 c. onion, diced
120 ml1/2 c. celery, diced
2 ml1/2 tsp. rosemary
5 ml1 tsp. thyme
2 ml1/2 tsp. salt
1 ml1/4 tsp. black pepper
30 ml2 T. red wine (optional)
240 ml1 c. bread crumbs
59 ml1/4 c. Green Garden Mayonnaise*
2 egg replacers (2 T. ground flaxseed meal in 6 T. water)
Preheat oven to 350 F.
In a saucepan, add broth, carrots, onions and celery. Cook until onions are soft. Add rosemary and thyme. Remove from heat.
Stir in salt, pepper, wine if using, bread crumbs, mayonnaise and egg replacers.
Spread mixture in an oiled or nonstick baking dish. Bake 20 minutes until top is slightly crisp.
*This is a mayonnaise from the China Study Cookbook: 6 oz. silken tofu, 1/4 c. raw cashews, 2 T. lemon juice,
1 tsp. rice vinegar, 2 T. apple cider vinegar, 1 tsp. agave, 1/4 tsp. salt, 1/2 tsp. Dijon mustard---blend in a processor.