What's better than sautéed squash, mushrooms & carrots coated in melted gruyere? Not much. This vegetable raclette is wholesome, filling, and a little spicy. In other words, it's perfection.
Time: 1 hour
Ingredients:
2 large zuchini
2 summer squash
1 pack portobello mushrooms
1 serrano pepper
1 cup shredded carrots (or diced)
1/2 cup shredded gruyere cheese
salt & pepper to taste
1-2 tablespoons olive oil
Recipe:
Dice the zuchini & summer squash, roughly chop the mushrooms.
Slice the serrano pepper & set it aside.
Sauté the vegetables (including the carrots) in a bit of olive oil so they will cook through. I did mine one by one so that everything cooked evenly & didn't get too soggy. You want them crunchy.
Pour the cooked vegetables into an oven-safe Pyrex, add the serrano slices & season with salt & pepper.
Sprinkle the shredded gruyere on top of the vegetables & broil for 2-3 minutes or until the cheese is melted & bubbly.
If you know me personally, you know I loooove carrot cake! It's the perfect mix of not too sweet and not quite savory. I went a little ambitious & made an eggless, bundt carrot cake with my own carrot cream cheese icing. Recipe uses a bit of ingredients but it is so easy to put together & so worth it!
Time: 1 hour
Ingredients:
2.5 cups shredded carrots
1 cup apple sauce
3 cups all purpose flour
1 tablespoon baking soda
1.5 teaspoons baking powder
1 tablespoon ground cinnamon
1 teaspoon ground glove
1 teaspoon ground ginger
1 teaspoon ground nutmeg
1 tablespoon salt
1/2 cup white sugar
1.5 tablespoons molasses
1/2 cup vegetable oil
1/4 cup milk or lactaid as needed if the icing is too thick
1/2 pack plain light cream cheese
1 teaspoon vanilla
1 cup confectionary sugar
PAM spray or other cooking spray
Recipe:
Put the carrots in a large basin (leave about 1 tablespoon aside for the icing) Add the vegetable oil, molasses, ground spices, salt, baking soda & powder, white sugar & applesauce. Mix to combine.
Slowly start adding the flour & keep stirring to combine. If it feels like the mixture is becoming too dry, you used enough flour.
Spray the cake pan with cooking spray, especially if you're using a bundt pan, so the cake won't stick to it.
Bake on 325 degrees for about 45 minutes or until a toothpick comes out clean. Baking time will vary depending on what kind of pan you used.
While the cake is baking, use a stand mixer to whip the icing together (cream cheese, vanilla, tablespoon of shredded carrots & milk or lactaid).
Once the cake is baked, let it cool almost completely so that you can turn it over & the bundt will stay in form.
Glaze with the icing & enjoy! You can freeze this cake and save pieces of it for months to enjoy :).
