Color Me Orange: Color Me Vegan Series and Giveaway

Posted on August 14, 2011


Welcome to the Color Me Orange day in my (Color Me Vegan) Series!  Remember, if you would like to add this book to your repertoire, be sure to enter the Giveaway!

While cooking through the orange section of this book, I found a new favorite soup.  Be sure to check out the photo below of the Carrot and Roasted Bell Pepper Soup.

Now, for our “Did you know that………” moment in the series.   I learned in this chapter of the book that the carotenoid, alpha-carotene (beta-carotene’s cousin, if you will) also converts to Vitamin A, and it may be an even stronger antioxidant than beta-carotene.  Like me, you may need a “what exactly does an antioxidant do again” refresher.  Antioxidants help stop free radicals from causing damage to cells that can lead to diseases like heart disease and cancer.

As promised, here are some of the ORANGE recipes that caught my eye that I wanted to share with you!…

Carrot Fries:

Bake these tasty, mildly spicy fries instead of the traditional white potato variety.  My kids loved them next to their veggie dogs!

Citrus Salad:

This recipe called for a bed of curly kale.  I added romaine to my kale.  I also chose to omit the jalapeno pepper.  This was a perfect summertime salad.  I loved having a different (citrus-y) take on salad.

Carrot and Roasted Bell Pepper Soup:

This is the one that I referred to above as a new favorite soup.  I would double it next time as my family ate every last drop from the soup pot.  The recipe suggests roasting your own orange bell peppers versus using jarred roasted red peppers.  The taste was definitely worth that extra roasting time.  A couple of things I did different were use red versus white wine (since I already had that on hand), and the miso I used was yellow to dark versus lighter.  I am not sure how much this may have changed the depth of taste, but the soup was delicious and rich.  In fact, I will probably quadruple the recipe next time, so we can have leftovers for lunch or for freezing.

Saffron Rice with Curried Apricot Dressing:

The pairing of fennel, apples and yams with rice was interesting by itself.  Adding the apricot dressing gave this rice dish a whole new level of taste!

And just for fun, here are a few pics of some of my fave orange things:

Drinking orange juice through a hole in an orange (sometimes I forgo the straw)!


Fresh Carrot Apple Juice with the occasional additional veggie(s) thrown in for extra goodness.  (Sidenote:  I often wonder what to do with all the pulp in the juicer.  Here is an interesting Apple Carrot Muffin recipe that calls for juicer pulp).


Oranges with Cloves during the holidays.  The aroma this creates throughout the house is amazing.  Plus, I love that it is an old, pioneer-period, handmade decoration.


Pumpkins, Pumpkin Patches and Carving Jack-o-Lanterns with My Kids

 And to leave you with my W and K’s favorite knock-knock joke:

Knock knock.  Who’s there?  Banana.

Knock knock.  Who’s there?  Banana.

Knock knock.  Who’s there?  Banana.

Knock knock.  WHO’S THERE?

Orange you glad I didn’t say banana?

Remember to click over to the giveaway to enter!