Page 69 - Tracy Anderson Magazine - Fall 2021

TAMARIND GLAZED CARROT SALAD (serves 2)

INGREDIENTS
1 lb thin tricolor carrots, ½ tsp toasted sesame oil
scrubbed well and ends 1 Fresno chili, sliced into
trimmed paper-thin rounds
1 Tbsp peanut oil Juice of 1 lime
1 tsp salt 1 tsp chili oil
2 Tbsp tamarind paste 3 scallions, sliced thin
½ tsp fish sauce

1. Preheat oven to 400°F. Place tricolor carrots on a
parchment-lined sheet tray, then toss with peanut oil and
salt. Roast for 15 minutes until half cooked.
2. Meanwhile, mix together tamarind paste, fish sauce, and
SPRUCE sauce over top. Mix well to thoroughly coat and return
toasted sesame oil. Remove carrots from oven and pour
carrots to oven for an additional 15 minutes to glaze them.
3. To serve, place carrots on a platter, top with Fresno chili,
lime juice, chili oil, and scallions.

I T RAW MUSHROOM SALAD (serves 2 to 4) 1. Prepare mushrooms by slicing off tough bottom part of

stem but leaving stems attached. Clean mushrooms with
INGREDIENTS 1 bunch fresh parsley, leaves a damp paper towel.
2. Using a mandolin, carefully slice mushrooms on thin
picked and sliced thin
2 lbs white button mushrooms, Juice of 1 lemon setting.
tough part of stem removed,
3. In a mixing bowl, combine mushrooms, vegan
UP cleaned well and sliced 3 Tbsp extra-virgin olive oil Parmesan cheese, fresh parsley, lemon juice, and olive
paper thin
oil, and stir to combine. Taste for seasoning and adjust
½ tsp salt
with salt and pepper as needed.
2 oz vegan Parmesan cheese,
pepper
too long.
long pieces
Paint your plate with fresh and colorful salads. shaved with a peeler into thin ¼ tsp freshly ground black 4. Before serving, stir salad as it will get soggy if it sits for
ROASTED PARSNIP SALAD WITH CITRUS AND VEGAN GOAT CHEESE
(serves 2 to 4)

INGREDIENTS pepper to taste, divided Place on a parchment-lined sheet tray and
2 lbs parsnips, peeled 2 grapefruits, peeled bake for 25 to 30 minutes, until browned
and cut into evenly and cut into segments and cooked through.
CHEF’S sized pieces 2. Using a sharp knife, cut tops and
CHOICE! 2 limes, juiced and bottoms off grapefruits. Cut under white
¼ cup extra-virgin zested
This carrot salad is olive oil, divided pith and peel fruits, then cut in between
spicy, sweet, and sour, 4 sprigs tarragon, each membrane into segments.
and it’s delicious hot or 1 tsp salt, divided leaves picked 3. Toss parsnips with lime juice and zest,
cold. Plus, tamarind is Freshly ground black 3 oz vegan goat remaining olive oil, salt, and pepper.
known to help with cheese 4. To serve, place parsnips on a platter and
weight loss. top with grapefruit segments, tarragon,
1. Preheat oven to 375°F. Toss parsnips and bits of vegan goat cheese. Serve room
with one-half of olive oil, salt, and pepper. temperature or chilled.

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