1. Preheat oven to 400 degrees.
2. In a medium bowl, place cut carrots.
3. In a small bowl, whisk together olive oil, honey, vanilla, salt, cinnamon, garlic powder, onion powder, cumin, coriander and black pepper.
4. Pour over carrots; toss well to coat. Transfer carrots to a sheet pan.
5. Roast for 30 minutes, stirring about every 10 minutes, until carrots are golden brown and fork-tender. (It may take longer, depending on the thickness of your carrots.)
6. Serve warm with cilantro, pomegranate seeds and (optional) feta.

Make the Mashed Cauliflower

1. Steam or pressure cook 1 head of cauliflower until it becomes soft.
2. In a mixing bowl or food processor add cauliflower florets, butter, garlic powder and sea salt. (Chives, cream cheese or other seasoning optional).
3. Blend or mash until it has the same consistency as mashed potatoes, then set aside.

Make the Filling

1. Preheat the oven to 400 degrees F (204 degrees C).
2. In a skillet add oil on medium heat. Add the onions, carrots, and peppers. Sauté for 6 to 10 minutes, until lightly browned and set aside.
3. In a separate skillet brown meat, season with salt and pepper. Cook for 7 to 10 minutes, breaking apart the meat as you go.
4. Stir in the broth, coconut aminos, tomato paste, and Italian seasoning. Bring to a boil, then simmer, uncovered, for about 5 minutes, until most of the liquid evaporates and you have meat in a thick sauce. Remove from heat.
5. In a medium casserole dish combine meat and vegetables.
6. Use a spatula to evenly spread cauliflower mash over your meat and veggies
7. Bake for 10 to 15 minutes, until the edges are bubbly.
8. If desired, place under the broiler for 2 to 4 minutes, until the edges are golden brown.

1. To make dressing, peel and finely dice ginger. Using the flat side of a knife, press down on ginger pieces to release any excess juice. (Alternatively, if you have a juicing machine, peel and juice ginger.) Put diced or juiced ginger into a small jar along with remainder of dressing ingredients, pop jar’s lid on, and shake well.
2. Assemble all salad ingredients in a large mixing bowl. Toss together well. Drizzle over dressing and serve, garnished with cilantro leaves.

1. Preheat oven to 425°.
2. In a medium bowl, combine carrots, 2 tablespoons of the olive oil, [q:1/8] teaspoon of the salt, and [q:1/8] teaspoon of the pepper; toss to coat. Transfer carrots to a baking sheet in a single layer.
3. Bake carrots until slightly browned, about 15 minutes. Remove from oven and let cool slightly.
4. In a blender, combine roasted carrots, chickpeas, garlic, lemon juice, cumin, paprika, chili powder, remaining [q:1/8] teaspoon salt, and remaining [q:1/8] teaspoon pepper. Blend on high speed until smooth. With blender running on low speed, slowly add remaining olive oil and pulse until smooth.
5. Transfer to a dip bowl and serve immediately, or store in an airtight container in refrigerator for up to 4 days.

1. Heat oil in a large pot over medium heat. Add onion and sauté for 5 minutes, stirring frequently.
2. Add garlic, carrots, cumin, coriander, cinnamon, and ginger and sauté for 3 minutes.
3. Add chickpeas, broth, lemon juice, dates, and apricots. Simmer over medium-low heat for 25 to 30 minutes, or until broth is almost completely absorbed and carrots are tender.
4. Season to taste with salt and pepper. Before serving, garnish with slivered almonds and cilantro.

1. Preheat oven to 375°.
2. Toss onion, carrots, and apple with oil. Spread mixture in a single layer and roast for 15 to 20 minutes, or until apples and onion begin to turn golden.
3. Remove mixture from baking sheet and place in a large stockpot. Add broth and bring to a boil. Reduce heat, cover, and simmer until carrots are very tender, about 20 minutes.
4. Toast cumin seeds in a small, dry skillet over medium-high heat until fragrant, 4 to 5 minutes; cool. Finely grind seeds in a spice mill.
5. Remove soup from heat. Puree in batches in a blender until smooth. Return to same stockpot. Whisk in lemon juice and allspice. Season with salt, pepper, and cumin to taste.
6. Place yogurt in a small dish so guests can spoon some over soup.

1. Preheat oven to 375°.
2. Toss carrot strips with 1 tablespoon of the oil. Transfer to a baking pan and roast for 25 minutes, or until carrots are tender and lightly browned in certain places, turning halfway through.
3. Heat remaining 1 tablespoon of oil in a large pot set over medium heat. Add onion and sauté for 4 minutes. Add ginger, roasted carrots, broth, and salt to taste. Bring mixture to a boil, reduce heat to medium, and cover pot. Cook for 20 minutes. Remove from heat and let cool slightly.
4. Transfer carrot mixture to a blender and blend on high until smooth. Serve garnished with fresh thyme, if desired.

1. Add walnuts to a blender and pulse until powdery.
2. Add coconut milk, vanilla extract, cinnamon, salt, and stevia to blender and process until smooth. Add shredded carrot and pulse a couple times until finely chopped.
3. Add ice cubes and pulse until thick and creamy, tamping down as necessary.
4. Pour into a glass and serve immediately.

1. Place a baking sheet in the oven. Preheat oven to 425°.
2. Peel carrots and then halve lengthwise. Cut into [q:2 1/2] by [q:1/2] inch long strips. Toss with avocado oil. Spread carrots on hot pan and roast until lightly brown and tender, approximately 13 to 15 minutes.
3. While carrots are roasting, toast walnuts in a small, dry skillet over medium-high heat. Stir frequently, until walnuts are toasted, about 5 minutes. Set walnuts aside to cool.
4. Whisk extra-virgin olive oil, vinegar, honey, mustard, and shallot together in a small bowl.
5. In a large bowl, toss spinach, roasted carrots, chives, and dressing. Divide mixture among 6 plates. Top each plate with equal amounts of toasted walnuts and goat cheese. Serve.

1. Fry onion and garlic in a little olive oil in a saucepan until soft for around 5 minutes over a medium-low heat while stirring. Raise heat, add spices, and fry for 2 minutes while stirring.
2. Peel and finely grate ginger root, squeeze out juice, and save it. Discard ginger root remains.
3. Add carrots, ginger juice, stock, and water to pan. Simmer over medium heat for around 15 minutes under a lid until carrots are soft.
4. In meantime, boil lentils in water according to following recipe.
5. Combine rest of Orange-Marinated Lentils ingredients for orange marinade. Pour over lentils while they are still warm. Season with salt. Set aside.
6. Blend soup until smooth and season again with salt, to taste. Warm it up again and, if necessary, dilute with more water.
7. Top soup with lentil mixture and a dollop of yogurt. Drizzle lightly with olive oil.