alive logo
foodfamilylifestylebeautysustainabilityhealthimmunity

Red Hot Tomato and Carrot Caesar

Serves 2.

    Share

    Red Hot Tomato and Carrot Caesar

    Spice things up with a spicy, savoury Caesar renewed with carrot juice. Tomato juice provides lycopene, taking care of your Valentine’s heart.

    Advertisement

    Tip

    Keep the classic Caesar garnish and add a stem of celery for guests to stir and snack on.

    Advertisement

    Red Hot Tomato and Carrot Caesar

    Ingredients

    • 1 lime wedge
    • 1 cup (250 mL) low-sodium tomato juice or vegetable cocktail
    • 1/2 cup (125 mL) carrot juice
    • 1/4 tsp (1 mL) hot sauce, plus more to taste
    • 1/4 tsp (1 mL) Worcestershire sauce
    • 1/4 tsp (1 mL) ground celery seed
    • Ground black pepper, to taste
    • 1 carrot, shaved into ribbons, skewered

    Nutrition

    Per serving:

    • calories54
    • protein2g
    • fat0g
      • saturated fat0g
      • trans fat0g
    • carbohydrates13g
      • sugars6g
      • fibre2g
    • sodium61mg

    Directions

    01

    Start with fridge-cold ingredients. Coat rims of 2 glasses with lime. In pitcher, add tomato juice or vegetable cocktail, carrot juice, hot sauce, Worcestershire sauce, celery seed, and pepper. Alternatively, rim glasses with celery seed and pepper. Stir to combine, pour into glasses, and garnish with carrot ribbon.

    Advertisement

    Like this recipe?

    This recipe is part of the Ravishing Red Beverages collection.

    Ad
    Advertisement
    Advertisement

    READ THIS NEXT

    SEE MORE »
    Fruity Tofu with Sweet Potato Wedges
    Beet Falafel Burgers with Dilly Tahini Sauce

    Beet Falafel Burgers with Dilly Tahini Sauce

    If a falafel and burger had a love child, this would be it. The result of this hybrid is a vibrantly coloured, complex-flavoured veggie burger you’ll flip over. You can also serve them between toasted hamburger buns with toppings such as sliced cucumber, sliced tomato, and arugula.  Holding it together Many plant-based burgers are crumbly and weak, risking a patty that ends up between the grill grates instead of intact on your plate. Keep your burgers together by forming patties no larger than 1 in (2.5 cm) thick, which ensures a nice, even crust on the outside and a thoroughly warmed-through centre, then chilling the patties before grilling. You can also consider using a burger mould, which gives you denser, equally sized patties that cook evenly. Be sure your grill grates are well greased.  Deep freeze You can freeze uncooked falafel burgers on a parchment paper-lined baking sheet or plate and then transfer frozen patties to an airtight container. When ready, just thaw and cook as instructed. Falafel cooking options To bake: Arrange falafel on parchment-lined baking sheet and brush lightly with oil; bake at 375 F (190 C) for 25 minutes, or until crispy on the outside and heated through. To pan fry: Heat large skillet over medium heat. Once hot, add 1 Tbsp oil (15 mL) for each 2 burgers in the pan, swirl to coat pan and cook for 3 to 4 minutes, or until underside is browned. Then flip carefully and cook for 2 to 3 minutes more.