Fancy Carrots & Shishito Peppers

For the Carrots:


  • organic carrots
  • 1-2 tablespoons olive oil
  • 1-2 tablespoons maple syrup (omit if doing whole30/paleo)
  • salt
  • 4 oz Vegan Ricotta cheese (we like Kitehill)
  • 1 cup Zubi's Salsa
  • pumpkin seeds, roasted or raw


  1. Preheat oven to 400 degrees.
  2. Toss carrots in olive oil, salt, & maple syrup, until well coated.
  3. Place carrots on baking sheet & roast for about 30 minutes or until fork tender.
  4. Quickly sauté in cast iron to gain slight char.
  5. Puree Vegan ricotta with Zubi's Salsa, until smooth.
  6. Spoon puree on a plate and then place roasted carrots on top of the sauce.
  7. Sprinkle with pumpkin seeds.


For the Shishito Peppers:


  • shishito peppers 
  • 1-2 tablespoon olive oil
  • salt & pepper
  • 1 bunch organic cilantro, roughly chopped
  • 1 cup Zubi's Crema
  • 1/4 cup red onion, diced small
  • honey/agave or maple syrup (omit if doing whole30/paleo)


  1. Coat shishito peppers in olive oil, salt and pepper.
  2. Sautée shishito peppers in cast iron until slightly charred, about 5-7 minutes.
  3. Puree Zubi's Crema with 1 bunch fresh cilantro, until smooth.
  4. Spoon puree on a platter and top with shishitos, diced red onion & drizzle with honey or vegan alternative.

Recipe created by Anastasia Midas - @anastasiamidas, Rebecca Costa - @xxrlilly & Sofia Espo - @bewellwithsofia





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