Tuesday, November 15, 2011

Where we're going we may not need roads but we're going to need these books! (Yes this is a pretty awesome contest)

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Don't worry it will all make sense.

I think every vegan hopes that a day will come when people all over the world are willing and able to adopt a cruelty-free lifestyle that's better for them, the environment, and of course, the animals. Until that day comes, it's up to us vegans and veg-curious to help show the world how easy and fun being a compassionate consumer can be. This is the story of one anonymous reader who is doing what she can to help make this hope a reality.

Recently Dan and I got a email from a reader (who wishes to remain anonymous) who wanted to donate some books for a Meet The Shannons contest. She wanted the books to be prizes at a benfit for Farm Sanctuary, but plans had fallen through. Being an awesome activist, she wanted to make sure these books made it out into the world to help inform and educate people about how easy and important a vegan lifestyle is. So she asked that we give them away on our blog. Challenge accepted!

When the box came, it had a lovely note and 4 brand-new never-been-touched books! Four books that any vegan or veg-curious or just plain animal lover would want on their shelf.

We tried to figure out what would be the perfect contest. We wanted to do something really special--but I'll be honest, we're really focused on the Meet The Shannons book right now and the days are a blur of typing and cooking. Type Type Type. Cook Cook Bake Cook. Wash Dishes. Repeat.

But somewhere in all that, I found these beautiful organic carrots (see photo above) at the market around the corner. So here's our contest! Leave a comment below telling us what you would do with these colorful little carrot buddies and we'll randomly choose ONE Comment from a Member to win 4 cruelty-free living classics!


We're choosing randomly so you can be as honest as you want. In other words, if you would just gobble 'em down with a bowl of vegan ranch dressing or if you would feed 'em to your house rabbit - it's all good. Sorry, you have to be a member to enter, so that we can contact you later to send you your brain feast! If you're not already a member, you can find the button to join in the right hand column. We'll be choosing the winner on Friday November 18th.

Special thanks goes out of course to our book donor but also to these authors who are helping make a better future for all of us.

PS - Don't forget to adopt a turkey!

75 comments:

  1. I would make the delicious lentil salad that my family loves :) It's so simple and yummy...and calls for carrots of course :)
    I'd LOVE to win those books!

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  2. I think I would roast them because they are so pretty I would want to really see their colors. They would be great mashed, too, with a few turnips thrown in. I could also make an awesome carrot soup loaded with tarragon. :)

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  3. easy, simple maple-mustard glazed roasted rainbow carrots. yum!

    julie.jlt at gmail dot com

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  4. I love to roast carrots in the oven- stems on- until they get caramelized and delicious, even the crispy stems are delicious to eat!!

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  5. I'm thinking either oven or grill roasted with some other root veggies. Those are beautiful! I'd love love love to have those cookbooks!

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  6. I would roast them with some olive oil, salt and pepper. In the last few minutes in the oven, I'd add in a healthy drizzle of balsamic vinegar.

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  7. I made a great carrot tahini soup a few weeks ago, would love to try it with these beauties!

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  8. I would add some parsnips, mix them with a olive oil, maple syrup, cinnamon and nutmeg and roast. The colors would make this dish so amazing and attractive for getting husbands and children to eat it.

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  9. I'm a new vegan (circa April 2011) and my husband is a default vegan on nights that I cook. We have already adopted three turkeys from Farm Sanctuary this year (one for each of us and one for our cat, Susie). We're having my husband's family to our house in London, UK for our first ever Vegan Thanksgiving Feast! Despite the initial moans and groans about a turkey-free feast, our guests have come around and are curious about the upcoming meal. Now to the carrots...those colourful beauties would be perfect for my glazed carrots dish (a veganozed version of Alton Brown's recipe). Yum.

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  10. Just grated into a salad. It would be a waste to do anything else to them.

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  11. I have an awesome recipe for carrot burgers. I think these beauties would make for interesting presentation!! :)

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  12. I would simply steam them and use a olive oil + sprinkle of salt. Basically my hope would be to taste the unique flavor of each color...

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  13. How do I become a member? Or am I already? Here's my email: buttercupbloom at gmail dot com Hope that works ok.

    Off to adopt a turkey! Thanks for that! xoxo

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  14. I love to top my salads with grated carrots. These would add some great color to a chard or lettuce salad.

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  15. I would totally roast the carrots with other root vegetables, red bell pepper & squash! YUM! I'd also give the greens to my rescue bunny, who would nom them to bits. :D

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  16. Colleen R. Gray-MackeyNovember 15, 2011 at 10:28 AM

    I would want to drizzle them with olive oil, salt, pepper & a little bit of garlic & serve them up on a plate, green & all. What a pretty picture!

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  17. I would make a carrot bisque. Soup, beautiful soup!

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  18. Simple: roasted with olive oil, salt, pepper, and maybe some other root veggies. :)

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  19. Since my time for doing much cooking has exponentially decreased with the end of the semester drawing near, I would have to say munch on them to get some energy for studying and Vitamin A to help me see all those final exam questions better!

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  20. Oh god, those are so pretty! I'm thinking a roasted carrot and avocado salad would be most yummy and fun to look at.

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  21. family-favorite-turned-vegan: cream of carrot soup. soooo good. if a food could be a happy place, that'd be it.

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  22. I would roast half and eat the other half raw with some dressing. Best of both worlds!

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  23. I would make VEGAN CARROT CAKE, OR CUPCAKES!
    Also, CARROT SALAD!
    Also, cCARROT CURRY SOUP!

    I NEED ALL THOSE BOOKS!! :)
    wendympark @ gmail.com

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  24. I would make a raw moroccan salad(shredded) 1purple onion (finely chopped) 2 tablespoons
    olive oil 2 tbsps lemon juice 1 tsp curry powder 1 tsp allspice
    1 tsp salt (taste) 1 dash black pepper
    those carrots are to pretty to put in any thing that does not show their beauitiful color and raw is a healthy way to fix these carrots.

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  25. those carrots look delic! I would roast them and sprinkle with garlic salt!

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  26. roasted carrots with olive, salt and pepper. easy and amazing!

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  27. Okay if I had those carrots, I would use them in a polenta dish. I would bake the carrots in the oven to bring out their flavor and then puree them to add to a nice rich polenta. Which I would serve drizzled with a mushroom and heirloom tomato gravy with bits of smoked eggplant bacon. As a side dish I would serve dandelion greens sauteed in olive oil and garlic.

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  28. These need to be displayed in all their glory, so I would scrub them with a vegetable brush, lightly steam them (or not) and include them as part of a crudite platter when we serve our French Friday night dinner.

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  29. I'm TOTALLY not a raw-carrot eater. They only way I enjoy carrots are when they're cooked- in a soup, stew, or pot-pie. So I'd chop them right up and put them in a vegan pot-pie. In fact, I make your recipe all the time!!! My fave!

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  30. I would make carrot fritters: a mixture with grated carrots, potato, parsley, spices and chickpea flour to bind the mixture. Fried in peanut oil.

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  31. I would make a lovely, savory carrot pie, slicing the carrots into beautiful ovals (circles on the bias) and layering them in concentric circles on top of the pie so all of their beautiful colors could be seen and enjoyed!

    P.S. I cannot wait for the MTS book to come out, but these four books will suffice in the meantime :-)))

    XO
    Dawn
    Vegan Fazool blog

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  32. I'd make a nice roasted vegetable soup, throw in some parsnip & turnip, yummy!!
    JoytheVegan on twitter
    vegangirlsdoitbetter on wordpress
    joy_clendening@yahoo.com

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  33. Definitely roast with some maple syrup!

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  34. I would put them in a potpie! (Practicing for thanksgiving!) Thank you so much for the giveaway :)

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  35. I would hang these on my kitchen wall for people to admire, but not eat. Bahahaha!

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  36. I would either use them in a curried ginger & carrot soup or make yummy glazed carrots. Growing up, I hated cooked carrots, but I totally adore them now!

    GFC = joey willette

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  37. I actually have a bunch of rainbow carrots in my fridge right now! I plan to use some to juice for a beet juice recipe I have, and the rest will be used in a quinoa dish or a stew.

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  38. I would just eat them - I love carrots all by themselves!

    laurel.beattie@sbcglobal.net

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  39. Slice really thinly on an angle, and saute with a bit of olive oil, salt, nooch, and curry powder.

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  40. I would make some tasty quinoa and when it was almost done, put the delightfully colored carrots in to steam. Then add some liquid smoke, nutch (nutrional yeast :D) salt, pepper, dash of acv and tada! Plain and simple: Cooked carrots and quinoa, so yummy and so easy!!

    Sierra in Spokane,WA
    sierrabumsted@gmail.com

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  41. Awesome giveaway! Honestly, first thing I'd do is take pictures of them :) Then I'd eat a few dipped in hummus and slice the rest for a stir-fry or hearty soup.

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  42. I think I would have to roast those beauties!

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  43. I would make them into a lovely fall pureed carrot soup, YUM

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  44. I would eat them raw and share a few bites with my rat, Mia :)

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  45. With carrots that gorgeous just roast them with some salt, because I'm not raw and I love me some sodium.

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  46. I would cut them up and serve them with a vegan cream cheese dip.

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  47. Carrot Cashew Salad!!! The colors would look so pretty grated together...except I am continuously disappointed that purple carrots are orange on the inside.

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  48. I think I would toss them in the skillet with some green onion, garlic and corn and mix it all together with red quinoa and toasted pine nuts. So colorful!

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  49. I would make them into carrot fries from Color Me Vegan

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  50. I would make them into yummy roated carrot sauce and pour them over pasta!

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  51. A vegan version of the Tunisian carrot salad from Gourmet Vegetarian by Jane Price.
    Steamed carrots, parsley, cumin, olive oil, red wine vinegar, hot sauce, a touch of agave, and a handful of black olives. So tasty and it takes 15 minutes to make!

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  52. I think I would just steam them, put some Earth Balance on them, and a smattering of salt, pepper, and parsley!

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  53. I would probably slice them really thin and stir-fry them with other veggies. Or maybe carrot soup since it is certainly soup season in Montana (http://bld-in-mt.blogspot.com/2011/05/simply-lovely-carrot-soup.html). Thanks for the chance to own these cookbooks. I haven't seen any of them in person.

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  54. I would definitely put them in soup. It's one of the few ways I actually enjoy carrots. Or carrot cake cupcakes... those are good.

    But truthfully most them would probably go to my dog. She loves them! Not the whole carrot at one time of course, but little bite sized pieces. :)

    P.S. I love the Han Solo & Princess Leia lego people.

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  55. I'd probably save them until we had friends over for dinner and then I would slice them up and put them into a salad. Or I would try to make carrot and orange soup with them to see what color the soup would turn out to be!

    I would love to have these books - we are just starting out on our journey to eat a plant-based diet! Thank you for hosting this contest!

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  56. Thanks for the opportunity to enter! If I had those lovely carrots in my fridge, I would make a yummy, colorful, vegan macadamia nut carrot cake with a vegan cream cheese icing!

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  57. A bite for me, a bite for the dog, a bite for me, a bite for the dog. We are good sharers. ;-)

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  58. I hope one of these will help be find the words to kindly tell my family I simply can't join them for holidays until their food spread becomes compassionate.

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  59. I love colorful carrots!
    1- I would enjoy them raw
    2- slow roast them in olive oil, orange juice and agave nectar
    3- carrot-raisin-walnut muffins
    MMMM!

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  60. I would make maple mustard roasted rainbow carrots! YUM

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  61. I would use the majority in a vegan pot roast and then use the remaining carrots to make homemade vegan dog food.

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  62. Roasted with other root veggies, or just raw, maybe with peanut butter!

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  63. They look so good! I think I'd use them in a vegetable soup.

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  64. I would love to have these with some sweet potatoes and walnuts. Or just raw with peanut butter!

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  65. i think i would shave them and make a colorful carrot salad, with raisins and walnuts and a creamy veganaisey dressing! they are beautiful!

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  66. I love colored carrots, I think they're so pretty :) I would probably roast them, or sautee them in brown sugar and earth balance.

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  67. I would eat them raw, dipped in a little ginger miso dressing. Yum!

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  68. I would make vegan carrot cake cupcakes! :)

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  69. I would roast them with a little cumin.



    Christina

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  70. This isn't particularly creative or exciting, but you could make a really pretty coleslaw with those!

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