Carrot Dumplings

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1 lb. sliced carrots
1/2 cup vegetable stock
1 cup potato starch
1/4 cups agave nectar
1/4 tsp. baking soda
2 tsp. salt

• Simmer the carrots in the vegetable stock in a covered pot until tender. Remove from the liquid and let cool.
• Puree the carrots in a food processor. Add the starch, agave nectar, baking soda, and salt, then puree again until the mixture is very smooth.
• Divide the mixture into 3 equal portions and wrap each portion in plastic wrap in a long tube shape, trying to get rid of as much air as possible, then wrap in aluminum foil.
• Poach the dumplings in boiling water for about 20 minutes, or until firm.
• Remove from the water and refrigerate until cool, then slice each tube into 10 to 12 slices.
• When ready to serve, re-boil the sliced dumplings for about 3 minutes.

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind