Carrots, as you’ve never had them before (unless…)

Unless … you’ve been to Sage’s Cafe in downtown SLC.

The first time we went to Sage’s we had no idea it was a vegan restaurant and we were, quite honestly, relatively unimpressed with one exception. This was many years ago. We have been back many times now, and while the food is always tasty and we try something different every time (or the same thing we had before but forgot how we liked it), we always go back for the same thing. And every time I recommend Sage’s or someone asks what is good, I always say they must, MUST, get the Carrot Butter.

And what’s the deal? Apparently, it’s pick your favorite animal week here at GCF. We have two rat-bags and a “green” frog. This totally works though, because in my house, my five year old insists that we always choose an animal to be for the daywhen we wake up in the morning. So, today I pick a copy-cat (love your creations Chef Ian – I just need them family-sized!). So, with a bit of internet searching and a little tweaking, I’ve mastered this beautiful, NEON ORANGE creation. I sent my husband a picture of the Vitamix full of orange stuff, and he told me it might freak people out to know this was food. When he got home and saw the Vosen’s seeded baguette, he knew dinner would be amazing. At least for the grown-ups. (This is not a kid-approved recipe, which I totally don’t get because it’s sweet. And neon orange. What’s not to like?)

Then I brought some down to Somer’s for her post-birthday bash. It seemed to go over pretty well. (Her text tonight said this: Can’t. Stop. Eating. Carrot. Butter.) Erika was a bit thrilled with it as well, and told me I HAD to post it soon. I sorta wish I’d taken pictures today since we made lovely open-faced sandwiches with fresh garden vegetables on crusty bread. So, so good.

So, here is the scoop:

Sage’s Carrot Butter

1 ¼ lb. (about 6-7 medium) carrots, peeled, small dice
¾ c. macadamia nuts
¼ c. safflower or canola oil
2 T. maple syrup
½ T. salt
½ – 1 t. vanilla, to taste


  • Steam carrots until very tender, 20-30 minutes depending on how small you dice them. Reserve about ½ c. of your steaming water
  • Place carrots, nuts, oil, maple syrup, salt, vanilla, and ¼ c. reserved water in blender or food processor. Let it rip until the texture is very smooth, almost the consistency of fluffy frosting. A Vitamix or Blendtec will do the job handily, but I make no claims to the performance of other apparatuses – consider soaking your macadamias if you’re ripping without super-blender.
  • Serve on crusty seeded baguette with cucumbers, or on a spoon. It also makes a delicious sandwich spread or cucumber spread (that’s how Erika ate hers since she’s giving wheat the crusty eye these days).


ETW: Cafe Supernatural & my copycat recipe!

The night before my birthday we got a babysitter and hit the town. I sometimes forget how awesome life is with just two until three seems more awesome than five and I wonder what the two of us alone would be like…

I digress. Upon hitting the town, or rather just after we walked out the door, we did as all good married couples do and looked at each other and said, “Huh, what do you want to do?”

“I dunno, leaving the house was a good first step. You hungry?”

“Come to think of it, yeah. Did I eat yet today?” (That was me, if you couldn’t tell – the bottomless pit.)

And then we ended up (after wandering around Trolley Square for 15 minutes) at Cafe Supernatural. Just FYI, so as to spare you the random phone call asking where they are – it’s on the west side, outside of the main building adjoining a yoga studio.  Cafe Supernatural is Chef Ian Brandt’s fourth plant-based venture, following after Sage’s Cafe, Vertical Diner, and Cali’s Natural Foods.

The atmosphere was pleasant, though it made me wish I was going to a yoga class as people came and went. It’s a walk-up and order, sit down and wait kind of place, nice enough without being too pretentious. The menu is relatively small, probably half cooked and half raw, but the brevity didn’t help me decide. So, after telling her I was starving and a nursing mom, upon the recommendation of the girl behind the counter for heartier options, we got the Machu Picchu and the Mesa Azul, and a ginger lemonade. We ordered our Machu Picchu with potatoes AND quinoa (I know, we’re rebels), just so we could try them both. From the menu:

Machu Picchu

Steamed potatoes or quinoa served with steamed seasonal vegetables and roasted chili cashew cream sauce 8.75

Mesa Azul

Two blue corn winter squash tamales with pumpkin seed-tomato mole and baby greens 9.75

Like any good food paparazzi reviewer, we snapped a few shots with the phone. (Why do I always feel so dorky when doing this?) And we were about to eat when the girl behind the counter stopped by our table to mention that I shouldn’t eat the husk on the tamale. Come again? And she was dead serious, and I thought that was hilarious. She was sincerely concerned that I might try to eat the dry papery thing on the outside of sweet succulent goodness. Did it often happen that people tried to eat the husk and she hadn’t warned them and felt bad? Had they been sued? You laugh, but I went to law school and that’s not too far fetched.

Anyway, back to the food. It was fantastical, delicioso, and marvelous – the kind of food that just feels good to eat. But, it had the same problem that Omar’s had, that I was still very, VERY hungry afterward. Two small tamales and a salad (both extremely delicious, mind you, and I would eat them again in a heartbeat) did not a sufficient meal make. Nor did a bit of quinoa, veggies, potatoes and a luscious cream sauce. I wish my meal had been 50% bigger. So, again, we found ourselves elsewhere – Whole Foods this time – looking for a second dinner.

I’ve heard that as we get older, our need to eat reduces (my neighbor told me that today), or maybe we’re supposed to order an appetizer and dessert too, or maybe I’m just so accustomed to “other” restaurant’s meals that I want MORE! Either way, I’ll still probably go back and order those tamales with that amazing mole again. I think about them in my sleep.

But, after what I did tonight, I probably won’t go back for the Machu Picchu, because I recreated it for a fraction of the price and I can eat until I’m full.  And it made enough to feed our new plant-based neighbors (score!). And it will go into the regular rotation because, even with my kids, I think it took me just over 30 minutes to make (plus cashew soaking time), everyone ate it and loved it, and it felt so, so good to eat.

The Machu Picchu Knockoff

  • Assorted Seasonal Vegetables, steamed
    • I used 4 carrots, 1 summer squash, half a bunch of broccoli
  • Thinly sliced potatoes, steamed (I used those ever-present garden ones, probably 10 or so, not quite 1/4″ thick)
  • 3 + c. cooked Quinoa (I started with 1 1/2 c. uncooked and used the open pan-1/2 to 1″ of water above-simmer until cooked method)

Cashew Chili Cream Sauce

  • 1 to 1 ½ c. raw cashews, soaked in water for at least a few hours
  • Juice of one lime
  • 1 T nutritional yeast
  • 1 t. chili powder
  • 1 ½ c. veggie broth (I used 1 t. vegetable base + 1 ½ c. water)
  • Salt, to taste

Drain the cashews, tossing out the water. Place all ingredients in blender and rip until smooth. Cook over medium heat to thicken for a few minutes, stirring regularly or it will burn. Taste, adjust seasonings, and try to not to eat it all. I found that enough salt was the key to making it ever so amazing.

To serve: top cooked quinoa, vegetables and potatoes with cashew chili cream sauce and eat. And eat. And then as you’re putting it away, lick the spoon, scrape the bowl, etc. And you’ll still have enough for lots of leftovers.  Or for the neighbor that just moved here from another continent whose stuff hasn’t arrived yet and is hardcore plant-based. I am SO excited to get to know them.