Serving Size: 4

Ingredients:

• 1 stalk celery, thinly sliced
• 1 small onion, minced
• 2 med. carrots, peeled and thinly sliced
• 2 cloves garlic, minced
• 4 Tbs. olive oil
• 1 can crushed tomatoes
• 2 vegetable bouillon cubes
• 1 can white beans, drained
• 1 cup water
• 1 baguette
• salt and pepper to taste

Directions:

1. Place 3 tablespoons of oil in a large soup pot.
2. Add the celery, onions and carrots and saute until soft and translucent.
3. Add the garlic and lightly saute.
4. Add the tomatoes vegetable bouillon and water heat and stir well to mix.
5. Add the drained beans and warm the soup.
6. Season to taste with salt and pepper and optionally Italian herbs such as oregano and thyme.
7. Meanwhile, slice the baguette and brush the remaining tablespoon of oil on the slices of bread.
8. Toast on a grill, in a frying pan, in the oven or in a toaster.
9. Serve the soup in a bowl with a slice of baguette.

Serving Size: 4

Ingredients:

• 1 med. large celery root
• 2 Tbs. lemon juice
• 2 packages. salad mix herbs
• 125 ml. tomato juice
• 2 Tbs. olive oil
• 2 tomatoes
• 1 avocado, peeled and cut in pieces
• 1 mango, peeled and cut in pieces
• cayenne
• ginger

Directions:

1. Peel the outer parts of the celery root off with a paring knife.
2. Then grate or peel the celery in matchstick pieces using a special kitchen peeler or a food processor.
3. Place the matchstick pieces directly into water with lemon juice so that the celery does not become yellowed.
4. Cut the tomatoes in half and then in quarters, remove the seeds, and then cut in small pieces.
5. Peel the avocado and cut in into small pieces.
6. Cut the mango in half, peel, and cut one half into small pieces.
7. Using a blender, puree to make a dressing from the tomato juice, the other half of the peeled mango, the salad herbs, the ginger, olive oil and dash of cayenne
8. Shortly before serving, drain the celery pieces from the lemon water and add the tomato pieces, avocado pieces and mango pieces and mix well.
9. Serve the salad with the dressing poured over.

Serving Size: 4

Ingredients:

for the surf ‘n’ turf:

• 2 zucchini, peeled, grated and finely chopped
• 1 small-med. onion, chopped finely
• 3 stalks celery, grated and chopped finely
• 1 red bell pepper, minced
• 3 Tbs. nutritional yeast flakes
• 3 Tbs. almond flour or small handful of almonds without the skins
• 2 Tbs. kelp powder (or self made nori powder)
• 2 Tbs. lemon juice
• 1 clove garlic, minced

for the dill tartar sauce:

• 1/2 cup cashew butter
• 1 lemon, juiced
• 2 Tbs. mirin vinegar
• 1 stalk celery, minced
• 2 Tbs. horseradish
• 1 small red onion, minced
• 1 tsp. lemon grass
• 3 Tbs. fresh dill, finely chopped

Directions:

To make the Surf ‘n’ Turf:

1. If you want the Surf ‘n’ Turf to be white in color, then peel the skin from the zucchini, otherwise the Surf ‘n’ Turf will be greenish in color.
2. Grate the zucchini and place in a sieve to drain the moisture.
3. I used a spoon to further press the excess water from the zucchini.
4. Using a food processor, finely chop the onion, garlic and celery and almonds then add the zucchini and chop once more.
5. Remove from the food processor, add the mined bell pepper, nutritional yeast and kelp powder and mix well.
6. Season to taste with lemon juice, salt and pepper.
7. Using round pastry forms, put the Surf ‘n’ Turf mixture in and gently push down to form a nice “cake” .
8. Remove the form carefully and continue to use up the mixture.
9. Serve with a small dollop of the dill tartar sauce and garnished with a bit of dill.

To make the creamy dill tartar sauce:

1. Place the cashew butter in a bowl.
2. Add the lemon juice and mirin and mix well.
3. Add the rest of the ingredients.
4. Season to taste with salt and pepper.

Notes:

As kelp powder was not available, we improvised with nori sheets that were ground in a coffee grinder.

Inspired by from http://www.rawfreedomcommunity.info/forum/showthread.php?t=2252

Ingredients:

for the salad:

• 2 apples, peeled and cut into small pieces
• 1/3 cup walnuts, chopped
• 3 stalks celery, cleaned and chopped
• 1/4 cup golden raisins

for the dressing:

• 1/2 cup soy yogurt
• 1 Tbs. walnut oil
• 1 tsp. garam masala
• 1 tsp. curry powder
• 1/2 tsp. ground ginger
• 1 Tbs. agave syrup
• 1/4 tsp. cinnamon
• Tabasco (optional)
• salt and pepper to taste

Directions:

1. Make the dressing first by mixing the dressing ingredients.
2. Cut the celery into small pieces.
3. Season to taste with salt and pepper.
4. Cut the walnuts into small pieces, and then peel and cut the apples into small pieces.
5. Pour the dressing over the fruits and vegetables add the golden raisins and mix well.

Notes:

Inspired by the Curried Waldorf Salad recipe from the NY Times.

Serving Size: 4

Ingredients:

• 3 tablespoons olive oil
• 1/2 bottle white wine
• 1 & 1/4 liters vegetable bullion
• 2 carrots
• 1 onion
• 1-2 leek
• 1/2 small celery root
• 2 tablespoons flour
• 4 tablespoons Dijon mustard
• 2 tablespoons Zaansemosterd (Coarse ground mustard, Dutch Style)
• handful fresh thyme
• 2 tsp. fennel seeds
• handful fresh rosemary
• salt & pepper

Directions:

1. Bring a pot with 1 & 1/4 liters of water and 2 vegetable bouillon cubes to a boil.
2. In the meantime wash, peel and cut the vegetables into small pieces.
3. Heat the oil in a 2nd large pot.
4. Put the vegetables in the pot and saute until soft, stirring occasionally to prevent sticking and allowing to cook evenly.
5. Add the flour and mix well and then add the wine and stir it for a few minutes.
6. Add the vegetable bouillon and bring to a soft boil.
7. Add the thyme, rosemary and fennel seeds.
8. Once boiling, reduce the heat to simmer.
9. Cook for about 30 minutes.
10. Add the mustards.
11. Cook for another 15-20 minutes.
12. When the vegetables are soft, puree with an immersion pureer.
13. Push the purred soup through a fine sieve to create a very smooth soup.
14. Bring the soup back to warmth.
15. Serve hot with a nice crusty bread.

Notes:

You can add soy cream if you wish to make it creamier, and you can use any nice grainy mustard as the replacement for the Zaanse mustard.

Serving Size: 4

Ingredients:

• 1 med.-large celeriac
• 3/4 cup flour
• 3/4 cup dried bread crumbs
• water with lemon juice
• oil for frying
• salt and pepper to taste

Directions:

1. Slicing the celeriac thinly is the most difficult part. Use a good strong bread-knife to make the slices 1/8-1/4 inch thick. Slice away the outer skin and place in a bowl of water with lemon juice so that the slices do not discolor. From one rather large celeriac you can get about 12 slices.
2. Have 3 shallow bowls or soup plates ready to do the breading process.
   One bowl will have dry flour. (about 1/4 cup)
   The 2nd bowl will have four mixed with some water to make a thin batter.
   The 3rd bowl will have the bread crumbs mixed with a bit of salt and pepper.
3. First dredge both sides of each slice into plain dry flour.
4. Then lay each side in the flour batter and then lastly lay the slice in the bread crumbs.
5. Prepare a frying pan with oil.
6. When the oil is hot, lay a few of the slices in the pan and fry on each side until golden brown.
7. I then, keep the slices hot in the oven, while I fry up the rest of the celeriac.
8. After a couple of “rounds” of frying, the left over crumbs in the frying pan will become dark brown. Using a paper towel, clean out the frying pan, and renew with fresh oil, otherwise, the rest of the celeriac slices will become dark brown and not so tasty.

Notes:

We usually enjoy the celeriac cutlets with a splash lemon juice, and sometimes sambal ulek. The also make a really nice burger, with tomato, lettuce and a nice fresh basil sauce or a soy tartar sauce. Optionally you can use mixed nuts that have been finely ground to make the crust also.

Serving Size: 4

Ingredients:

• 2 tablespoons fennel seeds, ground
• 1 tablespoon olive oil
• 1 fennel bulb, quartered, cored & coarsely chopped
• 1 medium onion, coarsely chopped
• 1/2 cup white wine
• 3 cups vegetable bouillon
• 2 cloves garlic, peeled
• 1 medium celery root, peeled & coarsely chopped
• 2 medium potato, peeled and coarsely chopped
• 2 fresh thyme sprigs
• salt & pepper (to taste)

Directions:

1. Set aside the feathery fronds from 1 fennel bulb to use as a garnish for each bowl.
2. In large pot, heat oil over medium heat; add the ground fennel seeds, chopped fennel bulb, celery and onion, and cook, stirring often, until vegetables are softened.
3. Add the vegetable bouillon potato, thyme and garlic.
4. Bring to a gentle simmer and cook until the vegetables are soft.
5. Puree soup in food processor or blender, and return to pot.
6. Thin with the white wine and season to taste with additional salt and pepper as needed.
7. Garnish with fennel leaves and croutons.

Notes:

Adapted from http://www.ivu.org/recipes/soup/creamy-fennel.html

Serving Size: 4

Ingredients:

• 2 tbs. olive oil
• 1 onion, chopped
• 4 celery stalks, chopped
• 3 cloves, garlic crushed
• 500 grams or 32 oz. cannellini beans, drained and rinsed
• 2 cups vegetable bouillon

Directions:

1. Saute the chopped onion and celery in the olive oil, in a large pot until the onion is glassy and the celery a little soft.
2. Add the beans and vegetable bouillon and cook on a low heat for about 15 minutes.
3. Puree to a smooth consistency.
4. Garnish with croutons and a few celery leaves that have been minced.

Serving Size: 4

Ingredients:

• 2 cup cooked macaroni (1 c uncooked)
• 1 cup frozen peas, thawed
• 1/2 cup chopped celery
• 1/2 cup spicy tofu pieces, cut in small cubes
• 1/2 cup soy cheese, cut in small cubes
• 1/ s cup sweet pickle relish

vegan salad dressing:

• 1/2 cup plain soy yogurt
• 2-3 tbs. soy cream
• 1 tbs. grainy mustard
• 1 tbs. vegetable bouillon powder
• 2 teaspoons juice from the pickle relish
• salt and pepper to taste

Directions:

1. Combine the first five ingredients in a large bowl.
2. Make a dressing from the remaining ingredients.
3. Pour the dressing over the salad and mix well.
4. Refrigerate for a least 1 hour.

Notes:

This keeps well for 2 days, if it hasn’t been all eaten up.

Serving Size: 4

Ingredients:

• 8 ounces lentils
• 2 celery stalks, thinly sliced
• 1/2 red or yellow bell pepper
• 2 scallions, finely sliced
• 2 cloves garlic, minced
• 1/4 cup balsamic vinegar
• 1/4 cup olive oil
• cumin
• 1/2 teaspoon salt
• pepper
• 1/4 cup walnuts, chopped

Directions:

1. Cook the lentils with some salt, cumin and a bay leaf.
2. Cook until tender but not too soft about 7 min. depending on what sort of lentils they are.
3. Drain and cool (discard the bay leaf ).
4. In a small bowl combine the rest of the ingredients and add to the lentils.
5. Prepare the dressing and pour over the lentils.
6. This is great warm or cold.