Vegan Carrot Spaghetti with Creamy Crisp Celery Apple Topping

One thing that is really fun to make is vegetable spaghetti.
You almost get a different flavor, when you peel the vegetable, and
blanch it.
It truly is like regular noodles, which absorb whatever you add to it.
It is fun to us your imagination for different was to serve vegetable spaghetti.
I have done many vegetables, but in this recipe I used carrots.
Carrots gives a sweetness, to the dish.
This is a delicious way of serving a salad over "spaghetti" :)
This was a BIG hit:)
This is a great dish because the crispness of the apple and celery over the
soft sweet noodles. Yummmmy!!!!!!!!!!!!!!!!

Carrot Spaghetti with Creamy Crisp Celery Apple Topping
Serves 3 good portions

6 small carrots peeled
1 apple
2 stalks of celery
1/4 cup fresh parsley (chopped fine)
3 Tablespoons of milk (vegan)
21/2 Tablespoons mayonnaise(vegan)
squeeze of fresh lemon juice
sea salt

Wash and peel carrots into long ribbons, in a small stock pot boil water like you are making
normal pasta, add a good pinch of sea salt to the water.
When water is boiling, add the carrot ribbons and blanch for 3 minutes.
Strain and let cool, add another pinch of sea salt.
Then wash and chop apple into small size pieces, you can peel the apple, but I like the peeling:)
Then squeeze a little lemon juice over the cut apples, just to coat them from getting brown.
Wash and chop the celery stalks into small size pieces, as well.
In a small bowl mix the milk and mayo with a good pinch of sea salt, add the chopped parsley,
and mix until well incorporated.
Then add in the apple and celery, add sea salt to taste, and let sit in refrigerator covered for 20 minutes.
When carrots are cooled, swirl on plate and top with celery apple mixture.

                                                                            Birch Life

Creamy rice textured salad with a hint of fennel flavor (vegan)

I like making this dish because it is soooooooo yummy and creamy. It can be very difficult to find vegan recipes true creamy texture. The recipe has fennel in it when you saute it has a soft and creamy texture.  If you have never tried fennel flavor it tastes of anise, when you cook it becomes milder.

Creamy rice fennel salad

4 cups of pre-made rice
1 bulb of fennel ( chopped to desire size)
1/2 of stack of leek ( chopped fine)
3 generous Tablespoons of  mayonnaise (vegan)
1/4 cup of milk ( I used oat milk)
1/2 cup of chopped or torn parsley
2 Tablespoons of butter (vegan)
sea salt to taste

In a saute pan add the butter melt then add the leeks, cook 1 minute, add the fennel saute until
light brown( put a cover on the pan). If  it becomes dry in the pan add water just to cover the bottom, but not to much.
Cook 5- 7 minutes.
In large bowl add the mayonnaise and milk and pinch of  sea salt, mix until combined.
Then add rice and fennel mixture mix until creamy, add more sea salt to taste.( if you want more flavor you can make the rice with a bouillon cube).
Add parsley
Of course you can make it vegan or not whatever you eat!

Side note you can omit the mayonnaise, and replace it with plain yogurt.
Enjoy!!!!!!!!!!!!!!

                                                   Birch Life