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

Avocado Mango Celery Salsa Vegan

I love this salsa:) You can't stop eating it!
So when you make it, double or triple the recipe.
When I originally made it, I didn't use celery, but I wanted a crunch to it.
So I added finely chopped celery, and it adds a great crunch and a freshness.
The combination of the creamy avocados and the sweet mango, is so divine!  
You can serve it with corn chips or potato chips, or whatever chips you like:)
It is also good spread on a wrap, with some fresh greens yummy!


Avocado Mango Celery Salsa
made about 2 cups depends on the size of avocado and mango

1 mango
1 avocado
1 celery stalk (finally diced)
4 teaspoons of fresh lemon juice
2 teaspoons of fresh lime juice
sea salt to taste

Wash mango and avocado, peel skin and remove pit.
Dice avocado into small chunks, and mango as well.
Mix together and add celery, fresh juices, then sprinkle in sea salt to taste,
I used 2 good pinches.
Serve immediately.

                                                          Birch Life
Sorry the pictures are grainy, but the salsa is sooooooo good!

Peach Apple Celery Chutney!!

I like making chutney, it is very simple and adds huge flavors to even the simplest dish.
I always thought chutney was to sweet or to spicy, but when you look for good quality
made chutney, you have opened a new door of wonderful flavors.
Chutney is not a jam, usually it is thicker pieces of what ever you are making into a chutney.
They can be savory or sweet, fruit or vegetable, and even both combined:)
This recipe has a sweet note from the peach and apple, but the addition of the celery brings it all
together.
You almost get a saltiness from the celery:)
After making this recipe you can experiment with all different flavors!
I like serving it with your favorite vegan cheese:)
You can also serve it on baked tofu, over faux chicken and rice, crackers, etc.
Have fun with it and try new things.
This chutney should be eaten the day you make it!

Peach Apple Celery Chutney
makes almost a 1 cup

1 apple
1 peach
2 stalks of celery
1 Tablespoon of butter + 1 teaspoon
little water
sea salt

Wash fruit and vegetables, chop apple and peach into chunks,
chop celery into 1 inch pieces (approximate)
 In a Small pan melt 1 Tablespoon of butter, add celery cook 1 minute, then add the 1 teaspoon
of butter, apple and peach with a pinch of salt.
If the chutney seems a little dry add a little water
Cook covered 5 to 7 minutes.
Just until fruit is cooked though, not falling apart.
Taste for salt.
Serve cooled or room temperature:)
                                                        Birch Life

 

My Incredible Leftover Green Salad

This is a fun salad, basically it is whatever you have leftover. You just need to start with the base,

I like to use a head of lettuce, my favorite is a butter lettuce. I tend to not use the micro greens,

I like the lettuce flavor and the crispness you get. Then a simple dressing that is tasty with all vegetables.  

I will give you the recipe then I will give you suggestions at the end :) 

Incredible leftover green salad

This is what I had leftover.

1 head of lettuce

1 carrot 

1 cup broccoli (chopped in big pieces)

1/2 cup peas

1/4 cup vegan mayonnaise

1/4 cup "milk" ( I used Oatly milk)

1 Tablespoon "butter" ( vegan) 

4  rice cakes ( crumbled)

sea salt

In a large bowl add the washed lettuce, tear it into large pieces.

Grate the carrot into bowl. Add a pinch of sea salt.

I sauteed the broccoli and peas with butter  for 5 minutes, then let them cool for another 5 minutes.

Mix the mayonnaise, milk and pinch of sea salt until combined.

Now mix altogether and coat everything with dressing.

Top with crumbled rice cakes, add more sea salt if desired.

You can add whatever you have in leftover vegetables.

Baked potatoes ( diced and sauteed)

small pieces of onion or leeks

peas

small carrot 

few stalks of celery

corn 

half cucumber

beans 

even if they have been cooked.

You get the idea!

Sometimes if I have a piece of  bread or 2, I butter each side and saute until 

crisp on each side. Instant croutons.

Happy salad making.

                                           Birch Life