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

Spaghetti Asparagus with Avocado dressed with a Sweet Date Sauce

Every one has liked the asparagus recipe that I have posted, so I have a very special one
to share with you all.
This one is decadent, and it is a very WOW presentation, but it is our secret it was so easy;)
I can't stop eating this one, the combination is creamy and sweet with the earthy
flavor of the asparagus YUMMY!!!!!!!!!!!!


Spaghetti Asparagus with Avocado dressed with Sweet Date Sauce

Serves 2

6 asparagus stalks
1 avocado
4 dates
1 Tablespoon butter (vegan)
sea salt
squeeze of fresh lemon juice

Wash asparagus then cut it in half the long way, then cut it in half again the long way,
so you have 4 long strips from 1 stalk of asparagus.
In a small stock pot boil water like you are making spaghetti, add a good pinch of sea salt.
Add asparagus strips to boiling water and blanch for 3 minutes.
Then drain, and put on paper towel to absorb excess water.
Wash avocado, and cut open, scoop out the flesh.
Add pinch of sea salt, and squeeze lemon juice over,
mash with fork until creamy.
In a small saute pan melt butter, cut dates into small pieces, add to pan
stir for a few minutes until caramel color.
Cooks quickly so watch it closely.
Place asparagus spaghetti on a plate and add half the avocado creme to the top,
then spoon half the date sauce on top and around the plate.

                                                       Birch Life