Creamy (No Dairy) Celery Root Salad with Candied Walnuts and Hemp Seeds

I always chuckle when I toss this knobby, slightly hairy, root vegetable into my grocery cart.  I just love the reaction I get when I place it on the cashier’s belt while waiting in line at the check-out.

Celery root, also known as celeriac, is one ugly looking vegetable.  But don’t judge it by its cover!  It’s flavour is unique – a taste of celery and parsley combined.  With the texture of a turnip, celery root can be enjoyed in soups or stews.  But, our favourite way of eating this highly nutritious vegetable is raw.

Traditionally, our family has eaten celery root grated and tossed with yogurt and sour cream.  In a mean craving for the same delicious salad,  I decided to replicate an old family recipe by replacing the dairy with my own cashew cream.  The result was heavenly! Just like Oma’s!

CREAMY (NO DAIRY) CELERY ROOT SALAD

dressing:

• 1/2 cup raw cashews (soak in water in fridge overnight, then drain and rinse well)
• 1/2 cup water
• 1/2 teaspoon sea salt
• 1/4 cup lemon juice (I used Santa Cruz organic lemon juice)
• 2 tablespoons Dijon mustard
• freshly ground pepper

Puree cashews, water and sea salt in a food processor.  Add remaining ingredients and process until dressing is smooth.  Transfer dressing to a large glass bowl.

salad:

• 1 celery root (approx. 400 grams), peeled, rinsed and grated
• raw walnuts or candied walnuts – see this post http://uberdish.ca/2012/12/22/candied-pumpkin-seeds-and-walnuts/
• 2 tablespoons hemp seeds
• this salad is also nice with some chopped apple or pineapple

Celery root must be peeled and rinsed well prior to eating.  It also tends to darken quickly once peeled, so its best to toss it with some lemon juice (if you are still preparing your dressing). 

Once grated, transfer the celery root immediately to your glass bowl and toss it with the dressing to prevent discolouration.  Toss salad with walnuts and hemp seeds prior to serving.

Bon appetit!

Candied Pumpkin Seeds and Walnuts

This year I struggled with finding something for the men on my Christmas list.  I was tired of wrapping up gloves, ties, motor oil, and aftershave.

I recall back in October, I made a dehydrator full of candied pumpkin seeds.  I really had to stop my husband from devouring them in one sitting. So, this weekend I decided to fill my dehydrator with candied pumpkin seeds and walnut pieces.  The men on my list will each receive a jar full of these crunchy and heavenly sweet snacks.  A healthy gift of good protein, antioxidants, zinc and Omega 3s.

One of my favourite raw food books is “Raw Food Real World” by Mathew Kenney and Sarma Melngailis.  (This book is signed by Sarma herself, having met her at The Seed in NYC last Spring! You see, I don’t get all giddy and star struck over rock stars. Rather, I find myself adolescent-like when I meet vegan chefs!)  I followed Mathew and Sarma’s recipes for candied pumpkin seeds and candied walnuts with a couple of minor alterations.

CANDIED PUMPKIN SEEDS

• 2 cups pumpkin seeds, preferably soaked for 4 hours or more, drained and rinsed well
• 1 teaspoon ground cinnamon
• 1/4 maple syrup powder
• 1/2 teaspoon sea salt

Toss all ingredients very well in a medium bowl.  Spread on a dehydrator tray and dehydrate at 112 degrees Fahrenheit for approximately 24 hours, or until dry and crisp.

If you are using an oven instead of a dehydrator, bake at 250 degrees Fahrenheit for about an hour and a half until dry and crisp.  * Check seeds and walnuts often, as time may vary.

CANDIED WALNUTS – follow recipe above

Fill glass jars or containers with candied pumpkin seeds or candied walnuts or a mixture of both.  Reserve a wee bit for yourself, as these nuts and seeds are awesome thrown in a mixed green salad.