Celery Root Soup

The the essence of celery root adds a delicious twist to this thick and creamy soup.

How Healthy Is That?

Celery root contains vitamins A, B1, B2, B6, C, E, K, PP and minerals such as iron, calcium, phosphorus, magnesium and zinc. It has the ideal quantities of iron and magnesium to stop oncological diseases from progressing. This plant also has diuretic properties and dichloridic effects which are useful in renal afflictions (like renal colic and renal lithiasis) and heart disorders.

Recipe Ingredients

3 T Canola Oil
3 cloves garlic, minced
1 large yellow onion, chopped (2 Cups)
3 stalks celery, chopped (1/2 Cup)
3 carrots, cut into 1/4" rounds (3/4/ Cup)
2 medium size celery roots, cut into 1 inch cubes (3 Cups)
3 fist size red potatoes, cubed (3 Cups)
6 Cups vegetable broth
2-3 Cups Rice Milk or Soy Milk
1/2 teaspoon Rosemary
1/2 teaspoon dill
Salt and Pepper to taste
Dash of hot sauce (optional)
3 scallions, chopped


Recipe Directions

Add Canola Oil, onion, carrot, and celery to medium size soup pot
Saute over medium heat until slightly tender (approx. 6 minutes)
Mix in garlic and saute approx 5 minutes
Add potatoes and celery and saute 5-10 minutes more, mixing thoroughly
Pour in vegetable broth making sure it covers all ingredients and bring to a boil.
Cover and simmer over low heat for 25-30 minutes, or until all vegetables are tender.
Remove from heat

Place 2-3 cups of soup into a blender and add 1/2 cup of "milk." Mix until creamy and return to pot. Continue with the rest of the soup is blended.
Add remaining spices; salt and pepper to taste.

Serve Warm with toasty Sourdough or French bread.

Serves 4-6

Copyright 2010
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/11/celery-root-soup.html

Cashew Cheese-N-Mac

My husband (the cheese lover) says this is "THE BEST" Cheese-N-Mac he has ever eaten. Both he and my son request this comfort food to be made on a regular basis. Raw cashews, boiled potatoes, nutritional yeast flakes, and other seasonings blend together to create a yummy baked "cheese" sauce.


How Healthy Is That?  Cashews are an energizing food and they contain no cholesterol. They are rich in antioxidants and contain both magnesium and calcium which support healthy muscles and bones. Cashews also contain monounsaturated fat (the healthy fat) which promotes cardiovascular health.  They also have a high copper content which are vital to energy production.  They make also make a great after workout snack due to their protein content.

Recipe Ingredients

14 oz. Gluten Free Spiral Pasta (I like Rice pasta the best for this recipe)

2/3 Cup onion, chopped

3 medium sized potatoes, cut into small pieces

1 whole Garlic Clove, peeled

2 1/2 Cups Water

1/3 Cup Canola Oil

1/3 Cup Olive Oil

2/3 Cup Raw Cashews

3 Tablespoons Nutritional Yeast Flakes

3 1/2 teaspoons Sea Salt

1/2 teaspoon Dijon Mustard

2 Tablespoon Lemon Juice, freshly squeezed

1/4 teaspoon Cayenne Pepper 
1/2 teaspoon Celery Seed

1/4 teaspoon Paprika

1 teaspoon dried Parsley flakes

Recipe Directions

Prepare pasta according to directions; drain and place in large mixing bowl

Preheat oven to 350 degrees

Place onions, potatoes, and garlic clove in small pot and cover with 2 1/2 cups water

Boil over medium high heat until ingredients are tender (approximately 10-15minutes)

In a blender, add remaining ingredients, but do not blend

When potato mixture is ready, add it to the blender

Blend all cheese sauce ingredients together for 3-5 minutes, or until smooth and creamy

Pour cheese sauce over pasta and mix thoroughly

Place pasta mixture in 1 1/2 quart ceramic casserole dish

Sprinkle with paprika, if desired

Bake in the oven for 30 minutes or until cheese sauce is bubbling

Let sit for 5-10 minutes before serving

Serves 4-6

Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.
If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/cashew-cheese-n-mac.html

  

 

Oven Baked Potato Wheels

This dish is simple, yet it simply hits the spot when you are looking for a tasty snack or appetizer. And by cutting the potatoes into 1/3 inch rounds they become crispy on the outside, yet are perfectly baked on the inside.


How healthy is that? Nutritional Yeast Flakes are a source of protein and vitamins, especially the B-Complex vitamins.

Recipe Ingredients:
2 medium sized Yukon Gold or other potatoes
3-4 T Olive Oil
Sea Salt
Nutrtional Yeast Flakes

Directions:
Preheat oven to 450 degrees.
Wash potatoes and cut into 1/3 inch rounds.
Place in bowl and add olive oil.
Lay on cookie sheet. Do not overlap.
Sprinkle with Sea Salt and Nutritional Yeast Flakes.
Place cookie sheet in oven.
Bake for approximately 40 minutes or until desired crunchiness is obtained.
Flip potatoes over after 20 minutes so they cook evenly on both sides.

Enjoy with dipping sauce of your choice. Or Vegan Sour Cream, recipe below.

Faux Sour Cream
I have yet to come up with a veg sour cream recipe that beats this one. It is straight out of La Dolce Vegan Cookbook by Sara Kramer

Recipe Ingredients:
1 12oz pkg. soft or silken tofu
1 T oil
1 T lemon juice
2 t apple cider vinegar
1 t sugar
1/2 t salt
1 T tamari

Directions:
In a blender or food processor, blend all ingredients until smooth and creamy. Makes approx. 1 Cup. Refrigerate in jar for up to 1 week.



Copyright 2010 
Lisa Casey, M.S.Ed of Living, Loving Food
All rights reserved.If you re-post this recipe, please give credit where it is due and post a link to http://livinglovingfood.blogspot.com/2010/03/oven-baked-potato-wheels.html