I love celery. But I use it mostly as a spice or herb in my kitchen. I also love to eat it alone, with sea salt or even peanut butter because of its sharp, crisp taste. I never in a million years thought to use it in a salad!
This is Celery & Coconut Salad with Lime, adapted from The Complete Book of Vegan Cooking, as I made it:
4 tbsp lite coconut milk
2 garlic cloves, minced
juice of one lime
8 long celery sticks, grated (I used the food processor)
1-2 tbsp shredded unsweetened coconut (I use Bob’s Red Mill)
Sea salt & freshly ground pepper to taste
few sprigs of fresh parsley
1/2 C sweet brown rice (leftover from what Jim cooked on Sunday)
In a small bowl, mix together the coconut milk, garlic, & lime juice. In large bowl, mix together the rest of the ingredients. Add as much dressing as you want. I store leftover dressing & salad separately in the fridge & mix together later as needed.
I’ve made biryani recipes before, but this one caught my eye because it mixes two of my favorite ingredients: carrots & nuts. Again, I never thought to use them together. This was absolutely delicious! Again, adapted from The Complete Book of Vegan Cooking:
2 tbsp vegetable (or canola) oil
1 onion, chopped
1 garlic clove, minced
1-2 carrots, grated (again, I used the good old food processor--one of my best friends!)
1 C basmati rice (you can also use brown basmati or jasmine, just cook it longer)
1/2 tsp ground cumin
2 tsp ground coriander
2 C vegetable stock
1 bay leaf
3/4 C walnuts & cashews
sea salt & ground pepper to taste
fresh parsley for garnish
- In a large, shallow pan, heat the oil & saute onion for 3-4 minutes. Add garlic & carrots & cook another 3 minutes. Add the rice & spices and cook for another 1-2 minutes stirring to coat the grains in the oil.
- Pour in the stock, add the bay leaf, & season with salt & pepper. Bring to a boil, then lower heat, cover, & simmer very gently for 15 minutes (longer if using brown rice).
- Remove from heat & let stand 5 minutes (with lid on). Remove bay leaf.
- Stir in the nuts & garnish with parsley.
I served the salad & biryani together with a side of avocado. Both were excellent the next day as well.