Celery Root Fries

We made it to the weekend!

What goes along with burgers? Fries of course! I made a batch of my Kitchen Sink Veggie Burgers last night and tried out a new veggie — celery root or celeriac…and in the form of fries

These were a healthy substitute for the fried potato version though they will not satisfy your craving for the original if that’s what you are after. I thought I should throw that out there in case you are looking for the real deal…

Baked veggie fries are a yummy stand-in when you want a lighter side dish. If you are looking for a healthy snack or simply a recipe to branch out and be adventurous, this may be a good start

Celery root has a mild celery taste that is slightly detectable in this recipe. These fries are best served right from the oven to maintain their slight crispiness…with or without ketchup or mustard, I suggest you give them a go!

I followed Kelly’s easy recipe for these fries at The Spunky Coconut, hope on over to her post for the recipe!

I will be purchasing another celery root again for additional experimentation…I hear pureeing this veggie in soup is scrumptious or even making a hash with veggies for a side or main dish. The wheels are turning…

Tangy Orange Pomegranate Smoothie Bowl

Have you ever eaten (or slurped) a smoothie out of a bowl like soup? Apparently, this is a blog/food trend that I missed…

Naturally, I had to give it a try…it was an experience, but I admit that I prefer to sip a smoothie from a glass. Now, if I added some crunchy granola on top I might be singing a different tune. Or maybe I was quite hungry and the spoon got in the way

Whether enjoyed in a bowl or glass, this smoothie is a refreshing breakfast, snack or light meal. The pomegranate and orange juice combo really hit the spot and the tangy citrus notes and slightly sour arils remind me of summer. Hot days here we come!

Tangy Orange Pomegranate Smoothie Bowl 

Ingredients

1/4 cup pomegranate arils
1/3 – 1/2 cup orange juice
1/3 cup almond milk (or other non-dairy milk)
splash of pure vanilla extract
1/2 cup plain Greek yogurt (cottage cheese, silken tofu, or non-dairy yogurt – use tofu/non-dairy for vegan)
drizzle of honey/agave, 1 date or a pinch of stevia – optional for added sweetness
1 Tbsp chia seed or chia meal (for extra nutrition, flax would also be a great addition)

Pomegranate arils for garnish and texture, optional
For an extra protein boost, add 1/2 to 1 scoop of your favorite protein powder
Serving suggestion: Crunchy Superfood Buckwheat Granola or other cereal for serving

Directions

1. Add all ingredients except to a blender and blend until completely smooth, about 1 to 2 minutes. Pour into a bowl (or glass), sprinkle with arils and/or granola and enjoy!

Pizza Inspired Lentil Pulp “Bread”

I finally bought a juicer! I received it in the mail a few weeks ago…and while I was and am really excited to start juicing, I’ve also kept it on my counter lookin’ all pretty and clean.

When I buy a new appliance, new jeans or a new gadget, I tend to place them on a shelf to sit there for a while…I guess I like admiring my new purchase since I can be pretty frugal with money. Plus, I don’t want to dirty the item…even though that’s why I bought it for that intention in the first place. Does anyone else do this same thing?

My first juicing experience involved apples + carrots + celery (yummy and sweet) while my second was a bit more savory involving cauliflower, carrots and celery. Juicing creates a ton of pulp…while some may throw this away, I wanted to throw it into a recipe for kicks.

For my fourth post during Pizza Week, I made a pizza-inspired lentil “flatbread”.  I had to idea to jazz up my original red lentil flat bread, and I was really happy with the results!  But really, how could I not be when pizza is involved?

As a disclaimer, this lentil “bread” is not a typical bread. It has a socca-like texture that does not bend or spring-back like a normal bread would. This bread serves as a dense crust…it transforms into a “pizza” with the mixture of tomato paste and melted cheese on top…yum!

Pizza-Inspired Lentil Pulp “Bread” (Adapted from my Lentil Bread)

Ingredients

3/4 cup uncooked red lentils (or other lentils)
2/3 cup veggie pulp (from a juicer – I used a combo of cauliflower, carrot and celery)*
2 1/2 Tbsp flaxseed meal
1/2 to 1 tsp sea salt (this makes a huge difference, don’t leave out)
1 tsp garlic powder or 2-3 garlic cloves, minced
1 1/4 tsp italian seasoning
1/4 tsp fennel seed
1/8 to 1/4 crushed red pepper flakes
small pinch of stevia or 1/4 tsp coconut palm sugar, agave or honey
3 Tbsp nutritional yeast (optional but adds a cheesy dimension in the base)
1 ripe Roma tomato, quartered
1/4 cup water + more for blending
1/2 tsp apple cider vinegar
2 Tbsp coconut oil or olive oil

For topping
shredded cheese
4 oz tomato paste mixed with 1/4 tsp honey or pinch of stevia + 1/2 tsp apple cider vinegar OR 2/3 cup marinara sauce

Directions

1. Preheat oven to 350F.
2. In a small blender with grind attachment, food processor or a spice grinder, add lentils and grind to a flour. (I use my Magic Bullet with the flat blade, it’s okay to have a few whole lentils as the red variety are quick cooking).
3. Add the lentil flour along with the ingredients veggie pulp through seasonings, and stir well to combine.
4. Blend the tomato along with 1/4 cup water in a blender or food processor. Next, add enough water to have 1 cup of liquid. Stir in the apple cider vinegar. Add the liquid to the lentil mixture and stir for 30 seconds to a minute to incorporate well. It should resemble a thick but pourable pancake batter after it sits (the flax and lentils will start absorbing the water the longer it sits).
5. Then add the oil to a 9 inch springform pan** and place in the oven to warm (about 2 minutes).
6. Pour batter into the pan and spread with a spatula. Bake for 25-28 minutes until the bread is firm to touch.
7. Let cool slightly, cut and enjoy plain while warm OR spread with tomato paste mixture or marinara and sprinkle with shredded cheese and return to oven until cheese is melted, about 3-4 minutes (my preference).

Makes 8 slices
*If you don’t have veggie pulp, I think you could substitute 1/4 cup almond flour.
** A 8X8 or 9X9 pan can also be used.

Pizza-Flavored Tempeh Chips

Happy Thursday! We are getting closer and closer to the weekend…I hope the sunshine and warmer weather is bringing a smile to your face as it is mine.

Continuing on with the pizza week theme, I have a fun pizza-flavored recipe to share with you — Pizza Tempeh Chips! This high-protein snack is perfect for an afternoon pick-me-up and/or a healthy replacement for salty chips

I’ll admit, tempeh used to freak me out…but then again, so did tofu until I gave it a real chance and I love the stuff now. I think it’s all about the way it’s prepared…and after this easy dish, I can safely say I am on the tempeh bandwagon.

I intended on making a vegan cheese sauce for dipping. Plans changed as I didn’t have the right ingredients on hand and whipped up a quick tomato-garlic aioli instead (blend 1 plum tomato, a dab of tomato paste, 2 minced garlic cloves,  squeeze of fresh lemon juice, pinch of salt and 1/2 cup vegenaise or other mayo) . While I loved the aioli (it make a lovely spread on a sandwich and my turkey burger), I wound up eating most of the chips sans the sauce.

Pizza-Flavored Tempeh Chips 

Ingredients

6 oz gluten free tempeh, sliced thin into about 25 pieces (I used Surata Multigrain Tempeh)
2 tsp tomato powder (I bought this at the bulk section of the local health food store)
3/4 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
1/8 to 1/4 tsp sea salt
several shakes of crushed red pepper
olive oil, a Misto spray or lightly brushed

Directions

1. Preheat oven to 300F. Line a baking sheet with parchment paper.
2. In a small bowl, mix the tomato powder through pepper until well combined.
3. Carefully lay the tempeh slices on the sheet in an even layer and then spray (or brush lightly) one side with olive oil. Sprinkle half of the tomato-spice mixture on the tempeh slices and press slightly to adhere.
4. Turn over the slices, spray/brush with olive oil and sprinkle with remaining spice mixture.
5. Bake for 45-50 minutes until tempeh is slightly crisp, turning once or twice while baking. I let some of mine get a little brown, I like the crispy edges. Enjoy straight from the oven!

Serves two

Recipe Variations – For an easy Southwestern snack, use the spice mixture from my Roasted Fajita-Spiced Chickpeas.