November 19, 2013
When I read Heidi’s post at 101 Cookbooks I knew I would make my own celery salt. I do love celery and believe it makes everything taste a little better. I had celery in a chop salad for lunch yesterday and reserved the big ends to stuff with my favorite crunchy, organic peanut butter.
But back to the celery salt. It was easy to make and I gave some to two friends and I have a little stash in my desk drawer at work. I’ve put it on soups, casseroles, vegetables and salads but won’t bore you with the pictures.
You may have celery around for Thanksgiving and with remnant leaves you can try it too. I followed Heidi’s instructions with only a few changes.
I washed the celery leaves and used the lettuce spinner to extract the water.
Then I patted them very dry between layers of paper towel.
Separated into a single layer, they dried in the oven at 350F for about 7 minutes. They should be dry but not browned.
You don’t have to use a mortar and pestle to crush the leaves. I just happen to be married to a chemist.
I crushed the celery flakes to the size of the Malden salt flakes.
I’ve made celery salt with a number of different types of salt, and the flaky, whispers of Maldon Sea Salt is my current favorite. The shards are similar in size to the crumbled celery leaves, which works nicely. With some of the finer sea salts, you get more separation, which is not what you want. Heidi Swanson, 101 Cookbooks
These are the proportions I used—salt to celery flakes but personal preference reigns here.
And then there was lunch.
Be sure to review the 101 Cookbooks recipe for more details and Heidi’s enchanting prose.
Hi there! You are so welcome! The cheapest vegan meals you’ll find are the simplest to make:
Pasta! This can be as simple as noodles and red sauce and you can get more complicated/a teensy bit pricier by adding onions, garlic, mushrooms and zucchini.
Wraps! As simple as a tortilla with a bean of your choice and you can add whatever veggies and/or sauces sound good to you.
Sandwiches! As simple as bread and a veggie and then you can add whatever you have on hand.
Stir fries! Some rice or noodles and then veggies and/or tofu with soy sauce, salt and pepper.
Tofu scramble! Drained/pressed tofu scrambled in a pan with veggies of your choice. (I use peppers and onions)
You name it! Let me know if there are any specific recipes you’re looking for :)
• 2 cups raw hazelnuts
• 1/4 cup cocoa powder
• 1 1/2 tsp vanilla extract
• 1/4 tsp salt
• 1/2 cup almond milk
• 2-4 tablespoons powdered stevia, honey, agave or maple (optional, can omit)
—> preheat oven to 400 F
—> roast the hazelnuts for 10-12 minutes till it’s toasted then use a towel to rub the skin off. (Not all will come off)
—> blend in a food processor until it turns into hazelnut butter ( another 10-12 minutes) stopping to scrape it down every 2-3 minutes
—> add other ingredients and blend more till it’s smooth and creamy, and well blended.
—> store in an airtight container / jar in a fridge !!
—> ENJOY! x
Renniesane / Tumblr
ITAL DONT STOP !! - Seitan “Chicken” Cutlet Sandwich on Homemade Flax Bun, served with Seasoned Baked Potato Fries and Homemade Organic Ketchup !! Give Thanks !!!
2 6 oz jar organic no salt tomato paste
½ cup water
½ cup vinegar
3/4 cup organic evaporated cane sugar
1 tsp garlic powder
1 tsp onion powder
1/8 tsp ground cloves
1/8 tsp cinnamon
1/8 tsp allspice
1. Mix all ingredients well.
2. Heat if desired. No cooking is required although warming it for 20 minutes will let the flavors meld better to get more of a “ketchup taste” and consistency.
3. Store in a sealed container. Keeps for at least 1 week.
Seitan “Chicken” Cutlet
2 cups gluten flour
1 tsp garlic powder
1 tsp ground onion powder
1 1/2 cups water
3 Tbsp braggs liquid amino acids
Vegetable oil for frying
*Bread crumbs is from 1 or 2 slices of unsalted wheat bread - baked to dry and placed in food processor. Whirl until desired coarseness this point you can add italian seasoning or desired spices. Set aside.
1. Add garlic powder and onion powder to flour and stir.
2. Mix braggs amino and water thoroughly, then add to flour mixture all at once.
3. Mix vigorously by hands. When it forms a stiff dough knead it 10 to 15 times.
4. Let the dough rest 2 to 5 minutes, then knead it a few more times. Let it rest another 15 minutes before proceeding.
5 Cut gluten into desired pieces and stretch into thin pieces.
6. Simmer in broth for 60 minutes. Let it cool and allow the left over broth to absorb into the gluten pieces.
7. Seitan may be used, refrigerated, or frozen at this point.
8. Take cutlets and transfer to another container to cool. With the rest of the broth add baking flour to make a sticky batter.
9. In a separate container place the breadcrumbs.
10. In a pan heat vegetable oil to fry the cutlets
11. 1 by 1 - dip the cutlet in the batter coat evenly, then on to the breadcrumbs coat evenly. Then pan fry the seitan cutlets 2 - 3 minute each side.
TIP: when cooking in a vegetable oil [NOT olive oil] you want to use a paper towel to remove any excess oil.
12. Repeat until all of your cutlet is cooked.
13. At this point you can do whatever you’d like to your cutlets.
Homemade Burger Buns
1 cup oat milk (water + 1/4 cup of oats blended)
1/2 cup water
1/4 cup olive oil
3 1/2 cups all-purpose flour
1 package (1/4 oz) instant yeast
2 tablespoons organic evaporated cane sugar
1 1/2 teaspoons Braggs aminos
flax seeds (optional)
1. In a small saucepan, heat oat milk, and water 120 degrees F (50 degrees C). Let this cool to 80 degrees F.
2.In a large bowl, mix together oat milk, yeast, cane sugar, and braggs aminos. Then stir in the flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
3.Divide dough into 12 equal pieces. Shape into smooth balls, and place on a greased baking sheet. Flatten slightly. Cover, and let rise for 30 to 35 minutes. Apply a water+agave wash on top of each bun, sprinkle some flax seeds(optional).
4.Bake at 400 degrees F (200 degrees C) for 10 to 12 minutes, or until golden brown.
Baked Seasoned Potato
5 russet potatoes cut into cubes
10 tbsp. vegetable, canola or peanut oil
2 Tbsp garlic powder
2 Tbsp onion powder
1 Tbsp chili flakes
1 tsp coriander powder
2 tsp oregano leaves
1. Preheat the oven to 420˚ F.
2. Place the potato in a large mixing bowl with all the ingredients. Mix thoroughly.
3. Spread the wedges out evenly on the baking pan.
4. Bake for 45 minutes total.
5. After being in the oven for 20 - 25 minutes, using a metal spatula and tongs, flip each potato wedge keeping them in a single layer. Continue baking until the fries are golden and crisp. Rotate the pan as needed to ensure even browning.
6. Serve warm.