6

Celeriac and horseradish coleslaw

Just a quick one today! There’s still fresh horseradish root left from our Christmas pie recipe, so I made this coleslaw the other day to go with our work lunches.
It’s punchy, crunchy and tasty!

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Celeriac and horseradish coleslaw

makes 6 servings


for the vegetables
250 g celeriac
190 g red cabbage
1 celery stick
1 carrot
5 cm fresh horseradish root
for the dressing
4 tbsp of a neutral flavoured oil, I used vegetable oil
3 tbsp soya flour
120 ml soya milk
2 tbsp nutritional yeast
1 tbsp cider vinegar
1/2 tsp celery seed
1/8 tsp sugar
a pinch of salt


Shred the cabbage and celery thinly, and grate the celeriac, carrot and horseradish. I used a food processor which made it ever so quick, but you could do it with a sharp knife and a box grater too.
Whisk together the dressing ingredients, or whizz them up in an immersion blender attachment. The dressing should thicken and be smooth.
Combine the vegetables with the dressing and refrigerate, covered for at least an hour to let the flavours come together. The coleslaw keeps well for up to 3 days in the refrigerator, and the cabbage softens nicely as it sits.


By E.

0

Black eye bean and celeriac stew

It’s wet and cold today with grey skies the colour of concrete. Definitely the weather for steaming hot bowls of comforting stew!
But I thought it would be nice to bring a touch of lightness to the day by using flavours more usually used in summer, or certainly more traditional in hotter climates than north west England…
So to a base of black eye beans and celeriac, I’ve added chopped tomatoes, lemon zest and chervil and finished the dish with chopped fresh dill.
It’s ridiculously easy to make, and as well as brightening my day today, will be delicious over the next couple of days for work lunches, perhaps with rocket salad.

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Black eye bean and celeriac stew

serves 4 to 6


250 g black eye beans, rinsed and soaked (covered) in boiling water for 1 hour
325 g celeriac (peeled weight), cut into 1 cm cubes
4 tomatoes, chopped
1 bay leaf
1 tsp dried chervil
1 tbsp lemon zest (around 1/2 a lemon)
1 litre of hot water
a pinch of salt
4 tbsp chopped fresh dill


Preheat the oven to 170 degrees c.
Put all of the ingredients in an ovenproof casserole dish and bring to the boil on the hob. Cover and transfer to the oven for 1 hour, stirring after 30 minutes.
At this point the beans and vegetables will be tender, and the sauce will be full of flavour but quite thin. I like it this way but if you prefer it thicker you could either mix through a tbsp slaked cornflour, or puree a couple of ladlefuls of the beans and veg and then add back to the pan.
Salt to taste, and stir the dill through just before serving.


By E.

7

Celeriac, carrot and leek soup with chilli herb swirl

A simple vegetable soup is a beautiful thing, particularly if it includes celeriac (or cauliflower) which will, when blended, give the soup a gorgeous soft velvety texture.

This time though, I thought I’d try a sauce to swirl through at the end to add a burst of flavour and colour.

I used mint, dill and oregano for the herbs, with pickled jalapeno for heat and acidity. It went so well with the soothing soup!

Celeriac, carrot and leek soup with chilli herb swirl

Celeriac, carrot and leek soup with chilli herb swirl

serves 2 to 4

350g celeriac, chopped (about a third of a large one)

250 g carrots, chopped

1 leek, sliced

1 large onion, chopped

1 sprig of thyme

1 bay leaf

750 ml vegetable stock, hot

for the chilli herb swirl (per serving)

1 tbsp fresh herbs, (2 or 3 types of soft herb)

4 slices pickled jalapeno

1/2 tsp oil

salt and pepper

Preheat the oven to 170 degrees c.

Put all of the soup ingredients into an ovenproof casserole dish, cover and cook in the oven for 1 hour 30 minutes. The vegetables should be lovely and soft. Remove the bay leaf and the thyme sprig, and blend the soup until velvety and smooth. Season with salt and pepper.

To make the chilli herb swirl, bash all of the ingredients together with some salt and pepper using a pestle and mortar (or chop the herbs and chilli very finely and stir the oil in).

Serve the soup with the chilli herb swirl… swirled on top!

By E.

3

Beetroot and mushroom lentils baked with mustard celeriac topping

It’s been a funny old time for weather the last few days on the Fylde coast, a combination of bright blue skies and the sort of sunshine that makes me break out the factor 50 sunblock (it’s that time of year again, boo…), and driving rain with winds that whistle down the chimney.

So while I was having a lovely afternoon creating the bright springtime ackee recipe from yesterday, I also made this savoury, earthy, lentil dish. I wasn’t sure how the mustard celeriac slices would work, but goodness they’re a delicious topping! And the scent that permeated veganbungalow as it was cooking was absolutely gorgeous.

Beetroot and mushroom lentils with mustard celeriac topping

Beetroot and mushroom lentils with mustard celeriac topping

makes 4 servings

for the lentils

100 g red lentils, rinsed

100 g green lentils, rinsed

1 small leek, sliced

1 small onion, chopped

1 clove garlic, chopped

200 g mushrooms, sliced

180 g cooked beetroot, diced (I used the sort you can get in a vacuum pack at the supermarket, they’re very cheap and I use them a lot)

1 bay leaf

1 tsp dried marjoram

1/2 tsp caraway seed

500 ml vegetable stock, hot

for the celeriac

500 g celeriac, sliced into pieces around 5 cm x 5 cm and 2 mm thick (I found that half a celeriac root after peeling was about 500 g)

2 tbsp oil

2 tbsp mustard, I used a hot Polish type which is quite sweet

salt and pepper

Preheat the oven to 160 degrees c.

For the lentils, simply put all of the ingredients in an ovenproof casserole dish and give it a mix. Cover, and pop in the oven for 50 minutes, checking the liquid levels after 30 minutes. The vegetables should have released some liquid and there should be enough for the lentils to soak more up when the celeriac topping goes on.

Toss the celeriac slices with the oil, mustard, and salt and pepper and arrange evenly over the lentils. Carefully as the casserole dish is hot!

Cover and bake for another hour, removing the lid for the last 30 minutes. The celeriac should be cooked through and slightly browned on top.

It doesn't photograph so well, but goodness me it's delicious!

It doesn’t photograph so well, but goodness me it’s delicious!

By E.