Serves 4 

Ingredients:

• 1 large celeriac AKA celery root, diced
• 1 large onion, diced
• 2 cloves of garlic, sliced
• 1 t canola oil
• 3 1/2 cups of low sodium vegetable stock
• 1/2 cup plain soymilk
• 1 t onion powder
• 1 t garlic powder
• 1/2 cup nutritional yeast
• 1/4 t smoked paprika
• salt and pepper to taste

Directions:

• Heat oil in a large pot over medium-high heat, add the onions and saute 3-5 minutes until lightly browned and softened.
• Stir in the garlic and cook for 30 seconds.
• Add the vegetable stock and celeriac.  Bring to a boil and cover, lower heat to medium low and allow to simmer for 30 minutes. 
• With an immersion blender or in batches to your regular blender (remember if you use a regular blender not to fill it too high with the hot liquid) and blend until smooth and creamy.
• Add in the remaining ingredients. 

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We did not eat the cat!

Last night marked the beginning of week two for our CSA “Winter Food Basket”. Every two weeks we get a basket full of assorted winter/fall veggies from many different local farms. As we began the second week, we had mostly root vegetables and squash left as greens and other veggies obviously don’t last as long.

So, last night was a fairly quick and easy dinner made (mostly) out of our CSA items. We roasted up some delicata squash rings (although, these delicata are different than ones we’ve had in the past. more stringy like spaghetti squash) and a Celeriac and Potato Mash. We were originally thinking celeriac soup, but were more in the mood for a quick meal. So, Lindsay whipped this up while I did some dishes.

In addition to the veggies, we had some “light life ginger teriyaki tempehtations”. I found them to be quite dull. The flavor was weak and the tempeh was dried out and definitely of a lower grade than we are used to.

Below, is the recipe for the mash:

Celeriac Potato Mash

2 medium sized celeriac (celery root), peeled and diced
2 large potatoes, peeled and diced
¼ cup sour supreme
¼ cup nondairy milk
2 tablespoons vegan margarine
2 heading tablespoons nutritional yeast
Salt and Pepper to taste

1.Boil the potatoes and celeriac until fork tender.
2.Drain the potatoes and celeriac and add back to the pot.
3.Mash in the sour supreme, nondairy milk, margarine and nutritional yeast. Mash together- I like to keep it a little more chunky but if you like it whipped you’d like.
4.Season with salt and pepper to taste.