Pumpkin Dip and Celery Root Delight – appetizers – Hope you will like this one also, it is one of the best appetizers. View the video also if available, and feel free to comments, share.
Vegeterian Tips: When Vegetarian Being a vegetarian is not always easy, especially when dining out at restaurants with your carnivorous friends. Since you can t always eat at vegetarian or vegan restaurants, here are some tips to read, meant to make your dining out experiences that much better.
Ingredients (use vegan versions):
- Pumpkin Dip:
- 1/8 pumpkin
- 2 teaspoon sesame seed (tahin)
- lemon juice to taste
- 1 or 2 gloves of garlic
Directions:
Boil or cook slowly the pumpkin until it is soft, then let cool slightly.
Blend together the garlic, lemon juice and salt. Add pumpkin and tahin. If
needed, add water or more tahin.
Blend until smooth. Add more salt or lemon to taste. Refrigerate. Can last a few days.
Eat like a dip or on thin crusted vegan bread or wheats. Add olive oil for more flavor.
Celery Root:
1 celery root
1 large onion
2 medium carrots
2 tablespoon oil (corn)
salt, pepper and allspice to taste
Peel and cut the celery root in small cubes.
Cut onions in pieces. Put the oil in a pan and stir the onions until they
become white. Add the celery root cubes, the carrots cubes, salt and pepper. Add a
quarter of a cup of water. Cook on low until the consistency of cooked potato.
Can be eaten hot or cold. Stays a few dyas in the fridge.
Serve with other dishes or inside vegetables. Tastes great.
see above
Serves: 30mi
Preparation time: 4
[tubepress mode=’tag’, tagValue=’Pumpkin Dip and Celery Root Delight’]