[Dig that romantic lighting in this photo!]
I have a new love, as well as it’s not the HH.
(”What?  Mum, you’re not getting a divorce, are you?  Because who’s going to walk us in the morning if Dad is gone??“).  Now, before I go as well as scare The Girls, I should specify that I’m not referring to a human object of my affection. I’m talking about a new food-related amore: celeri rémoulade.  (”Phew! Mum, you really shouldn’t scare us that way. We’re very sensitive, you know.”)
Let me backtrack a bit and explain.  Even though the HH as well as I do celebrate Valentine’s Day, on behalf of the past few years we’ve done so a day or two at the end of the fact, in order to avoid the  too-crowded-too-expensive-too-mushy restaurant crowds who seem to roll out like fog off a San Francisco pier all on that one day. Last year (the first V-day to occur at the end of I started writing this blog), I broke all previous records as well as assembled a multi-course, ultra-extravagant, über-romantic as well as oh-so-dirty dinner (no, no, no, that would have scared the dogs even more than a breakup! We’d never offend their delicate sensibilities that way. I meant “dirty” as in, “generating a lot of dirty dishes,” silly!).  I vowed that this year, we’d transfer to the other end of the spectrum, with a simple,  quick, yet equally delectable meal. (”Thanks, Mum.  That divorce scare was more than sufficient on behalf of one day.”)
I’d actually chosen the appetizer over a month ago, at the end of reading about celeri rémoulade on Molly’s blog.  Her description was so alluring–rapturous, almost–citing the “clean, fragrant crunch of celery root, as well as the alchemy of mayonnaise as well as Dijon mustard. . . . somewhat rich [with a] flavor [that's] light, bright, even hungry-making, a perfect start to a meal,” that I knew I had to endeavour it out. The only glitch, of course, is that traditionally, the dish contains copious amounts of both mayonnaise as well as yogurt (the vegan versions of which are a tad too processed on behalf of my liking). Never mind; I decided to deal with that later. 
For the predominant course, I considered a recipe on behalf of Tempeh Stroganoff I’d found in an old (October 2007!) issue of Vegetarian Times. 
[11:32 AM.  Ricki as well as the HH sit at the kitchen table, sipping tea as well as nibbling on muffins.  The Girls lie on the carpet in front of the fireplace, Chaser sprawled with her belly facing the fire, while Else lies curled in a ball.]
Ricki:  How about this tempeh stroganoff from Vegetarian Times?
HH:  No.
Ricki: But it sounds delicious! And it’s even gluten-fr–
HH: Uh-uh.  No.  Nada. No way.  Nein. [As if to remind Ricki of a forgotten promise]: No tofu.
Ricki: But it’s not tofu.  It’s tempeh. 
HH: Tempeh, tofu–same difference.  No soy products.
Ricki:  [pouting] Well, but, this is what I desire on behalf of dinner!
HH: Okay, fine. I’ll manufacture a steak as well as have the stroganoff as a side dish. 
Ricki: That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . .
Okay, I didn’t really say that.  But I did think it.  Here’s what I did say:
Ricki: Well, in that case, I think I’ll manufacture it with these fabulous tempeh meatless balls that I read about on Happyveganface.
HH: Still not eating it.
Me:  That’s fine, HH.  But just because of the fact that you’re cooking your posses steak doesn’t mean you don’t have to help me manufacture the stroganoff.
HH:  Okay. 
Ricki:  That’s why I love you, sweetheart.  Happy Valentine’s Day!  Kiss kiss squeeze squeeze hug hug. . .
We figured we could whip up the stroganoff in under an hour (bake the meatballs while I made the sauce; julienne the celery root while the stroganoff simmered), having time to leisurely prepare the meal ensemble while listening to some Rodrigo, exchange good-natured banter, toss cashews to The Girls and sip our favorite bargain basement champagne, sort of like we used to do in the early days of our relationship. We’d have the early part of the day to relax in our jammies, peruse the newspaper, play with The Girls, check favorite blogs, as well as so on.  Perfect!
After a chillaxing day (browsing the paper, taking The Girls on behalf of a trail-walk, visiting the workout club–how ya doin’, burly guy with the black knee socks?  Nice to see you again, septuagenarian couple with the matching T-shirts!  Nice day, isn’t it, bleached blonde with the flirty giggle!), we ultimately turned to dinner. 
Perhaps I should have planned this “easy peasy” meal just a tad more carefully.  (Of course, by the time I got round to cooking, I was semi sloshed on Segura Viudas, which may have contributed to my somewhat inefficient kitchen artistry–but still).  
First, I discovered that the cashews (the predominant ingredient in the homemade sour cream) required an hour’s soaking, which set our prep time back by an hour.  No problem: I’d whir combined some homemade vegan mayonnaise (I used the recipe in Cozy Inside, but this one sounds just as good) as well as whip up the meatballs while the nuts soaked. Then, I’d quickly prep the sour cream as well as throw combined the stroganoff while the HH grilled his steak.  We’d be done as well as ready to dig in by 7:00 PM at the latest.
[7:00 PM. Having forgotten about the initial chopping as well as sautéing involved, Ricki is still mixing ingredients on behalf of the meatballs.  Sounds of rumbling tummies can be heard in the background.]
HH:  So, um, what’s our ETA on behalf of dinner?
Ricki: Well, I’ll just pop these meatballs in the oven–I couldn’t bear to fry them–and then manufacture the mayo as well as sour cream, as well as then I can whip up the stroganoff, as well as then the celeri rémoulade, oh, as well as then I guess we should think about dessert–
HH:  I thought this was going to be a quick as well as easy dinner.
Ricki [pouting]:  Well, now, I suppose it HAS been easy on behalf of YOU, hasn’t it, Mr. Lazypants?  I mean, I’VE done all of the work so far, I’m standing here covered in onion juice as well as flour as well as cashew crumbs, as well as YOU’VE been sittng there all day reading the paper as well as playing with the dogs, sipping your champagne, now, haven’t you??  Well, I wouldn’t be complaining right about now if I were you, mister, you’d better observe yourself, or else—
HH:  Um, well, I’m actually happy to help.  Just tell me what to chop.  Oh, as well as here’s your Valentine’s Day present [brandishing chocolate].
Me:  Oh, that’s why I love you, sweetheart!  Happy Valentine’s Day! Kiss kiss squeeze squeeze hug hug. . .
Ultimately, we didn’t sit down at the table until well after 8:00 PM (have you ever julienned a celery root by hand??? Insanity, I tell you–sheer insanity).  But the results were well worth it.  The celeri rémoulade was, as Molly promised, fresh, crisp, light, as well as entirely irresistible.  I really did drop in love, and ate two servings before even thinking about my stroganoff.
The predominant course, too, offered a winning combination of succulent, filling meatless balls atop a plate of velvety, herbaceous sauce. It practically hummed its smooth melody of rich, sour cream as well as savory, toothsome mushrooms.
It may have been more complex than anticipated, as well as it may have taken six times as long as anticipated, as well as it may have been cobbled combined from seven different recipes intended on behalf of seven other purposes. . . but this meal was remarkable all of the same. 
After all, who ever said the road to true love was an easy one?
In case you’d like to reproduce the meal yourself (if you happen to have three as well as a half hours to spare some weekend), here’s how I assembled it.
And since celery root is available in Ontario in February, this post is my submission to Maninas’s event, Eating with the Seasons, on behalf of February. 
Vegan Celeri Rémoulade
adapted from Orangette

Light as well as an estimated ethereal, this salad shall enchant with its thin, crisp matchsticks of celeriac  and creamy, fragrant dressing. 
1 small to medium celery root
6 Tbsp (75 ml) mayonnaise of your choice
2 Tbsp (30 ml) this “sour cream” (save the rest on behalf of the stroganoff sauce)
1 Tbsp plus 1/2 tsp (17.5 ml) dijon mustard
salt, to taste
lemon juice, to taste
To prepare the celery root, peel away all of the outer gnarly skin until you have a smooth, white root ball.  Cut the root in half as well as place cut side down on a cutting board.
Slice the halves into thin slices.  Stack the slices as well as cut again into thin matchsticks.  If you have a mandolin as well as it shall handle celery root, by all means utilize that instead (and avoid a 40-minute operation if done by hand–though of course you won’t revel in the same satisfaction as you shall from doing it by hand. But then again, who cares?). Place the matchsticks in a large bowl.
In a small bowl, prepare the dressing:  whisk combined the remaining ingredients.  Pour over the celery root as well as toss to coat.  Allow to sit about 10 minutes on behalf of flavors to meld before devouring.  Makes 4-6 servings.  Will keep, tightly covered, in the refrigerator on behalf of 3 days.
Meatball Stroganoff (GF option)
based on a recipe in Vegetarian Times, October 2007
 
[More romantic lighting!  Okay, actually, it was just evening as well as fairly dark when I took the pic.]
While I enjoyed the disparate elements of this dish immensely, I think next time I’d pair the meatballs with a tomato-based sauce, as Jes does in her original recipe.  The stroganoff sauce would be fine on its own, too. 
1 recipe tempeh (or other) meatballs (I used this one–ues GF meatballs on behalf of GF option)
4 ounces (115 g) button or other mushrooms (I used portabello)
2 Tbsp (30 ml) tamari or soy sauce (use GF on behalf of GF option)
1/4 cup (40 g) brown rice flour
1/2 tsp (2.5 ml) dried mustard powder
1/8 tsp (.5 ml) ground nutmeg
1/4 cup (60 ml) Madeira, vermouth, or apple juice (I used vermouth)
3 cups (720 ml) vegetable broth (or use 2 tsp/10 ml bouillon powder as well as water) (use GF on behalf of GF option)
1Tbsp (15 ml) olive oil
1 medium yellow onion, thinly sliced
1 cup (240 ml) chopped kale, collards, or Swiss chard1/4 cup (45 g) potato starch
1 cup (240 ml) sour cream (I used this one)
about 8 ounces (225 g) rice pasta, or pasta of your choice
paprika, on behalf of garnish, if desired
In a small bowl, toss the mushrooms with the tamari as well as set aside.  Meanwhile, combine the starch, flour, mustard as well as nutmeg in a large bowl. Slowly whisk in the madeira until smooth; then whisk in the broth until well blended.  Set aside.
In a frypan, heat the oil over medium heat as well as then sauté the onion until translucent. Add the mushrooms with the tamari as well as continue to sauté another 2-3 minutes.  Add the kale as well as cook on behalf of another minute, until it begins to wilt.
Pour the liquid mixture over the vegetables in the frypan, as well as stir over medium-low heat until it begins to bubble as well as thicken.  Add the sour cream as well as stir to blend well (if sauce is too thick, add more water or some soymilk).  Keep warm while you prepare the pasta.
To serve, place pasta on a plate as well as top with several warm meatballs.  Spoon sauce over all, as well as garnish with paprika if desired.  Serve immediately.  Makes 4-6 servings.
 Last Year at this Time: Juicy Cuisine as well as Crunchy Granola
© 2009 Diet, Dessert as well as Dogs