This recipe easily doubles, but one serving is more than enough for eight English muffins. I baked my own English muffins today. It’s not hard to do, but it is time consuming. I used a recipe from the Virtual Vegan’s cookbook, but I think you can easily use a different bread, biscuit, or crackers to serve. I served these open faced, topped with alfalfa sprouts and shredded cheddar cheese. It’s a little messy to eat, but it is so tasty!
A word about aquafaba. What is it? It is just the fancy term for the brine that is in the chickpea can. You can use this for so many things. It is my secret weapon in vegan cooking and baking! You just strain a can of chickpeas and retain the liquid. The liquid will last for about a week in your fridge. You can use it to replace the egg whites in your recipes, for meringues, and so much more! When whipped it will start to form stiff peaks. After about an hour or so, it will deflate a bit though, so I add in cream of tartar to keep it thick. If you aren’t using your liquid right away, you can freeze your aquafaba. Try using an old ice cube tray and storing it in your freezer for later!
Celery Salad Ingredients:
· 2 ½ cups of roughly chopped celery (about 5 stalks)
· ¼ cup of dried cherries, plumped up by soaking in hot water for 5 minutes or so.
· 2 Tbp of chopped pecans
· ¼ cup of diced red onion
· 1 Tbp of chopped parsley
· ½ tsp of grey sea salt
· ¼ tsp of freshly ground pepper
· ½ Tbp of lime juice (about a fourth of a lime)
· ½ teaspoon of lime rind (about a fourth of a lime)
· 1 ¼ of vegan mayo (recipe follows)
1. Mix everything together and serve over toasted English muffins with sprouts and cheese.
Vegan Mayo Ingredients:
· ¼ cup of aquafaba
· ¾ cup of grapeseed oil (or another neutral flavor oil)
· 1 teaspoon of cream of tartar
· 1 teaspoon of sugar
· ¼ teaspoon of sea salt
· 1 ½ teaspoon of apple cider vinegar
· Scant 1/8 teaspoon of turmeric
1. Blend all ingredients together using an immersion blender or hand mixer until whipped together.