• Cath

Mushroom satay, chicory salad, and celeriac rice

Updated: Feb 22, 2019

If you fancy a change from cauliflower rice then try celeriac rice instead!



I came up with this celeriac rice recipe a while ago, and it has featured in a previous post. Todays lunch dish was mushroom satay, chicory salad, and celeriac rice. (The recipe for celeriac rice serves 4)

Unfortunately at the moment I can't eat garlic, as I became intolerant to it. (One of my favourite flavours ever!)

However the addition of garlic into the recipe would be great, so I put it in as optional on the recipe. I used to always have garlic in my satay, and on my tomatoes! It still tastes great without it though!


I use good quality organic peanut butter from the health shop, as the ones you buy in the supermarket often have gluten and additives in them!


I also like to soak my walnuts for a few hours to remove some of the phytic acid. This also improves the flavour. I think  they taste less bitter after soaking.


Serves 2

Ingredients for the celeriac rice

  • 1 celeriac

  • 1 tablespoon coconut oil

  • 4 cardamom seeds

  • 1/4 teaspoon chilli powder

  • 1/2 teaspoon cumin

  • 1/2 teaspoon coriander

  • 1/4 teaspoon cinnamon

  • 1/4  teaspoon onion seeds

  • Salt to taste


Ingredients for the mushroom satay

  • 1 packet of mushrooms of your choice (I used organic chestnut mushrooms)

  • 1 tablespoon of Coconut oil

  • 1 tablespoon of coconut aminos (this is a slightly sweeter soy free version of tamari, but you could use tamari)

  • 3 tablespoons tinned coconut milk

  • 1 tablespoon good quality organic peanut butter (you could use almond butter instead to make it paleo)

  • Handful of walnuts

  • 2 cloves garlic (optional)

  • Salt and pepper


Ingredients for the salad

  • 2 tomatoes

  • 1 clove garlic (optional)

  • 12 leaves of chicory / endive

  • Parsley to sprinkle

  • Olive oil to drizzle

  • Walnuts

  • Salt and pepper


Directions

  1. Heat the oven to 175ºC

  2. Slice the tomatoes, and season with salt, pepper and garlic if using

  3. Cook in the oven for about 10 - 15 mins


Make the celeriac rice:

  1. Shred 1 celeriac in the blender on the grating function

  2. Heat a tablespoon of coconut oil in the wok

  3. Add the cumin and coriander and onion seeds for 30 seconds

  4. Add the celeriac and the rest of spices and stir and cook for 5 mins

  5. Season with salt


For the mushroom satay: 

  1. Slice the mushrooms

  2. Heat a tablespoon of coconut oil

  3. Stir in the mushrooms, and remaining garlic and stir until cooked

  4. Add the coconut milk, and coconut aminos and cook for a couple of minutes more

  5. Remove pan from heat and stir in the peanut butter

  6. Plate up into a neat circle with the celeriac rice on the bottom, and a layer of the satay mushrooms on top, then finish with a few walnuts on top

  7. For the salad place the chicory leaves around the plate with the tomato, sprinkle the parsley around, and drizzle with olive oil.



©2018 by True Zest Kitchen.