Recipe: Celery Root imitation “Whitefish” salad – Seed to Surf

Recipe: Celery Root imitation Whitefish salad

One of my favorite ways to use the Celery Root plant-based Whitefish from Seed to Surf is in a traditional whitefish salad. The smoked celery adds the same satisfying umami flavors that you find in a traditional whitefish salad, offering a similar texture and flavor profile without the need for actual seafood. This makes it a great option for vegetarians, or anyone looking to reduce their impact on the planet.

Notes

The salad is perfect for a light lunch, or as a snack, served with seed crackers or Danish rye bread. It only takes a couple of minutes to prepare, and it will last 3-4 days in the fridge.

You can turn the salad vegan by using plant-based mayonnaise and greek yogurt.

https://youtube.com/shorts/HOfFC81FQLw

Recipe: Celery Root imitation Whitefish salad – Seed to Surf Plant-based Seafood alternative

Recipe by 2 Hungry Birds – Sanne Course: Salads, Sides and small dishes
Servings

1

small bowl

One of my favorite ways to use the Celery Root plant-based Whitefish from Seed to Surf is in a traditional whitefish salad. The smoked celery adds the same satisfying umami flavors that you find in a traditional whitefish salad, offering a similar texture and flavor profile without the need for actual seafood. This makes it a great option for vegetarians, or anyone looking to reduce their impact on the planet.

Ingredients

  • 2 tablespoons 2 Greek yogurt

  • 2 tablespoons 2 mayonnaise

  • salt and pepper to taste

  • Juice from ½ lemon

  • 1 tin 1 Seed to Surf Celery Root Whitefish, coarsely chopped

  • 1 tablespoon 1 chopped dill

  • 1 tablespoon 1 finely chopped yellow onion

  • 2 tablespoons 2 chopped celery

Directions

  • In a mixing bowl, combine the Greek yogurt, mayonnaise, and juice from ½ lemon. Stir until smooth.
  • Season the mixture with salt and pepper to taste.
  • Add the other ingredients and gently mix all the ingredients until they are well combined and evenly coated with the dressing.
  • For the best flavor, cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld.
  • Serve the Celery Root Imitation White Fish Salad with your favorite seed crackers. Enjoy!

Recipe: Quinoa & Bulgur Nori Rolls

Recipe: Quinoa & Bulgur Nori Rolls

Tina: The Quinoa & Bulgur Nori Rolls are a simple, yet nutritious snack that brings together a mix of flavors and textures. Using bulgur as a base complements the subtle, nutty flavor of red quinoa, a grain known for its protein richness and health benefits.

The addition of fresh beet slices offers a crunchy element, balancing out the softness of the grains, and adding a natural burst of color. If you’re seeking a wholesome, vegetarian snack, you should give these rolls a try. In the recipe below I suggest that you use soy sauce for dipping, but you can use all sorts of dipping sauces such as hoisin sauce, goma sauce or sweet chili sauce.

Recipe: Quinoa & Bulgur Nori Rolls

Recipe by 2 Hungry Birds – Tina Course: LunchCuisine: Asian
Servings

4

servings

These rolls are a perfect choice for a healthy vegetarian meal. I used bulgur since it’s a great substitute for rice and because I love the texture.

Ingredients

  • Stuffing ingredients
  • ½ cup ½ bulgur

  • ½ cup ½ red quinoa

  • 1 tablespoon 1 red wine vinegar

  • Dressing ingredients
  • 3 tablespoons 3 mayonnaise

  • 1 teaspoon 1 Sriracha (chili sauce)

  • Vegetable ingredients
  • 1 package 1 Nori seaweed (for sushi)

  • 1 package 1 pea sprouts

  • 1 1 avocado, cut into strips

  • 4 inches 4 cucumber, cut into strips

  • ½ ½ medium-large beet (uncooked), cut into strips

  • 1 handful 1 cilantro

  • Dipping
  • soy sauce for dipping

Directions

  • Place the bulgur in a medium-sized bowl, and pour 1 cup of boiling water over the bulgur with a dash of salt. Place a pot lid or plate over the top of the bowl to create a seal. Let the bulgur absorb the water completely. This might take 15-20 min. depending on how tight fitting your plate/lid is.
  • Boil the red quinoa in a small pot with 1 cup of water and a dash of salt under a lid. Turn the heat off once the water has evaporated and let sit, covered, on the stove for another 15 min.
  • In a medium bowl, mix the bulgur and red quinoa together with red wine vinegar. Set aside.
  • Mix the mayonnaise and Sriracha in a small bowl.
  •  Assemble the rolls starting with a sheet of seaweed and spread a very thin layer of Sriracha mayonnaise on top. Drizzle the bulgur and quinoa mix on top. This will help the bulgur and quinoa stick better to the seaweed since it is a loose mixture compared to typical sticky sushi rice.
  • Place the pea sprouts, avocado, cucumber, beets and cilantro on one end and roll it tight. Cut the roll into 4 equal pieces. Continue with the remaining rolls.
  • When finished rolling, serve as finger food with a dipping bowl of soy sauce on the side.

Recipe: Spicy Tofu Tacos

Recipe: Spicy Tofu Tacos

Back in the days, tofu was always a weird food to me. My image of tofu was a product with a bland taste, which could be transformed to have the consistency of meat. What was the purpose of trying to make something taste like meat if you were trying to avoid meat? Over the years, however, I have learned to appreciate tofu as one of the great healthy foods, and have learned the right ways to prepare tofu with amazing flavors.

My inspiration for trying tofu in my cooking was my friend Silas, who always bragged about how good his tofu tacos were. I was curious – how good could tofu be? By the time I was finally invited over to try his tofu tacos, which were amazing, I had already developed my own little recipe. His version of tofu tacos is actually not too far from my own, but mine are perhaps a bit spicier. Silas also introduced me to a taco topping that I now can’t live without, kalamata olives. That amazing salty taste perfectly complements the other flavors in the right way – give it a try even if you think it sounds a bit strange.

Today it is rare that we eat meat tacos at home, both because we try to keep a healthier lifestyle and because the tofu tacos are really good.

Here is the recipe for homemade taco seasoning

Recipe: Spicy Tofu Tacos

Recipe by 2 Hungry Birds – Tina Course: Dinner
Servings

4

servings

My inspiration for trying tofu in my cooking was my friend Silas, who always bragged about how good his tofu tacos were. I was curious – how good could tofu be? By the time I was finally invited over to try his tofu tacos, which were amazing, I had already developed my own little recipe. His version of tofu tacos is actually not too far from my own, but mine are perhaps a bit spicier.

Ingredients

  • 1 package 1 extra firm tofu

  • 2 tablespoons 2 olive oil

  • 1 1 small onion, cut into small cubes

  • 2 2 garlic cloves

  •  Juice from ½ lime

  • 4 tablespoons 4 tomato paste

  • tablespoons homemade taco seasoning

  • Garnish
  • 1 tablespoon 1 chopped cilantro

Directions

  • Press the liquid from the tofu for about 20 min.  To press the tofu, you can place it on a plate, with another plate on top, and then add some weight on top (for example, a couple of heavy books).
  • Heat olive oil in a pan, and sauté the onions and garlic until translucent and slightly browned.
  • Crumble the tofu with your hands and add it to the pan with the onions and garlic.
  • Mix in the taco seasoning (you can add more or less of the taco seasoning depending on how flavorful and spicy you like it) and stir until well mixed. Add the squeezed lime juice and tomato paste, and stir until combined. If the tofu is too dry, you can add a tablespoon or two of water to dilute the tomato paste and create a sauce.
  • Transfer the tofu to a serving bowl, and garnish with cilantro.
  • Serve the tofu with you favorite toppings such as sliced cherry tomatoes, lettuce, chopped kalamata olives, lime wedges, fresh corn, sour cream, salsa, shredded mozzarella cheese, avocado (guacamole) and black beans.