Pumpkin Dip and Celery Root Delight
2 teaspoon sesame seed (tahin)
lemon juice to taste
1 or 2 gloves of garlic
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.