I got this from my brother-in-law, Eric, the other day who works for Kindred Spirit Catering. My sister raved about it so, naturally, I asked for the recipe so I could try it out and bring it to you, my trusty readers. Eric is a total natural with food and makes some mean, unpretentious fare. I’ve written about him before as he’s the creator behind the Parsnip and Celery Root Puree (with cardamom and vanilla I might add!), and the one who roasted the unbelievable lamb last Christmas. I tried this one last night and it’s a keeper for sure. It’s healthy, it tastes good, it keeps well, it’s got a nice balance of sweet and spicy, and it lends itself well to substitutions (for example I used fresh shelling peas from Prince Edward County instead of edamame; fresh arugula instead of spinach). Cook this, enjoy, and feel like a million bucks. Thanks Eric!

1 package of soba noodles

2 cups edamame, shelled

1 cup wakame seaweed

1/2 cup green onion, diced

1/2 cup cilantro, chopped

1/4 Thai basil, chopped

1 cup alfalfa sprouts

1 cup baby spinach

1 tsp red chili flakes

2 tbsps sesame seeds


1/4 cup rice wine vinegar

2 tbsps sesame oil

3 tbsps tamari soy sauce

1 cup olive oil

1 tbsp ginger, minced

1 tsp garlic, minced

1 tbsp sweet chili sauce

Cook soba noodles according to the instructions on the package. Refresh under cold water. Steam edamame beans in boiling water for 1 minute. Refresh under cold water. Soak wakame seaweed in cold water for 5 minutes until it expands and becomes soft. Drain thoroughly and squeeze out excess water. Combine with other salad ingredients in a bowl and toss lightly to mix evenly.

For the vinaigrette, place all ingredients other than the olive oil in a food processor. Turn machine on and slowly drizzle in the olive oil to emulsify the mixture. Drizzle salad with the vinaigrette and toss gently. Top with cilantro or parsley and serve.

This recipe is from our family’s in-house chef and my brother-in-law, Eric Rogers – the guy who did the awesome Christmas firepit extravaganza. It’s absolutely delicious, and a good side for a vegan feast.

3 Parsnips

1 celery root

2 cardamom pods

1 vanilla pod

2 tbsps olive oil

1 tbsp honey

1/4 cup veggie stock

1/2 tsp salt

1/4 tsp pepper

Grind seeded cardamom in spice grinder.

Split vanilla bean in half and scrape vanilla from bean.

Peel parsnips and celery root and cut into 1” cubes. Cover with cold water in a pot and bring to a boil, then reduce to a simmer and cook until soft, approximately 30 minutes. Meanwhile, bring veggie stock to a simmer.

Drain parsnip/celery root mix and mash. Add olive oil, honey, and enough stock to allow a smooth, whipped consistency. Add cardamom and vanilla as well as salt and pepper and continue to mix until smooth. Serves 4.