This hors d’oeuvre is traditionally made with thinly sliced raw beef or fish, but we’ve swapped the meat for one of our favorite unassuming veggies, celery root. Look for firm celery root without any spongy spots.
In a large bowl, whisk together oil, mustard, lemon zest and juice, capers, salt and pepper; set aside.
Using a vegetable peeler, remove outer layer of celery root. Using a mandoline, cut into paper-thin (1/16-inch-thick) slices; immediately add to oil mixture and toss gently to coat. (If using larger celery root, halve before slicing; but don't use more than 12 oz total.) Let stand for 40 minutes.
Arrange about three-quarters of celery root slices on plates or a platter. Julienne remaining one-quarter of slices and return to bowl with remaining oil mixture and arugula; toss. Top sliced celery root with arugula mixture. Top with cheese and drizzle with any remaining dressing in bowl.
Portobello mushrooms have a meaty texture that makes them a stellar swap for beef patties in veggie burgers. But here's the trick: We've actually used the mushroom caps as the bun, then filled the middle with warmed marinara sauce, provolone and fresh, crisp greens.
Almond and coconut flours give these gluten-free pancakes a boost of fiber and protein to keep you well-fueled through the morning. There’s no added sugar, so be sure to use ripe bananas – the riper they are, the sweeter your pancakes will be. Top with sliced bananas and/or berries and a drizzle of pure maple syrup or raw honey, if you like.
Pesto can be used in countless ways – as a pizza topper, a flavor booster for proteins, stirred into noodles or baked into bread, just to name a few. It’s also fantastic for dipping your favorite homemade crackers into. Try this unique broccoli version for a nutritious, adventurous twist.
Soaking potato slices in apple cider vinegar adds a light acidic note to these purple potato chips without the chemical aftertaste you often get from store-bought varieties. If you like a stronger acidic punch, simply soak them longer.