Interesting, huh? It seems like I am using that phrase more as I experiment with more weird ideas, since we have all kinds of produce coming in these days.
Here is something I did with some almost rubbery celery we had - there was a pile of it in the fridge, and since the refrigerator is now breaking I thought it would be a good idea to get this stuff out of the way.
Although it sounds really weird (when I told my siblings what it was they frowned and said "what?"), they told me it basically just tastes like a peanut butter cake. So, if you are making a cake and want more vegetables in your diet - this is a good one!
Celery 'N' Peanut Butter Cake (Gluten, Dairy and Corn-free)
2 1/4 cups gluten-free flour*
1 cup sugar
1 teaspoon each: baking soda, cream of tartar**
1/2 cup oil
1 cup water
1 cup celery, boiled and pureed***
1/2 cup peanut butter****
1/4 cup celery, boiled and pureed***
2 tablespoons peanut butter
2 tablespoons lard
1 cup powdered sugar
1. Preheat oven to 350 degrees F. Grease well a 9x13 inch baking pan.
2. Whisk all of the dry ingredients. Make a well in the center and add the wet ingredients. Mix well using a whisk or fork, but do not over-beat.
3. Pour into prepared pan and bake about 45 minutes, or until a toothpick inserted into the center comes out clean. Cool and frost if desired.
4. Frosting: Combine the celery, peanut butter and lard. Add the powdered sugar and beat well.
*I used a mixture of mostly rice and a little oat flour.
**Or 2 teaspoons baking powder for baking soda and cream of tartar, if not corn-free.
***You may use other nut butters, too.
****To prepare the celery - use about 1 head of celery. Cut off the leaves and the white part at the end. Cut into pieces a few inches long. Place into a large pot and cover with water. Boil until soft, remove from heat and let sit in the water for a few more minutes. Strain and puree in the food processor or blender.
Linked to Gluten-Free Wednesdays (by The Gluten-Free Homemaker)
Linked to Food on Friday (@ Carole's Chatter)