Celery Bites with Roasted Red Pepper Cream
From Whole Foods MarketMakes 24
Cool crunchy celery is the perfect carrier for delicious, dairy-free roasted red pepper topping.
Ingredients
4 ounces extra-firm silken
tofu, such as Mori Nu brand
2 green onions, chopped
1 roasted red pepper (water packed), drained and chopped
1 cup cooked no-salt-added white beans, rinsed and drained
2 teaspoons Dijon mustard
4 ribs celery, cut into 24 2-inch pieces
6 pimiento-stuffed green olives, each cut into 4 slices
2 green onions, chopped
1 roasted red pepper (water packed), drained and chopped
1 cup cooked no-salt-added white beans, rinsed and drained
2 teaspoons Dijon mustard
4 ribs celery, cut into 24 2-inch pieces
6 pimiento-stuffed green olives, each cut into 4 slices
Method
Purée tofu, green onions, red pepper, beans and mustard in a food processor until smooth; cover and chill for one hour. Spoon red pepper cream onto each piece of celery, garnish with a slice of olive and serve. You can make the red pepper cream a day or two in advance; stir well and assemble just before serving.
