Celery Bites with Roasted Red Pepper Cream
Makes 24
Time 1 hr 10 min
Cool, crunchy celery is the perfect carrier for delicious, dairy-free roasted red pepper topping.
Special Diets:
Ingredients
- 4 ounces extra-firm silken tofu
- 2 green onions, chopped
- 1 roasted red pepper (water packed), drained and chopped
- 1 cup no-salt-added white beans, drained and rinsed
- 2 teaspoons Dijon mustard
- 4 celery stalks, 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 1 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.
Nutritional Info:
Per serving: 15 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 2g carbohydrates (1g dietary fiber, 0g sugar), 1g protein.
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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Ingredients
- 4 ounces extra-firm silken tofu
- 2 green onions, chopped
- 1 roasted red pepper (water packed), drained and chopped
- 1 cup no-salt-added white beans, drained and rinsed
- 2 teaspoons Dijon mustard
- 4 celery stalks, cut into 24 2-inch pieces
- 6 pimiento-stuffed green olives, each cut into 4 slices