Celery Bites with Roasted Red Pepper Cream

Celery Bites with Roasted Red Pepper Cream

Makes 24

Cool crunchy celery is the perfect carrier for delicious, dairy-free roasted red pepper topping.

  • 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
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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.

Nutritional Info: 
Per Serving:15 calories (5 from fat), 0g total fat, 0g saturated fat, 0mg cholesterol, 40mg sodium, 2g carbohydrate (1g dietary fiber, 0g sugar), 1g protein
Special Diets: 

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. See our Terms of Service.

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