stalks of celery - vegetarian recipes

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stalks of celery vegetarian recipes

Vegetarian Gumbo

February 8 2016 Meatless Monday 

Although gumbo traditionally features a mix of chicken, sausage and shrimp, this vegetarian version is equally hearty with its plethora of veggies and savory spices. This recipe comes to us from Rini of Healing Tomato. Serves 6 For the Roux - 1/­­4 cup flour - 2 tsp sunflower oil - 2 tsp of flax seed meal (optional) The Vegetables - 1 cup of red onions (finely chopped) - 3 stalks of celery (cut into 1/­­4 inch pieces) - 1 green bell pepper (cut into 1/­­4 inch pieces) - 1 yellow squash (cut into 1/­­4 inch pieces) - 3 cloves of garlic (finely chopped) - 2 cups okra (frozen) - 2 cups French cut green beans (frozen) - 1/­­2 cup corn (frozen) - 1 can of black eyed peas - 1 can of diced tomatoes - 4 cups of water - 3 tsp of tomato paste - 4 tsp of your favorite hot sauce (optional) The Spices - 3 tsp of cayenne pepper - 3 tsp of cumin powder - 2 tsp of dried basil - 2 tsp of dried oregano - 2 tsp of dried parsley - 2 tsp of dried rosemary - 2 tsp of black peppers (whole) - 3 tsp of salt For serving - 3 cups of cooked brown rice Prepare the roux first Take a large and heavy-bottom pan Heat it for 20 seconds at medium heat and then add the oil Add the flour Stir constantly to make sure that it doesn’t burn. When the color of the roux is dark brown, add the flax seed meal Stir for another 45 seconds Add the Celery, onions, bell pepper and squash Turn the heat to high and let the vegetables cook well. Stir constantly. When the vegetables turn soft, add the remaining ingredients in the order listed above Add the spices also Stir well and then cover Turn the heat to low and let the vegetarian gumbo cook on its own Stir occasionally to make sure that it is not sticking at the bottom The post Vegetarian Gumbo appeared first on Meatless Monday.

Hot-and-Sour Celery Pickles

October 20 2015 Vegetarian Times 

1 | Separate stalks of celery hearts and cut each stalk on sharp bias into 2-inch pieces. 2 | Bring rice vinegar, chiles, dill sprigs, pickling spice, and 1/­­4 cup water to boil in small saucepan. Reduce heat to low, and simmer 5 minutes. Remove from heat. 3 | Place celery pieces in glass jar or other glass container. Pour hot pickling liquid (including chile slices and seeds, and dill sprigs) over celery. Cool 1 hour, then cover, and refrigerate until ready to serve.

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