Almond Butter Stuffed Celery

 
3/4 cup almonds
1-2 T. safflower oil
4 large stalks celery, ends trimmed and cut into 2-inch pieces
1/2 cup raisins
1/2 cup sunflower seeds or sliced almonds
 

In a non-stick skillet, place the almonds, and cook over medium heat for 3-4 minutes or until fragrant. Transfer the almonds to a food processor or blender, add a little of the oil, and process to form a smooth paste. Transfer the almond butter to a glass bowl. Fill the cavities of the celery with the almond butter and press the raisins and nuts into the almond butter. Wrap the stuffed celery with waxed paper or plastic cling film, or place in an airtight container. Serve 1 whole stalk of celery per person.

*Variation - fill the celery cavities instead with the White Bean and Roasted Vegetable Spread and top with shredded carrots.

Yield: 4 servings

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett