4 Purée the dried bean and
celery mixture until smooth using an immersion blender; stir in the fresh beans, tomatoes and mint and reheat gently.
Not exact matches
Add the
celery mixture and cook, stirring constantly
until heated through, 1 or 2 minutes more.
Once onions and
celery have softened some, add them to a food processor with the remaining ingredients (except last 1 tbsp of olive oil for frying), and process
until the
mixture becomes crumbly, and then scrape down the sides of the bowl.
Add the salt,
celery seed, and white pepper and stir
until the
mixture is blended, about 20 to 30 seconds.
Bring the
mixture to a boil and then simmer
until the
celery root pieces are tender, about 15 minutes.
Method: Pre heat the oven to 350 F Line up the mushroom cups into a greased baking tray Season with salt, they will give off a lot of liquid, so this is important Heat the olive oil in a large sauce pan Saute the garlic and onions for 5 minutes, stir with a wooden spoon to prevent burning Add the diced mushroom stalks and continue to cook for 5 - 7 minutes Add the
celery and red pepper and cook for another 5 - 7 minutes Add the hearts of palm, shiitakes and chili flakes and butter Cook for another 10 minutes
until all flavors soft and incorporated Remove from heat and add the vegan mayo and bread crumbs, stir
until the
mixture is coated Fill each mushroom cup with the
mixture and bake at 350 for 30 - 35 minutes Enjoy, these babies will go fast!
Fold in drained lump crabmeat,
celery and green onion into the dressing
mixture until well mixed and refrigerate.
Combine tuna, breadcrumbs, 1/4 cup mayonnaise, half of the pimientos (or roasted red peppers),
celery, onion and 1/4 teaspoon Old Bay seasoning in a medium bowl, breaking up any larger pieces of tuna
until the
mixture is uniform and holds together.