Posts Tagged ‘celery stalk’

Apple Salad [Vegetarian]

Saturday, October 1st, 2016

Apple Salad

Apples are the star of this recipe with great supporting roles by a variety of fruits, nuts, and a vegetable. Delicious!

Ingredients:

1/4 lb seedless grapes

1 celery stalk, finely chopped

1 tbsp honey

1/2 lb pineapple chunks, drained

1/4 cup chopped walnuts

1-1/2 cups vegan vanilla yogurt

1 banana, thinly sliced

3 apples, cored and cubed

Directions:

Combine all ingredients in a bowl. Let stand 20 minutes before serving.

Serves 4

Nutrition Facts:

Nutrition (per serving) Calories 290; % Calories From Fat 19.9%; Total Fat 6.4g; Saturated Fats 1.3g; Mono-unsaturated Fats 1g; Poly-unsaturated Fats 3.6g; Cholesterol 0mg; Sodium 72mg; Total Carbohydrates 57g; Dietary Fiber 5.7g; Sugar 45g; Protein 6.9g.

More Information:

Vitamins:

Thiamin B1 0.16 mg
Vitamin B12 0.49 mcg
Vitamin K 12 mcg
Vitamin A 230 IU
Niacin B3 0.87 mg
Pantothenic Acid 0.89 mg
Riboflavin B2 0.3 mg
Vitamin C 40 mg
Vitamin D 0 IU
Vitamin B6 0.34 mg
Vitamin E 0.44 mg
Choline 30 mg

Minerals:

Manganese 0.94 mg
Magnesium 51 mg
Calcium 190 mg
Zinc 1.2 mg
Phosphorus 180 mg
Copper 0.29 mg
Fluoride 19 mcg
Selenium 5.4 mcg
Sodium 72 mg
Potassium 630 mg
Iron 0.85 mg

Creamy Corn Chowder

Monday, August 29th, 2011

Makes: 8 kid-sized servings, or about 6 average servings

Pureed silken tofu is a superb base for creamy soups, such as chowders. It provides substance without the need for thickening. The mild, familiar flavors will entice kids of all ages to enjoy a soothing bowl of soup.

Ingredients:

1 1/2 tablespoons light olive oil

1 medium onion, finely chopped

1 large celery stalk, diced

2 medium carrots, peeled and thinly sliced

2 medium-large potatoes, peeled and finely diced

1/2 teaspoon ground cumin

2 vegetable bouillon cubes

3 cups cooked fresh or thawed frozen corn kernels

12.3-ounce package silken tofu, well pureed in a food processor or blender

Low-fat milk, rice milk, or soy milk, as needed

Salt to taste

Directions:

1. Heat the oil in a soup pot. Add the onion and celery and sauté over medium heat until golden. Add the carrots, potatoes, bouillon cube, and cumin, plus just enough water to cover. Bring to a simmer, then cover and simmer gently until the vegetables are tender, about 25 to 30 minutes.

2. Stir in the corn kernels and pureed tofu. Add just enough milk to give the soup a medium-thick consistency. Season with salt and pepper and simmer for another 10 minutes over very low heat.

3. If time allows, let the soup stand off the heat for an hour or so before serving, then heat through as needed. Remove the bay leaves before serving.

Sweet Potato Soup

Thursday, August 18th, 2011

A warming soup with an appealing golden color. The natural sweetness of the sweet potatoes gives this soup a surprising flavor twist.

Ingredients:

2 tablespoons light olive oil

2 medium onions, chopped

2 medium carrots, peeled and diced

1 large celery stalk, diced

1 tablespoon celery seeds

6 cups peeled, diced (about 1/2 inch) sweet potatoes

2 bay leaves

1/4 teaspoon dried thyme

1/4 teaspoon ground nutmeg

1 cup low-fat milk, rice milk, or soymilk, or as needed

Salt to taste

Directions:

Heat the oil in a soup pot. Add the onion, carrots, and celery and sauté over low heat until the onions are golden. Add the celery seeds and sweet potato dice. Add just enough water to cover all but about an inch of the vegetables. Bring to a simmer, and then stir in the bay leaves and seasonings. Simmer gently, covered, until the sweet potatoes and vegetables are quite tender, about 20 to 25 minutes. Remove the bay leaves.

With a slotted spoon, remove about half of the solid ingredients and transfer to a food processor along with about 1/2 cup of the cooking liquid. Process until smoothly pureed, then stir back into the soup pot. Add the milk or soymilk as needed to achieve a slightly thick consistency. Season with salt, simmer over very low heat for another 10 to 15 minutes.

Serve at once, or let stand off the heat for an hour or two before serving, then heat through as needed.

Serves 6

Pasta and Bean Soup

Wednesday, August 17th, 2011

Served with fresh bread and a salad, is a meal in itself.

Ingredients:

2 tablespoons extra-virgin olive oil

1 medium onion, finely chopped

2 cloves garlic, minced

1 medium carrot, peeled and cut into 1/4-inch dice

1 large celery stalk, cut into 1/4-inch dice

Two 16-ounce cans your favorite beans drained and rinsed

7 cups water

2 cups diced zucchini

2 bay leaves

1 1/2 teaspoons Italian herb seasoning mix

1/4 cup tomato paste

16 oz box of your favorite small pasta

2 tablespoons chopped fresh parsley

Salt and a pinch of red pepper to taste

Directions:

Heat the olive oil in a soup pot. Add the onion, garlic, carrot, and celery, and sauté over medium heat, stirring
frequently, until the onion is golden. Add the beans, cooking liquid or water, zucchini, bay leaves, herb mix, and tomato paste. Bring to a simmer, then simmer gently, covered, until the zucchini is just tender, about 10 minutes. Remove from the heat and allow the soup to stand for an hour or so to develop flavor.

In a separate saucepan, cook the pasta al dente. Rinse briefly under cool water until it stops steaming. Add the parsley to the soup and heat it through. When the soup is hot, add the cooked pasta and season with salt. Serve at once.

Serves 8