Yesterday, I harvested 2 giant bunches of green celery & after I cleaned, thoroughly washed, spun dry it all, I froze 1 bag of 700 gr into my freezer to use in the winter when I want to use green celery in my soups & stews. 300 gr of the green celery stalks, I cut up into larger pieces, each about 4 to 5 cm & used into this fabulous tasty dinner. I served it all with cooked red quinoa & seitan meatballs. So this dinner is completely vegan! To make it completely gluten-free, use GF sausages or tofu meatballs. It is up to you! You can even serve it without the seitan meatballs because it is very filling, but I think you need that seitan meat for better flavour!😉
The fresh sharp flavour of our home-grown green celery is fab!
Recipe: For 4 persons
300 gr green celery pieces, each 4-5 cm long
1 x 700 gr of tomato passata flavoured with basil
1 big white onion, peeled & chopped
2 fat cloves of garlic, peeled & chopped finely
a fruity extra virgin olive oil
pink salt in a grinder
1/3 red bell pepper, (more than 1/3 cup) deseeded & white bits removed, cut up into smaller chunks
seitan meatballs enough for 4 persons or GF meatballs
red quinoa, enough for 4 people
1/4 of a vegan GF stock cube
- First, cook your celery pieces into boiling water with that added 1/4 stock cube. Whisk it loose & cook until nearly al dente. This took me about 12-15 minutes. Drain well but keep the hot stock water. In that same cooking pot, you are going to cook your red quinoa. Rinse your quinoa thoroughly & add to your cooking pot, add about 2/3 of that hot stock water to the pot & boil the quinoa according to your packet instructions. I also added 5 grins of black pepper to the pot. This took me about 15 minutes, stirring from time to time. See that the quinoa has absorbed the water. If not & quinoa is ready, drain well & steam off the excess of water. Place fitted lid on to keep warm.
- At the same time, make your tomato sauce. Take cooking pot & add some drizzles of that fruity oil. heat up. When hot, add chopped onion & garlic. Fry for about 5 minutes, stirring often. Now, add red bell pepper pieces & fry for another 5 minutes. Season it all with black pepper & some pink salt. Now, add tomato passata & stir everything round. Add cooked celery pieces & let them simmer into the sauce for about 15 minutes, stirring from time to time. Taste. Now, your sauce has to be very lovely, mild & yet pungent in flavour because of the green celery in here! I added 10 grins of black pepper extra & some salt too.
- Fry your seitan meatballs in that same fruity oil until browned on all sides & hot. Serve it all, like photo above! Enjoy with your loved one’s! See you all later! Stay Tuned! If you liked this post & want more of them, join 1,623 email followers to get my new cool email newsletters! Subscribe by email! It is free!