Makes about 18 appetizers
What you need:
1 bunch celery
1/2 cup kalamata or green Spanish olives, minced
1 cup vegan cream cheese
1/2 cup vegan sour cream
1/4 cup fresh parsley, minced
1/2 teaspoon orange zest
1/4 cup vegan Parmesan cheese, plus additional for topping
2 cups baby arugula leaves, for serving
What you do:
1. Wash celery stalks and cut into 2-inch sections. Dry each section thoroughly. In a medium bowl, combine olives, cream cheese, sour cream, parsley, orange zest, and Parmesan.
2. Into prepared celery stalks, spread filling evenly and place onto arugula-covered platter. Top with additional Parmesan cheese and serve cold or at room temperature.
Photo by Allyson Kramer