The chickpeas when I make this recipe I leave the chickpeas to soak all night and then I wrap them up very well and they are ground together with all the other ingredients.
Today for everything that was used to use the organic chickpeas rinse very well and the same well ground in the processor and add the celery juice to finish integrating everything.
In a saucepan add the mixture until it is reduced and can be removed without a problem of the bread.
What I did was that the celery cut and the tomato leaves them at the bottom of the container and then the mixture.
I put it in the fridge to cool and unmold it.
I made several to put them in the trays and they could use it with quinoa and sesame cookies.
that's how it's left to unmold.

Celery mayonnaise recipe

A block of extra firm tofu
3 tablespoons of apple cider vinegar
1/4 cup olive oil
1 teaspoon mustard
1 1/2 fresh lemon juice
1 clove garlic
3 branches of celery
1/4 bouquet of parsley

This recipe is very easy to make adding all the ingredients to the processor minus the oil.
The oil is gradually integrated until it forms a consistency like the mayonnaise that we already know.
With this mayonnaise fill the pieces of celery and portabello baby mushrooms
As an ornament, I put them on top of a gourmet seaweed salad that the combination of flavors is spectacular.

The recipe for celery jelly is very simple
just mix some celery sticks with a little parsley and a 1/4 teaspoon of spirulina came out to 1/4 cup and there I dissolved a 1/4 teaspoon of agar agar. About 20 minutes in the refrigerator and
the texture was not hard just to be able to put it in the appetizers and to decorate the dishes.
Bon appetit!!