Happy Herbivore Blog

Vegan Mediterranean Tuna Salad Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Yes, yes, we all know how much I love my mock tuna recipe. I really need someone to stage an intervention. or something. The one thing that I don't like about my tuno salad, however, is that it runs out faster than I'd like. Result? I decided to add a little this and a little that to make the tuno go farther. I'm quite glad I did because the veggies really do transform this tuna into something wonderful. I tried it initially in a sandwich but have since realized it's heavenly on a bagel or smashed into a lettuce wrap.

Mediterranean "Tuna" Salad

To make Mediterranean Tuno Salad, Add diced zucchini, red and green bell peppers, sliced black olives and diced red onion to my mock tuna salad recipe.

Recipe:Mock Tuna Salad

Description

Who knew mashed up chickpeas could taste just like tuna? It's amazing how this sandwich tastes like the real thing.. except with out the fish, mercury, cholesterol and preservatives... It's the healthiest and tastiest TuNo around!

Ingredients

Instructions

In a large mixing bowl, mash chickpeas with a fork until coarse and no whole beans are left. Alternatively, pulse beans in a food processor a few times -- careful not to puree, and transfer to a mixing bowl. Shred celery with a cheese grater or pulse a few times in a food processor. Transfer to the mixing bowl and add remaining ingredients, stirring to combine. Add more vegan mayo and/or kelp as necessary or desired and black pepper to taste.

Use Nasoya's fat-free vegan mayo or use the fat-free homemade mayo recipe in my cookbook. Many low fat mayo's, such as Trader Joes brand, are also accidentally vegan but not fat-free. Chef's notes: 1 small dill pickle may be shredded or minced and used in place of the relish. You can also add a light squirt of lemon juice for added flavor.

Vegan Fat-Free Curried Sweet Potato & Wild Rice Soup Recipe

Posted by: Lindsay S. Nixon |

Category: Recipe

Most sweet potato soups are flavored with nutmeg, cinnamon and ginger, making them very reminiscent of butternut squash and pumpkin soups. That's tasty & all, but I wanted to warm things up a bit with a curry. The key here is to slowly roast the sweet potato in your oven. This allows the natural sugars to crystallize which really helps brings out the rich, sweet potato flavor. The nutty flavor and texture of the wild rice adds the perfect contrast to the sweet and creamy soup and also adds a boost of fiber. Also, if you like spicy curries, try adding a few drops of hot sauce.

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Recipe:Curried Sweet Potato & Wild Rice Soup

Description

The nutty flavor and texture of the wild rice adds the perfect contrast to the sweet and creamy curry-infused soup.

Ingredients

Instructions

Preheat oven to 425F. Bake sweet potato until fully cooked, about 45 minutes to 1 hour. Allow to completely cool then peel away the skin and discard. Transfer potato to a blender. In a medium saucepan, combine onion, garlic, broth, curry and garam masala. Bring to a boil, then reduce heat to low, cover and simmer until onions are translucent, about 5 to 7 minutes. Transfer to the blender, add non-dairy milk and blend until smooth and creamy. Return to saucepan and heat thoroughly. Adjust seasonings, adding 1/4 tsp more of curry or garam masala if desired. If the soup becomes too thick, thin out with a little non-dairy milk or water. Laddle into a bowl and spoon warm wild rice into the center. Sprinkle ground cinnamon for garnish and serve.

Note: This recipe becomes more flavorful over time. If possible, make a day in advance and gently reheat.

Vegan Comfort Food: Egg MacGuffin

Posted by: Lindsay S. Nixon |

Category: Reviews

Scott used to love breakfast sandwiches in his pre-vegan days so he's been pestering me to make the "egg" macguffin recipe in Vegan Comfort Food. The recipes calls for pre-made sausage patties and I knew I wanted to use Gimme Lean but was dreading trying to mold it into patties. If you're unfamilar with Gimme Lean let me be the first to sing its praises to you. Not only is it a vegan meat substitute, it's fat-free and delicious (this coming from someone who usually dislikes fake meat). My only complaint is how difficult it can be to work with-- its a bit unstable and finky when you try to mold it into patties. It's also really sticky. As I was trying to work with it (and cursing up to the stars about how I hated working with it) I remembered that people starting to add bread crumbs to hamburger meat, not for taste, but to make the meat go farther, and coincidentally, that made them better... So I posed the question: why couldn't quinoa do the same for my mock sausage meat? I did a little experiment and success! The addition of quinoa improves both the quality and the consistency, makes the patty a little more well rounded (nutritionally speaking) and it more than doubled the number of sausages I nomrally get get from one tube of Gimme Lean! Yahoo!

quinoa and gimme lean sausage patty