Oct. 13, 2009
Oct. 7, 2009
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.
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.
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!
15 ounces chickpeas, drained and rinsed
2 whole celery stalks
2 tbsp relish (dill pickle)
½ tsp onion flakes
2 tsp nutritional yeast
1 tbsp low sodium soy sauce
2 tbsp vegan mayo (fat-free)
½ tsp kelp
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.
Oct. 6, 2009
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.
The nutty flavor and texture of the wild rice adds the perfect contrast to the sweet and creamy curry-infused soup.
1 whole medium sweet potato, cooked
½ whole sweet onion, diced
3 whole garlic cloves, minced
1 cup vegetable broth
1 tsp mild curry powder
¼ tsp garam masala
½ cup plant-based milk
¼ cup wild rice, cooked
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.