Vegan Tuna, and internet wonder

 

I once wondered about going vegan and knew that one of the things I would miss was tuna salad. Truth be told, I could never go vegan because I am a turophile (look it up it is a word). This recipe from The Plant Based School  has  been kicking around for a long time, but a simple Google search and you will see that there are plantly (see what I did there) of recipes out there that you can simply mix and match to find your perfect fit. Another reason Veganism wouldn't work for me is that mayonnaise is a food group and only Hellmann's is the best!

 

Ingredients

 

2 cans (15 ounces each) chickpeas, drained and rinsed

⅓ cup mayo

1 tablespoon soy sauce

1 tablespoon mustard

2 sheets nori, 1 tablespoon blended

½ medium red onion, chopped

1 stalk celery ,chopped

1 handful fresh parsley or dill, chopped

juice of ½ lemon

1 tablespoon cornichon or capers, chopped

2 pinches salt or more to taste

2 grinds of  black pepper

 

 

Process

 

1. Blend 2 sheets Nori in a blender for a few seconds.

 2. Mash 2 cans (15 ounces each) chickpeas until you get a coarse texture. You can use a fork or potato masher. 3. Add the chopped red onion, celery, pickles, and fresh parsley.  4.  Then add the Tablespoon nori powder, tlemon juice, mayo, soy sauce,  mustard, salt, and black pepper. 5. Mix well until combined and creamy. Serve as:

– Appetizer in lettuce leaves, on canapés or slices of cucumber,– In a sandwich with a slice of tomato, lettuce, and cucumber.– As filling in a tomato or cucumber.– As a salad in bowl with salad dressing and lettuce.– As a tuna melt with cheese slices.

 

Recipe Links

I recently realize that I have sent so many recipes to SP via Messenger or text that they are promptly getting lost. Therefore, I do declare the new - weekly or biweekly - edition of "Recipe Links" where I will share the ideas I have sent Shane, in the hopes of better keeping track.

Here is the first installment - looking back to January on my husbands Messenger thread. 

Asian Sloppy Joe Sliders by Cooking for Keeps

Cauliflower Bread Sticks by Real HouseMoms

Vegan Involtini by Whole Foods

Violet Syrup by Use Real Butter

Veggie Nuggets from Buzz Feed of all places

Balsamic Glazed Caprese Chicken by Cafe Delites

Bacon Stuffed French Toast by Twisted

Red Lentil Dal from Nigella Lawson and New York Times Cooking

Rigatoni Pie by Food Network

Raw Carrot Hummus

I still have carrots in the garden and will be making this this weekend to share with friends at their "First Fire" party. 
From The Tasty Alternative: Raw Carrot Hummus 

Raw Carrot Hummus

Ingredients

4 medium organic carrots 

2 - 4 tablespoons organic raw tahini (use the 2 tbsp if you want more carrot taste, I used 4 because I love the taste of tahini and I used the 1 & 1/2 lemons)

Juice from 1 & 1/2 lemons (if using less tahini, use less lemon)

1/2 teaspoon celtic sea salt (or to taste)

1/2 teaspoon garlic granules

Oil (of choice) I use grapeseed

How To

1.  Peel and rough chop carrots

2.  Add carrots to food processor and give a quick run 

3.  Add tahini and mix until incorporated

4.  Add lemon, salt and garlic

5.  Blend

6.  Continue blending and drizzle in oil until desired creaminess

Homemade Ritz crackers

This photo and recipe was just posted on FB by my awesome sauce friend and crafting wiz Stef of http://www.stefanieburt.com/. She is a fantastic person, amazing photographer and wields the cutest German accent ever.

Homemade Ritz crackers

Ingredients
2 cups of flour
3 tsp baking powder
1 tbs sugar
1 tsp salt
Pulse in food processor, add
6 tbs margarine (I used earth balance)
2 tbs oil
1/2 cup water

Directions

1. Preheat oven to 400 degrees F. 
2. Combine in food processor, in order of directions. 
3. Roll out as thin as possible, cut out shapes, poke a few times with a fork. 
4. Bake for 10-12 min at 400F. 
5. After baking brush with some melted margarine and sprinkle with sea salt.

#Homemade #ritzcrackers #crackers #vegan #veganfoodshare #snacks #lunchbox #fromscratch #NoHFCS

Soba Sensation

Soba sensation is a yummy heartwarming dish that everyone in the family will love! This recipe is from one of my favorite restaurants - Angelica's Kitchen in the East Village of New York City. Anyone interested in Vegan food should not only eat there, but purchase their awesome cookbook. Here's their website Angelica's Kitchen.

Ingredients
1 clove garlic crushed
2 to 3 Tablespoons peeled and minced ginger
2 Tablespoons prepared mustard (Dijon or English)
1/3 cup brown rice vinegar
1/3 cup natural soy sauce
1/3 cup brown rice syrup (I did not have this last night but replaced it with 1/3 cup brown sugar instead)
2 Tablespoons toasted sesame oil
1 1/3 cups Tahini
1/3 cup hot water
pinch of cayenne (optional)
1 or 2 packages Soba noodles, cooked al dente, rinsed with cold water and chilled (the original recipe calls for one package, but if you use all the sensational sauce the noodles end up overdressed)

Process

1. Vigorously whisk all ingredients together in a bowl (or alternately process with an immersion blender or use food processor)
2. Puree until creamy.
   
3. Pour over cold noodles and toss.
4. Garnish with sliced scallions or shredded carrots. Other garnish recipes are available in their cookbook.
   

Fans

These cookies are credited to my great-grandmother. There are no eggs in this recipe and with some simple replacements these could even be made for Vegans. The instructions are a bit tricky but a little hands on learning always works for me. These cookies are to look like fans - the old traditional type of hand held fans. For antiquity's sake I have left her wording as is.

Ingredients:
2 cups bread flour
1/2 cup brown sugar
3/4 cups butter

Process:

• Mix ingredients and roll.
• Take a circular cover and cut into 4 parts
• Crease with knife handle like a fan
• Bake on cookie sheet.
  

* no temp or time is given so presume 350 degrees until golden brown.