This day began at 0345 with an international conference call....and then I had another conference meeting via Skype with the presidents of PWOC in Japan and Guam. I fell asleep and woke up just in time to fix an early dinner of soup and sandwiches... I decided it would be a good time to try Mock Tuna Salad from Happy Herbivore. I've heard rave reports...but I didn't have kelp...and discovered I really like other seasonings she didn't use....so this morphed...it DID work well in a wrap for me while the others had pastrami sandwiches with their soup. The wrap didn't photo as well. ::snort::
15 oz can of chick peas - drained and rinsed
2 celery stalks
2 T pickle relish
1 T onion flakes - or chop a small onion
1 T nutritional yeast
1T soy sauce
3 T vegan mayo
1/2 tsp lemon juice
1 T Dijon mustard
Curry powder - whatever
Old Bay seasoning - I go by sight
Pepper to taste
Mash chick peas or pulse a few times in a processor (don't want hummus so don't puree).
Chop or shred celery and add to chick peas.
Add remaining ingredients. Adjust seasonings to taste.
Note Lindsay's Mock Tuna adds 1/2 tsp kelp, omits mustard, curry and Old Bay. I've been missing Halibut and Chicken Salad so I now have an idea of how to make a cholesterol free substitute.
|Today's lunch - 1 1/2 C Romaine; 1/2 Chick N Salad - wrap! Yum.|
Living all of life before the face of God...