June 26, 2020

Vegan Tuna Salad: A Cool Recipe for a Hot Day.


It’s hot outside where I live in South Florida, and a cool dish is on my mind.

I am thinking—an earth-friendly, animal kingdom friendly meal that satisfies and tastes delicious—would be the perfect dish for a hot summer day. Here’s a favorite of mine, and you can play around with it to suit your taste buds.

Vegan Tuna Salad {Recipe}

Ingredients that I use:

Chickpeas: 10 to 15 ounces (organic pouch or can, or soaked overnight, if raw)
Celery: lots of heart-healthy celery (about 4-6 stalks)
Raw sunflower seeds: around 1/4 cup
Cracked black pepper
Sea salt: optional
Ground kelp: about 1/2 to one teaspoon
Lemon juice
Vegan mayo: we like Vegannaise with grapeseed oil: one or more tablespoons
Mustard (yellow or Dijon): one or more tablespoons

How I do it:

1. Drain the chickpeas and pour into a large glass bowl, and start hand-mashing or fork-mashing them. You could use a food processer or some other fancy gadget. But, good to work those arm muscles!

2. Grind the sunflower seeds, or keep whole. Add to the smashed chickpeas.

3. Add equal amounts of mustard and vegan mayo—about one tablespoon per 10-15 ounces of chickpeas.

4. Then, add a juiced lemon, or maybe a lime.

5. Sprinkle salt (I like to skip it) and pepper, to your liking.

6. Add ground kelp: about a teaspoon.

7. Finally, add lots of finely (or a bit chunky) chopped heart-healthy celery: I use 4-6 stalks.

8. Gently fold, rotating the bowl to mix the ingredients.

9. Place, covered, in the refrigerator, for a minimum of 20 minutes, to allow the flavors to mingle and dance with one another.

10. Serving options are limited to your imagination and taste buds: a hearty wholegrain bread, a healthy gluten-free bread, pita, crackers, or just on a bed of lovely greens—maybe red leaf lettuce, dandelion greens, or romaine.

11. Add sweet pickle chips or slices of avocado, if you desire.

12. Heck, grab a fork and dig into the bowl, if you dine alone as I do.

Remember to take a few moments to express gratitude to your food, the farmers, the delivery persons, the stores, stock persons, cashiers, baggers, your local farmer, and yourself if you are able to grow your own.



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