Better-than salads

If you’re looking for a couple of nice fillings for your sandwich, look no further. I made one ”tuna” salad and one ”chicken” salad. So delicious. Vegan food rocks!

betterthansalads2

tunasalad1

2 cans chickpeas, drained and rinsed (420g each)
1/2 cup (115g) eggless mayonnaise
1 medium red bell pepper, finely chopped
2 carrots, peeled and finely chopped
2 celery stalks, finely chopped
2 tbsp fresh parsley, finely chopped
1 tbsp Dijon mustard
1 cup walnuts, chopped (optional)
A few handfuls of baby spinach or baby lettuce (optional)
salt & pepper to taste
seaweed caviar (optional)

Grind chickpeas in a food processor or blender down to small flaky pieces  You can make this salad with whole chickpeas but I find ground chickpeas make it easier to add as a sandwich filling.  Plus, the flakiness of the ground chickpeas really resembles tuna in texture.

Mix all ingredients in the large sized bowl with the chickpeas.

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chickensalad1

2 pkgs. (225g each) tempeh, diced into 1/4-inch cubes
3 celery stalks, chopped
1 apple, diced (peeled optional)
2 tbsp raisins
1/4 cup coarsely chopped raw pecans or walnuts
2 tsp curry powder
1/2 tsp salt
1/2 tsp freshly ground black pepper
1/4 tsp ground cayenne powder
1 cup eggless mayonnaise

Steam tempeh for 10 minutes in a steamer basket placed in a pot filled with 2-3 inches water. Let cool completely.

Combine tempeh with celery, apple, raisins, pecans, curry powder, salt, black pepper, cayenne pepper and mayonnaise in a large bowl, adding more or less mayonnaise to moisten according to taste. Cover and refrigerate until ready to serve, at which point you may need to add more mayonnaise.

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(Recipes from Colleen Patrick-Goudreau)

betterthansalads

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