I had a dream last night – in vegan! Yes, I said vegan! Rumor has it that when people learn a new language they sometimes dream in that language. That’s when you know you’ve really mastered it. Well that’s what happened to me!! First of all, yes I do believe veganism is a new and unfamiliar language. It’s a whole different way to look at food and nutrition. I’ve had to relearn the basics that were ingrained in my brain since I was little. It’s changed my weltanschauung (Word of the Day!) on nutrition.
OK, back to my dream- So, I created the most amazing vegan meal that was nutritional perfection and even my non-vegan husband loved it! It had it all – Vitamins B12 and D, calcium, protein, omega-3 fatty acids, iron, and zinc. The only problem is, I forgot the recipe. WAH!! Why-oh-why, didn’t I wake up and write it down? 😦
Since I can’t remember the dream recipe, today’s recipe is Mock Tuna Salad. Now to be completely honest, I was a little skeptical about this recipe. But I’ve been craving a sandwich and a PBJ didn’t fit the bill. So, I went to the Forks Over Knives website for some advice and inspiration. I found their “No Tuna”Salad Sandwich recipe. I also found the Mock Tuna Salad at Eating You Alive website. I decided to combine the two and come up with my own creation.
FOR THE SALAD:
- 1 (15-ounce) can chickpeas, rinsed and drained
- 3 tablespoons tahini So tahini and I aren’t friendly. It’s just impossible to stir. But I thought I’d give it another try. The trick, I found, is to dump the whole can of tahini into the blender.
- 1 tbsp Dijon or spicy brown mustard More if you like it creamier
- 1 tablespoon fresh-squeezed lemon juice
- ¼ cup diced sweet onion I used a sweet onion, cuz it’s what I had in my pantry. You can use red, yellow, vidalia or even green.
- ¼ cup diced celery
- 1/2 tsp celery seed
- 1 teaspoon capers, drained and loosely chopped
- Healthy pinch each sea salt and black pepper
- Place chickpeas in bowl and smash with fork, or put in blender and pulse until mashed but still chunky. (Not hummus)
- Add tahini, mustard, lemon juice, onion, celery, celery seed, capers, salt and pepper. Stir until mixed.
- Sandwich Thin-wheat bread I used a sandwich thin, because, say it with me, I had them in my pantry.
- Tomato, sliced I used grape tomatoes, halved
- 1/4 Avocado, sliced
Weltanschauung – def. world view
My sandwich was absolutely fantastic! And I had plenty leftover for lunches the rest of the week. This is a must try!