Recipe 002

[nina_vendredi]

So this is an adaptation of the recipe from Vegan with a Vengeance, but made to taste more like my mom's tuna salad.



Mock tuna salad
1 can chick peas drained and rinsed
1 tbsp dried hijiki seaweed
1 tbsp dried powdered or flaked dulse seasweed (optional, you can pretty much put 1-2 tbsp of whatever seaweed you want, it's mostly for the flavor, but hijiki adds texture as well. You do want to make sure that the pieces are not much more then the width of a pea)
1/4 of a small onion minced (about 2 tbsp)
3 tbsp pickle relish (sweet or dill is fine, whichever you prefer)
1/4 c. vegan mayo substitute (more or less depending on how dry/moist you want it)

put the seaweed in a bowl and cover with boiling water, let sit while you work on the rest of the recipe.

using a potato masher, mash the chickpeas in a bowl until it's fairy smooth. You don't want it as a paste, but you want to make sure that all the beans are broken up. Once that's done, dump in everything but the seaweed. Drain the seaweed first and then dump it in the bowl.

mix, add salt and pepper to taste. Serve in anyway that pleases you.

Comments

[passionrlsusall.livejournal.com]

I've made my own mock chicken salad and mock egg salad, as I considered them, with tofu. I like such salads, and vegenaise is so good. Celery seed helped give the "chicken" salad its flavor, and actual celery, paprika and nutritional yeast help create and egg salad flavor. This one sounds good too, with the seaweed to make it "fishy".