Jan 13

Jan 13 Not Your Momma's "Chicken" of the Sea Salad

Since the hubby was never a tuna salad fan, I get to eat this amazing veganized version all by myself. Score one for me!

Lately I’ve been eating this “tuna” salad all by itself—just me and a spoon. But, as I’ve made this so many times now, I know that it’s also super good on top of a large salad, warmed up as part of an open face sandwich, and so good as a dip with toasted pita triangles. It’ll keep for several days but I doubt that it will last that long so… perhaps make a double batch ;-)

Servings: 4
Time: less than 10 minutes

So this version of “tuna” salad is a bit different than what you’ve likely seen previously; I’ve tried out so many different versions and I think that this one is superior in flavor and consistency. And, besides the kelp granules (which I know is not something that everyone has on hand; but seriously, you should get this…), uses pretty standard and readily available ingredients.

Ingredients

1/3 cup mayo (not shown; I like JUST brand)
1 can (15 oz) chickpeas, drained (aka garbanzo beans)
1/4 cup roasted and salted pumpkin seeds, chopped
6 olives, pitted and diced (I prefer Castelvetrano olives for this, but use what you have on hand)
1 tsp lemon juice
1/2 tsp pepper
1/2 tsp salt (kala namak if you have it on hand)
1/2 tsp onion powder
1/2 tsp garlic powder

Directions

Using a fork, mash the chickpeas in a bowl large enough to comfortably work in considering the rest of the ingredients. Add in the rest of the ingredients—except the mayo—and mix to evenly combine.

Add and combine the mayo into the rest of the ingredients. You’re done!

Instagram

@aforkfullife

I’m usually a fan of the heavier type sauces; your red sauces, cream sauces, and cheesey type sauces. Well, the husband usually favors a lighter sauce so I try to make them every so often ;-) The other night I was craving pasta and decided to try one we’d not had before: Kite Hill Tortellini. Given that the pasta itself was heavier than a traditional noodle I thought that this was a perfect night to try out one of those lighter sauces that the husband likes :-) Time: 10-15 minutes Servings: 2 Ingredients • 3 Tbs lemon juice • 2 Tbs olive oil • 2 Tbs non-dairy butter • 2 Tbs chopped chives plus additional for garnish • 1 Tbs herbs de Provence • ½ Tbs garlic powder • ¼ tsp salt Add the olive oil and butter to a small sauce pan and set to medium-low heat to melt the butter. Add in the chopped chives, herbs de Provence, lemon juice, garlic, and salt. Turn the heat to low and warm the ingredients together for about 10 minutes to allow the flavors to combine. Spoon over your pasta of choice, garnish with additional chopped scallions and serve! . . . #veganaf #vegan #veganrecipes #plantbased #plantbasedrecipes #veganblogger #vegansofinstagram #veganrecipe #dairyfree #foodporn #findingvegan #bestofveganrecipes #friendsnotfood #crueltyfree #animalrights #plantpower #vegancommunity #vegancomfortfood #fussfreevegan #whatveganseat #veganfoodporn #veganfoodlovers #tortellini #pasta #lemon #herbs

Black-eyed pea soup. So good—even in summer! Grab the full recipe from my blog. Ingredients • 2 cups dry black-eyed peas, soaked overnight • 8 cups veggie stock • 1 lb hot Italian veggie sausage, removed from its casing • 300 g yellow onion, diced • 340 g red or yellow potatoes, diced • 160 g celery, sliced into ½ inch pieces • 150 g diced tomato • 75 g carrots, sliced into ¼ inch pieces • 6 cloves garlic, minced • 4 Tbs butter, divided in half • 3 g rosemary, finely minced • 2 tsp salt . . . #veganaf #vegan #veganrecipes #plantbased #plantbasedrecipes #veganblogger #vegansofinstagram #veganrecipe #dairyfree #foodporn #findingvegan #bestofveganrecipes #friendsnotfood #crueltyfree #animalrights #plantpower #vegancommunity #vegancomfortfood #fussfreevegan #whatveganseat #veganfoodporn #veganfoodlovers #blackeyedpeas #soup

Hi.

Jan 13 Not Your Momma's "Chicken" of the Sea Salad

Ingredients

Directions

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