Showing posts with label dill weed. Show all posts

Tuna Salad

I can't begin to tell you how many cans of tuna fish I consumed as a child. Truly, I kept half of Samoa employed at the starkist factory cranking out can after can. As a kid I loved the stuff. Forget PB&J - in my lunch box it was either sushi made with tuna fish or a tuna sandwich. I've loved tuna all my life...that was until IT happened. That fateful day still haunts my memory. It started out heavenly. My gorgeous hubby who should have tried out for Baywatch as a hunky life guard showed up on campus to bring me a surprise picnic lunch. We sat under a plumaria tree with the faint sound of waves crashing on the beach a block a way. He laid out a nice mat and pulled out some crackers, an avocado, and a can of tuna fish, what more could I want? Well, perhaps not having a worm in my can of tuna would be a good start...I haven't touched the stuff since! This salad is a sufficient substitute. I even took it to a carnivorous family gathering and the one person there who was brave enough to try it said she loved it!

Tuna Salad
1 can garbanzo beans mashed
vegannaise
pickle relish
 1 green onion chopped
1thingy celery chopped
dill weed

Smash your garbanzos with a fork and add the rest of the ingredients. Season with dill weed to taste. This is great as a sandwich or scoop some in the middle of an avocado and serve on mixed greens for a beautiful light dinner.
celery dill weed garbanzo beans
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Day 71: Vegan Fillet o' Fish

Yes, even as a child I was a food geek. I remember when my family would eat out at mick-e-dees. While the rest of the family ordered the usual quarter pounder with cheese, I went for the fillet o' fish. When they called for the big mac, I went with a salad. What can I say, I have sophisticated tastes.

I've always liked fish. Even when I first went vegetarian I didn't go all the way because I couldn't let go of my fish sticks. Now that I've found this substitute I'm happy to wave good-bye to my finned friends. This is way easy and tastes pretty authentic too. Try it with some white sauce, crumbled potato chips, and green onion for a gourmet version or pack it as a lunch.

Vegan Fish Fillets

1/4 c oats
1 c bread crumbs (panko is best)
salt to taste
2 thingys of celery
1/2 red onion
2 russet potatoes raw
mustard
lemon juice
soy sauce
1 tb vital wheat gluten
1 pinch sage
1 pinch dill weed
1 tb veganaise
1/4 c cooked rice

In your magical food processor, quickly pulse your potatoes, celery and red onion. Now place in a sieve with a bowl under it and let sit for about an hour to let all the juice drain off. Or, to speed up the process you can wring it out in some cheese cloth. You must drain off the liquid or it will be too moist to stay together. Now put your oats, cooked rice, and all your dry ingredients (except the wheat gluten and bread crumbs) into the food processor and pulse. In a large bowl mix everything together, kneading it into a dough. Once it's a dough, roll it out between wax paper, cut into squares. cover with bread crumbs and fry in a pan with oil. These freeze really well! Serve on a bun with fresh tartar sauce.
bread crumbs brown rice celery
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