Monthly Archives: June 2016

“Fake” Tuna Salad

ftsI am a single gal for the next few days. The men in my life have gone on a short road trip. I can watch whatever I want to watch on TV. I can sleep as late as the dog allows. But the best thing is, I can buy food for me and not have to worry about anyone chiming in about how much they don’t like that [fill in the blank] or my all time favorite statement, “Where’s the meat?”

I initially thought I would simply eat what I had in the house. There’s plenty of stuff in the pantry and I’m not intimidated by a nice bowl of beans and rice. Then I looked for yogurt and I realized there wasn’t any and there wasn’t any fruit, so that plan sort of went away. I would have to shop.

I am regularly asked where the meat is, and when we first started talking about this little boys only jaunt, the first thing that occurred to me was that I could take a break from meat. So here I am, boy free (except for the dog) and meat free for the next five days.

I went to the meat free extreme today, and made vegan or “Fake” Tuna Salad.

“Fake” Tuna Salad
1 can chickpeas
1 stalk of celery, chopped
1 green onion, chopped
Celery Salt
Capers
Splash of lemon juice
Vegan mayo – 2 generous tablespoons

  1. Mush the chickpeas with a fork (or potato masher if you happen to have one).
  2. Add everything but the mayo and stir well.
  3. Stir in the mayo.

I bought Whole Foods Vegan Mayo and it’s not great. It’s the main reason there is lemon juice in this recipe. I needed something to mask the odd, oily flavor. It’s not horrid and it didn’t make my salad inedible, but it’s a taste that can use a little masking.

The rest of this was fantastic! The texture of the mashed chickpeas is pretty similar to tuna. With the crunchy veggies, and the other regular ingredients from my tuna salad, I hardly noticed a difference at all, except, no stinky can, no stinky mouth, no chasing the dog away from stuff falling on the floor (my dog and tuna do not get along), and tomorrow, I probably won’t have co-workers turning up their nose at my lunch!

I will absolutely make this again, and can’t wait to share it with My Faithful Assistant!

Enjoy!

Avocado Hummus

AHSo many lovely fresh veggies in the stores right now, and with the blazing heat, it’s nice to have a lighter lunch. I got lucky with the avocados being nice and ripe, too. I’ve been looking forward to making this for a while.

Avocado Hummus
1 can chick peas
1 ripe avocado
Juice of half a lime
1 clove of garlic, crushed
1/2 tsp cumin
1 tbsp olive oil

Combine all the ingredients using a food processor or just mushing them together with a fork or spoon. I tried using the miniature food processor that came with my immersion blender. It was pretty useless so I ended up just using a spoon.

Regardless of your method combining the ingredients, you won’t be sad about the result. You will have a smooth, flavorful spread for some hearty bread, or a dip for veggies or crackers. I enjoyed mine with some cucumber slices and spinach, laid out elegantly on one of my palm leaf plates from At Lenas. I hope you’ll check them out. The plates are durable, and sturdy, so perfect for all kinds of salads. And, unlike many disposable party ware, they are 100% compostable. When you’re done, throw them in the compost with the fruit and veggie bits and turn them into food for your garden.

Enjoy!

Sweet and Spicy Brussels Sprouts

ssbsI was told that the red grapes at Costco were life changing so I stopped by to get 45 lbs of them. Or four. As I made my way through the crowds of people, I came across a pallet of Brussels Sprouts. I decided to get some and make some delicious…

Sweet and Spicy Brussels Sprouts
1 lb of Brussels Sprouts, chopped
2 cloves of garlic, crushed
1/4 cup chopped onion
2 tbsp honey
2 tbsp balsamic vinegar
1/4 – 1/2 tsp cayenne, depending on your taste

  1. Heat some olive oil in a pan, and add the garlic. Saute for a couple minutes.
  2. Add the Brussels Sprouts and Onion and cook for 5-7 minutes until the B Sprouts have gotten soft.
  3. Stir in the honey, balsamic vinegar, and cayenne and cook for a few more minutes until everything is nicely coated.
  4. Serve immediately either alone or with rice.

Very tasty dinner tonight. I was very pleased with myself and there are enough for a few lunches this week.

And the grapes? They were also very good and they were pretty close to life changing!

Enjoy!