Vegetarian “Tuna Salad” Sandwich
Makes about 4 sandwiches
Okay, first off I need to start with an apology. The original recipe from which I worked to create this sandwich was vegan. I loved the concept, but I de-veganized it due to my hatred for both regular and vegan mayo. To skirt the mayo issue, I used plain yogurt instead. So apologies to my vegan readers! (The original vegan recipe is linked at the bottom of the post). I made a couple other changes, giving bell pepper the boot, using dill pickle instead of sweet, and eliminating the addition of salt—the miso and dill pickle I used made it salty enough. This is a great little ditty and a perfect “make on Sunday for the week’s lunches” type of recipe. Delish!
1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
1 tablespoon yellow mustard
2 tablespoons sweet white miso paste
1/2 cup plain non-fat yogurt
1/4 cup green onion, finely chopped
1 clove garlic, minced
1/4 cup sweet or dill pickle, finely chopped (or equal amount of relish)
1 teaspoon celery seeds
fresh tomato slices (optional)
radish sprouts (optional)
2 slices sprouted grain bread
Step One: In a medium bowl, coarsely mash the chickpeas with a fork.
Step Two: In a small mixing bowl, combine the mustard, yogurt, and miso paste. Stir together until combined well. Add the remaining ingredients through celery seeds to the yogurt mix and stir well.
Step Three: Add the yogurt mix into the mashed chickpeas and stir to combine. Cover and refrigerate to allow flavors to develop, or assemble sandwich immediately by layering “veggie tuna,” tomato, and sprouts between bread slices.
Sweet and Sour Soup
Spicy sweet potato salad- the perfect picnic dish!
Use veggie stock.
Sichuan Fish-Fragrant Eggplant
Serves 4 as part of multi-course meal
1 1/2 pounds Asian eggplant
2 tablespoons chicken stock, or substitute water
2 tablespoons chili bean paste
2 tablespoons soy sauce
2 tablespoons Chinese black vinegar, or substitute good-quality balsamic vinegar
1 tablespoon Chinese rice wine or dry sherry
2 teaspoons sugar
2 tablespoons peanut or vegetable oil
3 garlic cloves, minced
1 tablespoon minced ginger
1/2 teaspoon ground Sichuan pepper
1 teaspoon cornstarch, dissolved in 1 tablespoon water
Scallions, thinly sliced, for garnish
- Slice each eggplant in half lengthwise, then slice each length into quarters. Cut each quarter in somewhat substantial, but still bite-sized, cubes (about 1 1/4-inch to 1 1/2-inch cubes).
- Prepare the sauce: In a small bowl, mix together the chicken stock, chili bean paste, soy sauce, rice vinegar, rice wine, and sugar. Set aside.
- Heat the oil in a wok over high heat until a bead of water sizzles and evaporates on contact. Add 1 tablespoon of the oil and swirl the pan to coat the base and sides. Add the eggplants and stir-fry until outsides become golden brown and insides begin to soften, about 2 to 3 minutes. Add the garlic, ginger, and Sichuan peppercorn and stir-fry until fragrant, about 30 seconds. Pour in the sauce mixture and mix well. Simmer for 3 to 4 minutes to allow the eggplant to full cook and the sauce to thicken enough to coat the back of a spoon. Remove from the heat, plate, and sprinkle scallions on top.
Artichokes, Wheat Berry Salad-perfect summer meal!