Hello friends!! I wanted to apologize for my missing appearance on this blog the past few months, it has been a crazy and adventurous few months! I got ENGAGED August 14th, then went to FLORIDA for the following week, and then got a JOB the week after, and MOVED 2 weeks after that!!! So I am still in the process of settling in and getting a feel for my new job in NYC, but I am enjoying it all so far, especially the fiancé part;)
So here is a recipe I became aware of at Church this weekend (I apologize for the iphone photos, I will take an updated one from my camera when I can). Who misses the taste of TUNA!? Idk about you all, but I know I miss that fishy taste. I found two recipes that I used to recreate my own recipe of Tunafish!! Use it for Sandwiches, Dip, or make your own Tuna Fish Pasta with it! It has virtually the same consistency. It is not an ideal match, but I tell you it does have a very similar taste. It really tastes great regardless, and is super good for you, with the base of this recipe being filling and delicious chickpeas (loaded in fiber and nutrients!).
Tuna Fish - Vegan StylePrint Recipe
- 1 16oz Can Garbanzo/Chick Peas
- 1 Lemon (Juice)
- 2 Garlic Cloves
- 1 Cup Finely Chopped Celery
- 2 Scallions Finely Chopped
- 4 Tbsp Vegenaise
- 2 Tbsp Nutritional Yeast
- 1 Tbsp Mustard Seed
- 1 Tbsp Apple Cider Vinegar
- 1 tsp Cayanne Pepper
- 2 tsp Sea Salt
- 2 tsp Kelp
Drain and rinse chickpeas. Place in a mixing bowl and mash with a fork.
Mix in the rest of the ingredients.
Store in the fridge for 30 minutes.
Mix with your desired pasta, spread on a sandwich with lettuce and toasted whole wheat bread, or use as a dip!