Counterfeit Tuna Salad repost of a great lunch take along

[Guest guest]

This is wonderful as a lettuce wrap or a pita stuffer and for some reason it

really does remind you of tuna salad. This is another one from my " Lean and

Luscious Meatless " cookbook. *Note at bottom

 

Counterfeit Tuna Salad

 

2 cups finely shredded carrots

1/2 small onion grated (about a heaping tblspn.)

1/2 cup finely chopped celery

2 Tblspns. sweet pickle relish or dill will work too

1 Tblspn. lemon juice

1/4 cup mayo or vegan mayo of your choice

salt & pepper to taste

 

In a medium bowl combine carrots, onion, celery and relish.

In a small bowl combine remaining ingredients and mix well. Add to carrot

mixture, mixing well. Chill several hours to blend flavors. Great sandwich

filler, especially in pita bread.

 

*Note: If you have kelp powder toss a sprinkle in, but it's not necessary, it

will add the sea flavor though.

 

Serves 4 79 calories per serving.

 

Ooo, have another hit of sweet California sunshine, ooo, have another hit.

Take me home, take me home, take me home with you,

Take me home, I wanna go home with you, little girl.

Ooo, have another hit of fresh air, ooo, have another hit.

SOURCE- " Fresh Air "   Quicksilver Messenger

[Guest guest]

And there is that " TOONA " recipe made with chick peas. I just made a big

batch for my vegan son-in-law who LOVES it. He is allergic to soy so we can't

use any kind of mayo so I use 1 T olive oil and 1 T tahini. That stuff is

really good. He makes sandwiches and uses it for dips. It keep a long time

in the fridge. Great for lunches.

 

Z

 

 

 

 

[Guest guest]

Sorry to be so ditzy but I just tried to find this in the recipe file but I

can't see a way to search amount the many, many recipes out there.

Thanks for any help.

Pam

 

 

 

 

Zelda <zel29

 

Tuesday, August 12, 2008 4:19:00 PM

Re: Counterfeit Tuna Salad repost of a great lunch

take along

 

 

And there is that " TOONA " recipe made with chick peas. I just made a big

batch for my vegan son-in-law who LOVES it. He is allergic to soy so we can't

use any kind of mayo so I use 1 T olive oil and 1 T tahini. That stuff is

really good. He makes sandwiches and uses it for dips. It keep a long time

in the fridge. Great for lunches.

 

Z